Have A Jolly Ole Christmastime At The Old Mill this year. Here are some fun things to enjoy all during this special season.

Book a meal in one of our Igloos! Reservations are required, so be sure and get your name on the list. Each igloo is decorated for a winter experience you don’t want to miss! Click HERE for more information.

Stop in The Old Mill Candy Kitchen to get our customers’ seasonal favorite Red Velvet Fudge, and try our Candy Cane and Chocolate Mint Fudge flavors too. Did you know that if you buy 1 pound, you get ½ a pound free? So you can get ½ a pound of all three Christmastime flavors!

The Pigeon River Pottery is filled with handcrafted snowmen of all shapes and sizes! You can find a snowman face platter, a snowman mug for your favorite hot cocoa, or even a snowman luminary to fill the season with a soft cozy glow.

This year we’re brightening the holidays with our 20-foot live Christmas Tree! You can see it as you cross the bridge over the Little Pigeon River, and even as you head down Old Mill Ave from Teaster Lane. It’s the perfect picture spot for the whole family!

At the Pottery House Cafe, we also have seating available in the Lodge. There’s a warm fire and lots of trees. When you step inside, you are transported to the mountains, all aglow with lights up above each evening. During the day, you have the perfect view of Mt. LeConte in the distance.

You have to pick up jars of our famous Christmas Jam and Christmas Pickles in the Farmhouse Kitchen or Old Mill General Store. Our Christmas Jam is made in small batches with pears, oranges, and a touch of cinnamon, so the holidays taste just like you remember. And as for the pickles, well, there’s nothing like a little spice to go with a crisp pickle bite!

Kids will be in search of the Bear Over There again this year. Inside each of our shops, there’s a bear hard at work being his best festive self. All you have to do is find him, mark it on the card you pick up at any register, and when you’ve found them all, turn it in for a fun little surprise!

Old Forge Distillery has turned their cocktail lounge into a Whiskey Wonderland, where they feature seasonal libations to make your holiday festive.

Kids can write a letter to Santa in our Old Mill Creamery and drop it in his Special Delivery Mailbox right outside! We’ll make sure he stops by to pick up all his mail just in time for Christmas!

“Top 10” must-do’s when visiting The Old Mill this fall!

Take a stroll

All around The Old Mill, scarecrows are livin’ their best fall, and they can’t wait to have an Instagram moment with you! Tag us with @theoldmilltn on Instagram or @theoldmilltenn on Facebook and post how you’re livin’ your best Fall!

Warm up with mulling spice mix

Pick up a packet, or three, of our Mulling Spice Mix from The Old Mill Farmhouse Kitchen. It brings the warm flavors of fall that you’ll want to drink all through the holidays. And why not grab a bottle of your favorite cider while you’re there, too?

Try seasonal ice cream flavors

Even when the air has a chill, our seasonal flavors in The Old Mill Creamery need to be on your list! Our Pumpkin Cheesecake and Pecan Pie ice creams are always a favorite, but you also have to try our Brownie Butter Ice Cream. Yes, we will be happy to make you an Ice Cream Flight!!

Raise a glass

To warm things up, for those of you 21 and over, make a stop in Old Forge Distillery to sample their seasonal fall flavors like Caramel Moonshine, Apple Pie Moonshine, or Harvest Gin. Then take a few moments to enjoy an autumnal libation craft cocktail inside the bar.

Take a selfie

Take a selfie at the most-photographed mill In the country! From the bridge that crosses the Little Pigeon River or right across the river on River Road, stop to snap a photo of your family with our iconic mill as the backdrop. Trust us when we say brace yourself, because you just may go viral! Tag us @theoldmilltn on Instagram and @theoldmilltenn on Facebook.

Take a tour of our Historic Old Mill

Take a guided tour of our Historic Old Mill. We won’t say it’s haunted, but we’ve heard a few bumps and wandering boot steps after the millers have gone home for the day. Well, maybe not all of them have gone home! And make sure to get yourself a bag or two of freshly ground cornmeal in the General Store so you can make a batch of cornbread at home!

Gather for a family-style meal

Plan a family meal at The Old Mill Restaurant, a tradition of families for more than 30 years. If you’re hankerin’ for a taste of Thanksgiving, remember that Turkey & Cornbread Dressing with homemade gravy are on the menu every day, and each dinner includes dessert, so we recommend a slice of just-baked Pecan Pie (and ask your server to add a scoop of homemade vanilla ice cream to it!)

Watch raku pottery being made

Watch Raku pottery being made out in front of Pigeon River Pottery. It’s a sight to behold, but not as breathtaking as the pieces that come out of the process! You’ll want to find your perfect one-of-a-kind treasure to take home.

Visit our Pumpkin House

Visit our Pumpkin House in front of the Pottery House Cafe, then grab a bite to eat inside so you can get a great Cafe-guest-only-view of the special decorations behind the house!

Treat yourself to pumpkin pie fudge

Sample, then buy a pound (and get ½ pound free!) of Pumpkin Pie Fudge from The Old Mill Candy Kitchen. It’s a seasonal favorite that even we get excited about each autumn.

At The Old Mill, we believe tradition isn’t something you look at, it’s something you live. And for our makers, each day is a chance to carry forward the time-tested skills that define us. We call it Mill Made, a way of making things with heart, by hand, and with a deep respect for where we come from.

Whether it’s turning grains into grits, clay into dinnerware, or fresh-picked fruit into jam, our makers transform the ordinary into the unforgettable. We’re proud to introduce you to the people behind the craft, those who put soul into every scoop, slice, and sip.

Meet Luke

Candy making is a true art—one that blends science, patience, and just the right touch of magic. At The Old Mill Candy Kitchen, Luke is the artist behind the scenes, turning simple ingredients like sugar, cream, and rich chocolate into irresistible confections that bring smiles to the faces of all ages.

