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, we’re the nation’s premier baking resource, offering everything from top-quality baking products to inspiring educational programs—all backed by the passion and commitment of our dedicated employee-owners.
TypePrivate
HQNorwich, US
Founded1790
Size (employees)217 (est)+2%
Websitekingarthurflour.com
King Arthur Flour was founded in 1790 and is headquartered in Norwich, US
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King Arthur Flour Office Locations

King Arthur Flour has an office in Norwich
Norwich, US (HQ)
135 US-5
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King Arthur Flour Financials and Metrics

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Founding Date

1790
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King Arthur Flour Online and Social Media Presence

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King Arthur Flour News and Updates

Specialty Sugars Market will Generate Massive Revenue in Future- A comprehensive study on Key Players: Savory Spice, King Arthur Flour

Specialty Sugars Market Latest Developments by Type, by End-Users/Application, by Region - Forecast and Business Outlook Posted via Industry Today. Follow us on Twitter @IndustryToday
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King Arthur Flour Blogs

Less fat, more flavor, better baking: Clever substitutes for butter and oil

In the Fall 2018 issue of Sift Magazine, we look at ways to lower the fat in some of our favorite baked goods without giving up one bit of flavor. We put several household staples to work: low-fat dairy, applesauce, apple butter, and pumpkin. The results? Moist, delicious, better-for-you versions o…

Baking with beer: How to brew up great desserts

 In the Fall 2018 issue of Sift Magazine, cookbook author Lori Rice shares her wisdom about baking with beer. While most bakers are accustomed to reaching for spirits to accent their baked goods, the range of flavor profiles found in beer is much wider. With so many styles of beer to choose from, h…

Making pretzels at home: lye, baking soda, and shaping

Making a traditional soft pretzel at home can be done in much the same way as at a professional bakery: Mix the dough, leave to ferment, shape, dip in an alkali bath, and then bake. While there’s a variety of ways to shape pretzels, which we’ll look at later, the part that sometimes separates the […

Tangzhong beyond white bread: will it work in whole wheat and gluten-free breads?

I’m in love — with tangzhong. This Asian yeast bread technique, when applied to soft bread — think sandwich loaves, dinner rolls, cinnamon buns, and their ilk — enhances both moisture and keeping quality. You know how your homemade toasting bread starts to dry out and crumble after a few days? Or y…

Homemade boiled cider: How to make this ultra-flavorful secret ingredient

Boiled cider: a thick, syrupy, apple-scented secret ingredient that brings your favorite apple desserts from good to “how on earth did you make this?!” Wood’s Cider Mill creates this pantry staple here in New England. But what happens when you finish the last drop and have a hankering for pie or Ap…

How to make the best pie crust: four critical ingredients

Do you suffer from pie crust phobia? If so, you’re not alone; plenty of otherwise confident bakers find themselves furtively hustling a folded ready-made crust out of the supermarket freezer case into their shopping cart. But life doesn’t have to be that way; you can make the best pie crust ever by…
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King Arthur Flour Company Life and Culture

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