Bridgeton Mill

Below is a narative by Mike Roe about the history of Bridgeton Mill in a video. He tells us how he rescued the mill, saved it from falling in the river and how he grinds all-natural grains. Through Mike's efforts to repair the mill building, the mill race, and the dam they have become a successful historic mill. With many volunteers and friends, he tells us how their beautiful Bridgeton Covered Bridge was destroyed by fire on April 28, 2005 and was restored in 2006.

The original mill at this site was constructed in the 1830's on Raccoon Creek. Typically the first mill constructed was a sawmill. Eventually the building had some additions and they started a gristmill. The first grist mill had a fire in 1869. Subsequently, a large flour mill was constructed and is the existing mill building. Initially, the Bridgeton Flour Mill was powered by a wooden water wheel. Sometime during the 1880's the mill was updated to run flour roller mills. Bridgeton Mill was a successful mill until fire in 1951. This time the roller mills as well as the power source were damaged but the mill structure remained. It was later in 1969 that the building became a feed mill powered by electricity.

Buhr Stones were implemented to grind grains in 1970. The 48" stones weigh over 2000 pounds and grind all natural grains. Some of the ground grains that are sold at Bridgeton Mill today include: blue grits, buckwheat flour, cracked wheat, oat bran, oat flour, rye flour, whole wheat bread flour, whole wheat pastry flour (all certified chemical free). Mixes include: seven-grain pancake mix, blue cornbread mix, buckwheat pancake mix, buttermilk pancake mix, fish batter, cracked wheat & oat cereal, pumpkin pancake mix, white cornbread mix, yellow cornbread mix, and many others.