Where to Buy Grains

GRGP Retail Stand

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

Upcoming Markets

Weekly: Union Square WednesdayUnion Square Saturday

Grainstand rotating pop-up dates: 

Beer and Spirits of NY pop-ups will return starting March 17th, 2018

Check availability and pricing here. To pre-order and for more information, please e-mail us. Wholesale orders of $250 or more can be delivered through Greenmarket Co., Greenmarket's wholesale distribution program.

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.


When inclement weather in the city or in the greater region affects markets, this blog post will be information central for up-to-the-minute schedule changes. 

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