Comments on: When times are tough, thanks for sticking with the best: King Arthur Flour. http://blog.kingarthurflour.com/2008/02/18/when-times-are-tough-stick-with-the-best-king-arthur-flour/ Hot Stuff from King Arthur's Hearth Wed, 07 Jan 2009 02:27:55 +0000 http://wordpress.org/?v=2.3.1 By: Betsy http://blog.kingarthurflour.com/2008/02/18/when-times-are-tough-stick-with-the-best-king-arthur-flour/#comment-1395 Betsy Tue, 03 Jun 2008 02:23:54 +0000 http://blog.kingarthurflour.com/2008/02/18/when-times-are-tough-stick-with-the-best-king-arthur-flour/#comment-1395 I will always stick with this flour no matter what comes my way. In reducing costs in my house I make my own bread twice a week, English muffins twice a week, my own yogurt (easy to do)and now my own ice cream. What you can do with your own two hands and KA flour is amazing. I do enjoy it but it saves me money and worth the extra price of flour. Buy the best! Grocery store in MA 20.00 for a 25lb bag - worth every penny! I will always stick with this flour no matter what comes my way. In reducing costs in my house I make my own bread twice a week, English muffins twice a week, my own yogurt (easy to do)and now my own ice cream. What you can do with your own two hands and KA flour is amazing. I do enjoy it but it saves me money and worth the extra price of flour. Buy the best! Grocery store in MA 20.00 for a 25lb bag - worth every penny!

]]> By: J Garcia http://blog.kingarthurflour.com/2008/02/18/when-times-are-tough-stick-with-the-best-king-arthur-flour/#comment-1073 J Garcia Thu, 15 May 2008 14:26:09 +0000 http://blog.kingarthurflour.com/2008/02/18/when-times-are-tough-stick-with-the-best-king-arthur-flour/#comment-1073 When prices started to increase substantially (in February), we had been using Robin Hood flour from a local bulk-food bakery supplier. In six weeks, we went from $16.50/50# to $45/50#. Our budget definitely can't afford that last price, so we started experimenting. We didn't want to support large industrial concerns like ConAgra, so that left King Arthur flour to investigate. We LOVE the idea of supporting a local company (although, we thought you were growing your own wheat and the above article states that you buy it, so we misread something somewhere). WalMart ended up having the best price of $27.20/50# (who'd have thought that would ever be the BEST price?), so we bought 60# just to try it. Wow! We didn't expect the incredible quality increase in our baked goods. King Arthur flour is incredible, no matter what we're baking! My cake-baking daughter refuses to use anything else, as long as this supply lasts. Unfortunately, the price jumped in the last two weeks to $39.80/50#, and we simply can't absorb that into our budget. Reluctantly, we're switching the bread-baking back to Robin Hood flour (still $27.20/50#) and saving what King Arthur we have left for the cake/biscuit baking. Just wanted to let you know that just because people are switching doesn't mean they aren't loyal. Loyalty is a grand ideal, but sometimes $$ get in the way. That's the hard truth of life. Loyal customers like us will be back as soon as we can squeeze the $$ out of our budget. Unfortunately, EVERYTHING we cook/bake with has increased, and we have to make it all work. We'll be back, though, just as soon as things level out a bit (or our salary increases 100-300%, like the cost of food). Thanks for making a great product. You are the best in the flour business! When prices started to increase substantially (in February), we had been using Robin Hood flour from a local bulk-food bakery supplier. In six weeks, we went from $16.50/50# to $45/50#. Our budget definitely can’t afford that last price, so we started experimenting. We didn’t want to support large industrial concerns like ConAgra, so that left King Arthur flour to investigate. We LOVE the idea of supporting a local company (although, we thought you were growing your own wheat and the above article states that you buy it, so we misread something somewhere). WalMart ended up having the best price of $27.20/50# (who’d have thought that would ever be the BEST price?), so we bought 60# just to try it. Wow! We didn’t expect the incredible quality increase in our baked goods. King Arthur flour is incredible, no matter what we’re baking! My cake-baking daughter refuses to use anything else, as long as this supply lasts.

