Traveling with the King

These baking sisters are the third generation of a grain-farming family in Ohio. We met them earlier this month during the first week of our Traveling Baking Demos, when we kicked off the Fall 2010 season with stops in Ohio and Indiana.

Interacting with our customers from around the country is, for us, the highlight of these trips; we always enjoy learning more about you as we share with you the art and joy of baking.

Frank from our Baking Hotline and test kitchen had the honor of instructing our first run of classes, with more than 1,300 attendees from as far away as Kentucky and West Virginia.

So do you have pie anxiety? A fear of baking with yeast? If you’ve ever made a pie crust that’s tough or just won’t hold together, or perhaps a loaf of yeasted “bread” that would better serve as a doorstop, you are not alone. We’ve found that pie crusts and yeast doughs are the most intimidating things to make for the average home baker – and that’s exactly why we visit cities nationwide each year offering free demos on just these topics.

Our Traveling Baking Demos bring instruction from King Arthur Flour right to you, so you can learn recipes, tips, and tricks for your best baking ever. In Perfect Pies & Tarts, attendees learn how to achieve the perfectly flaky pie crust, create a sweet and sturdy tart shell, and prepare delicious fillings. Sweet Yeast Bread covers a basic yeast dough recipe and techniques, from ingredients and mixing, to shaping everything from cinnamon rolls to decorative braided loaves.

The demos are free to all – and we work with partners Cabot Creamery Cooperative, Argo and Kingsford’s Corn Starch, and Red Star Yeast to keep it that way. So look for their products in your local supermarket, and look for great items from them on the prize table at our demos!

Throughout the season, instructors from our test kitchen, Baking Hotline, and Baking Education Center will share their expertise at demos in Oregon and Washington (October 20-23); the Washington, D.C., area (November 11-14); and Texas (November 29-December 2). Our winter run, January through March, will take us to Alabama, Michigan, Colorado, and Eastern New England – so keep your eyes on our schedule for all the details! We look forward to seeing you on the road.

Allison Furbish

Allison Furbish is a native of the Upper Valley, where King Arthur Flour is based, and an avid lifelong baker especially enthusiastic about anything chocolate.


  1. eclaera

    I’m so excited y’all are coming to Alabama! I’ve never attended a baking demo and now I can’t wait! Thanks in advance!!

    Great – we’ll see you there! -Allison

  2. bsteimle

    Will I have to keep checking through the website for the future schedule? Or will it be on a blog or facebook post? I live in Alabama and am excited to know where your show will be.

    We’ll definitely post on Facebook, but check the schedule for all the details! Thanks for your interest. -Allison

  3. sandra

    I feel very left out! I’m British, living in Spain, so have never had the chance to meet anyone from KA (sob, sob).
    Only good thing is that my son has been in the USA this summer and is bringing me back some of the Osmotolerant yeast for me to try.
    Please could you do a piece on baking croissants from scratch? I’d love to get on one of those professional pastry courses that I keep reading about! I’m forever trying to perfect the perfect croissants. There seems to be so much conflicting advice out there on the web and numerous books but I’d love your take on it!
    I’ll add it to the wish list for blogs in 2011 Sandra. ~ MaryJane

  4. zanychar

    I’m so excited you’re coming to Colorado! Looking forward to some high altitude baking fun. I’ve been experimenting with recipe adaptations for bread and could really use some expert pointers! See you in 2011.

    Great! In the meantime, have you seen the high-altitude baking information on our website? It might be of some help. See you next year! -Allison

  5. Shirley

    Where in Alabama/ It’s not too far from Memphis…Love to go to one of your classes.

    We’ll be around Huntsville, Birmingham, and Montgomery – check the schedule later this fall for details! -Allison

  6. Blakeley (Cupcake Princess)

    I went to the baking demo last spring when you guys went to Salt Lake. I really liked it, now I can bake yeast breads and pies so much better now. Thanks!

    That’s wonderful to hear! Happy baking- Allison

  7. Beth

    I might be forced to make a 3-hour trip to Maryland next month to get my King Arthur “fix.” I attended a KAF demo several years ago, and it was just great. There was a very congenial crowd – bakers must be naturally nice!

    P.S. Put the great Commonwealth of Virginia on your traveling schedule next time, please.


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