About Brooklyn Granary & Mill

Brooklyn Granary & Mill (BGM) was started to bring stone milled whole grains grown on regional regenerative farms to New Yorkers. BGM is founded on the ideas that flour is even better when it is grown in a way that makes the soil better, that better bread comes from fresh stone milled whole grain flour, and that more access points are needed to bring regional grains to bakeries, restaurants, and individuals in New York City. BGM's owner, Patrick Shaw-Kitch, has worked in the food industry for 20 years and spent nearly 5 years stone milling whole grain flours and baking with them as the head baker at Blue Hill at Stone Barns. There he worked with amazing farmers and grains from the Northeast and Mid Atlantic and was motivated to broaden the market for these products and stone milling. BGM mills all of the grain it sources with two 40" stone mills made by New American Stone Mills, a company based in Vermont who builds stone mills using Vermont granite. In addition to sourcing, milling, and selling whole grains from regional farms, Brooklyn Granary & Mill tests the many different varieties of grains available in order to better understand and communicate the properties of the various flours it sells to customers. BGM also extends its knowledge to customers as a consultant to help develop custom recipes, improve existing recipes, and create or improve systems and operations.

In addition to the Mill, BGM will operate a Bakery & Cafe uses flour milled by us to showcase what is possible with 100% stone milled whole grain flour.

About Stone Milling & Stone Milled Flour

Most flour used in this country is milled using steel roller mills, a process created in the mid-1800s that mechanically separates the three parts of the grain to isolate its most starchy and white features, the endosperm. Flour that is milled using this method is easier to work with, but has less flavor and less nutrition. As a result, the government requires that vitamins be added back into flour that has been steel roller milled. Alternatively, the stone ground method of milling has been used for thousands of years. Stone ground milling simply crushes and grinds the grain between two circular mill stones to make a flour that retains 100% of the germ, bran, and endosperm. This method protects all the work that the farmers have done and ensures the flour has all the flavor and nutrition that the grain does when it was harvested.