Our history
The way people eat has changed. So has the company that feeds them.
From a flour mill to a global food company
Since 1866, what started as a flour business on the Mississippi has grown into more than 100 brands sold in over 100 countries. Along the way, the focus has remained on making food people rely on, with care for the communities connected to how it’s made.
General Mills began with flour.
In 1866, Cadwallader Washburn built a mill on the west bank of the Mississippi River in Minneapolis, founding the Washburn-Crosby Company. It was the largest flour mill west of Buffalo, New York. The location was deliberate: St. Anthony Falls provided the water power that made large-scale milling possible.
Grain moved in. Flour moved out. It was a business shaped by geography, timing and demand, turning wheat into something people could use every day.
Then, in 1878, an explosion destroyed the mill and claimed 18 lives. Washburn personally made sure the families who lost loved ones were taken care of.
What followed set the tone for everything that came next. The facility was rebuilt with new safety systems and dust ventilation that became a model for the industry — and the technology was shared freely.
By 1880, the flour coming out of Minneapolis was earning international recognition. That product was Gold Medal Flour, still on shelves today.