One of Luke’s most beloved specialties is our house-made caramel. Using a time-honored recipe and an old-fashioned copper kettle—renowned for its ability to heat evenly—Luke crafts each batch with care. The copper helps prevent scorching, ensuring the sugars cook slowly and smoothly into that golden, velvety perfection.

Once the caramel reaches just the right consistency, it’s poured into sheets to cool. From there, it’s warmed up whenever it’s needed to create our famous Bear Paws, Chocolate Bears, and of course, coat our signature Caramel Apples.

While many folks associate Caramel Apples with crisp autumn days, ours are a fan favorite all year long. That’s why Luke keeps the kettle warm and the caramel flowing—soft, chewy, and perfectly sweet—ready to bring a little joy to every season.

Luke is one of many whose hands shape what we do and who we are. Each maker at The Old Mill brings with them not only skill, but also soul, a commitment to keeping traditions alive and well in our community.

Stay tuned for more stories in our Meet the Makers series. Because at The Old Mill, every bite, every brushstroke, and every batch starts with someone who cares deeply about getting it just right.

Mill Made. Right here in Pigeon Forge.

At The Old Mill, we believe tradition isn’t something you look at, it’s something you live. And for our makers, each day is a chance to carry forward the time-tested skills that define us. We call it Mill Made, a way of making things with heart, by hand, and with a deep respect for where we come from.

Whether it’s turning grains into grits, clay into dinnerware, or fresh-picked fruit into jam, our makers transform the ordinary into the unforgettable. We’re proud to introduce you to the people behind the craft, those who put soul into every scoop, slice, and sip.

Meet Hector

Hector has overseen the baking of hundreds of thousands of pecan pies in the bakery inside The Old Mill Restaurant. And those pies are all baked from an old family recipe each and every day, using quality ingredients that come together in the perfect golden brown crust.

Go anywhere in the South and ask someone what their favorite food is, and you will most likely hear biscuits time and time again. Each morning, he ensures that as many as 1800 biscuits rise to the occasion, made from our own biscuit mix, which you can purchase too so you can have them at home anytime you like.

Hector is one of many whose hands shape what we do and who we are. Each maker at The Old Mill brings with them not only skill, but also soul, a commitment to keeping traditions alive and well in our community.

Stay tuned for more stories in our Meet the Makers series. Because at The Old Mill, every bite, every brushstroke, and every batch starts with someone who cares deeply about getting it just right.

Mill Made. Right here in Pigeon Forge.

At The Old Mill, we believe tradition isn’t something you look at, it’s something you live. And for our makers, each day is a chance to carry forward the time-tested skills that define us. We call it Mill Made, a way of making things with heart, by hand, and with a deep respect for where we come from.

Whether it’s turning grains into grits, clay into dinnerware, or fresh-picked fruit into jam, our makers transform the ordinary into the unforgettable. We’re proud to introduce you to the people behind the craft, those who put soul into every scoop, slice, and sip.

Meet Josh

For nearly two decades, Josh has been an integral part of the success the Pottery House Café has seen, especially as a local favorite spot. He keeps the kitchen humming through busy tourist-filled weekends, but also the local rush each day at lunch. He ensures that the presentation of each plate is special and stands out on the beautiful glazes of the handmade plates themselves.

The entire team at the Pottery House Café looks to him to steady the ship, from the fresh-baked breads to the grilled-to-order steaks, with an eye on quality and consistency, always.

Josh is one of many whose hands shape what we do and who we are. Each maker at The Old Mill brings with them not only skill, but also soul, a commitment to keeping traditions alive and well in our community.

Stay tuned for more stories in our Meet the Makers series. Because at The Old Mill, every bite, every brushstroke, and every batch starts with someone who cares deeply about getting it just right.

Mill Made. Right here in Pigeon Forge.

At The Old Mill, we believe tradition isn’t something you look at, it’s something you live. And for our makers, each day is a chance to carry forward the time-tested skills that define us. We call it Mill Made, a way of making things with heart, by hand, and with a deep respect for where we come from.

Whether it’s turning grains into grits, clay into dinnerware, or fresh-picked fruit into jam, our makers transform the ordinary into the unforgettable. We’re proud to introduce you to the people behind the craft, those who put soul into every scoop, slice, and sip.

Meet Delmar

Delmar is Chuck’s right-hand man in our grist mill. Each of his days is spent grinding, bagging, and mixing the variety of products we carry next door in The Old Mill General Store, Farmhouse Kitchen, and online.

Operating the stones that grind using water power is a unique responsibility, something very few have had the opportunity to do over the last two centuries here. So he’s up early to get the day started, knowing he’s gonna fill hundreds of bags each day, tying them off with the traditional Miller’s Knot.

At the end of the day, each of the millers look like they’ve been run through the mill, literally, but a quick dusting off and they’re ready to do it all over again, because it’s not just a job, its continuing a heritage that almost no one else gets to do these days.

Delmar is one of many whose hands shape what we do and who we are. Each maker at The Old Mill brings with them not only skill, but also soul, a commitment to keeping traditions alive and well in our community.

Stay tuned for more stories in our Meet the Makers series. Because at The Old Mill, every bite, every brushstroke, and every batch starts with someone who cares deeply about getting it just right.

Mill Made. Right here in Pigeon Forge.

At The Old Mill, we believe tradition isn’t something you look at, it’s something you live. And for our makers, each day is a chance to carry forward the time-tested skills that define us. We call it Mill Made, a way of making things with heart, by hand, and with a deep respect for where we come from.

Whether it’s turning grains into grits, clay into dinnerware, or fresh-picked fruit into jam, our makers transform the ordinary into the unforgettable. We’re proud to introduce you to the people behind the craft, those who put soul into every scoop, slice, and sip.

