The uniquely southern, delicate and light baking flour “White Lily” is no longer being produced in Knoxville, Tennessee. The J.M. Smucker Company (Oh Lord, I am biting my tongue and holding my fingers in check as I type the name “Smuckers”) bought White Lily and decided to stop milling the flour where it had been milled for 125 years. I referenced the famous and decidedly regional White Lily flour last year when I urged any reader in the southern United States, to make these “Touch of Grace Biscuits”. I knew better than to attempt to replicate them using a non-southern style of flour. But Smucker’s didn’t. They claim no one will be able to tell the difference. However, in a blind test for the New York Times, no one was fooled. You’d think that the company founded by Jerome Monroe Smucker in 1897, would be respectful of the more senior White Lily Company.
This time it wasn’t our fault. We weren’t the kiss of death. But we feel for the generations of southern bakers who have had part of their flavor heritage and taste tradition irreparably changed.
Thanks to Natalie “Alabama” Chanin of Alabama Studio Style and the Alabama Stitch Book for the heads up about White Lily.