White Lily Flour leaves Knoxville in the dust

June 26, 2008

A staple of Southern kitchens since 1883, White Lily Flour is said to be the only flour in the United States milled from soft winter wheat, making it perfect for biscuits and pastries. It was created in Knoxville and milled there continuously for 125 years. Alas, the flour that made Knoxville famous is closing down operations in K-Town and will be moving to a couple of mills somewhere in the Midwest. Jack Neely tells the sad story in Metro Pulse this week, and even The New York Times weighed in with a story last week.

Read the rest of this entry »