Meet Keener, Head Distiller

At Old Forge Distillery, Keener is the one keeping the fire lit. As Head Distiller, he continues an Appalachian tradition as old as the hills, crafting moonshine and spirits with deep roots.

But Keener’s tools aren’t just copper stills and mash tuns. They’re memories, mentorship, and a whole lot of patience. He distills more than grain. He distills history.

Making moonshine and fine aged spirits in Appalachia is as old as, well, these hills. Scots-Irish settlers were drawn to the mountains because they reminded them of home, and those traditions of home came with them. Back then, they grew the corn and other grains they needed, but Keener’s source is even closer to the still, and that’s The Old Mill.

For Keener, every bottle is more than a drink. It’s a legacy, poured with pride.

Keener is one of many whose hands shape what we do and who we are. Each maker at The Old Mill brings with them not only skill, but also soul, a commitment to keeping traditions alive and well in our community.

Stay tuned for more stories in our Meet the Makers series. Because at The Old Mill, every bite, every brushstroke, and every batch starts with someone who cares deeply about getting it just right.

Mill Made. Right here in Pigeon Forge.

At The Old Mill, we believe tradition isn’t something you look at, it’s something you live. And for our makers, each day is a chance to carry forward the time-tested skills that define us. We call it Mill Made, a way of making things with heart, by hand, and with a deep respect for where we come from.

Whether it’s turning grains into grits, clay into dinnerware, or fresh-picked fruit into jam, our makers transform the ordinary into the unforgettable. We’re proud to introduce you to the people behind the craft, those who put soul into every scoop, slice, and sip.

Meet Lenin, Bread Baker

In the window of The Pottery House Cafe bakery, Lenin’s day begins before most. He mixes, forms, and bakes the breads that fill the cafe with that unmistakable fresh-baked aroma.

What makes it special is where it starts, often with grains milled next door at The Old Mill. It’s a connection that ties field to flour, and flour to loaf, all within steps of each other.

Lenin believes in doing things the right way, even if it takes longer. Every loaf is hand-shaped, every bake watched carefully. Bread isn’t just food, it’s comfort. It’s community.

And when guests ask for a loaf to take home, it’s the best compliment he can receive.

Lenin is one of many whose hands shape what we do and who we are. Each maker at The Old Mill brings with them not only skill, but also soul, a commitment to keeping traditions alive and well in our community.

Stay tuned for more stories in our Meet the Makers series. Because at The Old Mill, every bite, every brushstroke, and every batch starts with someone who cares deeply about getting it just right.

Mill Made. Right here in Pigeon Forge.

At The Old Mill, we believe tradition isn’t something you look at, it’s something you live. And for our makers, each day is a chance to carry forward the time-tested skills that define us. We call it Mill Made, a way of making things with heart, by hand, and with a deep respect for where we come from.

Whether it’s turning grains into grits, clay into dinnerware, or fresh-picked fruit into jam, our makers transform the ordinary into the unforgettable. We’re proud to introduce you to the people behind the craft, those who put soul into every scoop, slice, and sip.

Meet Fred, Jam Maker

Fred is the flavor keeper at The Old Mill Farmhouse Kitchen, where his jam is our bread and butter. It’s not just a spread, it’s a connection to the land.

He works closely with local growers to get the best fruits at their freshest, simmering them down into vibrant jams, jellies, and fruit butters. Each jar he fills is a small act of preservation, not just of food, but of tradition.

Fred believes what you eat should feel like home. That’s why everything he makes is made to share. A dollop on toast. A spoonful in a recipe. A gift from one table to another.

His work is a sweet reminder that good things take time, and the best things come from nearby.

Fred is one of many whose hands shape what we do and who we are. Each maker at The Old Mill brings with them not only skill, but also soul, a commitment to keeping traditions alive and well in our community.

Stay tuned for more stories in our Meet the Makers series. Because at The Old Mill, every bite, every brushstroke, and every batch starts with someone who cares deeply about getting it just right.

Mill Made. Right here in Pigeon Forge.

At The Old Mill, we believe tradition isn’t something you look at, it’s something you live. And for our makers, each day is a chance to carry forward the time-tested skills that define us. We call it Mill Made, a way of making things with heart, by hand, and with a deep respect for where we come from.

Whether it’s turning grains into grits, clay into dinnerware, or fresh-picked fruit into jam, our makers transform the ordinary into the unforgettable. We’re proud to introduce you to the people behind the craft, those who put soul into every scoop, slice, and sip.

Meet April, Ice Cream Maker

Every day in The Old Mill Creamery, April turns fresh ingredients into memories you can taste. From classic vanilla to inventive seasonal swirls, her ice cream blends nostalgia with surprise.

There’s a quiet magic to her work. She balances richness with refreshment, tradition with innovation. And while the classics never go out of style, April always has something new up her sleeve for the adventurous at heart.

It’s more than just a scoop. It’s a moment. A childhood favorite. A front porch evening. A taste that brings you back.

April doesn’t just make ice cream, she churns happiness. One batch at a time.

April is one of many whose hands shape what we do and who we are. Each maker at The Old Mill brings with them not only skill, but also soul, a commitment to keeping traditions alive and well in our community.

Stay tuned for more stories in our Meet the Makers series. Because at The Old Mill, every bite, every brushstroke, and every batch starts with someone who cares deeply about getting it just right.

Mill Made. Right here in Pigeon Forge.

At The Old Mill, we believe tradition isn’t something you look at, it’s something you live. And for our makers, each day is a chance to carry forward the time-tested skills that define us. We call it Mill Made, a way of making things with heart, by hand, and with a deep respect for where we come from.

Whether it’s turning grains into grits, clay into dinnerware, or fresh-picked fruit into jam, our makers transform the ordinary into the unforgettable. We’re proud to introduce you to the people behind the craft, those who put soul into every scoop, slice, and sip.

