Pratt Center Research

Urban Manufacturing

Farm to Bakery

Report  |  April 9, 2013

This report summarizes a local food pilot project undertaken by Pratt Center for Community Development and the New York State Department of Agriculture and Markets (NYSDAM).  Farm to Bakery sought to capitalize on the demand for quality locally-grown grains and flour by both New York City and upstate New York bakers while simultaneously increasing New York growers’ and millers’ capacity to meet this demand. The Farm to Bakery pilot successfully demonstrated the potential to meet New York City’s bakers’ demand for New York State-grown grains by fostering collaborative business relationships between producers and prospective baker customers, providing detailed usability feedback on hard and soft wheat from bakers and identifying distribution gaps and opportunities. The report summarizes project’s major findings, results, and challenges.