Cairnspring Mills creates craft flour unlike any other.

We source directly from farmers committed to soil health, and thoughtfully select the most flavorful grains appropriate for the growing region. Our stone-mill techniques produce flour unparalleled in taste, quality, and baking performance — with no additives or enrichments.

Our products are trusted by some of the best bakeries and restaurants in the country – Tartine, Pizzeria Bianco, Gusto Bread, Poulette Bakeshop, Stella West Hollywood, Grand Central Baking, Breadfarm — with legendary bakers like Chad Robertson calling our flour the best they’ve ever used.

And they can’t get enough — demand is soaring. Our business is profitable, and we’re operating at full capacity. Now, we are breaking ground on a second mill in Oregon, on tribal land in partnership with the Umatilla people, with a significant portion of capacity already reserved by large customers.

Backed by Peter Buffett and Terra Regenerative Capital, and with a powerhouse team from Nestle, General Mills, and the Nature Conservancy, we’re setting the standard for what truly delicious regenerative flour should be.

The craft flour movement is rising. Join us.

The visionaries at Patagonia were an anchor investor in Cairnspring Mills in 2016 and were instrumental in bringing the mill into existence. Today, they are valued customers, purchasing Regenerative Organic Certified flour from our mill for their line of Patagonia Provisions organic crackers.

A century ago, there were over 20,000 flour mills in America. They were local, community-powered, and produced fresh ingredients and products.

Now, only a handful of massive mills dominate the industry.

Today, our food is made by large corporations focused on bigger, faster, cheaper systems without consideration of the impact — all at great expense to farmers, farmland, and ultimately, consumers.

Commodity growers are primarily focused on yield and efficiency when growing grains. The monocrop system they rely on is more vulnerable to disease, so farmers turn to harsh chemicals as harvest aids and synthetic inputs for pest and disease control.

Once harvested, steel rollers at commodity mills strip away the wheat’s bran and germ, the parts that carry flavor, fiber, and nutrition, to extend shelf life. What’s left is bland white starch, “enriched” with synthetic additives to meet minimum standards.

In a market flooded with cheap grains and low-quality flour, farmers, consumers, our health, and the land pay the price.

At Cairnspring Mills, we take a different approach.

We source directly from farmers committed to soil health, using regenerative farming practices like crop rotation, animal integration, and no-till systems that prevent erosion.

Regenerative farming is a flexible approach that allows farmers to adapt to their unique growing region and microclimate to reduce or eliminate synthetic inputs. Fully prohibiting neonic insecticides and glyphosate as a harvest aid allows us to exceed conventional standards.

We pay our farmers a premium for these regenerative practices and for growing grains with the flavor, nutrition, and baking performance that artisan bakers demand. By renewing our contracts annually, we work in concert with our growers to improve our standards every year.

Through these close relationships, we maintain complete traceability of the grain, the farm, and the farmer.

We use European-style stone milling techniques to intentionally incorporate all three parts of the wheatberry: the germ, bran, and endosperm. The result: flour with enhanced flavor, texture, and nutrients.

Whether it’s shaping the perfect sourdough, pulling off gooey cinnamon rolls, or nailing that chewy pizza crust - our flours give bakers and chefs the foundation for richer possibilities.

With backgrounds in regenerative agriculture, brand building, and entrepreneurship at non-profit organizations and corporations like The Nature Conservancy, Nestle, General Mills, our leadership team knows how to turn big ideas into best-selling consumer products.

From revitalizing rural economies to launching category-defining food brands, we’re combining decades of hands-on experience with a deep commitment to sustainability - building a profitable flour company that’s scaling nationally while staying rooted in local communities.

We are pioneering the craft flour segment within the $23B U.S. flour market.

Craft coffee and beer took off by delivering authenticity, transparency, and quality - something bigger brands couldn’t match. Just like Blue Bottle transformed coffee and Dogfish Head transformed beer from commodity to craft, we’re doing the same for flour.

Craft flour is poised to grow 3X in the $23B flour market, equivalent to a 20% CAGR in the next 5 years, making craft flour a $700M market opportunity by 2030.

With a passionate customer base, domain expertise, and profitable, scalable operations, we are uniquely positioned to be the national leader in this segment, bridging the gap between small-scale mills producing < 3k pounds/day and the commodity mills producing > 5M pounds/day.

We’ve built a diversified omnichannel business that stretches across foodservice, direct-to-consumer (DTC), and grocery. 80% of our revenue currently comes from foodservice and bulk flour sales, while 20% is DTC and retail.

On the B2B side, we are scaling sales of 50lb bags through foodservice distributors and direct sales of Full Truckload quantities to larger production bakeries and CPG companies. Institutional buyers can easily handle tens of millions of pounds, which makes scaling sales highly feasible.

On the DTC side, our webshop helps us reach and support artisan bakers, and word-of-mouth from top chefs drives organic growth. We’re also in select local retailers including PCC Community Markets and Whole Foods with a view towards national expansion once the new mill is operational.

Demand for quality flour is skyrocketing, and our current mill is profitable and running full steam at max capacity.

In response to significant inbound demand from larger customers, we are replicating this success at a new flour mill in Umatilla County, Oregon — part of the famed Columbia River Basin.

The new mill features the same stone milling process as our Skagit mill, enhanced with advanced processing components to support 3X scale.

Built on tribal land in collaboration with the Confederated Tribes of the Umatilla Indian Reservation, the Blue Mountain mill will create over 20 local jobs and bring lasting positive economic activity to these communities.

Additionally, the Tribe will receive equity ownership of Cairnspring Mills to share more fully in the economic benefits of the mill.

The new mill is a bold leap forward: revenue is projected to grow from $6.2M to $48.8M by 2028 (not guaranteed). Tens of millions of pounds of capacity is already reserved by Patagonia and some of the largest baking companies in the nation - even before construction has begun.

At Cairnspring Mills, we’re thinking long-term and considering the future impact we can make on our food systems. Our ideal scenario is a thriving, independent company that continues to deliver strong returns for our investors.

As we grow the company, we aim to create opportunities for you to cash in on some of your shares along the way.

Strategic investors and acquirers are attracted to Cairnspring Mills due to our premium portfolio, high margins, strong cash flow, and modern assets.

Our commitment to the long-term remains clear: we’re focused on scaling impact and delivering investor returns, for example through a future recapitalization that rewards early investors.

We’ve built Cairnspring with a clear focus: to spark a global movement to build regenerative food systems, help farmers break free from commodity markets, and nourish the world with clean, healthy, flavorful grains and flour.

Backed by some of the most respected voices and investors in food and sustainability, we’ve proven that a better flour is not only possible and profitable - it’s in very high demand.

With our new Blue Mountain mill on the horizon, orders pouring in, and a nationwide shift towards regenerative, traceable foods and craft products, we’re poised for tremendous growth.

Now, we’re inviting you to be part of what’s next — a movement to build a fairer, more resilient food system that delivers more nutrition and flavor alongside real returns for people, planet, and investors.

Your investment helps us scale our impact, supports farmers and their local communities - and gives you a financial stake in something that matters.