Say it With Flours

Still making your delicious bread and cookies with that flour you bought at the supermarket? That is so 2012.

Pasadena’s Grist And Toll is the area’s first urban flour mill, specializing in a wide range of locally grown wheat and grains. There’s freshly ground flour and grains for restaurants, bakeries and home bakers, along with specialty mixes for breads, pastries, and pasta and pizza doughs. Now, just take a moment to visualize how many holiday cookies you can make with all that dough.

Founded by pastry chef Nan Kohler and cake lover Marti Nixon, Grist and Toll sells directly to consumers at their Pasadena site on Arroyo Parkway, and they also serve as a community resource for local bakers.

Whether you’re baking for a busy morning diner, or just rolling out a batch of your internationally known strudel, the flour you need is probably right on hand.

Fresh breads from local artisan bakers are also available each week.

Grist and Toll is at 900 S. Arroyo Parkway, Pasadena. www.gristandtoll.com