A Brief History of Commercial Creamery Company In the early 1900's, Commercial Creamery offered many traditional dairy products to the Pacific Northwest region of the United States. In those days, family farms were flourishing, and approximately 4,000 family farms in the area shipped products to Commercial Creamery. It was common for a farmer to keep a can or two of cream in the barn, unrefrigerated, for up to a week. He would add cream to it with each milking. He would then ship it via horse-drawn wagon into the Spokane plant to be churned into butter. These cash transactions of surplus cream were the life blood of the family farm. In the 1920's, horse-drawn wagons were replaced with Model T Fords. Eggs were becoming an excellent cash source for local farmers. Commercial Creamery was one of only two egg spray drying facilities in America. Eggs were dried into powder to preserve surplus production, supply bakery needs, and supply the military rations for the war effort. Throughout the years, the company continued to expand its facilities, capabilities, and research. In the early 1900's, Commercial Creamery helped to pioneer the development and production of dehydrated eggs and milk. Since then we have moved into the area of cheese powders, other dairy powders, and specialty powders.Since then, we have created a myriad of specialty diary powders and evolving applications. Over the decades, Commercial Creamery has been a reliable supplier to many leading food companies in the U.S. and other parts of the world. Our products are now sold in over 25 countries. The company is a third generation family business. Please note: Gramps (Earl John Gilmartin, Sr.) is the fourth man from the left in the above photo. The current generation of the Gilmartin family continues the legacy of quality and innovative ingredient manufacturing.