Unfortunately, the price jumped in the last two weeks to $39.80/50#, and we simply can’t absorb that into our budget. Reluctantly, we’re switching the bread-baking back to Robin Hood flour (still $27.20/50#) and saving what King Arthur we have left for the cake/biscuit baking.

Just wanted to let you know that just because people are switching doesn’t mean they aren’t loyal. Loyalty is a grand ideal, but sometimes $$ get in the way. That’s the hard truth of life. Loyal customers like us will be back as soon as we can squeeze the $$ out of our budget. Unfortunately, EVERYTHING we cook/bake with has increased, and we have to make it all work. We’ll be back, though, just as soon as things level out a bit (or our salary increases 100-300%, like the cost of food).

Thanks for making a great product. You are the best in the flour business!

]]> By: PJ Hamel http://blog.kingarthurflour.com/2008/02/18/when-times-are-tough-stick-with-the-best-king-arthur-flour/#comment-487 PJ Hamel Tue, 15 Apr 2008 20:49:44 +0000 http://blog.kingarthurflour.com/2008/02/18/when-times-are-tough-stick-with-the-best-king-arthur-flour/#comment-487 Jeanne, use it exactly as you would any all-purpose flour. You can expect more consistent results than other national brands - bag to bag, season to season, year to year. We have very tightly defined specs, and we stick to them! Best of luck with all your baking—I think you're really going to like our flour. As for that flourless cake - you're right - great timing! Jeanne, use it exactly as you would any all-purpose flour. You can expect more consistent results than other national brands - bag to bag, season to season, year to year. We have very tightly defined specs, and we stick to them! Best of luck with all your baking—I think you’re really going to like our flour. As for that flourless cake - you’re right - great timing!

]]> By: Jeanne http://blog.kingarthurflour.com/2008/02/18/when-times-are-tough-stick-with-the-best-king-arthur-flour/#comment-485 Jeanne Tue, 15 Apr 2008 17:31:56 +0000 http://blog.kingarthurflour.com/2008/02/18/when-times-are-tough-stick-with-the-best-king-arthur-flour/#comment-485 Hi. I just bought my very first bag of King Arthur Flour that I have read about in kitchen catalogs for years. Way out here in Colorado, it just isn't offered. Am I in for a treat? And do I use any differently than any other flour? Our altiude is 6200', so I plan to do my usual baking adjustments. How about that? The first recipe I saw today was a FLOURLESS cake! Amused, Jeanne Hi. I just bought my very first bag of King Arthur Flour that I have read about in kitchen catalogs for years. Way out here in Colorado, it just isn’t offered. Am I in for a treat? And do I use any differently than any other flour? Our altiude is 6200′, so I plan to do my usual baking adjustments.

How about that? The first recipe I saw today was a FLOURLESS cake!

Amused, Jeanne

]]> By: PJ Hamel http://blog.kingarthurflour.com/2008/02/18/when-times-are-tough-stick-with-the-best-king-arthur-flour/#comment-442 PJ Hamel Fri, 11 Apr 2008 17:10:39 +0000 http://blog.kingarthurflour.com/2008/02/18/when-times-are-tough-stick-with-the-best-king-arthur-flour/#comment-442 Hi Dr. Lang: Check out our recipe for Crusty Hard Rolls at kingarthurflour.com. I think it's just what you want. Hi Dr. Lang: Check out our recipe for Crusty Hard Rolls at kingarthurflour.com. I think it’s just what you want.

]]> By: Dr. Lang http://blog.kingarthurflour.com/2008/02/18/when-times-are-tough-stick-with-the-best-king-arthur-flour/#comment-438 Dr. Lang Fri, 11 Apr 2008 14:58:00 +0000 http://blog.kingarthurflour.com/2008/02/18/when-times-are-tough-stick-with-the-best-king-arthur-flour/#comment-438 My wife who is an excellant baker would like to bake some hard rolls like the ones you find in New York City or New Jersey. It is difficult to find the correct recipe. Do you have one? Thanks Doc My wife who is an excellant baker would like to bake some hard rolls like the ones you find in New York City or New Jersey. It is difficult to find the correct recipe. Do you have one?

Thanks Doc

]]>