Where Does King Arthur Flour Come From?

If you read this blog frequently or are a huge lover of King Arthur Flour, you might already be aware of all of the information below. We are frequently shocked to learn that a fellow New Englander is unaware that we are in Vermont or that a devoted shopper at a nearby grocery store is unaware that we operate a successful catalog and online.

In light of this, we have compiled a list of facts about King Arthur Flour and its 225-year history that you may not be aware of.

We’re 100% employee-owned.

In 2004, we completed the transfer of ownership from longtime owners Frank and Brinna Sands, making King Arthur Flour 100 percent employee-owned. This implies that the workers not only support the business but also one another. Each employee has a stake in the company’s success as a business as well as what it does for our community and the environment.

We’re a founding B Corporation.

King Arthur Flour joined the B Corporation founding group in 2007. A novel corporate structure that considers all stakeholders is the B Corporation. King Arthur Flour operates on a triple bottom line for its business as a “B Corp”: people, planet, and profit. We are aware that the choices our firm makes may and should have an impact on the world, and we hope that other businesses will follow our lead.

We’re located in Norwich, Vermont.

In 1790, King Arthur Flour was established in Boston, Massachusetts. It stayed there until 1984, when Frank and Brinna Sands relocated the business to Norwich, Vermont. Across the river from Dartmouth College is Norwich, a typical Vermont town. We’d love for you to come see us if you ever find yourself in Vermont.

We support 1% for the Planet.

In order to strengthen communities and improve the way food is grown and produced, King Arthur Flour donates 1% of the sales from our whole wheat flours to charities through 1% for the Planet.

We have a Baking School.

Bakers of all skill levels are welcome at our Baking School, which opened 15 years ago. Nearly every day, classes are being held on a range of subjects, including how to start a profitable bakery and how to make breads and pies. In addition to its own team of qualified instructors, King Arthur Flour also employs renowned guest instructors from all around the nation, including Gesine Bullock-Prado (shown above), Richard Miscovich, and James MacGuire.

The Baking School offers free Bake for Good seminars during the Christmas season, with all the baked items being donated to a nearby nonprofit organization.

Did you know we also have a Baker’s Hotline in addition to our customer support staff, which I’m sure you are all aware with? Any time, day or night, our bakers are available to address all of your baking inquiries. They can help you select the ideal recipe for any occasion, determine why your recipe didn’t come out as you had hoped, and provide assistance in resolving issues that may arise in your mixing bowl while you are baking.

Our Baker’s Hotline is the place to call if you run into a baking issue of any kind. You can speak with a live person who can assist you there. You can reach our Baker’s Hotline by dialing toll-free 855-371-BAKE or by using the website’s live chat feature.

Our website has thousands of baker-tested recipes.

You might definitely find what you’re looking for on our website if you want something wonderful to bake. There is something for everyone among the dozens of recipes, from breakfast to dinner, pizza to maple doughnuts.

We not only have a ton of baker-tested recipes, but the majority of them also have consumer reviews. These are useful for learning what ingredient replacements other bakers attempted and for gauging how well the recipe worked for them. Additionally, you can convert the recipe’s volume measurements to ounces or grams, which will make using a scale for baking even simpler.

And never forget that our Baker’s Hotline is only a phone call away if you have any questions about a recipe.

We sponsor over 140 baking contests all over the country.

To spread the joy of baking is one of our goals at King Arthur Flour. Therefore, every summer around the country, we fund baking competitions at local and regional fairs. Following the event, we always like hearing from participants, whether they were a blue-ribbon winner or not.

We teach kids across the country how to bake bread.

For children in grades 4 through 7, King Arthur Flour offers a school curriculum. Children are taught how to bake a basic loaf of bread as part of the Bake for Good Kids program (formerly Life Skills), after which they are given the ingredients to create the same bread at home. One loaf will be consumed at home, and the other will be brought back to school and donated to a nearby charity.

Since starting to visit schools in 1992, King Arthur Flour has traveled to 43 states and instructed 235,000 children in the art of breadmaking. The schools are entirely uncharged for this program.

Our flour is available nationwide. And we’ve visited all 50 states.

Want to purchase King Arthur Flour nearby? To find out where our items are sold, use our online store locator.

We have at least one travel program that has taken us to all 50 states, including Hawaii and Alaska, over the years. You might have stopped by our Bake Truck or Traveling Baking Demo, taken part in one of our Bake for Good initiatives, or entered a baking competition.

We enjoy going out and meeting our clients, and we intend to keep traveling to see as many of you as we can. To find out when we’ll be in your area and for updates, view our events calendar.

Did you understand every detail here? Did you discover any fresh information about King Arthur Flour? Please share your opinions in the section marked “comments” below.

Does King Arthur Flour come from the USA?

A provider of flour, supplies, baking mixes, cookbooks, and baked goods, The King Arthur Baking Company was once known as The King Arthur Flour Company. The business, whose current headquarters are in Norwich, Vermont, was established in Boston, Massachusetts, in 1790.

King Arthur Flour, the company’s most well-known product brand, offers a selection of wheat flours for both home and industrial baking that are touted as “Never BleachedNever Bromated.”

King Arthur gets its wheat from where?

In its facility in Norwich, Vermont, King Arthur Flour proudly celebrates its 226-year history. An genuine flour mill seems to be missing.

In actuality, King Arthur Flour has never produced flour. Instead, it has purchased flour from suppliers who are more nearby the actual wheat. Initially, England, as the company’s Boston headquarters was located there, and currently the western and midwestern United States, including Kansas, Colorado, and North Dakota

According to business spokeswoman Katie Walker, all of the flour used today is prepared using U.S. wheat; none is made with wheat that has undergone genetic modification. The business has been employee-owned for 12 years and consistently wins workplace honors.

Minneapolis, which was evidently the world’s wheat milling capital from the late 19th century well into the first half of the 20th, has a historical tie to King Arthur. When a business representative went to Minneapolis in 1889, he established an agreement to purchase some of the Ceresota flour produced by Northwestern Consolidated Milling. A short while later, some of the company’s wheat was shipped to Boston in barrels imprinted with “King Arthur Minnesota” and a familiar knight riding a horse while holding a flag.

Bakers in Minnesota continue to be loyal to General Mills’ Gold Medal Flour and Pillsbury.

However, King Arthur is preferred by club bakers for its consistency and comparatively high protein level, according to David Cargo, vice president of communications for the St. Paul Bread Club, an unofficial association of bread connoisseurs in the Twin Cities. Bread rises because of the protein, specifically gluten, that traps the gas produced when yeast breaks down the carbohydrates in wheat.

What makes King Arthur Flour unique?

The King Arthur Baking Company, formerly known as King Arthur Flour, changed its name and emblem last summer to better reflect its dedication to all types of baking. (Some of the pictures in this post still feature the old “King Arthur Flour” name and logo, but the product is the same; don’t worry.)

King Arthur mills their flour to a well controlled and consistent protein level of 11.7%, while other flour companies mill to a protein range. This means that each time you use the flour, you can count on it to work the same way.

All of King Arthur’s all-purpose flour is produced in the United States from hard red wheat. Additionally, it is unbromated, unbleached, and devoid of synthetic preservatives.

For years, I’ve been purchasing King Arthur flour. I adore that it is a 100 percent employee-owned American business that has been in operation for more than 200 years (!). Because of the flour’s specific protein concentration, which is stated right on the bag, basking results are consistently high-quality and consistent.

“My preferred brand of flour is King Arthur. It’s dependable, and I appreciate how the bag plainly states the amount of protein it contains “argues Summer.