Our Story 2018-03-16T14:36:05+00:00

Cairnspring Mills Was Built
From the Ground Up

Cairnspring Mills helps anchor a growing food manufacturing hub, fulfilling the needs of the local grain economy.

Grain requires collaboration

Scientists, farmers, harvesters, millers, bakers, food makers and eaters all come together to grow the grain, transform it for sustenance and goodness, share it, nourish the community, and protect the land so the cycle can start again. That’s why grain is said to be the fuel for the creation of enduring civilizations. Cairnspring, in partnership with Camas Country Mill in Willamette Valley, OR, is reinventing this regenerative system. These companies are aligned in their vision and are collaborating with multiple partners to employ new science and technology while honoring the ancient wisdom of a local agricultural economy.

Grain suited for the growing conditions

Farmers in the fertile river valleys of the Pacific Northwest have long planted commodity wheat as a rotational crop to amend the soils in their fields. Recent work by Dr. Steve Jones and the wheat breeders and scientists at the WSU Bread Lab have proven that specific strains of wheat, including soft white club wheat, flourish in the Skagit and Willamette Valleys and produce much higher yields than in the Great Plains.

Better flavor and nutrition

These identity-preserved grains deliver more nutrition, flavor and baking character than commodity wheat. With richer taste and better baking performance, the identity-preserved grain commands a higher price. If a specific grain varietal is chosen because it is well-suited for its environment, it tends to grow more vigorously with greater disease resistance, requiring fewer artificial inputs.

Sustainable farming to build community value

Managing the land with sustainable practices, including cover crops and other soil and conservation techniques, also raises the value of community farms. With this farming strategy in place, Pacific Northwest farmers have the economic incentive to continue to build their businesses, creating jobs in a thriving, local agricultural economy. Cairnspring Mills works directly with these visionary farmers to support their efforts and bring their high-quality, high-value grains to market.

Local grain, local flour, local flavor

Cairnspring Mills works directly with farmers who share their commitment to sustainable agricultural practices and mills their grain with care to maintain a transparent supply chain. Each batch of grain is milled separately to preserve its unique identity and flavor; each batch of flour can be traced back to the origin farm.

Precision milling

The state-of-the-art engineering of the Danish-made equipment at Cairnspring Mills delivers precision, consistency and quality. As part of a multi-step process, the milling stones grind the grain at a specific extraction of bran and wheat germ to retain more nutrition in the flour.  Type 85 refers to ash content; a higher number means that these flours retain more bran and germ. Type 65 indicates more extraction with less bran and germ for a smoother, lighter flour.

Unique flours from identity-preserved grains

The unique baking properties, nuanced flavors and aromas of each identity-preserved grain (or custom grain mix) add new character and vitality to the foods made from these flours. Milling flours fresh to order also preserves the rich flavor of these special grains.

Milling to customer specifications

The mill’s team consults directly with artisan bakers, chefs, and industry professionals and invites them to experiment and re-imagine their recipes using Cairnspring Mills flours.

If bakers require a unique flour mix to get the results they’re looking for, the mill can grind specific grains and create a custom blend. The results from this creative collaboration are inspiring and delicious.

Local Milling Is Back

Cairnspring Mills is revitalizing local milling and recon- necting the relationships and sustainable farming practices that build growing grain economies. Culinary creatives are joining this food community and discover- ing the potential of new grain varieties. Using these lively, flavorful, fresh flours, they’re making amazing new products their customers love.

What will you make?

Connect with the team at Cairnspring

Mills to explore the options 

that spring up from better flour.

Cairnspring Mills Was Built From the Ground Up

Cairnspring Mills helps anchor a growing food manufacturing hub, fulfilling the needs of the local grain economy.

Grain requires collaboration

Scientists, farmers, harvesters, millers, bakers, food makers and eaters all come together to grow the grain, transform it for sustenance and goodness, share it, nourish the community, and protect the land so the cycle can start again. That’s why grain is said to be the fuel for the creation of enduring civilizations. Cairnspring, in partnership with Camas Country Mill in Williamette Valley, OR, is reinventing this regenerative system. These companies are aligned in their vision and are collaborating with multiple partners to employ new science and technology while honoring the ancient wisdom of a local agricultural economy.


Soft White Club Wheat

Grain suited for the growing conditions

Farmers in the fertile river valleys of the Pacific Northwest have long planted commodity wheat as a rotational crop to amend the soils in their fields. Recent work by Dr. Steve Jones and the wheat breeders and scientists at the WSU Bread Lab have proven that specific strains of wheat, including soft white club wheat, flourish in the Skagit and Williamette Valleys and produce much higher yields than in the Great Plains.

Better flavor and nutrition

These identity-preserved grains deliver more nutrition, flavor and baking character than commodity wheat. With richer taste and better baking performance, the identity-preserved grain commands a higher price. If a specific grain varietal is chosen because it is well-suited for its environment, it tends to grow more vigorously with greater disease resistance, requiring fewer artificial inputs.

Sustainable farming to build community value

Managing the land with sustainable practices, including cover crops and other soil and conservation techniques, also raises the value of community farms. With this farming strategy in place, Pacific Northwest farmers have the economic incentive to continue to build their businesses, creating jobs in a thriving, local agricultural economy. Cairnspring Mills works directly with these visionary farmers to support their efforts and bring their high-quality, high-value grains to market.

