All of the flours used at this new NYC bakery are milled upstairs and sourced from the Northeast and Mid-Atlantic regions — which is a big deal. Patrick Shaw-Kitch, the former head baker of Blue Hill at Stone Barns, truly loves grains. It’s through Brooklyn Granary & Mill (@brooklyngranaryandmill), which opened in the Gowanus neighborhood in April, where he gets to showcase grain varietals from local regenerative farmers. And just this month, he opened his on-site seasonal bakery on the ground floor of the same building, to show off how those regional ingredients can come together through baked goods. Brooklyn Granary is part of the current wave of in-house milling. It’s a laborious process, but worth it for those who want to go the extra mile on hyper-locality. Tap the link in our bio to read more from Northeast editor Nadia Chaudhury (@nadiachaudhury). 📸: @sarakonradi