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Two centuries of flour and baking: our history
King Arthur Flour is America’s oldest flour company, founded in Boston in 1790 to provide pure, high-quality flour for residents of the newly formed United States. More than 220 years later, we’re the nation’s premier baking resource, offering everything from top-quality baking products to inspiring educational programs – all backed by the passion and commitment of our dedicated employee-owners. Learn more about our company’s unique history:
1790
Henry Wood began importing European flour to Long Wharf in Boston, Massachusetts. His goal was to provide high-quality flour for bakers in the fledgling United States.
1896
More than 100 years later, the company Wood founded gave its product a new brand name: King Arthur Flour. Their new, exceptional, U.S.-grown flour was introduced at the Boston Food Fair.
1957
The Sands, Taylor, & Wood Company proudly displayed mentions of King Arthur Flour and other products everywhere possible, including on company vehicles, as seen in a 1957 photograph at the company’s Massachusetts headquarters.
1984
Then-owners Frank and Brinna Sands moved the company from Massachusetts, where it had been based for 194 years, to Norwich, Vermont, where the company is headquartered today.
1990
King Arthur Flour established its mail-order Baker’s Catalogue; published The King Arthur Flour 200th Anniversary Cookbook; and mailed its subscription newsletter, The Baking Sheet – to 126 readers.
1992
The Baker’s Store was opened in Norwich at the urging of local catalogue customers. The same year, our Life Skills Bread Baking Program began visiting schools to share the joys of baking and giving.
1995
King Arthur Flour built new headquarters in Norwich, a 12-sided post-and-beam building appropriately named Camelot. Camelot now houses The Baker’s Store and Vermont Public Radio.
1996
With thoughts of retiring, Frank and Brinna Sands decided to sell the company to their employees and began an Employee Stock Ownership Plan; the company also launched its first website.
1998
King Arthur Flour established a second location – Avalon – in nearby Hartford, Vermont, for its customer service, fulfillment, and product development functions. Avalon underwent expansion in 2004 to accommodate the company’s growing workforce.
2000
The King Arthur Flour Bakery and Baking Education Center opened next door to Camelot. Today, bakers come from around the world for our renowned breads and pastries and exceptional classes.
2004
The King Arthur Flour Baker’s Companion won the James Beard Foundation’s Cookbook of the Year Award; King Arthur Flour also completed its ownership transfer and became 100% employee-owned.
2007
King Arthur Flour became a founding B (Beneficial) Corporation, changing its bylaws to reflect its commitment to all stakeholders – including shareholders, business partners, the community, and the environment.
2010
King Arthur Flour launched its award-winning line of gluten-free baking mixes; its Life Skills Bread Baking Program taught its 120,000th student; and Baking Education Center classes reached more than 4,600 bakers.
2011
King Arthur Flour began a major expansion of The Baker’s Store, King Arthur Flour Bakery, and Baking Education Center to ensure we remain a destination for passionate bakers for years to come.
