Wednesday, September 23, 2026, 10:00 PM - 1:00 AM ยท Brooklyn Granary & Mill, Gowanus + Red Hook, New York City
Patrick Shaw-Kitch leads a Regenerative Grain 101 session at Brooklyn Granary & Mill, kicking off a four-part Cookie Club focused on baking with freshly milled whole grains. Space is limited and RSVP is required.
Brooklyn Granary mills its own flour upstairs using two stone mills (the only operation of its kind in New York City) sourcing grain from regenerative farms across the Northeast. That flour goes into everything on the counter, from sourdough loaves to spelt chocolate chip cookies packed with dark chocolate and the signature biscone, a scone-biscuit hybrid layered with blueberry jam and butter. Check Instagram before you go: they post the baking schedule so you can catch things straight from the oven.
Stone-milled 100% whole grain sourdough baked fresh daily
Whole-grain spelt cookie loaded with extra-dark chocolate chunks
Hybrid scone-biscuit, split and filled with blueberry jam and butter