Spotlight on King Arthur Flour

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Spotlight on King Arthur Flour

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King Arthur Flour is America’s oldest flour company, founded in Boston in 1790 to provide pure, high-quality flour for residents of the newly formed United States. More than 220 years later, they’re still going strong, thanks to the passion and commitment of their dedicated employee-owners. In 1984, then-owners Frank and Brinna Sands moved the company from Massachusetts, where it had been based for 194 years, to Norwich, Vermont, where the company is headquartered today.

We’re casting our spotlight on King Arthur Flour this week as part of our Member Deals program, which means that member-owners can enjoy 20% their full line of baking products! Choose from their time-tested Patent Flour, available in 50# bags, to gluten-free baking mixes available in both our bulk department and in the grocery baking aisle. Then tie on the apron, break out the rolling pin, and have a bake-a-thon!

Want to know more about King Arthur Flour? Here are some historical highlights from their webpage:
1790 Henry Wood began importing European flour to Long Wharf in Boston, Massachusetts. His goal was to provide high-quality flour for bakers in the fledgling United States

1896 More than 100 years later, the company Wood founded gave its product a new brand name: King Arthur Flour. Their new, exceptional, U.S.-grown flour was introduced at the Boston Food Fair.

1984 Then-owners Frank and Brinna Sands moved the company from Massachusetts, where it had been based for 194 years, to Norwich, Vermont, where the company is headquartered today

1992 The Baker’s Store was opened in Norwich at the urging of local catalogue customers. The same year, our Life Skills Bread Baking Program began visiting schools to share the joys of baking and giving.
1995 King Arthur Flour built new headquarters in Norwich, a 12-sided post-and-beam building appropriately named Camelot. Camelot now houses The Baker’s Store and Vermont Public Radio.

1996 With thoughts of retiring, Frank and Brinna Sands decided to sell the company to their employees and began an Employee Stock Ownership Plan; the company also launched its first website.

1998 King Arthur Flour established a second location, Avalon, in nearby Hartford, Vermont, for its customer service, fulfillment, and product development functions. Avalon underwent expansion in 2004 to accommodate the company’s growing workforce

2004 The King Arthur Flour Baker’s Companion won the James Beard Foundation’s Cookbook of the Year Award; King Arthur Flour also completed its ownership transfer and became 100% employee-owned.
2006 Received the Outstanding Vermont Business Award and the Better Business Bureau Local Torch Award for Excellence.

2007 King Arthur Flour became a founding B (Beneficial) Corporation, changing its bylaws to reflect its commitment to all stakeholders— including shareholders, business partners, the community, and the environment

2010 King Arthur Flour launched its award-winning line of gluten-free baking mixes; its Life Skills Bread Baking Program taught its 120,000th student; and Baking Education Center classes reached more than 4,600 bakers.


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