The Mill on North

The Mill on North is a key component of the West North Avenue Revitalization Project, representing a 90,000-square-foot mixed-use development that includes a 65-unit apartment building. The initial acquisition, demolition, and remediation were funded through a $2 million grant from the Maryland Department of Housing and Community Development’s Project CORE program. The development also utilizes low-income and historic tax credits to support its financing and long-term sustainability.

At the heart of the project is The Mill on North Food Hall, which will feature eight vendor stalls and a large communal dining area. Designed to serve as both a culinary hub and a community gathering space, the food hall was developed through a community-driven process led by the Coppin Heights CDC. The CDC partnered with Kari and Shawn Parker, founders of Baltimore’s Connie’s Chicken and Waffles, to guide the design and recruit local food entrepreneurs. Together, they hosted multiple town hall-style meetings and conducted an online community survey to gather input on design, layout, and vendor selection, ensuring the space reflects neighborhood needs and culture.

Located in a food desert, the project addresses a critical gap in access to healthy and diverse food options. Coppin State University has played a major role in shaping the food hall’s vision, as students are expected to make up a significant portion of its customers, and vendors will accept student dining plan cards. The name “The Mill on North” honors the site’s historic role along the once-thriving North Avenue corridor while symbolizing renewal and revitalization—a modern centerpiece of the ongoing community transformation led by the Coppin Heights CDC.