10 Things You Might Not Know About King Arthur Flour

If you’re a King Arthur Flour super fan or an avid reader of this blog, you may know all of the following info-bits – and more! Yet, we’re always surprised to hear from a fellow New Englander that she didn’t know we’re located in Vermont; or from a longtime grocery store customer that he didn’t know we had a thriving catalog and website business.

With that in mind, we’ve created a list of things you might not know about King Arthur Flour and our 225-year history.


1. We’re 100% employee-owned.

King Arthur Flour became 100% employee-owned in 2004, when we completed the transfer of ownership from long-time owners Frank and Brinna Sands. This means that the employees work for the company, but also for each other. Each worker has a vested interest in how the company is doing as a business; and what it’s doing for our community and the planet, as well.


10 Things You Might Not Know About King Arthur Flour via @kingarthurflour

2. We’re a founding B Corporation.

In 2007, King Arthur Flour became a founding B Corporation. B Corporations are a new form of business that takes all stakeholders into account. As a “B Corp,” King Arthur Flour runs its business on a triple bottom line: people, planet, and profit. We understand that the decisions of our company can and should make a difference in the world; and we hope other companies will join us in this movement.


10 Things You Might Not Know About King Arthur Flour via @kingarthurflour

3. We’re located in Norwich, Vermont.

King Arthur Flour was founded in Boston, MA in 1790 and remained there until Frank and Brinna Sands moved the company to Norwich, VT in 1984. Norwich is a quintessential Vermont town located across the river from Dartmouth College. If you ever find yourself in Vermont, we’d love for you to visit us.


4. We support 1% for the Planet.

King Arthur Flour donates 1% of the sales from our whole wheat flours to non-profits through 1% for the Planet to build communities and improve the way food is grown and produced.


10 Things You Might Not Know About King Arthur Flour via @kingarthurflour

5. We have a baking school.

Our Baking Education Center opened 15 years ago, and welcomes bakers of all levels. Classes are going almost every day, on a wide variety of topics from breads and pies to how to set up a successful bakery. King Arthur Flour has a staff of skilled instructors, and also brings in renowned guest instructors from all around the country – such as Gesine Bullock-Prado (above), Richard Miscovich, and James MacGuire.

Last holiday season the Baking Education Center offered free Bake for Good classes, where all the baked goods were donated to a local nonprofit organization.


10 Things You Might Not Know About King Arthur Flour via @kingarthurflour6. Got a baking question? We’re here to help.

While I’m sure you’re all familiar with our customer service team, did you know we also have a Baker’s Hotline? Our bakers are ready to answer all your baking questions, night and day. They can help you choose the perfect recipe for any occasion, figure out why your recipe didn’t turn out how you expected, and help fix what’s going awry in your mixing bowl as you’re baking.

If you experience any kind of baking crisis, our Baker’s Hotline is the place to talk to a real person who can help. Reach our Baker’s Hotline by calling toll-free, 855-371-BAKE; or via online chat on our website.


10 Things You Might Not Know About King Arthur Flour via @kingarthurflour

7. Our website has over 2,500 baker-tested recipes.

If you’re looking for something delicious to bake, you can probably find it on our website. With its thousands of recipes, there’s something for everybody – from breakfast to dinner, pizza to maple doughnuts.

Not only do we have an abundance of baker-tested recipes, most of them include customer reviews. These are helpful to judge how other bakers liked the recipe, and to hear what ingredient substitutions they tried. You can also change the recipe measurements from volume to ounces or grams – making baking with a scale even more of a breeze.

And remember, if you have any recipe questions, our Baker’s Hotline is just a phone call away.


10 Things You Might Not Know About King Arthur Flour via @kingarthurflour

8. We sponsor over 140 baking contests all over the country.

One of our missions here at King Arthur Flour is to share the joy of baking. So we sponsor baking contests at local and regional fairs every summer, nationwide. Afterwards, we love hearing from participants – blue-ribbon winner or not, so many have a story to share.

