WHAT ARE OUR CUSTOMERS SAYING?

I have just spent the last hour or more going through the new Baker's Companion cookbook which I received today. It is superb! I absolutely love it.
Sherry Bennett - Rochester, New York
 

On May 18th, I purchased my 500th, 5lb. bag of King Arthur Bread Flour! The checkout clerk at our local Publix market was as excited as I, and she ran a seperate receipt through her register.

I do not know if this is some king of record or not, but it is another testimonial from one of the hundreds of customers who are so completely satisfied with King Arthur Flour. 
Bob Burke - Sun City Center, Florida
 

Forever, I've been using all-purpose flour for my pizzas and breads. I didn't realize I'd not been getting optimum results until I used King Arthur's Bread flour. The difference was startling and most-enjoyable. It works easier and the elasticity of the dough makes it an actual pleasure to work with. Tastes great too.
Gene Ventura - Pittsburgh, Pennsylvania
 

I just wanted to let you know that you have probably the finest flour on the market. I have been using your flour for the past few years and every year I make bread and enter it in the bakoing division of the county fair here in Douglas, Arizona. Over the past fours years I have won 7 Blue Ribbons and one 3rd Place Ribbon for my entries. I attribute most of my success to your flour.
Arlene Osgood - Douglas, Arizona
 

Now why am I writing this letter to you, you may ask, well it's because I now live in Louisiana and a friend in Virginia has sent me a 5lb. bag of your all-purpose flour and a copy of the King Arthur Flour 200th Anniversary Cookbook. I must say that it's so wonderful, I have many cookbooks and with so much more information available on the internet what do you choose? Well, your wonderful book has everything in it that either a home cook or professional chef would ever want.

As far as all-purpose flour - well, I am at a lost for words. It is so wonderful, I used it to make pizza, french bread, sweet dinner rolls, pancakes, etc. You can really tell the difference and taste of every thing that I baked or cooked. Even making the dark roux used so much here for gumbos and other gravies had a flavor that you just have to taste ti understand how wonderful flour really is.

Needless to say, I had to write you and express my feeling for such a superior product.
Danny Lee Turner - Chef
 

I have just begun baking bread again after many years. I bought your flour because the label and package instructions intrigued me. I will never bake with any other flour again. Your recipes are fool proof and your instructions are clear and helpful. I have perfectly done bread because of your note about using a thermometer to check inside temperature for 190 degrees. Happily baking in Georgia!
Victoria Conway - Atlanta, Georgia
 

I loved the recipe section your offer. I printed out the recipe for ciabatta and made it today. Thanks for all you do. Your flour has improved my baking by 200%, I love the quality ingredients you offer and I appreciate your attitude - especially your shipping policy, which I have adopted to my company. Thank you!
Wendy Akin - Terrell, Texas
 

New Baker's Companon is here!!!  This is an awesome book, and my first that is dedicated to baking alone.  Five months ago I didn't know the difference between baking powder and a batard!  Now I am having a great time learning all these new things!
Peter Stawasz - S. Dartmouth, Massachusetts