01 — Local Flour
Flour has an origin.Most of it has been erased.
A working directory of the small mills and farms bringing named wheat, real provenance, and stone milling back into American bread.
Enter the directory →02 — Featured Mill
Cairnspring Mills, Burlington, WA
Cairnspring Mills
Burlington, WA · Pacific Northwest
In the Skagit Valley, Cairnspring pays its growers a premium to plant Yecora Rojo and other disease-resistant varieties chosen for flavor rather than yield — and writes glyphosate out of every contract.
Milling Yecora Rojo · Hard Red Winter Wheat
Read the full profile →03 — Why This Exists
Commodity wheat is bred for the elevator, not the table. We think the mill matters as much as the farm.
Most flour in this country passes through four companies before it reaches a bag — blended from grain grown nowhere in particular, bred for shipping and shelf life rather than flavor, and milled hot enough to strip out the parts that spoil, along with the parts that taste like anything. The mills in this directory do the opposite: they name their wheat, mill it cool and close to harvest, and work directly with the farmers who grow it. We built this to make them easier to find.
05 — Newsletter