Check our map to see the baking contests we sponsor. Want us to sponsor your fair’s baking contest? Ask one of your fair officials to contact us.


10 Things You Might Not Know About King Arthur Flour via @kingarthurflour

9. We teach kids across the country how to bake bread.

King Arthur Flour has a school program for kids, grades 4-7. The Learn Bake Share program (formerly Life Skills) teaches kids how to bake a basic loaf of bread, and then sends them home with the supplies to be able to make that same bread at home. The recipe makes two loaves: one to be enjoyed at home, and the other returned to school to be donated to a local organization in need.

King Arthur Flour began visiting schools in 1992, and has since visited 43 states and taught 235,000 kids how to bake bread. This program is completely free to the schools.


10 Things You Might Not Know About King Arthur Flour via @kingarthurflour10. Our flour is available nationwide. And we’ve visited all 50 states.

Want to buy King Arthur Flour in a store near you? Use our online store locator to find out where our products are sold.

Over the years we’ve visited all 50 states, including Hawaii and Alaska, with at least one of our traveling programs. You may have visited us at a Traveling Baking Demo or our Bake Truck; participated in one of our Bake for Good programs, or entered a baking contest.

We love getting out there to meet our customers, and we plan to continue to travel around to meet as many of you as possible! Check out our live map for updates, to see when we’ll be in your area.

Did you know all of these facts? Did you learn something new about King Arthur Flour? We’d love to hear your thoughts in “comments,” below.

Natasha Wood

Natasha Wood grew up in Vermont, just down the road from King Arthur Flour. In fact, she started working at our Baker’s Store while still in high school. After graduating from Lasell College in 2012, Natasha joined the King Arthur marketing team, where she coordinates baking ...


  1. Juli N

    Love this! I love the KAF philosophy of doing business. It makes me proud to purchase products from such a great company. Thank you for your education efforts and for considering sustainability in your actions.


  2. Kalisa

    I recently visited a friend who had requested I bake a pie for her. She purchased AP flour just for me and it was King Arthur Flour! I praised her for getting “the good stuff” and she was very proud to admit that she paid attention to my recommendations and had switched over from her previous brand.

    I want to visit the KAF campus so bad! I’d love to take a class and eat lunch at the café. In the meantime, I need to think up some questions for the help line.

    1. The Baker's Hotline

      Try baking a recipe that you think is outside of your comfort zone, something challenging and delicious. You might be surprised how much of it you can complete successfully without our help…but if you reach a stumbling point, you will have a wonderful reason to give our Baker’s Hotline a call! Happy baking! Kye@KAF

  3. Marie

    King Arthur Flour has been my baking companion for over 20 years. Every person I come into contact with and every product that I use is outstanding. I would not be an accomplished baker without KAF. Thank you all for your years of customer love. Congratulations on 225 years!

    1. The Baker's Hotline

      Marie, without loyal customers and passionate bakers like you, we wouldn’t be the employee-owned company that we are today. We truly appreciate your kind words of praise, and we hope that you continue to share your baking success with us as we share our with you. Here’s to another 225 years! Keep baking! Kye@KAF

    1. The Baker's Hotline

      We are so happy that we can bring joy to your baking with our products and our recipes. JoAnn@KAF

  4. Addie

    Visiting KAF is on my bucket list – perhaps a trip to Vermont in late summer or fall (next year). I LOVE baking with KAF products and would really like to hone my bread baking skills with a class @ KAF.

    Love your business philosophy and know my baking is better because of the quality of your products!

    1. Natasha Wood, post author

      Addie, late summer or fall would be a beautiful time to visit us in VT. Thank you for your kind comments, hope to see you at a baking class soon! -NW

  5. Joan

    One warning about going to the KA store — you will want EVERYTHING in there! It’s absolutely a baker’s wonderland – not to mention the goodies in the cafe. Next stop for me — their education center — I promised my younger sister a class for her birthday!

