Posts by nkohler

How We Roll

November 19th, 2017 Posted by Blog 0 thoughts on “How We Roll”

How We Roll at Grist & Toll

By Linda Civitello

What History Has To Say About Nan’s Mother’s Buttermilk Crescent Rolls

From the “It Just Wouldn’t Be Thanksgiving Without This” Department

Crescent rolls had been around for centuries before the …

Toast And History

November 12th, 2017 Posted by Blog 0 thoughts on “Toast And History”

I am very pleased that author and food historian, Linda Civitello, will be contributing to the website from time to time. We have put our heads together, lining up topics and recipes drawn from history that resonate with how we …

Whole Grain Biscuits and Shortcake

July 8th, 2016 Posted by Blog 0 thoughts on “Whole Grain Biscuits and Shortcake”

Grist & Toll Classic Whole Grain Biscuits

Yield = 6 one-inch high, 3-inch wide biscuits

*See notes for turning this formula into shortcake at the end


2 cups (9 oz) Sonora or your favorite G&T whole grain flour

2 …

Spelt Carrot Cake with Cardamom

May 2nd, 2016 Posted by Blog 0 thoughts on “Spelt Carrot Cake with Cardamom”

G&T Blog Post: Spelt Carrot Cake with Cardamom, Pistachios and Coconut

I really love carrot cake, but many that I buy are a disappointment: too sweet, too dense, too rich. Perhaps I’ve only been in love with the idea of …

LA Times Gift Guide

November 28th, 2015 Posted by News 0 thoughts on “LA Times Gift Guide”

Grist & Toll flours, grains and baking supplies

In a small warehouse space in Pasadena, baker Nan Kohler and her business partner Marti Noxon have built an urban flour mill where they mill whole grains into flour and sell that …

LA Times Pumpkin Pie

November 24th, 2015 Posted by News 0 thoughts on “LA Times Pumpkin Pie”

Why you should get up before the sun on Thanksgiving to bake a great pumpkin pie

If you want to bake a really good pie, get up early. I mean insomniac early, before light and birds and traffic, when the …

Thanksgiving Pie

November 19th, 2015 Posted by Blog 0 thoughts on “Thanksgiving Pie”

G&T Recipe: Thanksgiving Swirl Pie

Yield = two 9-inch pies

I just couldn’t decide which pie to feature for Thanksgiving this year. The cheese pie recipe below was the very first pie I learned how to make, so it has …

Local vs. Industrial: Bread Expectations

November 10th, 2015 Posted by Blog 0 thoughts on “Local vs. Industrial: Bread Expectations”

I have been thinking a lot lately about what a loaf of bread should cost. Since opening Grist & Toll, I’ve been lucky enough to meet many budding artisan bread bakers. They all express the same passion: “I want to …

Bread is Broken

October 30th, 2015 Posted by News 0 thoughts on “Bread is Broken”

Industrial production destroyed both the taste and the nutritional

value of wheat. One scientist believes he can undo the damage.…

Larta Institute

October 14th, 2015 Posted by News 0 thoughts on “Larta Institute”

Larta Institute presents Food For Thought: New sources, new systems

How is innovation disrupting and changing the food value chain in So Cal? Join several food entrepreneurs, including Grist & Toll’s Nan Kohler, for a thoughtful discussion, moderated by Larta …

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