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Marti Noxon, an avid home baker, partnered with Nan Kohler, whom she met on a foodie tour of Paris, to ship a wooden mill from Austria and open the facility in a small warehouse. Now restaurants like Republique use Grist & Toll flours for baking.
Day Job: TV writer and producer of “Buffy the Vampire Slayer,” “Grey’s Anatomy” and upcoming series “Girlfriends’ Guide to Divorce”
What: Grist & Toll, an urban mill in Pasadena that sells several varieties of small-batch local flours
Why: “It’s such a great counterpoint to what I do for a living — the results of which are so subjective,” Noxon says. Bread made from Grist & Toll flour “tastes like the bread you’ve had in Europe.”
She recommends: Hard Red Fife spring flour for breads, non-GMO cornmeal for polenta
Counterintuitive: How weird is it to make flour when so many people in Hollywood are anti-carbs? “It’s so funny that’s all the rage. Everything in moderation,” says Noxon.
Last Word: “A lot of people thought I was going into flowers, not flour. I have to show them a picture. The more you talk about it, they more excited they get. Next thing you know, they’re driving out to Pasadena.”

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