Maine Grains

Maine Grains Maine Grains specializes in freshly milled organic and heritage grains that are locally sourced.  We source our grains from local organic farmers.
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Maine Grains specializes in freshly milled stoneground flour and rolled oats for commercial and home bakers, and brewers. The gristmill is also home to the Maine Grains Dry Goods Store, Happyknits- a yarn shop, WXNZ Community Radio, Crooked Face Creamery, the Skowhegan Farmer's Market, and the Miller’s Table Cafe and Bakery.

In Gratitude: Remembering Archie W. “Bill” Berry Jr.I hope you are all so lucky in life as to happen upon people who bel...
08/29/2026

In Gratitude: Remembering Archie W. “Bill” Berry Jr.

I hope you are all so lucky in life as to happen upon people who believe in you, and who understand that right relations matter more than riches.

Bill Berry was one of those people in my life. His belief in Maine Grains, and in the values behind it, came at a pivotal moment in our story and helped us grow into the business and community of relationships we are today.

Archie W. “Bill” Berry Jr., former owner of Saddleback Ski Area and a retired geology professor at the University of Maine at Farmington, passed away July 31, 2026, at the age of 94, joining his beloved wife, Irene.

Bill and Irene were deeply woven into the life of Western Maine. They supported numerous organizations and institutions, including the Sandy River & Rangeley Lakes Railroad, Titcomb Mountain, the University of Maine at Farmington, and the Western Mountains Fund of the Maine Community Foundation. Together, they also founded the Sandy River Charitable Foundation. Their generosity was expressed not only through giving, but through a deep understanding of what rural communities need to thrive.

I first met Bill as he was finishing his service and I was beginning mine on a volunteer grantmaking committee serving Somerset and Franklin counties. Our job was to steward resources and relationships and make grants to small Western Maine nonprofits working to build capacity and leadership.

At the time, our grant guidelines did not allow funds to be spent on capital improvements. In Bill’s parting advice to me, he challenged that thinking. I remember the spirit of his words something like this: Sometimes the food pantry just needs to fix the leaky roof so it can keep doing good work for the community.

That was Bill. Practical. Generous. Grounded in an understanding that institutions, and people, sometimes need someone willing to believe in what they are building and give them the tools to keep going.

When Bill and Irene purchased Saddleback Ski Area in 2003, it felt like a dream come true for our family. Here were people who cared deeply about Western Maine investing in a ski mountain with a family feel, helping ensure that this extraordinary place would endure for another generation.

Our family has been building memories in Rangeley for years. Whether nannying, waitressing, honeymooning, camping, doctoring, cross-country skiing, or seeking the solace of the woods and waters while grieving the loss of a friend after 9/11, we have always felt the pull of the Rangeley woods and waters.

When our children came along, we chose Saddleback as the place to teach them how to dress for, and delight in, the Maine outdoors in winter, even if that delight occasionally required “emergency chocolate” tucked into our packs or the promise of a lollipop ski race. We would often bump into Bill and Irene at the lodge they built and the mountain they loved.

Now grown, my children are learning to serve the Saddleback community themselves, training with the volunteer Saddleback Ski Patrol and giving their own time and energy to a place Bill, Irene, and their family poured so much of their hearts and resources into.

And then, Bill became part of the Maine Grains story.

In 2016, just four years after launching Maine Grains, we reached a critical juncture. We needed additional capital to solve production bottlenecks, invest in equipment, and right-size the business so it could become sustainable.

What we needed, however, was more than money.

We were searching for that rare kind of investor: someone with the resources to help, but also the wisdom to understand that money is only one ingredient in whether a business and the community around it succeeds.

Bill understood that.

He understood that Maine Grains could best serve its community by building a business rooted in respect, reciprocity, balance, good leadership, and long-term relationships. He trusted us to do the work. He believed that financial capital could be used in service to something larger rather than becoming the thing that controlled it. At a critical moment, Bill invested in Maine Grains. But in doing so, he invested in much more than a milling company.

He invested in farmers willing to put grains back into their rotations. He invested in bakers, brewers, chefs, and makers creating markets for Maine-grown grain. He invested in jobs, infrastructure, rural entrepreneurship, and the possibility that a regional grain economy, once largely lost, could take root again.

He invested in an idea that was still becoming.

And because he did, he helped catalyze the resurgence of grain growing and grain-based businesses in Maine.

Some people leave behind buildings, institutions, foundations, businesses, and mountains. Bill certainly did. But perhaps an even greater legacy is left by those who use their resources to help other people build things that will outlive them.

We honor Bill Berry's extraordinary legacy and extend our love and gratitude to the entire Berry family for sharing him with Western Maine, and with us.

May we carry forward something of the way Bill moved through the world: believing in people, investing in community, thinking beyond ourselves, and remembering that the quality of our relationships are ultimately worth more than the riches we accumulate.

Forever grateful to you, Bill.

—Amber

08/26/2026

We visited Richard Roberts’ farm in Solon to learn about MGA’s heritage seed restoration work and the years of patience it takes to bring rare grains back to Maine fields. Each variety Richard showed us in his field is intentionally sourced, carefully grown and observed, then scaled until there’s enough seed for our farmers to grow commercially.

From a handful of seeds from around the world to fields of grain in our hometowns, eventually, they’ll make their way to our gristmill, where we slowly stone-mill them into the flour we know and love for your kitchen.

