Cairnspring Mills, led by Kevin Morse, showcased its premium Sequoia T85 flour at Brooklyn’s Diljān bakery, sparking buzz among chefs and health‑savvy consumers. The company plans to add a $55 million Blue Mountain Mill, boosting output to 110 million pounds.

The move taps a growing demand for fiber‑rich, low‑processing flours driven by GLP‑1 users and the MAHA movement. Retail prices climb, with a five‑pound sack costing $18 versus $5 for mass‑market brands.

Morse’s expansion relies on $35 million debt from Steward and a $5 million equity stake by the Confederated Tribes of the Umatilla Indian Reservation. At 41 % gross profit, Cairnspring seeks to fill the “missing middle” between industry giants and boutique mills.

By scaling production, Cairnspring aims to make premium flour mainstream, offering bakers a cleaner, tastier alternative while supporting regenerative agriculture at scale.