The review is for Weisenberger Mills, the mill adjacent to the bridge.
Weisenberger Mills is a sixth‑generation family mill built in 1865, tucked beside the bridge in Midway. It's one of the few remaining small mills in the United States still doing everything the old‑fashioned way. They source grains directly from local farmers, and every step--cleaning, grinding, and even packaging--happens right there at the mill. No step of the process is outsourced. The result is a high‑quality product made by people who genuinely believe in what they produce.
For a small operation, the variety is impressive: flours, cornmeal, grits, and an entire lineup of mixes. Chefs hundreds of miles away ship their products into professional kitchens, especially the grits and bulk mixes. While you can find some items at Kroger or specialty stores, many people don't realize you can buy directly from the mill.
As sourdough bakers, we make the trip to Midway and purchase their high‑gluten flour in bulk. And true to the family‑run spirit of the place, it's not unusual for Mac Weisenberger or his son, Phil, to load the bags into your car themselves. read more