BYO Bread to Grist & Toll's Pop-Up Mobile Oven
A. ScattergoodSourdough boule made with Grist & Toll Triple IV hard red wheat
If you're a baker, you've probably spent some quality time at Grist & Toll, the recently opened flour mill in Pasadena. Now you'll be able to spend a whole lot more time there, as the shop is not only expanding its retail hours but hosting a new series of community pop-ups and workshops.
On Sunday, Feb. 9, from 11 a.m. to 3 p.m., the first event will feature Michael O'Malley's Mobile Oven, (which goes by the catchy acronym of M.O.M.O.), in which you can bring your own breads and have them baked off in the mobile oven. If this sounds oddly familiar, maybe you've been reading your Fernand Braudel history books lately, as the practice is one that once was common in European towns and other places where people didn't have the resources to fire up big fancy ovens themselves.
Grist & Toll also will have the first of a series of Your Local Hive pop-up shops, where you'll be able to buy Frog Hollow Conserves, Eat Well Salts and Fat Uncle Farms nuts and nut butters. Because after you take home your warm loaves of bread, you'll want something to eat with them.
New retail hours for the mill will be Friday, Saturday and Sunday from 11 a.m. until 5 p.m., or by appointment.
For the uninitiated, Grist & Toll opened early in December, an urban flour mill project from business partners Nan Kohler and Marti Noxon. Located on Arroyo Parkway in Pasadena, the shop sells flours made with grain sourced from local growers, which Kohler and Noxon mill themselves on the premises. There's a small front room for retail - and a nice big parking lot for that mobile oven - and also a back room, which houses a massive Austrian Osttiroler stone flour mill. Be sure to check it out (as we've noted before, it looks like a medieval stone mill rebuilt by Ikea's Swedish furniture designers), maybe while your sourdough boules are baking.
Get the Squid Ink'd Newsletter
Sign up for our weekly food newsletter, which features top local food news and events, plus interviews with chefs and restaurant owners, dining tips and a link to our print review.