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I-956F
Cairnspring is an uprising craft flour brand catering to the growing demand for artisanal and farm-to-fork ingredients.
Top U.S. bakeries, including Tartine, Macrina, and Grand Central Baking, pay a premium for Cairnspring's exceptional flavor and sustainable origins.
Cairnspring Mills is led by pioneers in craft flour, regenerative farming, and mid-scale stone milling expertise.
The project prioritizes local sourcing, processing, and strong farmer relationships, ensuring the community benefits from agricultural production.
Construction begins in Q3 2025, with operations starting in Q3 2026. By 2027, expected revenue is $40.4M, with EBITDA of $7.6M, reaching $11.9M in 2029.
Ttargeting a total raise of $10.4M–$20.8M. Expected to generate 496 jobs, exceeding EB-5 requirements.
Cairnspring Mills is a leading regenerative flour mill, pioneering a craft flour movement in the U.S. With an existing mill in Skagit Valley, Washington, the company is now developing a second mill in Northeast Oregon to meet growing demand from high-end bakeries and foodservice providers.
Regenerative flour milling
Cairnspring Mills is revolutionizing the U.S. flour industry with a focus on craft, sustainability, and regional farming. This investment not only supports job creation under the EB-5 program but also aligns with growing consumer demand for high-quality, traceable food products. The expansion of Cairnspring’s production capacity through the Blue Mountain Mill ensures scalability, profitability, and positive environmental impact—making it a unique, mission-driven investment opportunity.
Today’s flour industry is controlled by just five companies, prioritizing high-yield wheat over nutrition, flavor, or sustainability. This opaque supply chain leads to low-quality, highly processed flour that lacks traceability and nutrient density.
The U.S. has seen booming craft markets in coffee, beer, and chocolate, but flour remains underdeveloped, with craft flour accounting for less than 2% of the $63B market. With rising demand for premium, regenerative food products, Cairnspring is leading a major shift in how flour is sourced and produced.
Unlike industrial mills, Cairnspring partners with regional farmers, using stone milling to retain essential nutrients. The result? Unparalleled flavor, superior nutrition, and a truly sustainable supply chain.
Cairnspring blends traditional stone milling techniques with modern quality control to ensure consistent, high-performance flour for top bakeries and chefs.
Cairnspring has seen consistent year-over-year growth, reaching $6.1M in revenue in 2024, with a 42% gross profit margin. Demand is outpacing supply, driving the need for a new mill.
To triple production capacity, Cairnspring is building a second mill in Northeast Oregon. The new mill was designed to optimize efficiency and scale and is strategically located to source grain more effectively while reducing transportation costs.
Our traceable supply chain is focused on flavor and performance. We demonstrate that, like wine, grain exhibits terroir and our operation is specifically designed to showcase our unique varietals and local terroir.
Cairnspring secured a 50-year lease with the Umatilla Indian Reservation, ensuring long-term stability while creating economic benefits for the local community.
The $57M budget is funded through secured debt from Steward, equity investment, and EB-5 financing, ensuring a sustainable and strategic expansion.
Following the Oregon expansion, Cairnspring plans to open additional mills in Maryland (2029) and Colorado (2033), ensuring national reach and scalability.
With the new mill, revenue is expected to increase from $6.1M in 2024 to $118M by 2033, with growth driven by wholesale bulk sales to bakeries & distributors, branded retail flour expansion (DTC & grocery stores), and private label partnerships (e.g., King Arthur Baking).
In addition to our expert project team, Cairnspring Mills collaborates with strategic partners who bring industry expertise, financial backing, and operational support to ensure the success of the Blue Mountain Mill expansion.
Founder & CEO
Farmer, rural economic development executive, community leader and conservationist. Pioneered innovative market based working lands strategies at The Nature Conservancy.
COO
20 years experience overseeing regenerative projects and infrastructure development. Former CEO of Runa Latin America and Head of Latin America for EarthWorm Foundation. Universidad de San Francisco de Quito MBA.
Chief Financial Officer
18 years of experience as CFO and CEO with a track record of scaling high-growth companies and regenerative supply chains. Expert in complex capital structuring for impact ventures and has facilitated over $400MM in financing and M&A transactions. Brown undergrad and Wharton MBA
Blue Mountain Plant Manager
Josey brings over 10 years of experience managing plant operations and capital projects for large milling companies including Grain Craft in Pendleton, Oregon and Ardent Mills.
Director of Sales
Over 20 years in the food industry with a focus on Baking and Pastry including restaurants, tech, bakery, catering and weddings. Over 5 years in food distribution sales running the West Coast Pastry division of a publicly traded company equaling over $220MM in annual revenue.
Skagit Mill Production Manager
Farming and agricultural production operations. Pioneered and scaled a new propagation technique for global timber bamboo supplier and built their commercial greenhouse operation. ProVitro Biosciences, Sakata Seed.
Controller
Manuela brings 15 years of experience of finance and accounting management for high-growth food companies and large multinationals including Nestle.
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