Meet Jose, Taffy Maker

Inside The Old Mill Candy Kitchen, the air is sweet and the show is always on. At the center of it is Jose, pulling and twisting taffy the old-fashioned way.

Using machines built more than a century ago, Jose creates candy that’s not just delicious, it’s mesmerizing. Kids press their noses to the glass to watch the rhythm of the puller, the stretch of the sugar, the blur of the wrapper.

Jose doesn’t just make taffy, he performs it. But behind the fun is serious craftsmanship. Timing, texture, and temperature all matter, and Jose knows just how to bring it all together.

His work is a reminder that joy can be handmade, and that the best sweets come with a story.

Jose is one of many whose hands shape what we do and who we are. Each maker at The Old Mill brings with them not only skill, but also soul, a commitment to keeping traditions alive and well in our community.

Stay tuned for more stories in our Meet the Makers series. Because at The Old Mill, every bite, every brushstroke, and every batch starts with someone who cares deeply about getting it just right.

Mill Made. Right here in Pigeon Forge.

At The Old Mill, we believe tradition isn’t something you look at, it’s something you live. And for our makers, each day is a chance to carry forward the time-tested skills that define us. We call it Mill Made, a way of making things with heart, by hand, and with a deep respect for where we come from.

Whether it’s turning grains into grits, clay into dinnerware, or fresh-picked fruit into jam, our makers transform the ordinary into the unforgettable. We’re proud to introduce you to the people behind the craft, those who put soul into every scoop, slice, and sip.

Meet Chuck, Keeper of the Grind

In the hush of early morning, when the mist still clings to the river, you’ll find Chuck tending to the same gristmill that’s been turning since 1830. He’s one of a rare few to hold the title of Miller at The Old Mill, a role steeped in heritage and respect.

For Chuck, milling is more than a job, it’s a calling. He oversees the transformation of locally grown, non-GMO corn into the cornmeal, grits, and flours that feed our guests, whether at the table in our restaurants or at home from a pantry shelf. Alongside his teammate Delmar, Chuck grinds over 400,000 pounds of corn each year, tied together with knowledge passed down through generations, like the artful twist of the Miller’s Knot.

Ask him what he loves most, and he’ll tell you it’s the meaning behind the motion, the opportunity to feed people, preserve history, and connect with the land, one turn of the wheel at a time.

Chuck is one of many whose hands shape what we do and who we are. Each maker at The Old Mill brings with them not only skill, but also soul, a commitment to keeping traditions alive and well in our community.

Stay tuned for more stories in our Meet the Makers series. Because at The Old Mill, every bite, every brushstroke, and every batch starts with someone who cares deeply about getting it just right.

Mill Made. Right here in Pigeon Forge.

At The Old Mill, we believe tradition isn’t something you look at, it’s something you live. And for our makers, each day is a chance to carry forward the time-tested skills that define us. We call it Mill Made, a way of making things with heart, by hand, and with a deep respect for where we come from.

Whether it’s turning grains into grits, clay into dinnerware, or fresh-picked fruit into jam, our makers transform the ordinary into the unforgettable. We’re proud to introduce you to the people behind the craft, those who put soul into every scoop, slice, and sip.

Meet Jason, Potter

Jason is steady at the wheel, his hands moving in rhythm with the clay. At Pigeon River Pottery, he turns Tennessee earth into timeless dinnerware, giving shape to the pieces that fill our tables and homes.

There’s a calm confidence to his craft. With every pull, Jason coaxes clay tall and wide, finding balance in the spin. What he creates is meant to be touched, used, and treasured, just as much for its function as for its form.

For Jason, pottery isn’t just about making something beautiful. It’s about making something useful, something someone will hold every day. A mug that feels just right in your hand. A plate that holds a home-cooked meal.

His work reminds us that tradition isn’t about the past, it’s about how we carry it forward into today.

Jason is one of many whose hands shape what we do and who we are. Each maker at The Old Mill brings with them not only skill, but also soul, a commitment to keeping traditions alive and well in our community.

Stay tuned for more stories in our Meet the Makers series. Because at The Old Mill, every bite, every brushstroke, and every batch starts with someone who cares deeply about getting it just right.

Mill Made. Right here in Pigeon Forge.

At The Old Mill, we believe tradition isn’t something you look at, it’s something you live. And for our makers, each day is a chance to carry forward the time-tested skills that define us. We call it Mill Made, a way of making things with heart, by hand, and with a deep respect for where we come from.

Whether it’s turning grains into grits, clay into dinnerware, or fresh-picked fruit into jam, our makers transform the ordinary into the unforgettable. We’re proud to introduce you to the people behind the craft, those who put soul into every scoop, slice, and sip.

Meet Christina, Glazer

Color is where Christina comes to life. As a pottery glazer at Pigeon River Pottery, she draws inspiration from the natural beauty around us, turning blank surfaces into vibrant reflections of the Smoky Mountains.

With a steady hand and a thoughtful eye, she brings every piece to life, layering brushstrokes that echo the forests, flowers, and skies just beyond the studio doors. There’s a sense of place in her work, a sense of home.

Christina believes every piece tells a story. Some stories are bright and bold. Others are subtle and soft. But all are filled with warmth and welcome.

What she glazes isn’t just color, it’s character. It’s our region, captured in the glossy glazes that pool on the surface of pottery.

Christina is one of many whose hands shape what we do and who we are. Each maker at The Old Mill brings with them not only skill, but also soul, a commitment to keeping traditions alive and well in our community.

Stay tuned for more stories in our Meet the Makers series. Because at The Old Mill, every bite, every brushstroke, and every batch starts with someone who cares deeply about getting it just right.

Mill Made. Right here in Pigeon Forge.