Starting the day with something good doesn't have to require a 6 a.m. baking degree. Our pancake mix makes it easy to ge...
08/22/2026

Starting the day with something good doesn't have to require a 6 a.m. baking degree.

Our pancake mix makes it easy to get a warm, satisfying breakfast on the table without starting before the roosters crow. Fresh stone-ground grains, made with only ingredients that the whole family can pronounce! The perfect way to start your day full of fiber, nutrients, and plenty of flavor.

Keep a box in the pantry for school mornings, quick weekday breakfasts, or slow mornings when you have time to linger a little longer.

Just mix, pour, flip, and eat. Find all of our pancake mixes linked in this photo and on our website.🥞

📸 Photo credit:

Good flour is too good to waste. So when sourdough discard would otherwise head for the trash, Christine from   taught u...
08/17/2026

Good flour is too good to waste. So when sourdough discard would otherwise head for the trash, Christine from taught us how to put it to work in a seriously good cookie at her hands-on Kneading Conference workshop, truthfully titled... Tastes Naughty Digests Nice.

These sourdough discard cookies are deeply caramelized, chocolatey sweet, and finished with flaky sea salt. We can’t stop thinking this has to be the best sourdough discard chocolate chip cookie out there. Plus, plenty of ways to make them your own, with alternative add-in ideas in the recipe linked in our profile; click the Linktree.

Which mix-in combination do you want to try?
🍊🌶️🍫

📸 Photo credit: Jesse Logan

Calling all gardeners, chicken chasers, and every homesteader in between!Right now, we have pallets of middlings at the ...
08/12/2026

Calling all gardeners, chicken chasers, and every homesteader in between!

Right now, we have pallets of middlings at the mill that we need to clear out. For the rest of this week, you can have whatever you can haul home for your pigs, horses, your neighbor's critters, or even your raised beds, entirely FREE!

Middlings are the outer part of wheat that gets left behind when we mill our sifted flours. They’re organic and great for livestock feed or composting. Scroll through photos to see how Amber is using middlings in her home garden to bulk up her raised beds in an affordable, zero-waste way!

Send an email to [email protected] to reserve yours.

We came to the Kneading Conference to indulge in our passion for baking and left with so much more than full bellies.Fro...
08/11/2026

We came to the Kneading Conference to indulge in our passion for baking and left with so much more than full bellies.

From rethinking what “local” really means, to gathering with purpose, to unexpected ways of building flavor, we were reminded just how much there is to learn from the people shaping the future of baking.

Swipe right to see some of our favorite moments!

Huge thanks to everyone who shared their knowledge, stories, and craft with us!! 🩵

🌾 Dayna Evans Downtime Bakery
🍕 Heather Kerner The Good Crust
🥖 Zach Martinucci Rebel Bread
🥯 Sarah Magid
🍪 Christine Cascella
🌹 Rose Wilde

08/07/2026

New look, same Maine Grains!

Our new look pays homage to the farmers we know, millers we trust, and every thoughtful hand each bag passes through to make its way to your table.

What do you think of our new look? See it up close, link in bio.

NOW HIRING!Sales & Business Development  Maine Grains, Inc. | Independent Contractor | Field-Based (New England)Love gre...
08/07/2026

NOW HIRING!
Sales & Business Development
Maine Grains, Inc. | Independent Contractor | Field-Based (New England)

Love great food, great bread, great people, and building something real? Maine Grains is looking for a driven, relationship-first sales pro to grow our presence across New England.

You'll be on the road and in stores, building partnerships with owners, buyers, and distributors, running demos and promotions, and growing shelf presence for a brand people love. This is an entrepreneurial, in-market role for someone who acts like an owner, connects easily with people, and follows through on every detail.

What you'll do:
Grow distribution and product velocity across New England
Build and maintain relationships with wholesale and distributor partners
Run in-store demos, promotions, and co-op programs
Map the market and report on performance and opportunities

What we're looking for:
Sales, business development, or account management experience (CPG/food a plus)
A natural relationship-builder who's proactive, organized, and self-directed
Comfortable with significant regional travel
Familiarity with the New England food landscape a plus
Structure: Independent contractor, field-based role covering New England. Compensation and terms to be discussed.

Ready to bring Maine Grains to more shelves across New England?
Send resume to [email protected]

We were delighted to welcome food writer Jane Black to this year's Kneading Conference.Jane has spent her career chasing...
08/05/2026

We were delighted to welcome food writer Jane Black to this year's Kneading Conference.

Jane has spent her career chasing the story behind every food, the people, and the place behind it. But she told us flour was always her exception. Accessible, cheap, all-purpose flour was the one thing she never thought twice about.

That changed in Skowhegan.

Jane wrote about what fresh milled flour actually tastes like once you try it. Rye with a nutty depth. Spelt that changes a pizza crust. And rolled oats that really blew her away.

Jane returned home with a suitcase full of flour and cleared her pantry of what she now calls her old, dead grains.

And that's just a taste of her piece, which also touches on the local food movement, Skowhegan's economic revival, and the ripple effect one mill can have on a small town.

We're grateful she came, and even more grateful she wrote about it. Her full story can be accessed through this link. https://consumed.substack.com/p/flour-power

Address

42 Court Street, PO Box 2060
Skowhegan, ME
04976

Opening Hours

Monday 10am - 4pm
Tuesday 10am - 4pm
Wednesday 10am - 4pm
Thursday 10am - 4pm
Friday 10am - 4pm
Saturday 9am - 2pm

Telephone

+12074748001

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