Brooklyn Porridge Co, a pop-up cafe in Park Slope, Brooklyn, serves porridge made from a variety of ancient, global, and gluten-free grains. Customers can design their own unique bowl from our selection of artisanal sweet and savory toppings, or choose from one of our favorite combinations. Everything at Brooklyn Porridge Co is naturally gluten-free and non-GMO. Our menu transforms a once ordinary breakfast cereal, and lifts it to extraordinary heights; Brooklyn Porridge Co is comfort food redefined.
Brooklyn Porridge Co works with a network of passionate and like-minded businesses that are both environmentally and socially conscious. Among them are: Bob’s Red Mill, an employee-owned company dedicated to sourcing, testing and selling the finest products; Ajiri Tea, a non-profit foundation that supports the education and welfare of Kenyan women; Worldcentric, committed to providing the most earth-friendly and biodegradable products; Culture, a family-owned Brooklyn yogurt shop that provides high-quality, healthful and homemade ingredients to the community; Kimcheelicious, a Brooklyn-based project dedicated to bringing healthful Asian fermented foods to the American table; and Brooklyn Cured, a local charcuterie that produces sustainable, small-batch, antibiotic-free, and gluten-free meats.
Karyn has worked for 18 years in senior management at some of New York’s favorite eateries, including Sarabeth’s Kitchen and east village landmark Telephone Bar and Grill. She has traveled extensively, especially in pursuit of great culinary experiences. Karyn also is a theater lover and co-produced a critically acclaimed production of Bartleby, the Scrivener at Blue Heron Theatre. Before her journey into the culinary world she worked at The Los Angeles Reader and Village Voice.
Karyn is committed to creating delicious alternatives to processed foods and healthful, non-GMO, and naturally gluten free, “real” comfort food.
Emily is a health-supportive chef, entrepreneur, restaurant manager, bikram yoga enthusiast, and food columnist with over sixteen years of extensive and varied experience in the culinary industry. Emily opened and ran her own successful restaurant in St. John, USVI for seven years, created and ran a NYC catering business from the ground up, and graduated in January 2013 from the Natural Gourmet Institute of Health & Culinary Arts.
In Summer of 2015, Emily left Brooklyn Porridge and soon welcomed a son to the world. Congratulations, joy and love to the happy family, Emily, Dan and baby Simon!