At The Old Mill, craftsmanship isn’t just part of what we do, it’s at the heart of who we are. Every bowl, biscuit, jam jar, or scoop of ice cream tells a story passed down over generations. And behind every product is a person whose hands and heart bring it to life.

We call it Mill Made, a simple phrase that means something deeper here in Pigeon Forge. It means more than homemade. Better than scratch-made. It means made with intention, made with heritage, made with pride.

This summer, we’re honored to introduce you to many of the people who carry our legacy forward, one handcrafted piece at a time. These are the folks who roll up their sleeves every day to grind corn on stones powered by the Little Pigeon River, to bake bread before sunrise, to craft taffy in small batches, and to glaze pottery shaped from our own Tennessee clay.

This is the beginning of a special series we’re calling Meet the Makers, where we’ll spotlight the individuals behind our family of Mill Made traditions. From our millers and bakers to our potters and distillers, they are the keepers of craft and stewards of our story.

Come meet the people who make The Old Mill what it is, a place where history lives, and tradition is made fresh every day.

In recognition of Women’s History Month, we would like to highlight some ways that women have been pivotal, not just in The Old Mill, but in building Pigeon Forge to what it is today. We all know that women make most of the decisions in a household on where they go on vacation and where they will eat while they’re there. So, it’s no surprise that women have played such a vital role in our history here.

Polly’s Influence: The Forge and the Mill

When the iron forge was established in 1817, which Pigeon Forge partly got its name from, it was because Isaac Love was married to Mary “Polly” Lewis, the sixth child, and oldest daughter of Mordecai Lewis. Mordecai followed John Sevier down from the Shenandoah Valley in Virginia after the Revolutionary War, when families first started settling in what we know of now as Tennessee, and in particular, East Tennessee. He began acquiring land, eventually amassing 151 acres along the river. When he passed in 1817, his son-in-law was the only one interested in the land, so they bought out the other siblings and he built his iron forge. Eventually they grew their holdings to about 400 acres across the area. Their son, William, along with his brothers built the mill next to the iron forge in 1830 and William became the first miller. 

When the first post office for the town was set up inside the mill and William became the first postmaster, he got to help name the town. Had it not been for Polly, who knows if the iron forge or mill would have ever been built or what the town’s name would be today.

Kathy Stout Simmons and the birth of mill tours

In 1933, the mill fell into the hands of the Bank of Sevierville when the investors at that time could not keep up the payments. Fred Walter Stout was at a football game one Saturday at the University of Tennessee when he struck up a conversation with the man next to him. That perchance meeting with a bank officer would lead to Mr. Stout going to Sevierville on Monday morning and buying the mill. Mr. Stout, however, did not intend on leaving his job as a Civil and Mining Engineer. A Mr. Kite continued to run the mill and eventually Mrs. Stout would drive from Knoxville to Pigeon Forge each day to run it while he continued to run the stones.

When Mr. Stout passed away, their daughter, Kathy Stout Simmons, began to run the mill and the General Store they had opened. She said Mr. Kite stayed with them until he was in his 80’s. When Kathy was just a teenager, she decided one day to charge for tours of the mill. She said “If these tourists are going to keep asking me questions all day, I might as well get paid for it!” She said her brother laughed for 30 minutes at the idea that anyone would pay .50 cents to listen to someone tell them about an old mill. She gave him the first dollar she ever made, and guided tours have been going since 1953. Our tour guide today was first hired by Kathy when he was a teenager himself, just playing in the mill pond and getting up to mischief. He was hired to help the miller but learned so much from her about the mill and her tours, which he now recounts to his guests.

Ruth Ferguson and the first tourist business in Pigeon Forge

When the pottery first opened in 1946, Douglas Ferguson and his wife, Ruth, had purchased a 100-year-old tobacco barn. It was the first tourist-based business to open in Pigeon Forge. Mr. Ferguson was also an engineer by trade, and it was his wife’s family that made pottery when they met. He came to the career that would be his legacy because of her.

At one time there was a horse that he’d purchased to pug the clay in a shed outside the studio. They named him Cyclone Jim because he walked in a circle, around a vat that the clay was tossed into. As he made his rounds, he pulled the gears to the pug machine, and it would clean the clay by passing it through a series of screens. This would remove any pebbles, sticks, and any objects so the potters would have smooth clay to throw with.

Over the years there would be more than one Cyclone Jim. The last one however, overstayed his welcome. It seems one day Ruth found him in her flower beds again, eating up anything he could. She took after him with her broom to shoo him away, but this time he shoo’ed her. That broom was literally her last straw. She told Doug it was time for him to go. By that time they already had a machine inside that did all the pugging and Cyclone had become a tourist attraction. Perhaps he was fed too many sugar cubes by too many tourists and was a bit wound up and ended up in retirement for good.

Women at the heart of pottery production

Inside the studio, it was a mostly female staff that Mr. Ferguson employed to clean, paint, and glaze the pottery he sold on the sales floor. When he passed away in 1999, his family decided to let us purchase the building, but not the business. With the help of a few of the employees that came back to work for us, we opened our first business across from the mill. One of those employees was Doris, who was a thrower and would demonstrate on the wheel for guests as she worked. Another was Pearl who cleaned pottery. She did this for 46 years before retiring. Today, our pottery production staff is rarely less than 50% female. 

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Earlene Teaster: Pioneering leadership in Pigeon Forge

When it comes to Pigeon Forge, one woman stands out as probably the most influential in its growth. That would be Earlene Teaster.

She began her career with the City Of Pigeon Forge many years before becoming the City Manager in 1981, making her the first female city manager in Tennessee. The city saw major changes in the early 80s because of the World’s Fair opening in Knoxville in 1982. Since Pigeon Forge is just a 30-minute drive, many visitors to the fair stayed, and then played, in Pigeon Forge. In 2000 she was named City Manager of the Year.

