Sparked by pandemic-era baking trends, interest in small-batch, locally-milled flour is growing among commercial and home bakers. Operations like Camas Country Mill in Oregon and Cairnspring Mills in Washington supply restaurants, bakeries and amateur bakers with high-quality flour sourced from local farmers who use regenerative growing practices.
A new partnership between Cairnspring and the Confederated Tribes of the Umatilla Indian Reservation will bring a flour mill to the reservation in Eastern Oregon. The new facility is expected to expand Cairnspring’s production capacity twelvefold and create 20-25 new jobs.
Kevin Morse is the co-founder and CEO of Cairnspring Mills. Bill Tovey is the director of the CTUIR Department of Economic & Community Development. They both join us to talk about the partnership.
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