Posts tagged with the keyword: ‘grist and toll’


Ask the Baker

Ask the Baker
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Imagine biting into a cracker with a name like Slightly Seedy, Spicy Dal, La Semolina, Cheddar Crispies, and Currant in the Rye, and being transported back to a farm in the Ukraine run by a Mennonite. Can you taste the heritage grain? Excuse me, you ask? The names of the crackers mentioned above are the […]

Cook the Book

Cook the Book

Whole grains. Everyone is cashing in on the wealth of health in regard to whole grains. General Mills is pushing the whole grain factor of their Lucky Charms, Trix, Coco Puffs, and Reese’s Puffs cereals, and though we’re not doubting their claim, the benefits may—kinda, most probably, very likely—be outweighed by the inclusion of hefty doses […]

Poppy Cake

Poppy Cake

Sierra Madre native Brittainy Turnquist had to settle on northern California in order to persuade her East Coast man to move west. After they met and then graduated in 2005 from the CIA—the Culinary Institute of America situated in Hyde Park, New York along the Hudson River between Poughkeepsie and the home of Franklin D. Roosevelt—they moved to […]

Baking Bread 101

Baking Bread 101

She was an official expat for nearly a decade. Unsurprisingly, once Debra Cohen returned home, American bread just didn’t really do it for her. Debra began baking using techniques gleaned from French and German bakers (and the New York Times). Now, Debra runs a “home-based” bakery in Altadena and delivers fresh loaves to lucky recipients. […]

2014 L.A. Street Food Fest

2014 L.A. Street Food Fest

We’ve heard good things and bad things, marvelous raves and emphatic thumbs down, but we’re still going to provide a promo for this year’s L.A. Street Food Fest held at the Rose Bowl because, well, we love food. Any time there is an opportunity to avail ourselves of a wide selection of cuisines and libations, […]

Whole Grain Sonora Scones

Whole Grain Sonora Scones

Recipe courtesy of Grist & Toll Ingredients: 2½ cups Sonora whole grain pastry flour ⅓ cup sugar ¾ teaspoon salt 1 tablespoon aluminum-free baking powder 1 stick (4 oz.) cold, unsalted butter, cut into ½-inch cubes ½ cup golden raisins 1 cup heavy cream 1 large egg Heavy cream for brushing, optional Sugar (superfine or […]

Baking with Grist & Toll

Baking with Grist & Toll

Natural leaven or commercial dried yeast? How does one naturally develop gluten? Dutch oven, baking stones, or an outdoor oven? Is the transition from white bread to whole grain painful? And, what in the world is “Autolyse”? Find the answer to all of these questions, and more, at Grist & Toll‘s new Bread Baking Series […]

Grist & Toll Shortbread Cookies

Grist & Toll Shortbread Cookies

Recipe courtesy of Nan Kohler of Grist & Toll… I love shortbread cookies. It’s amazing how much more I love them now that I can make them with freshly milled flour. The flavors of fresh, whole grain flour really shine when there aren’t a lot of competing flavors and ingredients in the mix. This really […]

Grist & Toll Pop Up

Grist & Toll Pop Up

Just kneaded and shaped a loaf of bread? Instead of baking it by its lonely self in your oven, take it down to Grist & Toll‘s community “pop up” on Sunday, February 9th. Michael O’Malley of Michael O’Malley’s Mobile Oven (MOMO) will be on hand to pop your creation into his oven with other home […]

Grist & Toll for the Holidays

Grist & Toll for the Holidays

Grist: grain that is ground to make flour. Toll: origin, Old English, denoting a charge, tax, or duty. Paying a tribute, compensation. Grain is milled into flour. In bygone days, the miller was aloud a “toll” or percentage of the final product as payment for his work. Grist & Toll on Arroyo Parkway in Pasadena […]

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