  6. Anne Beamish

    KAF is one of my favourite companies, and you make amazing flour. I buy your flour exclusively (and I am in Canada so it is quite a commitment ). I recently took a bread course with Irene and learned so much, i now want to bake full time!

    1. MaryJane Robbins

      Ohh, I’ll let Irene know she created a baking champion. She’s such a hoot, she’ll love to hear it! ~ MJ

  7. Beth

    I have been a KAF user since your educational team came to my daughters middle school 12 years ago . I was impressed that a baking company would invest the time, travel, materials, and manpower to reach out to a very hard to influence audience. My daughter baked two perfect loaves of bread with the free supplies provided by KAF, and felt a true sense of pride when she returned her second loaf to the school. From then on, only KAF flours go in my cabinets, and I frequently order other supplies from your catalog. Keep reaching out to the youth in schools. They will “give rise” to a even greater next generation.

    1. MaryJane Robbins

      Our Bake For Good Kids program continues to grow every year. We’re so glad your family could be part of this wonderful program! ~ MJ

  8. Barbara

    Going to the KAF center is like Nirvana for bakers. So much to see. I loved looking through the windows and seeing the big piles of butter that were going to be made into something yummy. These piles of butter were gynormous!!!!

    1. Natasha Wood, post author

      It really is something to be able to watch the bakers at work. Glad to hear you enjoyed your visit, come see us again! -NW

  9. Sue

    I am so lucky that have a chance to learned a few classes from King Arthur and was the best changing life for me, thank you so much!
    Sue Frankel

    1. Natasha Wood, post author

      Sue, we’re so glad you’ve been able to take a few classes with us! Keep on baking 🙂 -NW

  10. Kathleen

    I visited your store about 5 years ago when you were remodeling. I came back to Washington with a huge box of flours, baking pans, mixes and more. I’m anxious to go back again. I understand you are working with WSU in Mt. Vernon WA on grain research and breads. Any chance you might consider opening a school here?

    1. MaryJane Robbins

      Opening a second store has been bandied about for a long time, but we’re just not ready yet. We do keep a lovely list of possible areas, and the Northwest is always a popular entry. 🙂 ~ MJ

    2. AnaCruz5

      Oh, yes, please do consider a new school in the Northwest! I’m a “newbie” to your website and your company, I just discovered you…mmm…beginning of this year? Or late last year? I would LOVE to take a class, try your cafe, or browse your products in person, but there’s just no way I could take a trip clear to the East Coast. Anywhere on the “Western” side of the country might be possible, even a short visit to Montana or Nevada.
      Oregon and Washington are awfully beautiful states, with lots of agriculture, natural wilderness areas, and green space even in urban communities. It’s perfect here for “relocated” folk, but don’t tell anyone else, because we’re trying to keep it quiet…shhh…

  11. Donna

    I love your products. I have gluten sensitivity plus allergies to corn and dairy. I really appreciate their recipes that are gluten free. Also the bakers hot line has helped me so many times.Thank you !

    1. MaryJane Robbins

      We’re always happy to lend an ear and a helping hand, Donna. Thanks for the love! ~ MJ

  12. Sue E. Conrad

    Have been using KA flour for many, many years! When we first moved to Florida (1993) from New England, I could count on the fingers of one hand the number of stores that carried it; however, now it’s availability is widespread……….even many of your specialty flours (white whole wheat, cake, bread, and self-rising). We spend at least a month in New England each year visiting family and friends, and of course no trip is complete without our annual pilgrimage to King Arthur in Norwich!!! Love having seen the changes over the years. The downside?? The approximately 1600 miles between Florida and Norwich!!!!

