What & Why Stone Milled?
Mill between two stones. Retain whole grain.
Stone milling crushes grain between two stones to create flour. This process allows all three parts of a grain kernel - bran, endosperm, germ - to be retained in the flour. This means our flour keeps 100% of the grain's flavor, nutrition, and character.
Preserve flavor. Mill fresh.
Our mills are made by New American Stone Mills using Vermont granite. Our flour is milled to order so it's at peak freshness when it reaches you. Using fresh milled flour means you're baking with the peak aroma and flavor of the grain.
Honor farmers. Strengthen grain economy.
We exclusively source grain from organic and regenerative Northeast farmers who grow a diverse set of grains and crops. Stone milling allows us to honor their work and highlight the grain they grow. In turn, we are strengthening the bridge between regional farmers and the New York City market.
As Seen In:
-
This New Brooklyn Bakery Is All About Glorious Northeast Grains
"Shaw-Kitch sees himself as 'a facilitator, someone who is a node between the farmers and bakers and the end users, providing them with flour, but also providing them with the information and education, like ‘What is this flour good for? How does it work? What does it bake?’'"
-
The 25 Essential Pastries to Eat in New York City:
Brooklyn Granary & Mill Biscone: "The barely sweet baked good is an ideal showcase for the bakery’s milled-in-house whole grains...'Once I had this scone, I thought, “I never need to eat another scone or biscuit again.”'"
-
The Baker Who's Building His Own Grain Mill in Gowanus:
"The 336-year-old East Rockaway Grist Mill is now a museum and registered national historic site, and the closest thing New York City has had to a proper local flour mill, until now."
Brooklyn Granary & Mill buys grains directly from small farms and then mills flour to sell wholesale to restaurants & bakeries. We also operate a bakery that sells bread, pastries, and flour directly to the public. Come visit us!
