06/18/2026
🌾 VENDOR HIGHLIGHT : CAIRNSPRING MILLS 🌾
Here in the PNW, we bakers are incredibly lucky to live just a hop, skip, and a jump from some of the very best mills in the country. One of those mills is Cairnspring Mills in Burlington, WA.
We love using their flour for oh so many reasons, but chief among them are flavor and nutrition. Cairnspring flour is stone-milled, a process which brings a high percentage of the whole grain through to the final product, even after sifting. None of that blindingly white refined flour. This is grainy, textured, and nutritious.
We also love Cairnspring Mills' commitment to take care of the soil and farmers that grow our wheat.
"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."
Farmers who grow for Cairnspring Mills are contractually prohibited from using pollinator-harming pesticides and glyphosate as a harvesting aid. They are paid a premium for making these commitments, keeping the farmer/miller/baker relationship strong. By keeping these relationships local and traceable, Cairnspring Mills is helping to build a thriving and resilient regional grain economy.
We use their Trailblazer bread flour in (almost) every loaf we make, and we use the Sequoia flour in most of our pastries.
Check out their website (cairnspring.com) for more info on this great company and the people who run it. Stop by the bakery to taste for yourself, and grab a bag of flour to take home and bake with while you're at it.