Women Leading The Old Mill Today

As for The Old Mill today, all our retail stores are currently managed by women, and women make up the majority of our upper management. It’s through their guidance, determination, and hard work that we continue to grow and hope to be here for generations to come. We honor the women who got us here and support the women who will take us into the future.

When Spring arrives at The Old Mill, it brings with it a renewed attitude to rising early. As Chuck, the head miller, plans out the day for himself and his staff, he begins to notice the sun rising earlier too. By his second cup of coffee, and probably his third task, he takes a moment to catch a glimpse of the soft morning light beaming through the old windows, catching the dust as it rises from the stones while they grind.

When you arrive, you’ll be greeted with a smile and a hearty “Good morning! Come on in!” If you’re here for breakfast, that’s followed up with “We’ve got a table waiting just for you.” Your server will show up with another friendly welcome as they set out glasses of orange juice and a basket of warm banana nut muffins. And if you’ve just walked in the door of any of our shops, you’ll hear “Take a look around and let me know if I can help you.”

In the morning:

• Gather around a table for a big family country breakfast at The Old Mill Restaurant. You’ll be served freshly baked, hot from the oven, biscuits, along with our signature Triple Berry Jam, made by Fred and his crew in our Farmhouse Kitchen.

• Purchase a bag of corn at The Old Mill General Store to feed the ducks along the Little Pigeon River. While you’re in there, pick up some stone-ground meals and flours for your next bake. If you need some inspiration, grab our Flour Power brochure and check out our website where we’ve got lots of recipes you can try! The millers have been busy all week keeping the stones turning and filling bags of grits, cornmeal, flours, and mixes. Did you know they tie each bag by hand and the shelves are re-stocked each morning? We can almost guarantee that the bag of grits you pick up today was ground only days before!

• On the weekends, enjoy brunch at The Pottery House Cafe, starting at 10am. One of our favorites is the Cinnamon Raisin Pecan French Toast. The bread comes fresh from the ovens in our bakery. Lenin and his colleagues are also turning out dozens of loaves of other varieties each day, so stop and grab a loaf to take home. We’ll even slice it for you if you’d like.

• The Easter Bunny will visit our Pottery House Cafe for Breakfast and Brunch on the Saturday, April, 19, 2025! We’d love for you to join us and stay for the fun activities afterward.

• Come by on Easter Sunday morning for Sunrise Service with the Forge Church Of Pigeon Forge on the lawn of the Pottery House Cafe.

• After breakfast you’ll begin to stroll across the street to our other shops that are just opening. Along the way you’ll often find Reece, our head gardener, and his staff watering, weeding, and replanting. Spring is our favorite time in the gardens all around the property. They’ve been hard at work, setting out over 11,000 violas that will keep color as cold mornings warm into spring afternoons, while the 4500 tulip bulbs they set out begin to reach for the sun. The varieties they’ve planted give a spectacular display of color and shape.

In the afternoon:

• Grab a mid-day treat at The Old Mill Creamery and enjoy some ice cream, slow-churned right there, and stroll the river walk, where you’ll pass by our pop-up shop full of Vintage and Collectible must-have’s.

• Wander the gardens all around The Pottery House Cafe and along the front of the shops to see the flowers and trees in full bloom. How many do you know by name? As you head up the sidewalk, you’ll pass by our Candy Kitchen and can see Luke, our candy maker, cooking up something sweet. And, we bet our antique taffy machines will be clickity-clacking away, while Jose keeps a close watch.

• If you’ve eaten at our Cafe, you’ll find the plates you were served on being made in our studio at Pigeon River Pottery. Step inside to watch our artisan potters at work and take a moment to notice how we pull our surroundings into each piece, like our Flowering Dogwood glaze, named for the blooming dogwood trees you see along the pathway to the Cafe.

• Buy a loaf of fresh baked bread and a tub of homemade pimento cheese at the Farmhouse Kitchen, along with some drinks, and don’t forget a jar of our Picnic Pickles to make your picnic complete. We even have tables right outside for you to enjoy the beautiful spring weather and all that blooms.

• Come for a discussion and book signing with cookbook author, Anne Byrn, on Saturday, March 29th at 1pm in the back of the Pigeon River Pottery. We hear there will be some samples to taste and you can pick up her latest book, Baking In The American South.

• As the sun begins to set, and the lamplights begin to glow, tables in both restaurants fill with the sounds of great conversation and laughs. Gather your family and friends to spend some time recounting the moments of your day and hightlights of your trip. You can enjoy a moment relaxing with a cocktail before or after dinner and take in the sounds of the Smokies as live music fills the air.

In the evening:

• Early diners can enjoy our full dinner menu beginning at 4pm each day at both The Old Mill Restaurant and Pottery House Cafe. So if you have plans for the evening, you can still get a full hearty meal. If we’re part of your evening plans, our Cafe offers a lovely selection of wine to accompany dinner and cap off a perfect day.

• Ladies, send the guys into the Old Forge Distillery for a free tasting, while you head over to Sassafras to pick out a new spring outfit, then meet up and stay a spell as you sip on a specialty craft spring cocktail as you enjoy free live music on the patio of the Old Forge Distillery.

• Add a little nostalgia to your trip and find the perfect postcard in The Old Mill General Store to send to loved ones back home. There’s nothing like a Wish You Were Here from The Old Mill! 

• Find an after-dinner treat with a cone from the Creamery, a praline or bear paw from the Candy Kitchen, or perhaps a fresh baked cookie from the Farmhouse Kitchen and let the kids play games on the green by the fountain.

• Before you head home, grab a few bags of cornmeal, grits, flour, some homemade jelly, a piece of pottery, a jar of moonshine, and a t-shirt to remember Springtime At The Old Mill!

