Cairnspring Mills opens second flour mill
Once at full speed, the mill will boost the company’s annual milling capacity from about 8 million pounds to more than 115 million pounds, producing Cairnspring flour and milling for regional and national customers that sell flour under their own labels.
USA – Cairnspring Mills has officially launched its second flour mill, the Blue Mountain Mill, in Pendleton, Oregon, expanding its milling capacity and strengthening direct links between Pacific Northwest wheat growers and commercial bakeries and food manufacturers.
The 27,000-square-foot facility was developed in partnership with the Confederated Tribes of the Umatilla Indian Reservation (CTUIR), which leased the site to Cairnspring for 50 years and invested US$5 million in the company.
Located at Coyote Business Park on tribal land at the base of the Blue Mountains, the project represents the Tribes’ first equity investment in a private business.
Commercial production is scheduled to begin in November 2026.
Once operating at full capacity, the mill is expected to increase Cairnspring’s annual milling capacity from about 8 million pounds to more than 115 million pounds, or about 52,163 tonnes.
The facility will produce Cairnspring-branded flour and provide contract milling services for regional and national customers selling flour under their own brands.
The expansion will let Cairnspring buy substantially more wheat directly from Pacific Northwest farmers who use regenerative agricultural practices.
At full capacity, the company expects to source wheat grown on approximately 60,000 acres, generating more than US$22 million annually for farmers and creating more than 22 local jobs.
According to Cairnspring, the new mill will strengthen regional food systems by helping farmers access premium markets and retain more value from their production.
Purchasing grain directly from growers at prices above conventional commodity-market levels is central to the company’s approach to supporting farm profitability and encouraging soil-health practices.
The facility combines traditional stone milling with modern blending systems and quality controls. Its design accommodates high-volume truck deliveries of hard red wheat, allowing Cairnspring to expand production while maintaining product consistency and traceability.
The additional capacity will also let the company’s original mill in Burlington, Washington, focus on speciality grain varieties and serve as an innovation centre for bakers seeking distinctive flour characteristics.
The project has received support from public and private partners, including the US Department of Agriculture (USDA), the state of Oregon, Native American Bank, and specialist agricultural lender Steward.
The opening marks a significant investment in regional flour milling, regenerative agriculture and value-added grain processing.
By connecting local wheat production with expanded industrial milling capacity, Cairnspring aims to strengthen domestic supply chains and increase opportunities for farmers, bakeries and food manufacturers across the United States.
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