Two Centuries of Flour and Baking

Two Centuries Of

Flour and Baking

Company History

King Arthur Flour has a long and storied history, stretching back nearly to the American Revolution. We've been providing bakers with superior flour since 1790: from Martha Washington's apple pie through the invention of the chocolate chip cookie, from flour in wooden barrels to bags at the supermarket, we've been there. Simply put, King Arthur Flour and American baking have been close companions since the very beginning.

America's first flour company is founded

1790

America's first flour company is founded

There were 13 states in the new United States. George Washington was America's first president. And Henry Wood began importing flour from England, establishing his business at Boston's Long Wharf. Henry Wood & Company, the original ancestor of King Arthur Flour, was the first flour company in the young United States - and first food company in New England.

First Apple Pie Appears

Pre-1800

First Apple Pie Appears

"American as apple pie" - but when did the original recipe for this iconic pie appear? In Martha Washington's Booke of Cookery, handwritten by the first president's wife during the latter part of the 18th century.

We Begin Milling Flour From American-Grown Wheat

1820S

We Begin Milling Flour From American-Grown Wheat

1825: We begin milling flour from American-grown wheat. As American farmers moved west, wheat farming flourished. A more bountiful wheat supply, along with the opening of the Erie Canal in 1825, made it possible for Henry Wood & Company to stop its English wheat imports and begin selling American-milled flour.

San Francisco Sourdough: Feeding The Miners

1849

San Francisco Sourdough: Feeding The Miners

Gold was discovered in northern California in 1848, and the rush was on. Hungry miners developed naturally fermented "sourdough" as a way to bake bread. And in 1849, The French Bakery became the first shop in San Francisco offering sourdough bread for sale.

Pecan pie makes its appearance

1886

Pecan pie makes its appearance

Pecan pie became a stalwart of Southern baking in the twentieth century. But its first actual appearance was in Harper's Bazaar magazine, which published a rudimentary recipe in 1886.

Our flour gets a name: King Arthur

1896

Our flour gets a name: King Arthur

The Sands, Taylor, & Wood Company introduced its "new and improved" flour at the Boston Food Fair, naming it King Arthur for its Arthurian attributes: "purity, loyalty, honesty, superior strength, and a dedication to a higher purpose."

New York City's first pizzeria opens

1905

New York City's first pizzeria opens

Pizza was brought to America in the late 19th century, courtesy of a wave of Italian immigrants. But it wasn't considered "takeout" until 1905, when Gennaro Lombardi began selling pizza out of his New York City grocery store - thus establishing America's first pizzeria.

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Banana bread starts its rise to popularity

1930

Banana bread starts its rise to popularity

That most ubiquitous of quick breads, banana bread, first appeared on the American scene in 1930 not to showcase bananas - but thanks to the increasingly widespread availability of commercial baking powder and baking soda.

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The chocolate chip cookie is born

1933

The chocolate chip cookie is born

A landmark moment in cookie history took place in 1933 when Ruth Wakefield, owner of the Toll House Inn in Whitman, Massachusetts, added chopped chocolate to her sugar cookie recipe in an attempt to create a chocolate cookie. The chocolate didn't melt... and the chocolate chip cookie was born.

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King Arthur Flour Expands

1960S

King Arthur Flour Expands

After a mid-century expansion, by 1968 King Arthur Flour had become New England's largest bakery supply distributor, offering virtually every ingredient used by professional bakers, from pie fillings to flavorings to ice cream toppings. In the late 1970s the business decided to return to its original mission: selling flour to home and professional bakers.

Zucchini Bread Invades American Kitchens

1973

Zucchini Bread Invades American Kitchens

The back to the land movement of the 1960s extended into the 1970s, with people embracing "grow your own" and healthier natural foods. One of the first and most popular recipes for zucchini bread appeared in Beard on Bread in 1973.

Boston to Vermont: King Arthur Flour Establishes A New Home

1984

Boston to Vermont: King Arthur Flour Establishes A New Home

After nearly 200 years headquartered in Boston, King Arthur Flour moved north to Norwich, Vermont. Over the next 10 years, the company grew quickly, and in 1995 launched an ambitious building project destined to become today's flagship campus.

The Baker's Catalogue Is Launched

1990

The Baker's Catalogue Is Launched

With the demand for King Arthur Flour growing beyond New England, the company launched The Baker's Catalogue. Mailed to 10,000 customers, the small, black-and-white catalogue included baking tools, bowls - and flour, of course.

Chocolate Lava Cake Explodes

1991

Chocolate Lava Cake Explodes

Chocolate took prime place on restaurant dessert menus during the 1980s, with soft-center chocolate soufflé cakes appearing regularly. In 1991, the chocolate lava cake - chocolate cake with a truly liquid center - erupted at various New York City restaurants.

We Begin Our Middle School Outreach Program

1992

We Begin Our Middle School Outreach Program

In 1992, King Arthur Flour's Life Skills Bread Baking program taught 900 Connecticut schoolchildren to bake bread and share it with those less fortunate. Today, our Bake for Good: Kids program has expanded nationwide, and has reached hundreds of thousands of middle school kids.

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Kingarthurflour.com Goes Live

1996

Kingarthurflour.com Goes Live

Christmas Day 1996 marked the launch of the company's first rudimentary website, showcasing 13 recipes, an invitation to "sign our guest book," and information on our four different flours. Today, the site features over 2,800 recipes and 1500+ blog posts, and offers more than 1,000 products.

Our Bakery and Baking School open their doors

2000

Our Bakery and Baking School open their doors

A long-time dream of King Arthur Flour co-owner Brinna Sands was for the business to open an onsite bakery and school. After years of research and planning, Brinna's dream came true: The King Arthur Flour Bakery and Baking Education Center opened their doors on our Norwich, Vermont campus.

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King Arthur Flour becomes employee-owned

2004

King Arthur Flour becomes employee-owned

In 1996, owners Frank and Brinna Sands, in order to ensure King Arthur Flour would remain in good and caring hands after their retirement, decided to sell the company to its employees. The sale was completed in 2004.

King Arthur Flour joins B Corp as a founding member

2007

King Arthur Flour joins
B Corp as a founding member

Carrying on a long-time business commitment to do the right thing, King Arthur Flour proudly became a founding B Corp member, changing its bylaws to reflect its commitment to all stakeholders: shareholders, business partners, the community, and the environment.

Proud to be employee-owned company of the year 2016

2016

King Arthur Flour: Employee-Owned Company of the Year

Ten years after becoming employee-owned, King Arthur Flour was named National ESOP Company of the Year, a coveted award honoring the company that best exemplifies the business and cultural success of employee ownership.