Brooklyn Granary & Mill
Bakery · Gowanus ·
Stone-milled regional grains crafted into breads and pastries
Stone-milled regional grains crafted into breads and pastries
"In Gowanus, this bakery is accepting nonperishable food bank donations on Friday, October 31, and Saturday, November 1, for soup kitchen CHiPS." - Nadia Chaudhury
"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
