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Burlington, WA

Expanding operations to meet soaring demand for traceable, regenerative craft flour.

• Mission-driven expansion: New mill will scale regenerative flour production while creating local jobs.
• Strong demand: Current facility at full capacity with pre-orders already in place for expanded output.
• Premium product: Trusted by leading chefs and bakeries for superior baking performance and flavor.
• Regenerative sourcing: Partners directly with farmers using sustainable practices and full traceability.
• Experienced leadership: Team includes successful founders with exits to Nestle, Vita Coco, and JuneShine.

Cairnspring Mills produces premium craft flour using regenerative farming and stone milling techniques to deliver superior flavor, nutrition, and baking performance. Sourcing directly from farmers who use sustainable practices, the company preserves the full wheatberry—including the germ, bran, and endosperm—to create flour trusted by artisan bakers and top restaurants nationwide. Cairnspring’s model not only supports environmental health and soil regeneration but also boosts rural economies by paying farmers a premium and maintaining traceability of every grain’s origin. With a profitable mill operating at full capacity, the company has established strong demand across foodservice, direct-to-consumer, and retail channels.

Cairnspring is raising funds to build a second mill in Oregon’s Columbia River Basin on tribal land, in partnership with the Confederated Tribes of the Umatilla Indian Reservation. This new facility will triple milling capacity and serve the surging demand from large institutional buyers. The expansion supports both revenue growth and community development, with the Tribe receiving equity ownership and new jobs created locally. Backed by investors like the NoVo Foundation and Terra Regenerative Capital, Cairnspring is scaling a profitable, mission-driven model that elevates regenerative agriculture and reshapes a $23B market with a high-margin, traceable product.

Company Info

Cairnspring Mills produces regenerative, stone-milled flour for commercial and consumer markets, with growing demand from top chefs and large-scale buyers.

Cairnspring Mills produces premium stone-milled flour using regenerative farming practices and direct sourcing from farmers committed to soil health. The company emphasizes quality and traceability, selecting regionally appropriate, flavorful grains and milling them using European-style techniques that retain the wheat’s germ, bran, and endosperm. This results in flour with superior taste, texture, and nutrition, trusted by top chefs and bakeries nationwide.

Operating a profitable, full-capacity mill in Washington, Cairnspring is expanding with a second facility in Oregon, built in partnership with the Umatilla Tribe. This new mill will triple capacity and meet rising demand from institutional buyers, foodservice customers, and direct-to-consumer channels. The company operates in the $23 billion U.S. flour market and is positioning itself as a national leader in the emerging craft flour segment by offering a high-quality alternative to commodity flour, while supporting regenerative agriculture and rural economies.