For bread bakers, the locavore movement means something extremely basic, more basic even than sourcing produce from nearby fields or animals from neighboring farms. It means flour and water, two of the most essential of ingredients. For the water, that's up to you and your well. For the flour, now there's Grist & Toll, a new "urban flour mill" in Pasadena.
A. Scattergood Grist & Toll
A passion project from business partners Nan Kohler and Marti Noxon, Grist & Toll opened for holiday hours on Sunday, Dec. 8. At their small shop on Arroyo Parkway, Kohler and Noxon are selling flour from grain sourced from local growers, which they mill themselves in their shop -- which has a small front room for retail but also houses their massive Austrian stone flour mill.More »