As the organizer of King Arthur Flour Blog & Bake™, one of the many pleasures of the event is how it reignites my passion about the amazing baking resource that is King Arthur Flour. Sure, as a PR person I tell people day in and day out about our great classes, recipes, products, baking hotline, and more. But there’s just nothing like seeing – hearing, feeling – the excitement of a classroom full of newcomers so happy to be here and baking that they literally squeal with delight.
‘news from King Arthur Flour’ category
May 10th, 2013 by
April 19th, 2013 by
Once upon a time in the land of Arthur, magical abilities existed. Merlin could turn the pages in his book of spells with a wave of his hand.
Centuries later, the wondrous alchemy that is baking is available to us the same way. It’s a different sort of book, but pretty much the same hand gesture, and equally magical.
In 1990, Brinna Sands and PJ Hamel began a simple newsletter called The Baking Sheet. They filled it with stories, recipes, discussions, and all things baking. read the rest of this entry »
April 4th, 2013 by
At King Arthur Flour, we believe in the power of baking to bring people together.
That’s the theory behind virtually all of our work here – and it’s certainly a good excuse for King Arthur Flour Blog & Bake™, our annual invitation-only gathering of food bloggers here at our Baking Education Center in Norwich, Vermont. read the rest of this entry »
February 10th, 2013 by
King Arthur Flour baker Martin Philip recently traveled to Rimini, Italy to compete for the Golden Cup for Bread at the 34th International Exhibition for the Artisan Production of Gelato, Pastry, Confectionery and Bakery.
How did he do? And, just as importantly, how did he prepare?
January 6th, 2013 by
A quintessential sign of the holidays, resplendent of sugar and spice and everything nice: gingerbread houses.
As bakers, we’ve been in love with gingerbread houses for years. We’ve written blogs, sponsored a local gingerbread house show, and of course taught gingerbread house classes to generations. What would our next step be?
November 13th, 2012 by
Did you catch that?! More than 50 King Arthur Flour employee-owners volunteered more than 100 hours to make and sell 5,000 cookies, raising $13,500 for Cookies for Kids’ Cancer! Talk about good cookies. Combined with a dollar-for-dollar match from OXO, another Cookies for Kids’ Cancer partner, King Arthur Flour generated a total contribution of $27,000!
October 14th, 2012 by
Recipe: Life Skills Basic Bread Recipe
A guest post from Life Skills Bread Baking Program manager/senior instructor Paula Gray.
Don’t you love happy endings? I do. This story begins at the end. And, it’s the story that is 20 years old.
THIS is what happens at the end of the story that is repeated week after week in schools all over the country – lots and lots of bread. How did all this beautiful bread get here? And where is it going?
September 22nd, 2012 by
King Arthur Flour, Norwich Vermont.
May 2011, ready to break ground on our expanded Baker’s Store, Bakery, and Baking Education Center.
Fast forward 16 months – September, 2012.
See how we’ve grown?
Come with us now as we celebrate, in pictures, our grand opening party this weekend, an event that drew bakers from all over the country – ready to enjoy good food, good fun, and good friends.
November 26th, 2011 by
Construction is moving along on our new additions. The roofs were put on just in time for winter! We employee-owners finally got to go on a walk-through of the new buildings and see the updates up close. It’s amazing! Since it’s the season of giving, we thought we would share some of our photos with you.
November 12th, 2011 by
Changes are coming to King Arthur – and they’re not just external.
A stop at The Baker’s Store means a chance to stock up on amazing baking tools and products, a delicious sample or two from our demo kitchen, fresh baked bread and pastries, and helpful and friendly staff assisting you at every turn.
King Arthur has always been committed to giving great service, and we’d like to think we do just that. But it doesn’t mean we can’t try to be even better, does it?