Seed Bakery in Pasadena has whole grain bread, a stone mill and yes, avocado toast
LA TimesLoaves of whole grain bread rest in the kitchen near the deck oven at Seed Bakery in Pasadena. Abrakjian, who runs the business with the help of his wife, is baking whole grain loaves made from natural levain and flour he mills himself in a small back room on a stone mill. “I was milling with Nan when she was still in her garage,” says Abrakjian, who worked with Grist & Toll’s Nan Kohler and sold his breads from local farmers markets before opening his own bakery. The grain is milled in small batches, then goes into the loaves of bread — 100% rye, spelt, a blend of four whole grain flours, Sonora, a blend of buckwheat and wheat — as well as pastries, some of which are also made with whole grains, such as the remarkable rye and maple Danishes.
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