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MEET THE SUPPLIER
King Arthur Flour
King Arthur Flour began providing flour to its New England customers in 1790. Originally called the Henry Wood & Company, the Boston-based company imported its flour from England. Their journey has been a long and successful one:
• 1896: The company introduced its brand-new flour at the Boston Food Fair, made from US-grown wheat. They named it after King Arthur for its purity, loyalty, honesty, superior strength and dedication to a higher purpose.
• 1984: They moved to Norwich, Vermont.
• 1990: They launched the Baker’s Catalogue, reaching thousands of customers beyond New England.
• 1992: The Bake for Good: Kids Program was born, teaching children that the skill of baking can feed the hungry in their community.
• 2000: The Baking School opened its doors to bakers of all skill levels and interests.
• 2004: King Arthur Flour’s owners sold the company to its employees.
• 2007: King Arthur Flour became one of the founding members of the Certified B Corporations, reflecting its commitment to all stakeholders, business partners, the community and the environment.
Today, King Arthur Flour remains one the most trusted flour and baking companies across the U.S.
"As we got to know King Arthur Flour, we were struck by how much we share in common, including our commitment to putting our people first and our shared passion for producing an inspired product," said Scott Svenson, co-founder and CEO of MOD Pizza, a 250 location fast-casual pizza chain.
Home bakers love King Arthur Flour for the consistent bakes they get using its flours:
“My mother always used this flour to bake. When I started baking, it was only natural that I would turn to the same great product,” said home baker Katie P. “It makes your recipes turn out great. And I'm confident that it doesn't have any weird ingredients in it - just pure, natural flour.”
meet the supplier: King Arthur Flour 14 get it while it’s hot