Originally imagined as a partnership between Whitaker and Boulder's Fortuna Chocolate, the space, which once served as Basta's prep kitchen, is not only a must-visit destination for bread lovers, but for anyone looking for an upgraded cafe experience.

Dry Storage is a grain company and bakery that mills heirloom grains grown on regenerative Colorado farms, producing specialty flours for chefs and restaurants while operating a cafe in Boulder.

"We are on a crusade to change how you think about grains. Dry Storage is an artisan mill that celebrates chefs, bakers, brewers, distillers and farmers.

> Founded by James Beard-nominated chef Kelly Whitaker in Boulder, Dry Storage operates as a comprehensive grain-to-table operation featuring a mill, bakery, cafe, and research laboratory. Whitaker built a 3,000-square-foot milling facility that grinds 200 acres of Colorado grains using traditional granite stone, producing nearly 1 million pounds of milled flour in its first year. He describes this as 'a regional grain opportunity at the highest level,' connecting distillers, maltsters, brewers, and bakers to regional farmland. Using five heirloom grain varieties chosen for regenerative properties, Whitaker explains that locally-grown grains are 'culturally relevant' to Colorado and views grains as 'a beautiful medium for year-round menus.' The operation serves sourdough, French baguettes, English muffins, and seeded loaves alongside natural wine and craft beer, aiming to 'change the white-bread sandwich mentality' while selling flour to retail customers and wholesale to chefs.

> James Beard-nominated chef Kelly Whitaker built Dry Storage, a 3,000-square-foot micro-mill, bakery, and cafe in Boulder that grinds 200 acres of Colorado grains into flour using traditional granite stone. Sourcing '10 to 15 heritage grain varieties grown across the country, from Sonora wheat to Rouge de Bordeaux,' Whitaker frames Dry Storage as the next step toward building a 'regional grain economy' in Colorado. Miller Colton Steiner predicts: 'In the next year, [the question] will be: Who _isn't_ using heirloom grains?'