company history

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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.


two centuries of flour and baking

  • 1790

    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

    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

    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.

  • 1995

    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

    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

    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

    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

    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

    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

    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

    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.