The latest craze in the slow food, artisan movement revolves around having the best possible ingredients to create the best possible dishes. With that in mind, Grist & Toll has opened its doors as L.A.’s premier small batch flour mill. With a background on wine and an understanding of the current coffee culture obsession, Grist & Toll does for grains what similar concepts have done for coffee and wine.
Conveniently located in Pasadena, Grist & Toll is offering local bakers the opportunity to buy freshly milled flours, sourced from organic heritage grains. In addition, the pals behind the new store, Marti Noxon and Nan Kohler, are working with farmers to bring back some of the heirloom grains that used to be grown in California. The website is filled with information about the source of grains and peppered with common wine industry terms that make it easy to understand where the duo is coming from.
In addition to the storefront, Grist & Toll is also reaching out into the community with a series of pop up shops. The first is on February 9 in partnership with M.O.M.O. (Michael O’Malley’s Mobile Oven). Customers will get the chance to bake your own loaf or buy a prebaked loaf as well as try excellent pairings for breads such as Your Local Hive like Frog Hollow jam, and Fat Uncle Farm’s nuts and nut butters.
While the milling facility itself isn’t currently open to the public, appointments for visits can be made and the retail shop is open Fridays-Sundays from 11am to 5pm. More information can be found at http://gristandtoll.com.
Grist & Toll 990 South Arroyo Parkway #1 Pasadena, CA 91105 626-441-7400
slide photo courtesy of TastingTable.com
above photo courtesty of Grist & Toll at Facebook.com