    1. Natasha Wood, post author

      Sue, how wonderful you are able to get back here to visit! Hope to see you around the store and cafe again soon. -NW

  13. Barbara

    Now that I am retire, I have decided to go back to baking my own bread. As a child I spent week- ends and vacation time with my grandmother. She would tell me when we made bread “ALWAYS MAKE YOUR BREAD WITH KING ARTHUR FLOUR”. I made bread during the years of raising five children. Living alone, after my husband died, I got away from making my own bread. Now I want to share this wonderful bread with my widowed neighbors. I am sending for the sour bread dough starter. Can’t wait to try it. I thank you and my grandmother for so many fulfilling, wonderful hours of joy, baking bread has given me.

  14. Allyson

    I looked at your map and it appears you are missing the entire Western USA when you reach out and visit other states.
    (I’m from Oregon)

  15. Louie (Bee) Bartula

    I live in a senior residence which has 150 apartments. I have made banana nut loaves for friends and they really enjoyed them. At one time I had a bread machine but didn’t like the appearance of the finished loaf (no crust.) So I gave it to the Salvation Army. I also enjoy the tactical feeling and exercise of kneading the dough. My apartment has a single oven. The building has a large kitchen area which is available for resident use. It has two convection option ovens and a dishwasher. It would be an ideal place to finish baking bread loaves started in my apartment in the morning. I would also like to bake cinnamon roles (oh! the aroma) cookies and muffins. Can you provide me with your website address for recipes and a list of baking supplies available at your online store.. Incidentally, I think you should make a note that your company is employee-owned prominently displayed on your packaging. Do you know of any retail stores that carry your flours in larger than 5 lb. packages in the metro Detroit area??

    1. The Baker's Hotline

      Bee, you can find all the information you’re seeking at kingarthurflour.com To find out stores near you that may carry the items you need, check out our store locator. If you need any help finding information on our website please give our friendly Customer Support Team a call at 800-827-6836. Barb@KAF

  16. Cal

    Love your products, recipes, and the simple fact that you ship into Canada (which many food product eStoes do not). I live in Calgary, Alberta… next to the lovely Rocky Mountains, but was born in far eastern Canada in New Brunswick. Next time I’m back for a visit, I need to take a road trip across the border and visit you folks. Maybe in the fall when the maple leaves are showing off their colours… that would make for a glorious and beautiful visit. Thank you for your hard work and the wonderful products (and customer support) that you provide. Great companies begin with great employees. So kudos to all of you for your efforts.

    1. The Baker's Hotline

      Thanks so much for your kind words, Cal! We’d love for you to come visit us in the fall! Barb@KAF

  17. Linda

    Wow! I am so glad you sent me an email with all this wonderful information! I had no idea! King Arthur Flour has been the biggest help to me with gluten free baking. I have talked to several people and they have been very knowing. They understand what I am going through by having to use gluten free products and how much I miss some of the things I grew up with. I appreciate their willingness to take time to figure out baking issues for me. Now that I know you all own the company and give back to nature, I am even more impressed. I am going over to my facebook page and tell everyone to check out King Arthur Flour! You are an exceptional company! Thank you for caring!

  18. Nancy Vogel

    I have used KA Flours since I saw an ad in Bon Appetit years ago. We even planned a vacation around a trip to the Baker’s Store. ( It took us three hours to go through the store- time well spent) I love the help available, both e-mail or phone call. There were two things I didn’t know about KA. The fact that it originated in Boston, MA, and the fact that you will do programs in schools; otherwise, I knew the other facts. Keep up the great work. I hope your still in business another 225 years.

  19. Carole

    Love, love , love all products from King Arthur Flour. Never disppoints. Once i don’t work anymore I know I will be baking a whole lot more.. 🙂 all 10 things you may not know about kaf are to be commended (clap clap) ty again for products you can always trust in…..

  20. Rhonda Jones

    Thank you for sponsoring the county fair baking contest. I entered a lemon chiffon cake and won second-place.
    I use a lot of your food products, baking pans and utensils.
    I have a bake sale twice a year and purchase your gluten free mixes for my gluten free customers. They are very appreciative and can’t wait to see what I have made for them.
    I’m always going to your website for recipes.
    My dream is to come to Vermont and take some of your baking classes.

