FRESH FROM THE OVENS IN NORWICH

The King Arthur Bakery: Named one of the "10 great places to harvest a bounty of artisan breads" by USA Today
        

Our bread baking philosophy at the King Arthur Flour Bakery is to offer breads made with the highest-quality ingredients distinguished by their outstanding nourishment, keeping quality, and taste. We adhere to traditional methods, using a minimum of machinery, relying instead upon the hands and technical skills of the baker.

All of our breads are shaped by hand and baked in a steam-injected brick oven.  This ensures a final product that's beautiful to look at and a pleasure to eat. Long, slow fermentation gives our breads both their wonderful flavor and good keeping quality. We don't use any dough conditioners or bread preservatives whatsoever. It's our hope that the pleasure of our breads will linger long after the last crumbs have disappeared. 

Helpful Hint: Our breads taste great on the day they're made, and their keeping quality will be best if they're properly stored. Refrigeration speeds the staling process, so for best results, store the bread at room temperature in the bag in which it was purchased. Once cut, place the bread in the bag sliced-side down. After a day or two, slip the bread into a plastic bag. This will help to preserve its moisture, though the crust will soften. To freeze, wrap the bread well in plastic. To reheat, thaw the bread at room temperature, remove it from the bag, and place it in a preheated 425°F oven for about 5 minutes.

Come visit us, you'll be able to smell what's baking from many miles away.