There is no viral croissant or over-the-top cinnamon roll at Brooklyn Granary & Mill in Gowanus. There is however, a perfect biscone (a hybrid scone-biscuit), with a browned, toasty exterior, and a moist inside that tastes like straight butter. It’s intricate but not showy, much like all the pastries here. Get at least one biscone, which they split open and fill with blueberry jam and even more butter, or thick layers of fatty French ham that melt on your tongue. But don’t ignore the other items, all arranged on plates that wouldn’t look out of place in a country house. For something sweet, try the spelt chocolate chip cookie loaded with big chunks of extra-dark chocolate, or for something savory, a broccoli and cultured cream tart that tastes like the distant cousin of a broccoli cheddar soup. Run by the former head baker at Blue Hill Stone Barns, Brooklyn Granary & Mill doubles as a wholesale flour mill, so on every visit, you should always snag at least one loaf of sourdough bread to eat later. They’re open every day except Sunday, and you can refer to this extremely detailed production schedule to figure out what will be available when you visit.