MaryJane Butters began working with Joseph Barron, Jr. when she started marketing the dry falafel mix she sold mail-order and to area restaurants and she needed a way to mill locally grown, organic garbanzo beans. Twice a month, she’d drive her old 1964 Rambler station wagon to the mill and spend the day working alongside Joseph.

Joseph Barron, Sr. bought the four-story mill in 1907, continuing the milling legacy his father started in 1862 in Barronvale, Pennsylvania. Joseph Barron, Jr. followed in the footsteps of his father and grandfather before him by also milling grains his entire working life.

But the historic mill closed in 1960 because it could not compete with the huge, centralized flour factories coming into existence.

So Joseph set up a small electric specialty mill in his garage, where he created a market for a variety of organic flours and cracked grains, refusing to demolish the old mill or sell the machinery. When his health began to fail, he put both up for sale, sifting through prospective buyers as carefully as he did different kinds of wheat. His only child, Joan Roehl, of Kenmore, Washington, said dozens of people inquired.

History Grinds On

Before his death in 2000 at the age of 91, Joseph sold both the new electric mill in his garage and the original four-story mill building to MaryJane Butters. The only surviving flour mill of 19 that once operated in Whitman County, it stands four stories tall, full of exquisite machines that fill all four floors, handmade in the manner and style of heirloom violins or grand pianos—treasured artifacts from an era when time was more plentiful and people poured their artisan hearts into the making of everyday tools.

“For three years, Joseph and I worked side by side milling the grains and legumes I needed for the dry mixes I sold mail-order,” MaryJane Butters said. “When Joseph put his historic mill up for sale in 2000, I baked up a plan that involved a state-funded rural-rehabilitation loan.” Joseph, a man of few words, announced in the end, “I think you’ll do.”

To MaryJane Butters, it’s the perfect extension of her Paradise Farm Organics, Inc. dba MaryJanesFarm mail-order company in Moscow, Idaho, and her goal of feeding people healthy, time-honored, organic food.

Eventually, her years spent working alongside Joseph, after living in remote Forest Service outpost locations with only a living, breathing, sourdough “mother” for companionship, would lead her to combine those experiences and write a pioneering wild-yeast bread book. Using heirloom grains and healthier-for-you airborne yeasts, her book, Wild Bread, walks you through how to bake like it’s 1890.


Support preservation of the historic Barron Flour Mill by purchasing a copy of MaryJane Butters’ Wild Bread book. And if you have the resources to be a major donor towards its preservation (we have the grandest of plans for its future), we’re all ears!