Photos by Elizabeth Daniels
Here's a quick look at Grist & Toll, Los Angeles' new small batch flour mill launched by friends Marti Noxon and Nan Kohler, former pastry chef of Sweet Butter in Sherman Oaks. Right now they are running a small retail operation in Pasadena selling freshly milled flours made from organic heritage wheat using an Austrian stone mill. In effort to bring back heirloom varieties of wheat, Noxon/Kohler are also working with farmers to grow grains not found elsewhere in California.
Beginning February 9, Grist & Toll is rolling out a series of pop-up shops, the first of which involves M.O.M.O. (Michael O'Malley's Mobile Oven). Come down from 11 a.m. to 3 p.m. to bake bread or purchase a pre-baked loaf and try goods from Your Local Hive like Frog Hollow jam, and Fat Uncle Farm's nuts and nut butters. Regular retail hours of operation for Grist & Toll run Friday to Sunday from 11 a.m. to 5 p.m. [EaterWire]
