After months of speculation, a plan to redevelop the historic Hayden Flour Mill in Tempe may be moving into high gear.
Built in 1918 and replacing two earlier mills on the site dating back to 1895, the Hayden Flour Mill for decades produced tons of flour and grain until early 1998 when it’s then-owner, the Bay State Mill Company, moved operations to nearby Tolleson.
The City of Tempe purchased the facility and surrounding 5-acre site for nearly $12 million in 2003.
In years since, the property at 119 S Mill Avenue has been the subject of redevelopment proposals calling for the site, with its distinctive seven white grain silos, to be turned into a mixed-use project.
A proposal submitted by Sunbelt Holdings of Scottsdale and Phoenix-based Venue Projects to the city originally avoided going into details in terms of what to do with the property, opting to first seek public input instead.
Negotiations between Sunbelt, Venue, and the City of Tempe regarding an official development agreement remain ongoing. However, reports indicate that once an agreement is reached, perhaps later this year, project details will be forthcoming.
According to city documents, Sunbelt and Venue have proposed a “once-in-a-generation adaptive reuse outcome that prioritizes preservation.”
In correspondence with the city, Sunbelt and Venue have envisioned a “creative and dynamic program of uses oriented toward specialty retail, food and beverage, events, arts, office and hospitality.”
According to reports, the Hayden mill redevelopment will include the construction of half a dozen new buildings surrounding the existing historic structures. In an interview with the Phoenix Business Journal, Lorenzo Perez, Venue co-founder, said he thought the mixture of new and old at the site, will produce a “one-of-a-kind experience.”
The products manufactured at the original Hayden mill remain popular today. The Hayden Flour Mills company has established a presence in Queen Creek, Arizona, and enjoys a healthy online business with customers ordering such offerings as artisan bread flour, pizza flour, and all-purpose flour.
By Garry Boulard
