Brooklyn granary & mill

The Concept

The foundational goal of Brooklyn Granary and Mill (BGM) is to process grains from regenerative and organic farms in the Northeast and Mid Atlantic; farms that are taking care of the soil, fighting against climate change, and trying to grow the highest quality grains. Using stone milling technology that preserves the bran, germ, and flavor when milling grains into flour, BGM prioritizes preserving and promoting the care and quality of the grains grown by the farmers it serves. BGM seeks to then make these amazing ingredients accessible to restaurants, bakeries, and individuals in the vast New York City market. 

The Grains
The grains sourced by BGM will come from farms in the Northeast and Mid Atlantic who are practicing regenerative agriculture. Regenerative agriculture can be described in brief by the following: “regenerative agriculture is a holistic approach to agriculture that focuses on the interconnection of farming systems and the ecological system as a whole.” BGM believes that the best grains for consumption and for the environment come from regenerative farms. BGM seeks to fresh mill these grains – wheat, rye, spelt, corn, and various other varieties – and make them available to New York City restaurants, bakeries, and individuals. As part of the holistic approach to farming, grain farmers must grow other crops to enrich and maintain the soil. This is why BGM is very excited to also offer these soil-enriching products as well – beans, cold pressed oils, and flaked/cracked grains.

The Flour: Stone Ground
Most flour used in this country is milled using steel roller mills, a process created in the mid-1800s. Steel roller milling mechanically separates the three parts of the grain to isolate its most starchy and white features, the endosperm. Flour that is milled using this method is easier to work with, but has less flavor and less nutrition. As a result, the government requires that vitamins be added back into flour that has been steel roller milled. Alternatively, the stone ground method of milling has been used for thousands of years. Stone ground milling simply crushes and grinds the grain between two circular mill stones to make flour. This leaves a flour with 100% of the bran, germ, and endosperm. 

A stone mill in New York City showcases this better system, throws the traditional flour and grain supply chain on its head, and provides people with an understanding about why their flour is important for a future that prioritizes their health and the environment. BGM solely uses stone ground milling technology to mill all the grains it sources from regional farms.