Brooklyn Granary & Mill (BGM) was started to bring stone milled whole grains grown on regional regenerative farms to New Yorkers.  We believe that grain should be grown in a way that improves the soil. And when we use this grain, we should also mill and bake with it in a way that honors how it's grown. This is what led us to starting a flour mill that uses stone mill technology so we can all have better bread. By bringing a flour mill to Brooklyn, we are increasing the access points between regional regenerative grain farmers and New York City's bakers, chefs, and individuals.

Meet Patrick!

BGM's co-owner and operater, Patrick Shaw-Kitch, has worked in the food industry for over 20 years. He started baking at Columbia City Bakery in Seattle and made New York City his home in 2013, working at Bien Cuit, BKLYN Larder, Franny’s, and Frankies Spuntino before becoming head baker at Blue Hill at Stone Barns. Prior to starting BGM, Patrick spent nearly five years stone milling whole grain flours and baking with them at Blue Hill and for the Bakery Lab at the Stone Barns Center for Food and Agriculture. 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.

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.

More About Stone Milling & Our 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. 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. 

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Come Visit Us!

Our bakery showcases what these grains can do! Come buy fresh flour to bake with at home and try our rotating selection of sourdough breads and pastries. All of our baked goods are made with 100% whole grains and feature local and seasonal ingredients. We also proudly serve Driftaway Coffee and Anna Ye Tea.

Open Monday to Saturday 7:30am - 3:30pm & on Sundays from 8am - 3pm at 240 Huntington Street in Gowanus, Brooklyn.
More about our Bakery

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?’'"

    Eater.com 

  • 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 New York Times Style Magazine 

  • 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."

    New York Magazine's Grubstreet