    1. The Baker's Hotline

      Rhonda, congratulations on your baking contest win, and thanks for being such a great customer! We hope you’ll get a chance to visit us in Vermont and take a class! Barb@KAF

  21. Connie

    I regularly visit my daughter in Boston and would love to check out KA’s original site. Is it somewhere I could find?

    Happily for me, you are the halfway point between her home and mine. What a great place to break up the trip!

    My grandson thoughly enjoyed his experience with Bake For Kids. Everyone in our family gets a job when preparing Thanksgiving dinner. I told him he can take over the bread now.

  22. Chuck

    I have used King Arthur products for more years that I can remember. When I first started to use them they were difficult to find locally. Then I started to notice limited shelf space in some stores. Now the shelf space in local stores has grown substantially. and more of your products are featured. This is a sign of the quality of the product. With shelf space being expensive stores don’t allocate it if it don’t pay off with sales. Your products do that. I recommend your product to everyone that ask what I use for my baked goods. My answer is always King Arthur Products.

  23. Chris Nelson

    I have been baking with KA flours for years, and I know I am spoiled.I have the ability to order my KA flours from local Mennonite stores for a great price. I usually order 50# bags of KAAP, and KABF, and it doesn’t take long at all to use that much. I usually bake at least twice a week, and although my DH and I can not use that much bread, and desserts, the neighbors are more than happy to help out.

    I stumbled across the Baking Circle several years ago, and have learned so much from the wonderful bakers on the site. Besides being the the best bakers, we are all best friends, there to help each other out with both baking issues and life issues. Thank you for providing this wonderful opportunity for us.

    1. The Baker's Hotline

      That is a lot of flour! When I buy in that quantity I split it with a friend. You are so good to share your baking treasures. It truly warms our hearts to know how much our extended King Arthur family enjoys the Baking Circle forum. We all hop on it from time to time and it is so nice to see how you all support one another. And you are right! Not just baking is being discussed here. Some topics can be quite funny while others are very serious and even sad. I am always blown away by the caring responses! Thank you for contributing to the Baking Circle’s success, Chris. Elisabeth@KAF

  24. Donna L Jones

    Just wanted to mention that my daughter accompanied her husband while he completed his MBA at Tuck (Dartmouth) approximately two years ago. While there, she took a week long bread baking course at KAF which she totally loved. When my husband and I attended the graduation, we also made stops at the store…shopping and eating! What a treat! You have all accomplished so much in such a beautiful setting–and I adored watching the pastry makers make their tasty treats through the huge glass windows. Bravo!

    1. The Baker's Hotline

      Thanks for reaching out to us with your question, Eva.

      We do want to assure you that for all of our products, we start with our commitment to ensuring the highest quality possible. We partner with mills and farmers to produce flour that meets our high standards and specifications to ensure superior baking performance.

      For non-organic flours, glyphosate is federally approved for use by farmers. Any application must comply with its regulatory approval, and, if used, residual glyphosate levels in wheat should remain well below the federally mandated level for wheat of 30 parts per million.

      We do also offer a full line of 100% organic flours, where the use of synthetic chemicals, including glyphosate, is prohibited. We utilize independent, third party verification by QAI (Quality Assurance International) to ensure our organic farmers strictly adhere to organic certification growing and handling requirements.



  25. Patricia Collins

    Thank you for your comprehensive answers to questions about glyphosate as it enables me to make an informed decision. I think that we can afford to use the organic KAF label and we are thankful for its availability. This may be a dumb question–but does the organic flour spoil faster that the non organic? Thank you.

    1. The Baker's Hotline

      Not a dumb question at all, Patricia, but also not to worry, our organic flours have the same shelf life as our conventional flours. Organic or conventional, we recommend storing all flours (especially whole grains), in an airtight container in the freezer for longest lasting freshness. Mollie@KAF

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