Regenerative Baking #19: Patrick Shaw-Kitch of Brooklyn Granary and Mill

About this episode

Patrick Shaw-Kitch discusses his new venture, Brooklyn Granary and Mill, and the intricacies of whole grain bread baking.

Patrick Shaw-Kitch was the head baker at Blue Hill at Stone Barns for five years, and is now opening Brooklyn Granary and Mill, a flour mill and bakery in Brooklyn that will source grain directly from regenerative farmers, and sell bread, pastries, and fresh-milled flour to customers. In this very bread-nerdy episode, Patrick and Dressler dig into the nitty-gritty hows and whys of whole grain bread baking, independent seed breeders, the best ways to test out new flours, which grains are destined to be bread, Patrick's business model and goals for Brooklyn Granary and Mill, the economics of regional grains, and so, so much more.

People in this episode

Host: Dressler Parsons

Guest: Patrick Shaw-Kitch

Topics covered

• whole grain bread baking
• regenerative farming
• flour milling
• independent seed breeding
• regional grains

Keywords

• bread
• pastries
• fresh-milled flour
• grain sourcing
• business model
• economics of grains

Mentioned in this episode

Organizations: Brooklyn Granary and Mill, Blue Hill at Stone Barns

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• Regenerative Baking #29: Rae Gomes of Community Kitchen · May 26, 2026 · 32 min
• Regenerative Baking #28: Jenny Dorsey on State-Run Restaurants · March 17, 2026 · 50 min
• Regenerative Baking #27: Russell Trimmer of Motzi Bread · February 18, 2026 · 39 min
• Regenerative Baking #26: Jim Franks on "Existential Bread" · January 13, 2026 · 46 min
• Regenerative Baking #25: Don Guerra of Barrio Bread · November 4, 2025 · 51 min
• Regenerative Baking #24: Amy Smith of Native Seeds/SEARCH · October 21, 2025 · 41 min