Fairhaven Mill’s newest flour getting noticed

CAMERON MARTINEZ

Skagit Valley Herald

BURLINGTON — Fairhaven Mill General Manager Philip Fraley has created the mill’s top-selling retail flour for 2026.

According to a Friday news release, Skagit Forge T85 Bread Flour, which has drawn attention from bakers around the state, delivers whole-grain flavor and nutrition, yet maintains the structure and rise of white flour.

The medium-extraction flour, made from organic hard red winter and hard red spring wheat, optimizes bran and germ retention without compromising fermentation tolerance.

Fraley, who has worked at the Burlington- based mill since 2024 and became general manager in March, said he was inspired to create the flour after hearing that customers were combining different flours to make a “perfect flour.”

He said he does not have much baking experience, but has extensive experience creating new products for food companies through research and development. So, he gathered information from customers and read the baking book “The Perfect Loaf.”

In the news release, Fairhaven Mill owner Rachael Sparwasser said the development of T85 Bread Flour also stems from the mill’s 50 years of knowledge on its product line.

After gathering information, various samples were sent to a lab, and Fairhaven Mill staff selected the version they liked best.

“Last week, a lady came in and said, ‘I’ve baked for 50 years, and this is the best flour I’ve ever used to make my breads with,’” Fraley said. “And she thanked me for developing it.”

The flour has been noticed by commercial bakers as well.

“The Skagit Forge T85 isn’t just a replacement for my previous bread flour — it’s an upgrade, and my customers love it,” said Bert Timmermann, owner of Bavarian Bakery in Leavenworth, said in a Friday news release.

Fraley said he has plans for 12 additional products. The one he is currently most focused on is a flour that mimics European flour.

“People will travel to Europe and say they can eat all the breads and the pastries they want, and they don’t feel sick to their stomach like they do with flours made in the USA,” he said.

Fraley said that due to Fairhaven Mill’s relocation plans, the earliest the European-style flour will launch will likely be the end of the year.

More information about Fairhaven Mill and its products can be found at fairhavenmill.com.

Cameron Martinez can be reached at 360-732-1747, cmartinez@skagitpublishing. com.

Fairhaven Mill T85 Bread Flour.

FAIRHAVEN MILL PHOTO