Located in the mountains of northeast Georgia, Barker's Creek Mill has been providing the local community with milling services since the mid 1800's. The current mill was built in 1944 at the site of an older mill that served the community since the first white settlers came into the area in the late 1820's. We produce whole wheat flour, buckwheat flour and our corn for grits and meal is locally grown both hybrid yellow and a non-hybrid white corn that is a variety unchanged in the local valley since early settlers brought it in. The white "Keener" corn is a hard, open pollinated flint corn that makes excellent speckled grits and cornmeal. All our grain products are untreated in any way. There are no preservatives added and the bran is not sifted away from the germ. This gives a truly superior flavor. The mill operator is Woody Malot, Physics instructor in Rabun Gap. His family has been mill operators and builders since the 1750's. Barkers Creek Mill is proud to produce whole-wheat flour, buckwheat flour, corn meal and grits (both course and medium). We try to buy locally produced nonhybrid corn and encourage the local farmers to keep the heirloom varieties going. We will custom grind your small grain or grind ours for you. The students at the Rabun Gap-Nacoochee School work at the mill on a regular basis learning about the process of milling, the history of the early Appalachian mountain settlers and the physics behind what makes the mill work. We also supply seed for a number of old Heritage varieties. Contact us for more info.
The mill is working with the USDA maize genome project in Iowa to collect, catalogue and preserve historic, non-hybrid varieties of corn and to encourage their continued use by local farmers and gardeners. The mill site is unique in that it sits in the upper end of the horseshoe shaped valley that is the beginning of this river. From the front porch of the mill, you can look into the Southern Nantahalas Wilderness and see the watershed that makes up Messer Creek, Barkers
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Spring usually brings a number of local farmers to the mill to swap stories and have a turn of corn ground into meal and grits. We normally have seed for 12 or 13 heirloom varieties by this time of year.... [more]