 At
Lost Lake Lodge, we believe in using only the freshest
ingredients in our kitchen, right down to the flour we use
in baking our gourmet breads, muffins and cookies. The Grist
Mill, located behind our main lodge, provides all the flour,
bran and cornmeal -- needed to bake breads-- for the Lost
Lake Lodge.
Completed in 1974, the Grist Mill operates using a
combination of both modern and 19th Century equipment. The
stone mill in our facility was rescued from Enright’s Mill
in St. Paul and is being preserved as a working facility
with the help of the Department of Food Science and
Nutrition at the University of Minnesota. |
