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.