Grist

Grist is a business that produces fine-dining caliber bread, pasta, and specialty provisions. Through conscious, sustainable efforts, our promise is to provide a quality product available at retail and wholesale markets. Grist in the most basic sense of the word isthe grain that is used to make flour. We are the proverbial grist for the mill: a business that provides food products and knowledge for a greater culinary purpose, be it putting a wholesome dinner on the table for your family or preparing a meal to impress. Through community farmers markets, local groceries, cooking classes, pop-up events and retail sales we supply the foodstuffs that empower your own culinary needs. Casey and Patrick met ten years ago at the Culinary Institute of America in Hyde Park, New York. They started dating just before their 8 month externships where they flew to opposite ends of the country, Patrick at the Greenbrier in West Virginia, Casey at Bouchon in Yountville, California. They returned to school and graduated with honors in the culinary program. For one year, post graduation, they remained at the school to work as Managers in Training at the Continuing Education department where they assisted in teaching classes to home cooks and were assistants to professional certification exams including the Certified Master Chef exam. Remembering the beautiful bounty of produce in California and the rising culinary scene in San Francisco, they packed Caseys 2005 Hyundai Tucson with everything they owned and immersed themselves in the fine dining scene. They were fortunate to move up the ranks at Michelin starred restaurants like Quince and Acquerello as well as at Jane Bakery. Several years later they had the opportunity to be co-executive chefs together at Spoonbar restaurant in Healdsburg, California, focusing on hand-made pasta and refined but relatable cuisine. They wanted to bring the confidence and experience they had gained back home (Casey grew up an hour north of Dayton) with t