Nadia Chaudhury's article focuses on Patrick Shaw-Kitch, a passionate former head baker, who has opened Brooklyn Granary & Mill in Gowanus, Brooklyn. Aimed at promoting diverse grains from the Mid-Atlantic and Northeast, Shaw-Kitch also launched an onsite bakery to create innovative baked goods using these ingredients. With a resurgence of in-house milling, this venture reflects evolving consumer interest in grain varieties, creating opportunities for experimentation and deeper connections with local baking traditions, while also highlighting the culinary potential of underused grains such as spelt.
"Grains have a great flavor and work really great in pastries," says Patrick Shaw-Kitch, highlighting the often underappreciated spelt's qualities.
Brooklyn Granary & Mill showcases regional grains, a part of the in-house milling trend that harkens back to traditional baking methods in New York.
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