Local grain, local flour, local flavor

Cairnspring Mills works directly with farmers who share their commitment to sustainable agricultural practices and mills their grain with care to maintain a transparent supply chain. Each batch of grain is milled separately to preserve its unique identity and flavor; each batch of flour can be traced back to the origin farm.

Precision milling

The state-of-the-art engineering of the Danish-made equipment at Cairnspring Mills delivers precision, consistency and quality. As part of a multi-step process, the milling stones grind the grain at a specific extraction of bran and wheat germ to retain more nutrition in the flour.  Type 85 refers to ash content; a higher number means that these flours retain more bran and germ. Type 65 indicates more extraction with less bran and germ for a smoother, lighter flour.

Unique flours from identity-preserved grains

The unique baking properties, nuanced flavors and aromas of each identity-preserved grain (or custom grain mix) add new character and vitality to the foods made from these flours. Milling flours fresh to order also preserves the rich flavor of these special grains.

Milling to customer specifications

The mill’s team consults directly with artisan bakers, chefs, and industry professionals and invites them to experiment and re-imagine their recipes using Cairnspring Mills flours.

If bakers require a unique flour mix to get the results they’re looking for, the mill can grind specific grains and create a custom blend. The results from this creative collaboration are inspiring and delicious.

Local Milling Is Back

Cairnspring Mills is revitalizing local milling and recon- necting the relationships and sustainable farming practices that build growing grain economies. Culinary creatives are joining this food community and discover- ing the potential of new grain varieties. Using these lively, flavorful, fresh flours, they’re making amazing new products their customers love.

What will you make? Connect with the team at Cairnspring Mills to explore the options that spring up from better flour.

Cairnspring Mills Was Built From the

Ground Up

Cairnspring Mills helps anchor

a growing food manufacturing hub,

fulfilling the needs of the local grain economy.

Grain requires collaboration

Scientists, farmers, harvesters, millers, bakers, food makers and eaters all come together to grow the grain, transform it for sustenance and goodness, share it, nourish the community, and protect the land so the cycle can start again. That’s why grain is said to be the fuel for the creation of enduring civilizations. Cairnspring, in partnership with Camas Country Mill in Williamette Valley, OR, is reinventing this regenerative system. These companies are aligned in their vision and are collaborating with multiple partners to employ new science and technology while honoring the ancient wisdom of a local agricultural economy.

Grain suited for the growing conditions

Farmers in the fertile river valleys of the Pacific Northwest have long planted commodity wheat as a rotational crop to amend the soils in their fields. Recent work by Dr. Steve Jones and the wheat breeders and scientists at the WSU Bread Lab have proven that specific strains of wheat, including soft white club wheat, flourish in the Skagit and Williamette Valleys and produce much higher yields than in the Great Plains.

Better flavor and nutrition

These identity-preserved grains deliver more nutrition, flavor and baking character than commodity wheat. With richer taste and better baking performance, the identity-preserved grain commands a higher price. If a specific grain varietal is chosen because it is well-suited for its environment, it tends to grow more vigorously with greater disease resistance, requiring fewer artificial inputs.

Sustainable farming to build community value

Managing the land with sustainable practices, including cover crops and other soil and conservation techniques, also raises the value of community farms. With this farming strategy in place, Pacific Northwest farmers have the economic incentive to continue to build their businesses, creating jobs in a thriving, local agricultural economy. Cairnspring Mills works directly with these visionary farmers to support their efforts and bring their high-quality, high-value grains to market.

Local grain, local flour, local flavor

Cairnspring Mills works directly with farmers who share their commitment to sustainable agricultural practices and mills their grain with care to maintain a transparent supply chain. Each batch of grain is milled separately to preserve its unique identity and flavor; each batch of flour can be traced back to the origin farm.

Precision milling

The state-of-the-art engineering of the Danish-made equipment at Cairnspring Mills delivers precision, consistency and quality. As part of a multi-step process, the milling stones grind the grain at a specific extraction of bran and wheat germ to retain more nutrition in the flour.

Type 85 refers to ash content; a higher number means that these flours retain more bran and germ. Type 65 indicates more extraction with less bran and germ for a smoother, lighter flour.

Unique flours from identity-preserved grains

The unique baking properties, nuanced flavors and aromas of each identity-preserved grain (or custom grain mix) add new character and vitality to the foods made from these flours. Milling flours fresh to order also preserves the rich flavor of these special grains.

Milling to customer specifications

The mill’s team consults directly with artisan bakers, chefs, and industry professionals and invites them to experiment and re-imagine their recipes using Cairnspring Mills flours.

If bakers require a unique flour mix to get the results they’re looking for, the mill can grind specific grains and create a custom blend. The results from this creative collaboration are inspiring and delicious.

Local Milling Is Back

Cairnspring Mills is revitalizing local milling and recon- necting the relationships and sustainable farming practices that build growing grain economies. Culinary creatives are joining this food community and discover- ing the potential of new grain varieties. Using these lively, flavorful, fresh flours, they’re making amazing new products their customers love.

What will you make?

Connect with the team at Cairnspring

Mills to explore the options 

that spring up from better flour.