Patrick Shaw-Kitch has been working in the food industry for 20 years. He started baking at Columbia City Bakery in Seattle and made New York City his home in 2013. Since then, he worked at Bien Cuit, BKLYN Larder, Franny’s, and Frankies Spuntino in the city. He then spent five years stone milling whole grain flours and baking with them as head baker at Blue Hill at Stone Barns, where he also ran the Bakery Lab for Stone Barns Center for Food and Agriculture. This allowed Patrick to interact directly with farmers and explore the beauty of individual varieties of grains.
These experiences left him wanting to broaden the market for these products and stone milling, ultimately motivating him to open Brooklyn Granary & Mill (BGM) in Gowanus, Brooklyn in 2025. BGM is New York City’s only stone flour mill, sourcing grains from regenerative farms in the Northeast and Mid-Atlantic. With Brooklyn Granary & Mill, Patrick sells and makes regional grains available to restaurants, bakeries, and home bakers, and runs a bakery using BGM’s own stone-milled flour.