Lindley Mills in Graham, North Carolina, has been supplying our bakeries with locally milled, organic flours since we began baking. We also carry many of their products (both flours and grains like oats and grits) in our bulk bins.
Settler Thomas Lindley built the original mill, which used a water wheel, on Cane Creek in 1755. The mill was the site of the Battle of Lindley’s Mill in the Revolutionary War (read more) and was visited by British General Lord Cornwallis to obtain flour for his army. The Lindley family owned the mill for about 100 years. In 1975, Lindley’s descendants began restoring the mill and producing flour again. They have always produced organic flours. Joe Lindley, the current miller, is the ninth generation since Thomas.
Lindley’s Mill provides the high-quality, consistent product needed by bakers. The mill has begun using North Carolina wheat as more organic, quality wheat becomes available. This involves working with farmers to grow the varieties that are needed for baking and that do well in North Carolina’s climate.
Read about Lindley Mills on their website, www.lindleymills.com.