> 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.