New Hope Mills began in 1823, when Charles Kellogg built a water-powered gristmill in a struggling Central New York settlement. The mill produced flour for generations, serving local farms and families while becoming so important to the community that it inspired the hamlet’s hopeful new name: New Hope.

Although flour is no longer produced inside the original mill, the historic structure and its operating equipment are being preserved as a tangible piece of American milling heritage. The company continues the New Hope Mills name from Auburn, New York, where its present-day manufacturing operation, country store, and café bring the tradition into a new century.

Today, New Hope Mills is best known for its pancake mixes, along with bread, biscuit, cornbread, dessert, and specialty baking mixes. Each package offers an approachable way to carry the mill’s story into the kitchen—turning more than two centuries of New York history into something families can still prepare, serve, and enjoy together.

Fowler’s Mill began in 1834, when brothers Hiram and Milo Fowler built a water-powered gristmill near Chardon, Ohio. The brothers dug a millrace by hand to direct water from the Chagrin River toward the new mill, where large stones ground grain into fresh flour for surrounding farms and families.

A steel overshot waterwheel was installed in 1910, increasing the mill’s production from approximately five barrels to thirty-six barrels per day. The original milling operation continued until 1966. In the 1980s, the Erickson family acquired and restored the historic building, returning it to use and eventually establishing modern commercial mixing facilities inside it.

Although Fowler’s Mill no longer grinds its own flour, its baking mixes are still produced at the historic Chardon mill. A small, family-run team blends the mixes in batches, emphasizing recognizable ingredients, traditional recipes, and dependable results.

Its collection ranges from pancakes and muffins to breads, cookies, crisps, and cobblers. Many of the mixes invite the baker to add fresh fruit, fruit butter, chocolate, or another favorite ingredient—continuing the practical, creative spirit that has always connected America’s mills, orchards, and home kitchens.