Our history

Started in Boston in 1790 and now based in Norwich, Vermont, America’s oldest flour company has grown from a regional staple to a brand known nationwide not only for its high-quality flours but for our passion in sharing the joy of baking; from a small mail-order business with five employees in 1990 to the premier baking resource with nearly 200 employees today; from a family-owned operation for five generations to a 100 percent employee-owned business. King Arthur Flour - the Baker’s Catalogue offers more than 1,000 professional-grade baking tools and ingredients through its catalogue, online at kingarthurflour.com/shop, and at The Baker’s Store in Norwich, Vermont.

Through our products, our publications and our educational programs, King Arthur Flour continues to strive toward its mission.

King Arthur Flour has published four cookbooks - King Arthur Flour Whole Grain Baking, nominated in 2007 for a James Beard Foundation Award; The King Arthur Flour Cookie Companion, nominated for an International Association of Culinary Professionals award in 2005; The King Arthur Flour Baker’s Companion, named the 2004 KitchenAid Cookbook of the Year by the James Beard Foundation; and The King Arthur Flour 200th Anniversary Cookbook - as well as The Baking Sheet, our award-winning, bi-monthly baking newsletter. We offer educational opportunities for bakers of all levels through our Baking Education Center; around the country through our National Baking Class program; in middle schools through the Life Skills Bread Baking Program; and at your convenience online at www.kingarthurflour.com.