Springtime in the mountains brings the blossoming of flowers, and it also draws our attention to a “flour” of a different sort — the one we use in the kitchen every day. March is National Flour Month, a time to explore new ways to bake with flour.

Golden Corn Flour: the versatile flour

At The Old Mill General Store, you can step back in time to the 1800s with some old flours and explore some relatively new ones we have on our shelves.

For example, we’ve been milling Corn Flour as long as we have been stone-grinding grits. Corn flour is a type of flour that's milled from dried whole corn kernels. It’s the fine powdery flour that is sifted off in the process of making grits and is considered a whole grain flour. The texture is fine and smooth, similar to whole wheat flour.

It’s perfect for folding into cornbreads, muffins, pancakes, and cookies. And it makes some of the best homemade corn dogs! Here’s a great recipe for those who want to try out corn flour. The end result has an interesting texture and flavor that you won't be able miss if it's not your usual type of bread! RECIPE: Corn Flour Dutch Oven Bread with Cheddar and Chiles

Original Whole Wheat Flour: the flour with flavor, fiber and nutrients

This flour is perfect for trying out an old-fashioned recipe that’s full of warmth, like our Apple Stack Cake. It’s part of our Forgotten Recipes Of The Smokies collection, and frankly, one that deserves a little more attention. Take a little time to read up on the history of this cake and how we got the recipe, and enjoy a slice with a cup of tea on a cool March day.

Our Original Whole Wheat Flour is also great for making pancakes, cheese straws, and loaf breads. Use this flour anytime you want a better and more nutritious substitute for white flour.

Whole Wheat Bread Flour: the lighter-looking version

Another interesting whole wheat flour sold at the General Store is a Whole Wheat Bread Flour.  And our Miller, Chuck, says it makes a really good bread!

Our whole wheat bread flour is made using the entire kernel of a higher-gluten wheat known as a hard white wheat. This produces a highly nutritious, lighter-looking whole wheat flour. Best of all, it can be substituted one-on-one for processed all-purpose flour in all your favorite recipes, with exquisite results!

This special flour, with a protein content of 12% to 13.5%, is perfect for baking loaves of bread like our Honey Whole Wheat Bread recipe , dinner rolls, and even pizza crust, bringing a heartier, nutty flavor.

American Rye Flour: a substitute for whole wheat flour

From America’s West is our medium Rye Flour, which bakes much like whole wheat flour, and can be substituted in any baking recipe that calls for whole wheat. Frontier cooks used this nutty-flavored sacred ingredient when wheat wasn't available.

According to the Whole Grains Council, rye has health benefits as well including reduced body weight, slightly improved insulin sensitivity, and lower total cholesterol.

At The Old Mill, we offer a fine, “bolted” (sifted) Rye Flour that is ideal for creating light, delicious bread with that signature rye tang, but it's also perfect in sweets like cakes or chocolate chip cookies!

Buckwheat Flour: the popular gluten free flour option

When it comes to us calling any flour or grain gluten-free, we do want to point out that we process other grains in the mill that are not, so we don’t label any as gluten-free because they could have some gluten due to cross-contamination, even just by the dust being in the air. That being said, if you do not have a high sensitivity to gluten, this flour is a great option for you.

Buckwheat Flour was most commonly grown in the northeast and northwest parts of the country and it’s not even really wheat, it’s a fruit seed. However, it’s still considered a grain due to their similar uses from a culinary and nutritional perspective.

At The Old Mill we’ve been selling buckwheat flour and buckwheat pancake mixes to happy customers for many years, but with the rise in interest in gluten-free baking, more people are getting interested in buckwheat. And if you think “gluten-free” means “tasteless,” you’ve never baked with buckwheat flour! Loaded with vitamins, minerals, antioxidants, protein and fiber, our gluten-free Light Buckwheat Flour adds a deep, rich flavor and marvelous texture to bread, muffins, pancakes, waffles, cookies, and more! Try this buckwheat pancake recipe and taste the difference.

Miller’s Choice Self-Rising Flour: the time-saving flour

Without a doubt, the Southern flour that has the deepest history in our region is Self-Rising Flour. It’s a staple in kitchens throughout the South, wherein the early 1900s it became the flour that made the best, most reliable, biscuits.

The secret is a soft winter wheat flour that is lower in gluten (protein) than other flours, and the baking powder and salt are mixed right into the flour. There’s no measuring of leavening, and that’s a time-saver we can appreciate today. Because all ingredients are evenly distributed throughout the mix, your baking will get the same fluffy lift every single time you use it. But don’t worry, your secret is safe with us! Try it in your biscuits, cornbread, pancakes, and cakes. Here’s a recipe for Sweet Cream Biscuits.

A Game Day Spread Inspired by Super Bowl LIX

As Super Bowl LIX looms on the horizon, we’re thinking of crafting the perfect Game Day Snack Stadium! The Kansas City Chiefs and Philadelphia Eagles are converging on the City of New Orleans in the Caesars Superdome, and that’s got us craving all kinds of snacks to have on hand, all with an Old Mill twist of course.

Kansas City BBQ: Sweet, Sticky, and Slow-Roasted

Looking at Kansas City, what comes to mind is a classic Kansas City BBQ, you know the kind with sticky, sweet, slow-roasted ribs with a bowl of creamy cole slaw on the side. Well, we like to think our Southern Style BBQ Sauce is even better, but we know we’re pretty partial to it.

Philadelphia Favorites: Cheesesteak Sliders & Soft Pretzels

If you go to Philadelphia you’ll likely grab a soft pretzel and an iconic cheesesteak. So we’re whipping up some Sourdough Cheesesteak Sliders.

What’s that, well it’s a few slices of our fresh Sourdough Bread, sandwiched with some thinly sliced beefsteak that’s covered in a slathering of our Bacon Cheddar Cheese Spread and a spoonful of our Vidalia Onion Relish with Bell Peppers.

