THUR MAR 20 / Existential Bread with author Jim Franks and Patrick Shaw-Kitch of Brooklyn Granary & Mill
Regular price
$21.99
6p to 8p
Join us for a very special evening in celebration of Jim Frank's instant classic Existential Bread alongside fellow bread baker Patrick Shaw-Kitch of the recently announced Brooklyn Granary + Mill.
Expect an expert conversation between Jim and Patrick, inspired Q+A with all of you, a bread tasting (provided by BGM), + a book signing. Beverages and books for sale at the shop. Preorder above and see you there!
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About the book:
Jim Franks is a baker and a poet who’ s written a love story about bread, which is to say he’ s written a life story about listening, learning, trying, failing, adapting, and above all, caring. Through humor, history, relentless curiosity, and refreshingly unsentimental poetry, Existential Bread teaches there are many ways to bake a loaf, just as there are many ways to live a life.
About the Granary:
Brooklyn Granary & Mill (BGM) was started to bring stone milled whole grains grown on regional regenerative farms to New Yorkers. BGM is founded on the ideas that flour is even better when it is grown in a way that makes the soil better, that better bread comes from fresh stone milled whole grain flour, and that more access points are needed to bring regional grains to bakeries, restaurants, and individuals in New York City. BGM's owner, Patrick Shaw-Kitch, has worked in the food industry for 20 years and spent nearly 5 years stone milling whole grain flours and baking with them as the head baker at Blue Hill at Stone Barns. There he worked with amazing farmers and grains from the Northeast and Mid Atlantic and was motivated to broaden the market for these products and stone milling. BGM mills all of the grain it sources with two 40" stone mills made by New American Stone Mills, a company based in Vermont who builds stone mills using Vermont granite. In addition to sourcing, milling, and selling whole grains from regional farms, Brooklyn Granary & Mill tests the many different varieties of grains available in order to better understand and communicate the properties of the various flours it sells to customers. BGM also extends its knowledge to customers as a consultant to help develop custom recipes, improve existing recipes, and create or improve systems and operations.
In addition to the Mill, BGM will operate a Bakery & Cafe uses flour milled by us to showcase what is possible with 100% stone milled whole grain flour.
JIM FRANKS ◤ is a baker and a poet who’s written a love story about bread — which is to say he’s written a life story about listening, learning, trying, failing, adapting, and above all, caring. His debut book builds on a life-consuming passion for quality bread: what goes into it, physically and emotionally. Based in Chicago, Jim is known locally for selling out of loaves quickly, but across the country he’s worked under nearly every bread baker equally obsessed with 100 percent whole grain. Through humor, history, relentless curiosity, and refreshingly unsentimental poetry, Existential Bread teaches there are many ways to bake a loaf just as there are many ways to live a life.
