At 33, Levi Igleheart left the ever-discouraging farming industry and moved to Evansville, Indiana, to start a sawmill. He then turned to grinding wheat grain.
The brothers became incorporated. William passed away, leaving Levi and his three sons, Lesli, Addison, and John, to run the business.
Addison discovered a new way of milling wheat that made a flour ideal for cake baking. He named it Swans Down because it was so light and soft.
With fame came more business, and the brothers outgrew their mill, relocating to a bigger facility.
A fire burned down the new mill, so a newer mill was built – this time with the most modern machinery on the market. Production rose by 1,000 barrels a day.
General Foods introduced the first cake mix under the Swans Down name, also sparking new competition.
By the early 1970s, marketing by other competitors forced Swans Down Cake Mix out of business, but Swans Down Cake Flour survived because of the loyal generations of scratch bakers who refused to bake with anything else.
The Wm. B. Reily & Company purchased the Swans Down brand, and it is now manufactured and marketed by Reily Foods.
Scratch bakers who know, know Swans Down.