Is Craft Flour The Next Big Thing In Food?
Tim Hammerich
News Reporter
In the northwest corner of Washington state, cereal crops have long been a staple for farmers to maintain soil health and break disease cycles. Now, a new opportunity has emerged for these farmers to add real value to these crops. Kevin Morse, CEO and Founder of Cairnspring Mills, says the potential for milling these grains has been untapped, until now.
Morse... "So when we thought about how they add value, and that's a key theme for this business, is how do we add and keep value in the community? We looked at a way to add value to cereal grains, and what the Washington State University Bread Lab and Dr. Jones and his team were showing the world was that wheat could be like wine grapes. At Terroir, there were multiple varieties out there that have never been in commercial production that had flavor, aroma, color that really haven't been present or offered to customers. And so we saw this as an opportunity to make flour the next craft revolution and do something for flour like Blue Bottles did for coffee or Dogfish or Pyramid did for craft beer. And that's really how we got started. I mean, in all honesty, it wasn't my idea. I showed up at the right time to be the entrepreneur and have had the good fortune now for ten years now to be growing this business."
Cairnspring Mills continues to devote itself to discovering the unique flavors their varieties can produce.
