Brooklyn Granary & Mill
Bakery · Gowanus
240 Huntington St, Brooklyn, NY 11231
Highlights
Stone-milled regional grains baked into loaves, pastries, cookies
Stone-milled regional grains baked into loaves, pastries, cookies
"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." - will hartman, willa moore, molly fitzpatrick, sonal shah, bryan kim
"There is no viral croissant or over-the-top cinnamon roll at Brooklyn Granary & Mill, a Gowanus bakery run by the former head baker at Blue Hill Stone Barns. There is, however, a perfect biscone (a hybrid scone-biscuit), with a browned, toasty exterior, and a moist inside that tastes like straight butter. The rest of the pastries, all arranged on plates that wouldn’t look out of place in a country house, are intricate but not super showy, like a broccoli and cultured cream tart that tastes like the distant cousin of a broccoli cheddar soup. Brooklyn Granary & Mill doubles as a wholesale flour mill, so on every visit, you should always snag at least one loaf of sourdough bread to eat later." - will hartman, willa moore, molly fitzpatrick, bryan kim, sonal shah
"The bakery arm of a local mill focused on fresh-milled regional flours by Patrick Shaw-Kitch, offering an assortment of loaves and pastries including strawberry custard buns, sunflower butter–oat cookies, individual ginger–buckwheat cakes with jam, and tarts topped with asparagus and cultured cream." - Melissa McCart
"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
"Opened in Gowanus by Patrick Shaw-Kitchtruly, the former head baker of Blue Hill at Stone Barns, this small-scale granary and mill spotlights Mid‑Atlantic and Northeast grain varietals by milling them to order on two New American Stone Mills granite stones to protect freshness, aroma, and flavor. It sources from local farms such as Hudson Valley Hops and Grains, Seneca Grain and Bean, and Gianforte Farm and champions regenerative farming practices—highlighting the role of cover crops and legumes in restoring soil and improving grain quality. The operation sees itself as a facilitator between farmers, bakers, and consumers, supplying retail flour bags, wholesale to notable New York restaurants and bakeries, and education about what each flour is best for. The ground‑floor seasonal bakery turns those fresh-milled flours into a rotating, clearly labeled loaf program (examples include a whole wheat loaf, a 100% einkorn loaf with cake‑like texture, and a rye amazake loaf), plus vegetable focaccia, Danish‑style morning buns, custard buns, sunflower butter–oat cookies, ginger‑buckwheat cakes, asparagus tarts, kouign‑amanns and baguettes on scheduled days, and coffee and tea from curated partners; production is planned to minimize waste. Prices reflect the higher costs of local, small‑batch grain (for example, a 2.2‑lb bag of red winter wheat is $8), and the overall mission is to let people taste and learn what truly fresh‑milled grain can offer." - Nadia Chaudhury
