baking

Spotlight on King Arthur Baking Company

Are you gearing up for the holiday baking season? What a perfect time to stock up on local baking supplies from King Arthur Baking Company! They’re featured in our Member Deals Spotlight from October 29th – November 4th, so member-owners can enjoy a 20% discount on their full line of baking products! Read on to learn more about America’s oldest flour company and its mission to create and deliver superior products and knowledge so that consumers experience the joy and passion of baking, all informed by their values as a 100% employee-owned Benefit Corporation:

 

King Arthur is an employee-owned company on a mission to be the ultimate resource and inspiration in the kitchen, to inspire connections and community through baking, and to use their business as a force for good. They were first founded over 230 years ago and while much has changed over the years (including a recent name change from King Arthur Flour to King Arthur Baking Company), they remain committed to the principles upon which they were founded. They believe in the power of baking to make a difference — for people and the planet. They work to build stronger communities and increase access and connection to real foods. They take pride in their responsible sourcing and their “never bleached” guarantee. And they work closely with farmers, millers, and suppliers in a continued commitment toward sustainability.

King Arthur Baking Company Headquarters in Norwich, VT

 

King Arthur Baking Company is a certified B-Corporation and they measure their progress with a triple bottom line — people, planet, and profit. Their products are non-GMO Verified by the third-party Non-GMO project and they source their wheat from American farms, helping grow a strong, sustainable agricultural economy. In partnership with their farmers, they’re working to limit pesticide exposure while increasing sustainable yields in a changing climate; promoting our planet’s health for many years to come. They carry on their centuries-old heritage of stewardship through the quality of their brand, and the steps they take to preserve the vitality of the community and the earth on which we live. Click here to view their Mission & Impact documented through the annual B Impact assessment.

Gluten-Free Baking Made Simple with King Arthur Baking Company’s Gluten-Free Baking Mixes

At King Arthur Baking, they have always believed that everyone deserves equal access to the joy of baking. They strive to ensure that their values are reflected in all that they do. To maintain and extend a history of putting community, their employee-owners, and the planet first, they recognize that they must also address the social injustices that challenge those very values. They have committed themselves to this work not out of obligation, but because it’s ingrained in who they are as a company. They recognize that the work of fostering an environment of diversity, equity, and inclusion will never end; there will always be more humbling, difficult, and meaningful work to do. And they commit to rising to the challenge time and time again — because of a strong sense of responsibility to break down barriers that hinder access to baking, a universal craft that has the power to unite people from all walks of life. Click here to read more about their ongoing work towards diversity, equity, and inclusion.

Whether you’re a brand new baker or a seasoned professional, King Arthur Baking is there for you with an incredible volume of resources to help you bake your best. There are handy tips for what to do when your bread falls flat and your cookies crumble, excellent instructional videos to help you understand everything from bulk fermentation to baking the perfect pie crust, and recipes for anything you could ever dream to bake. And if you’re a professional baker, King Arthur Baking offers a library of reference materials and information that will be helpful in bakeries, restaurants, and production facilities. They also offer live classes for every type of baker at every skill level at their facility in Norwich, Vermont. Classes range from introductory demonstrations for beginners to intensive week-long professional courses, with a wide variety of hands-on classes for adults and children. Let them be your ultimate go-to resource for all things baking.

Baking School at King Arthur Baking Company
 

 

 

 

Apple Currant Muffins

The baking season is upon us and this and we think you’ll love this Apple Currant Muffin recipe. Its simplicity will prime you well for more elaborate baking endeavors during the holidays and the flavors and aromas are perfect for the season. You’ll find many of the ingredients in our baking-themed weekly sale display from October 31st – November 6th, so it’s a perfect time to give it a try!

Gingerbread Cookies

These classic gingerbread cookies are lightly sweet, laced with the flavors of molasses and spice. Here, a bit of whole wheat flour is easily disguised by the spices. Use your favorite cookie cutters to make gingerbread people, snowflakes, stars or whatever strikes your fancy!

Pie Crust

Holiday baking season is upon us and if you’re hoping to skip the store-bought pie crusts this year, this is the perfect recipe for you. Making your own crust is surprisingly simple and deliciously rewarding. This particular recipe is the favorite of staff member Kat Cyr, who recently taught a Co-op Class at the Hannaford Career Center on “The Perfect Pie Crust”. It comes from her go-to pie-making manual, “The Four & Twenty Blackbirds Pie Book” by Emily Elsen & Melissa Elsen. We hope you enjoy it as much as her class did! Keep in mind that this recipe is for a double crust pie (crust on top and bottom). If your recipe calls for a single pie crust, simply half the ingredients listed here.