Then it’s all lightly grilled and cut into quarters. Lay ‘em out alongside soft pretzel bites, which you can make from our Garlic Parmesan Roll recipe and instead of shaping into rolls, roll the dough out to half an inch thick and cut into squares, then drop them into a pot of boiling water with baking soda in it.

When they float, pull them out and spread them onto a baking sheet, brush with melted butter and generously salt them. Then bake as directed for the rolls.

When they’re golden brown, take them from the oven and toss in the garlic parmesan butter and serve with some Garlic & Herb Spread Dip to dunk them in.

A Taste of New Orleans: Creole-Spiced Nuts & Spicy Chicken Sliders

A trip to the Big Easy should be easy enough to pull together in our Snack Stadium with some nuts toasted and seasoned with our Zesty Rib Rub. The garlic, paprika, cayenne, and onion bring creole flavor to a snack you can’t stop snacking. Our Spicy Chicken Biscuit Sliders (recipe below) blend the perfect combination of spice from the cayenne, smokiness from the chili powder, and a bite of good ole cajun charm with some chow chow, all held together in the comfort of a Southern Biscuit. See, wasn’t that easy!

Chili & Cornbread: The Ultimate Game Day Duo

And no football party is complete without some chili and cornbread! Look how simple it is to make a pot of Chili with our Chili Starter, large enough for a crowd. And, our Chili Starter seasoning mix makes an incredible dip too, so we’ll need to grab 2 packs.

Soup is the ultimate comfort food. It can warm body and soul on a cold winter night or provide a light, satisfying meal on a sunny summer day. When we first opened our restaurant more than 25 years ago, we knew two things for certain: we had to have soup on the menu, and it had to be great.

Creating A Signature Soup

So our chef went to work, creating a signature item that relied on ingredients native to Appalachia and the South. The result was a delicious soup that could be enjoyed in any season, as a starter or a meal in itself: our famous Southern Style Corn Chowder. Creamy and full of flavor, it was a hit from the very first bowl. We then paired it with our legendary corn fritters and served it daily with every meal at lunch and dinner. Locals, visitors, and regulars have been going crazy over it ever since.

To this day, many Old Mill Restaurant diners tell us they came to see us specifically to satisfy a craving for our Chowder, and some have even driven hours to do so! In addition to the countless portions we ladle into cups and bowls for visitors to our restaurant, even more leaves the premises in quart-sized takeout containers. When you tally all that up, 120 gallons of freshly made Southern Corn Chowder are being enjoyed daily here at The Old Mill!

Recreating A Classic At Home

With diners visiting from all over the country and all around the world, our Corn Chowder fans soon began asking for a home version. We simply received too many requests to ignore, and in 2002, we began working on a home version in earnest. Capturing the beloved restaurant flavor in an easy-to-prepare product that would be treasured by both beginning and experienced home cooks proved to be quite a challenge.

Old Mill Historian and Marketing Team Member, Jimmy Proffitt, remembers it well. “A dry mix proved to be the best option. There were a lot of versions, and all of us on staff did a lot of taste tests. It took over two years to perfect. When we all felt it matched the restaurant version for flavor and texture, we went with it. We knew we had a winner after it appeared in our 2005 Christmas Catalog. The customers loved it!

New Restaurant, New Favorites

The “souper” success of our Corn Chowder loomed large when we opened The Pottery House Cafe in 2002. All of us were well aware that the soups we created for the Cafe would have to match the fabled reputation of The Old Mill’s yummy favorite! And we’re proud to say, we rose to the occasion. Like The Old Mill’s Chowder, the Cafe’s soups were a hit right from the start. The Loaded Baked Potato is the most popular, and rivals our Corn Chowder for diehard fans. In addition to the Loaded Baked Potato soup, Tomato Basil and French Onion soups are served daily, and have developed their own followings. The tantalizing soup line-up is rounded out with a rotating Soup Of The Day option that includes favorites like Broccoli Cheddar and Creamy Vegetable.

As soon as the Cafe opened, we began receiving requests for home versions of its signature soups as well. Making the most of the experience gained from creating a dry mix for our Chowder, we took on the task. There were still plenty of versions and plenty of taste tests, but we managed to perfect those wonderful restaurant flavors in home versions sooner rather than later. The rave reviews we received from customers inspired us to further expand our home soup line under our Farmhouse Kitchen brand. Most make 8 cups (2 quarts) or more of soup.

Something For Everyone

With so many soups to choose from, you may not know where to start. If you can’t make it to our restaurants to try our soups before you order one our soup mixes, our Signature Soup Sampler is a great choice. It includes our Corn Chowder, Loaded Baked Potato, Broccoli Cheddar, and Creamy Vegetable mixes in sampler sized packages, each of which makes four cups of soup. Our Winter Soup Gift Set is also an excellent option. It includes full-sized packages of both our Corn Chowder and Loaded Baked Potato soups, plus four fresh-baked bread bowls from our bakery in an insulated Old Mill tote.

Advice From An Expert

Old Mill Restaurant Manager Tim Fulton is a man who knows his soups. Every year, he sources and supervises the use of more than 37,000 pounds of potatoes, 15,000 pounds of corn, 15,000 pounds of onions, 2,250 gallons of half-and-half, and 1,600 gallons of clam juice to create Old Mill Corn Chowder. Tim’s impressed by the many ways home cooks “soup up” our convenient mixes by adding meats such as glazed or country ham, sausage, or smoked chicken, or seafood, like oysters or shrimp.

Tim has some advice for all soup-makers, whether they’re using one of our mixes or cooking up a soup from scratch. “The secret to a great soup is in the simmer. No matter what kind of soup you’re making, let it simmer for as long as you can. That’s what transforms all those ingredients into comfort in a bowl.”