Bake From Scratch
I first met Nan Kohler at a grain conference. In a room packed with wheat breeders, grass seed farmers, and bakers, Nan introduced herself as a miller. Not a baker who occasionally tried making flour, or a grass seed farmer who needed to figure out how to get their product to market, but a miller, plain and simple.
She told me about Grist & Toll, a small milling operation that she’d opened in 2012 in Los Angeles. I’d never thought about how flour is made or the technicalities of turning a seed into the stuff I bake with. I knew immediately that I wanted to visit Nan at her mill.