Brooklyn Granary & Mill - Review - Gowanus - New York - The Infatuation
"There’s a new bakery opening practically every week, but nobody’s going quite as hard as the former head baker at Blue Hill Stone Barns who relocated to Gowanus, where he’s milling his own grain on-site, selling it wholesale, and using it to create bread, kouign-amanns, chocolate chip cookies, and custard buns too. They’re open every day except Sunday. We haven’t been here yet, but want you to know this spot exists." - Willa Moore
Brooklyn Granary & Mill