Gluten-Free Apple Almond Pie

Thankfully, going gluten-free doesn’t have to mean giving up your favorite baked goods. This Gluten Free Apple Almond Tart is proof positive that you can still have your pie and eat it, too! Many of the ingredients are featured in this week’s gluten-free baking-themed sale (March 2nd – 9th), so it’s a great time to give it a try.

 

Cran Apple Pie with Almond Topping

Happy holiday baking season! We’re kicking off this joyous pie-filled time of year by sharing one of our favorite fall pie recipes. The tartness of the apple and cranberry in this pie balance nicely with the nutty almonds and cinnamon. It’s a delicious blend of holiday flavors.  Many of the ingredients are featured in our weekly sale this week, so it’s a perfect time to get your bake on!

Spotlight on Bob’s Red Mill

We’re casting our Co-op Spotlight on Bob’s Red Mill this week to shed a little light on this employee-owned business that has been offering stone-milled grains for nearly 40 years! Member-owners can enjoy 20% off all of Bob’s Red Mill products this week – just in time for holiday baking season. Read on to learn more about their unique business model and their commitment to using traditional stone milling techniques to deliver healthy high-quality grain products to store shelves.

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At Bob’s Red Mill, they believe that quality can’t be rushed. That’s why they manufacture their products using time-honored techniques, like grinding whole grains at cool temperatures with a traditional stone mill. Their beautiful stone grinding mills are much like the ones used during early Roman times and unlike the more commonly used high-speed steel rollers, their mills ensure the most nutritious parts of the whole grain remain intact. It was these beautiful antique grinding mills that first inspired founder Bob Moore to start Bob’s Red Mill nearly 40 years ago.

An Employee-Owned Business

On Bob’s 81st birthday, rather than receiving gifts, he decided to give his greatest gift away – his business! Bob surprised all of his employees by giving them total ownership of Bob’s Red Mill through an employee stock ownership program (ESOP).  Bob didn’t extend this gesture as a means to step away from the company he had created so he could ease into a comfortable retirement. He did so because of his firm belief in putting people before profit, and giving due appreciation to the people who’ve made a company strong. Despite hundreds of lucrative offers to buy his company as he approached “retirement age”, Bob chose the rare path of putting people first and gifted his company to his dedicated, hard-working staff.

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Milling, Testing, Packaging, & Distributing Under One Roof

The folks at Bob’s Red Mill knew from day one that if they wanted to ensure the best products possible and ensure quality every step of the way that they’d have to be able to do it themselves. Their facilities in Milwaukie, Oregon include the 325,000 sq ft headquarters, laboratory, and manufacturing plant, plus a 127,000 sq ft distribution center! Their gluten-free products are produced and tested in their separate gluten-free-only facilities to ensure product safety.

Bob and his wife Charlee at the Bob's Red Mill Headquarters
Bob and his wife Charlee at the Bob’s Red Mill Headquarters

Sourcing the Finest Products From Our Farms to Your Table

At Bob’s Red Mill, the relationship with the final product begins at the source. They maintain personal relationships with farmers across the country and make an effort to visit their farms. Together, they are able to ensure that they’re offering the best product available, while always using best practices.

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Sourced Non-GMO Pledge

The Bob’s Red Mill Non-GMO Pledge means that the ingredients sourced for their products have been declared by their suppliers to be made without the use of modern biotechnology. The truth is, they’ve always sourced using this practice, but now that commitment is visible on Bob’s Red Mill packages to allow consumers to purchase with confidence.

When you see the Sourced Non-GMO Pledge on one of their packages, you can be sure that they’ve worked with their farmers and suppliers to source ingredients that were not genetically engineered. That work includes cultivating trusted relationships over many years and requiring documentation that attests to the fact that the ingredients have not been genetically modified through the use of modern biotechnology. For assurance, they conduct audits of their suppliers annually. They also source organic ingredients whenever feasible, and by definition, foods that are Certified USDA Organic are made only with ingredients that have not been bioengineered.

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Be sure to check out the Bob’s Red Mill website for more info and don’t miss their extensive collection of recipes!

 

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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