Camas Country Mill
Flour mill · Eugene ·
Stone-milled flours, breads, cookies, and baked goods
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Stone-milled flours, breads, cookies, and baked goods
"I’ve observed that many pizzerias’ sourdough crusts — made with Pacific Northwestern grains — often come from a flour blend provided by Camas Country Mill." - Brooke Jackson-Glidden
"As one of the Oregon finalists in the 2023 Good Food Awards, Camas Country Mill was recognized for its spelt fusilli." - Janey Wong
"I rely on flours from Camas Country Mill—our dough blends five different Camas flours made from Oregon-grown grains—and because those flours are not standardized the hydration and handling change with each batch, so we have to roll with variability when fine-tuning crust and dough." - Brooke Jackson-Glidden
"Operated by Tom and Sue Hunton out of Eugene, this small, family-run stone mill revived a grist mill in the region and supplies prized, stone-milled flours made from hard-to-find grains (including Edison wheat, hard white and hard red spring, teff, rye, einkorn, red fife, and more) to top bakeries, pizzerias, restaurants, schools, and food banks; I learned that the mill hand-packs flour, runs with 14 employees, drives weekly deliveries up to Portland, funds humanitarian work through commercial sales, hosts farm field trips for kids, and remains motivated by community trust rather than culinary prestige." - Brooke Jackson-Glidden
"I note Camas Country Mill, based south of Portland, supplies flours that are ubiquitous across the city’s pizzerias and help fuel the local focus on non-white and regionally milled flours." - Brooke Jackson-Glidden
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