GRIST FOR THE MILL: THE STORY OF CAMUS COUNTRY MILL

How the Camus Country Mill Works

Mills like this often peppered the landscape of the Willamette Valley. Now, they are rare.

Stone grist mills are the most ancient form of flour mills, with flour produced by the grinding of grain between stationary and rotating mill stones. In a stone mill, the entire grain kernel in its natural, original state is ground—bran, germ, and endosperm. The result is naturally whole grain flour with all of the inherent nutrition, vitamins, and minerals of the grain.

The vitamins and other essential nutrients lost in the conventional roller mill processing of white flours are concentrated in the bran and germ of the kernel, making the trade-off for white, fluffy flour a significant loss of nutrition and reliance on synthetic additives and fortifications. Our flours contain nothing more and nothing less than whole grains, thus providing our customers with a local, high-quality, and nourishing product that stands apart from others on the market.

The First Mill of Its Kind in Over Eighty Years

When Camas Country first opened its doors in 2011, we were the first mill of our kind to operate in the Willamette Valley in nearly eighty years. Grist mills once peppered the landscape of the valley, particularly along waterways, with mills in even the smallestcommunities. Over time, as the success of the seed industry pushed locally consumed grains to the margins, local mills also faded from the valley, and factory flour came to dominate pantry and grocery shelves across the Pacific Northwest.

Terry Ramsey