THE PLACE: I miss the Brooklyn of my era when food and drink artisans were working to bring farm-to-table food production back to the borough. It became a bit of a parody with the hipster baker or brewer. But Brooklyn Granary is not something to laugh at. They are doing some really exciting things by milling their own flour and baking impeccable breads and restrained pastries on premises. The ground storefront (right below the second-floor milling facility) is bright, clean, and full of love, housed in a newly constructed complex around the Gowanus Canal continuing the gentrification trend.
THE DISH: I knew I was here for their Split Biscone, which is a non-viral hybrid of a biscuit and a scone. The crisp buttery roll is sold solo or dressed up with butter and ham. This reminded me of a Parisian breakfast with a very nice smoky ham and some pickles in between the browned slightly sweet biscone. It had a great crumb and strong grain flavors, which stayed strong alongside the ham, butter, and pickles. It was absolutely fantastic and so worth finding your way to this off-the-beaten path business that is still holding on to the traditions that made me (and many in the last two decades) fall in love with Brooklyn in the first place.
| BROOKLYN GRANARY & MILL |
| 240 Huntington Street (between Smith Street and Gowanus Canal), Gowanus, Brooklyn |
| brooklyngranaryandmill.com |
