Where to Buy

GRGP Retail Stand

Retail and pre-ordered bulk bags are available at the Grainstand! 

Check product availability and pricing here. 
To pre-order and for more information, please e-mail us. Pre-orders must be received at least two days before pick-up date (e.g. by Monday for Wednesday pick-up, by Thursday for Saturday pick-up.) 
Wholesale orders of $250 or more can be delivered through Greenmarket Co. our wholesale distribution program.

Beer and Spirits of NY pop-ups are back! See the schedule.

Weekly Markets:

Weekly at Union Square Wednesday and Union Square Saturday, 8 a.m. to 4 p.m.

Upcoming Pop-up Markets:

October 31: Dag Hammarskjold Plaza, Manhattan
November 3: Inwood, Manhattan
November 4: 79th Street, Manhattan
November 10: Grand Army Plaza, Brooklyn
November 11: Carroll Gardens, Brooklyn
November 14: Dag Hammarskjold Plaza, Manhattan
November 17: Grand Army Plaza, Brooklyn
November 18: Jackson Heights, Queens
November 24: Fort Greene, Brooklyn
November 25: Columbia University, Manhattan
November 28: Dag Hammarskjold Plaza, Manhattan
December 1: Inwood, Manhattan
December 2: 79th Street, Manhattan
December 8: Grand Army Plaza, Brooklyn
December 9: Carroll Gardens, Brooklyn

Northeast Grainshed Map

These growers and millers are genuine allies in promoting regional grain, and an essential link in the farm-to-bakery chain.

About the Grains

Learn more about grains in our Grains Guide and our Grains Brochure. Discover what grains and flours are currently available; where buyers can source them; and how you can use regional grains in your bakery or restaurant.

Grains and Flours in Our Region

• Buckwheat* - Flour is best for pancakes, crepes, biscuits and soba noodles. Whole groats can be sprouted or toasted to make “kasha.”

• Cornmeal & Polenta* - Made with flint, or “Indian” corn, and dent corn.

• Einkorn – An “ancient grain,” high in protein content and minerals. Best for cooking whole and using flour for pancakes and crackers.

• Emmer (Farro) - An “ancient grain,” best as a cooked grain and for pasta and flat breads.

• Freekeh – Wheat that is harvested green and roasted. Toasted, mildly sweet flavor. High in protein, minerals and fiber, very low in gluten. Best in soups and stews.

• Oats* - Rolled or cracked, flour upon request.

• Rye – Low gluten, bold, assertive flavor. Blended with wheat for bread. Grains can be cooked whole or as cracked rye.

• Spelt – An “ancient grain,” low gluten, high protein content. Flour used for bread, pasta, crackers.

• Triticale – A wheat-rye hybrid. High protein, low gluten. Best for breads, pancakes, crackers.

• Wheat flours - Whole and sifted, all-purpose & pastry flour, special blends

  • Hard wheat, or “bread flour” – Higher protein content, best for baking bread.
  • Soft wheat, or “pastry flour” - Lower protein content, best for pastry and flat breads.
  • All purpose – A blend of hard and soft wheat.
  • Winter wheat – Lower in protein, higher in minerals, best for yeasted bread.
  • Spring wheat – Highest of all in protein content, used for bread flour.
  • Red Fife wheat – The first heritage wheat available in the region. Higher nutritional density. Best for robust, artisanal breads. Produces a crust with a reddish hue.

*No gluten.

Read the story of how GrowNYC and partners helped save 72 acres of farmland from industrial development. 

  • Greenmarket

    Our network of farmers markets, Youthmarkets, Fresh Food Box pick-ups, and Greenmarket Co. ensures that all New Yorkers have access to the freshest, healthiest local food.

  • Recycle

    We blanket the five boroughs with resources like textile and food scrap collection, Stop 'N' Swaps, and free training to make waste reduction easy for all.

  • Garden

    We build and rejuvenate community & school gardens in all 5 boroughs, and support even more gardens through volunteer days, technical assistance, school garden grants, & more.

  • Education

    We foster future environmental stewards by providing 66,000 children each year with programs that provide meaningful interactions with the natural environment.