Our new print advertising campaign this fall focuses on the value of King Arthur Flour.

Here at King Arthur Flour, we believe “value” still refers to the worth of something, not how cheap it is. And we believe our customers agree. So while our flour may cost a little bit more than some of the other brands you see on supermarket shelves, we know it’s a good value, because you get what you pay for: the consistent performance of King Arthur Flour yields exceptional results whenever you invest your time and ingredients in baking.

What’s more, we back our superior flour with a host of resources developed from our more than two centuries of baking experience, from free recipes to expert advice, to help make your baking the best it can be.

Now we want to hear what you think. Tell the world why YOU choose King Arthur Flour. Please post your comment below – and thanks for participating in the conversation.

Drake’s Funny Bones. Ben & Jerry’s Chubby Hubby. Reese’s Pieces. Twix PB. Peanut M&Ms.

Peanut Blossoms. Magic in the Middles. Peanut Butter Whoopie Pies with Chocolate Filling.

Oh, and let’s not forget “The Chocolate Peanut Butter Gallery, dedicated to the world’s two best ingredients” Web site. (Sorry, you’ll have to Google that one yourself.)

You see where I’m going here? If you’re all over it, like I am – read on. (more…)

Q. Where can you get great deli food, if you don’t live in/near a city?

A. Nowhere. At least nowhere here in King Arthur’s home in the Upper Valley of Vermont, that river bottomland where the Connecticut River divides Vermont from New Hampshire, about midway up the two states’ common border.

Sure, we have bagel shops. Even a newly opened spot called “New York Bagels and Café,” right there in the shopping plaza next to J.C. Penney and Kohl’s and Sears.

But REAL deli?

Fuggedaboutit.

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Ohhhh….. my!

What can I say? These just might be the best cookies I’ve ever baked.

Well - maybe they’re co-champions. I’d name Fudge Drops the winner in the chocolate division, with these newcomers taking top honors in “not chocolate.”

As fellow blogger Susan Reid would say, Salty-Sweet Butter Pecan Cookies are DA BOMB. (more…)

Grilled cheese: Two slices of bread, cheese in between, grilled till the bread is golden and the cheese melted.

Grilled chocolate: Two slices of vanilla pound cake, dark chocolate in between, grilled till the cake is golden and the chocolate melted.

Same technique – WAY different result. (more…)

What’s your favorite hot-bread memory?

Butter-slathered cinnamon toast, set before you by your smiling mom as you seated your grumpy, school-bound self at the table?

Tender, golden cornbread, mopped through hot bacon grease in a cast-iron skillet?

Or how about a simple dinner roll, soft as a pillow and gold as sunset, plucked hot from the cloth-covered basket on your grandmother’s Thanksgiving table? (more…)

Ah, pancakes – how do I love thee? Let me count the ways…

I love thee for thy crust and texture light,
I love thee for thy flavor – buttery bright,
I love thee purely, syrup on the side,
I love thee with a passion only you provide,
I love thee…

Oh, heck. My apologies, Elizabeth Barrett Browning. There’s a better way for me to list The Top Ten Reasons I Love Pancakes: (more…)

Threadcakes contest winner 3D catagory 2009

I don’t know about you, but this cake reminds me so much of the cast and crew I get to work with each day.

You know, I really love where I work for so many reasons. For instance, during your fifth year as an employee-owner of King Arthur Flour, you get knighted for the first time. You kneel on a pillow during our holiday celebration (known as Twelfth Night); then Steve Voigt, KAF president, states your title while dubbing you on the shoulders with a sword, and you rise to the adoring applause of your fans (or at least your friends and co-workers). The titles are often humorous, and tie in with your work here at KAF, plus your personality and hmmm, shall we say “quirks?” (more…)

At the risk of sounding like a broken record, I have to tell you again:

I’m LOVING no-knead breads.

Baguettes, sticky buns, pizza crust, crusty-chewy bread, a harvest loaf to die for – these are just a few of the recipes we’ve perfected in the past couple of years.

And the list just keeps on growing. No-knead challah – who knew?

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The elusive perfect baguette.

Beautifully browned, crisp/crackly crust, fabulous flavor.

Can you make baguettes at home as good as those that come out of the oven at your local bakery? (more…)