The Gold Medal for Baking Success
Gold Medal Flour has been a staple in kitchens across America for more than 130 years. Milling flour is a skill requiring an expertise in blending art and science. Founder Cadwallader Washburn started the company in 1866 on the banks of the Mississippi River in Minneapolis. From the beginning, Washburn built the flour company on a solid foundation of commitment to larger production and superior quality. Controlling his own mills afforded the company almost immediate success.
Confident in his products, Washburn eventually entered his flour in an international competition, where the flour was awarded the top three prizes, including the gold medal. This win inspired Washburn to change the company name to the brand you know today—Gold Medal Flour. Gold Medal has stayed true to its commitment to quality all through its years, and now focuses their baking line on eight precision milled, premium-quality flours, including bread, organic, Wondra, whole wheat, and white whole wheat flour types, in addition to the standard self-rising, plain and un-bleached.