Support for LAist comes from
True LA stories, powered by you
Stay Connected

Share This

News

Power Your Quarantine Baking With SoCal-Grown Flour And Grains

5ed138dd589ae7000ca66b7f-eight.jpg
LAist relies on reader support, not paywalls.
Freely accessible local news is vital. Please power our reporters and help keep us independent with a donation today.

The coronavirus pandemic has forced almost every baking and culinary enterprise in Southern California to evolve — sometimes for the better.


In late March, with supermarkets selling out of commercially available flours, many producers of organic flour and other heritage grains started seeing a surge in customers.


"Our situation changed dramatically overnight," says Sherry Mandell, manager of Tehachapi Grain Project. "The upside is people now realize that flour is grown by a farmer, and there are local farmers that are filling the gaps and helping create this local infrastructure for real food."


Will those converts stick around? Roe Sie, founder of Silver Lake store the King's Roost, thinks so. The flavor of these grains is more complex, he says, and, "The quality of California-grown grains and locally sourced flour is way fresher."

Support for LAist comes from


READ MORE

  1. How SoCal-Grown Flour And Grains Are Powering LA's #QuarantineBaking

Our news is free on LAist. To make sure you get our coverage: Sign up for our daily coronavirus newsletter. To support our nonprofit public service journalism: Donate now.