error: Alert: Content is protected !!

Hello

As Greater Los Angeles’ first urban flour mill in almost 100 years, we are reviving one of history’s most important crafts, but with a fresh, modern approach.

It turns out not all wheat is created equal and neither is all flour. As a baker’s most important building block, it should enhance, improve and even inspire. We had to shake off a lot of preconceived notions about flour to reach this realization. Additional research and exploration gave us more clarity: If we wanted flour with more flavor and character we were going to have to mill it ourselves.

What you will find here is a resource for top quality freshly milled flour, an exploration of wheat and milling, and an unapologetic rejection of the wheat world’s status quo. This is not your mother’s flour, but it very well may have been your great-great grandmother’s.

Peace goes into the making of a poem as flour goes into the making of bread.

Pablo Neruda

OUR WHEAT AND GRAIN

As a mill, we are only as good as the grain we source. Everything begins and ends there, which is why our most important work involves building relationships with local farmers who share our vision of quality and sustainability.

WHEAT

California grown wheat is the backbone of our business, including heritage varieties like Sonora and Red Fife.

CORN

Our fresh milled Polenta and Cornmeal have a very loyal following. Our stone ground corn is superior in flavor and texture.

BARLEY

Hulled Barley gets high nutrition marks for protein, fiber and beta glucans, but its rich, nutty flavor is what keeps it at the top of our whole grain list.

TEFF

Diversity is our calling card. We can’t get enough of nature’s many alternative grains such as Teff, Buckwheat and Oats.

Blog

The Simplest Things and Two Treasures

We can get pretty fancy on the days that we have time for test baking and recipe development at the mill. On those luxurious days, we tend to focus on laminated dough and enriched breads, such as my current obsession with the perfect Grist & Toll brioche recipe.

News

FALL 2022 Baking Class Schedule

Hands-on classes are back! We are very excited to launch our first series of classes in over 3 years. Some classes will be held on site, at Grist & Toll, while others will graciously be hosted at Friends & Family cafe in Los Angeles. Class locations are listed in the event descriptions. Read below for […]

990 S. Arroyo Pkwy #1, Pasadena, CA 91105

626-441-7400

Public Hours Wed-Sat 11-5

Wholesale Mon-Fri

By Appt

FOLLOW US

STAY TUNED TO OUR SOCIAL MEDIA PAGES FOR UPDATES & MORE

SUBSCRIBE

STAY CONNECTED AND BE THE FIRST TO HEAR THE LATEST NEWS

Copyright 2020 Gristandtoll.com All rights reserved.