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Freshly Milled Local Grain Makes Better Flour

Think back a hundred years ago. Farmers harvested their grain and hauled it to the local mill to be stone-ground into flour. The season’s freshly ground flour supplied neighboring bakers and cooks with the wholesome staple they needed to feed their towns. There were thousands of farms, supplying thousands of mills in thousands of communities across the country.

100 years later, wheat has become an international commodity, manufactured to maximize consistency and shelf life, processing out flavor and nutrition. More than 23,000 mills have closed and just four conglomerates mill 80% of the flour produced in the U.S, leaving little choice for an essential ingredient.

Local milling is back

Cairnspring Mills is reinventing the local flour mill and reestablishing a vibrant, local food economy. By milling identity-preserved wheat grown in the Pacific Northwest, they produce fresh, stone-ground flour with superior flavor, nutrition and baking properties for artisan bakers, chefs and food professionals in the community.

Cairnspring Mills knows every farmer that grows grain for the mill, ensuring grain production standards that result in healthy clean food and conservation of soil, water and wildlife. Come visit Cairnspring Mills in the beautiful Skagit Valley and see the grain revival in action.

Freshly Milled Local Grain Makes Better Flour

Think back a hundred years ago. Farmers harvested their grain and hauled it to the local mill to be stone-ground into flour. The season’s freshly ground flour supplied neighboring bakers and cooks with the wholesome staple they needed to feed their towns. There were thousands of farms, supplying thousands of mills in thousands of communities across the country.

100 years later, wheat has become an international commodity, manufactured to maximize consistency and shelf life, processing out flavor and nutrition. More than 23,000 mills have closed and just four conglomerates mill 80% of the flour produced in the U.S, leaving little choice for an essential ingredient.

Local milling is back

Cairnspring Mills is reinventing the local flour mill and reestablishing a vibrant, local food economy. By milling identity-preserved wheat grown in the Pacific Northwest, they produce fresh, stone-ground flour with superior flavor, nutrition and baking properties for artisan bakers, chefs and food professionals in the community.

Cairnspring Mills knows every farmer that grows grain for the mill, ensuring grain production standards that result in healthy clean food and conservation of soil, water and wildlife. Come visit Cairnspring Mills in the beautiful Skagit Valley and see the grain revival in action.

Freshly Milled Local Grain Makes Better Flour

Think back a hundred years ago. Farmers harvested their grain and hauled it to the local mill to be stone-ground into flour. The season’s freshly ground flour supplied neighboring bakers and cooks with the wholesome staple they needed to feed their towns. There were thousands of farms, supplying thousands of mills in thousands of communities across the country.

100 years later, wheat has become an international commodity, manufactured to maximize consistency and shelf life, processing out flavor and nutrition. More than 23,000 mills have closed and just four conglomerates mill 80% of the flour produced in the U.S, leaving little choice for an essential ingredient.

Local milling is back

Cairnspring Mills is reinventing the local flour mill and reestablishing a vibrant, local food economy. By milling identity-preserved wheat grown in the Pacific Northwest, they produce fresh, stone-ground flour with superior flavor, nutrition and baking properties for artisan bakers, chefs and food professionals in the community.

Cairnspring Mills knows every farmer that grows grain for the mill, ensuring grain production standards that result in healthy clean food and conservation of soil, water and wildlife. Come visit Cairnspring Mills in the beautiful Skagit Valley and see the grain revival in action.