The Wayside Inn Grist Mill was built under the direction of former property owner Henry Ford, and ground its first "grist" on Thanksgiving day, 1929. The mill is water-powered, and uses two separate grinding-stones to produce the corn meal and wheat flour that is used in Longfellow's Wayside Inn's baked goods. Flour is available for sale at the Grist Mill, the Wayside Inn, the Wayside Inn Bake Shoppe, and the Online Gift Shop.
The Mill is open to visitors April through November, Wednesday through Sunday from 9am to 5pm, closed from 11am to 12pm for lunch daily. Staffed by a trained interpreter, grinding demonstrations are held mostly on weekends when visitor traffic is highest.
If planning a special visit a call ahead is advised.