White Lily Flour began milling in 1883 in Knoxville, TN. Last year Smuckers bought the Mill and moved operations to their two plants in the midwest. They have tried to duplicate the southern kind but bakers can tell the difference.When the shelves are empty in the grocery stores, you have seen the last of the real White Lily Flour. I was fortunate to learn about this change of ownership and bought several bags to keep in the freezer, over wrapped, of course.Martha White comes very close to being a good substitute.