Touring the Brooklyn Granary & Mill [1]
For Whole Grains Month [2] this year, we took a field trip to Gowanus, Brooklyn to visit the Brooklyn Granary & Mill. [3]Opened in early 2025, this flour mill and bakery hybrid is a love letter to the art of milling, driven by the passion of its founder, Patrick Shaw-Kitch.
Patrick has spent over 20 years honing his baking skills in professional kitchens across the country. During his time at Blue Hill at Stone Barns as Head Baker, Patrick was at the forefront of the local grain movement, working directly with farmers, seed breeders, and even universities to mill fresh, locally grown grains. It’s there that the seed for Brooklyn Granary & Mill was planted, and Patrick’s vision started to take shape. He wanted to bring back stone milling to New York City, using grains grown regionally with sustainability and flavor at the forefront. In opening the Brooklyn Granary & Mill, Patrick and his wife, Laura, have been able to create a space where people could get not just amazing flour, but the knowledge and connection that comes from knowing where your food comes from.
The space itself is a former warehouse in Gowanus, now converted into a bustling hub of milling and baking. Upstairs, the team grinds fresh flour daily using traditional stone mills. These mills are the heart of the operation, turning hard red winter wheat, rye, spelt, and other grains into flour slowly and gently, preserving the richness of flavor found in the kernel. It’s not just about producing flour, it’s also about showcasing the versatility of whole grains in baking. Patrick and his team are committed to the idea that the best breads and pastries start with the best ingredients. That means sourcing grains from regenerative farms in the Northeast and Mid-Atlantic, many of them just a few hours outside the city. They source from farms like Hudson Valley Hops and Grains [4] and Seneca Grain & Bean [5] in the Finger Lakes, where the grains are grown, tended to, and harvested with the same care and passion that Patrick and his team put into baking.
The bakery side of the operation is extremely exciting, with freshly baked whole grain loaves, rye bread, pastries, and more selling out every day. The space buzzes with energy and the aroma of freshly baked bread fills the air. Hang around, and you might find yourself chatting with bakers or local chefs who are picking up their latest batch of flour. Patrick regularly delivers and ships to local bakeries, restaurants, and home bakers who appreciate the quality of the product. The community spirit in the air shows that the team is building relationships and creating something that goes beyond food. We asked Patrick some questions about his work at the Mill:
What do you think most people misunderstand about whole grains, and how is the Granary working to change that perception?
This is a hard one! There’s a lot of misunderstanding and confusion around whole grains, especially whole wheat flour. Many people believe that all whole grains are the same, or they might not fully understand the nutritional benefits they offer. Because most people are used to refined flours, they sometimes think whole wheat is heavy or hard to work with, which isn’t true. We’re trying to change that perception by offering educational programs, workshops, and hands-on classes for professionals and home bakers.
What is the most surprising thing you’ve learned about the Northeast/Mid-Atlantic regional grain landscape?
One of the most surprising things is just how many dedicated farmers in the Northeast and Mid-Atlantic are growing high-quality grains using sustainable practices. It’s really great work, but what’s equally surprising is how little infrastructure and institutional support exists to help them scale or bring their products to broader markets. There’s a real disconnect between the quality of what’s being grown and the systems in place to support regional grain economies.
What tips would you give to both home bakers and manufacturers about baking with whole grains?
Don’t be nervous about using whole grains; whole wheat flour is the same thing as white flour, but with more flavor and nutrition! You may need to make small tweaks in your baking process, like in hydration levels or mixing times, but once you get the hang of it, they’re incredibly versatile. I believe it’s very important to know where your whole grain flours come from, to understand how they’re milled, and what variety you’re using.
Part of what makes Brooklyn Granary & Mill special is its place in New York’s growing local grain economy [6]. As urban consumers have become more aware of where their food comes from, a renewed interest in local grains has been rising, with Patrick and his team at the heart of that shift. New York State has over 30,000 farms, and while not all are growing grains, many are beginning to turn their attention to crops like wheat, barley, and rye that thrive in the state. The Finger Lakes region, in particular, has become a hotspot for local grain production, and regenerative farming practices are on the rise. Grains are being grown in ways that focus on soil health and long-term sustainability, rather than just high yields. This resurgence in local grains is essential for operations like Brooklyn Granary & Mill, which relies on a steady supply of these grains to mill into flour for their bread and pastries.
This also creates a more transparent food system where people know exactly where their flour is coming from, and who’s behind it. Local chefs are increasingly interested in the flavors and textures that come from freshly milled grains, and Brooklyn Granary & Mill is helping to bridge the gap between farmers, millers, bakers, and consumers. These grains help connect people to the land, making sure that everyone involved in the process gets the recognition they deserve.
Their focus on bringing local grains back into the spotlight, supporting regional farmers, and can change how we think about bread and flour. It’s not only a place to get a bag of fresh, stone-ground flour or a perfectly baked loaf of bread; it’s a place where community, sustainability, and craftsmanship come together. If you’re ever in the neighborhood, swing by, grab a loaf, and maybe even sign up for one of their baking workshops for consumers or professionals. We’re so grateful we were able to tour their facility!
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This interview was edited for clarity.