Wahoo!!! THLG field trip to King Arthur Flour today!
Tucked in the hills of rural Norwich, VT off Route 5 is the beautiful and newly renovated King Arthur Flour campus.
A 100% employee-owned company, King Arthur Flour began in 1790.
I get really excited about King Arthur Flour. King Arthur is all about pure ingredients, excellent baking supplies, and bringing joy to others through baking. Makes me smile just to step inside. There’s the Baker’s Store, Bakery, Cafe and Baking Education Center. I’ve not taken a cooking class there. (Yet.)
Love the vaulted beam ceiling in the Baker’s Store and Cafe.
You’ll find everything you could possibly need for baking.
And more. (Jon gets nervous when I come here.)
Need a spatula?
Among other things, I bought the KAF popover mix,
And baked these yummy popovers later. Lots of happy boys at my house.
How ’bout CHOCOLATE? The chocolate comes in 2 lb. triangle blocks like this.
So many dizzying choices on the shelves!
Boy I’d love to snag this wooden sign, make a dining room table. It’d be difficult to tuck under my arm, and could only work if I lived at the Biltmore. (Besides, it would be larceny.)
Check out this fancy chalk board wreath. Lots ‘o JOY!
Now we’re peeking into that all important room, the Bakery! (And Cervantes had it right.)
A closer peek at the bread artisans at work!
Check out the many delights behind the glass at the Cafe….
Oo oo oo! See the whoopee pies? (Pumpkin today.)
So many great lunch choices in the Cafe…I chose Carrot Ginger Bisque, with a baguette.
Love the pictures…
Nice to see the local Maine support…:)
The best way to enjoy King Arthur Flour is with good friends! King Arthur is an experience in every sense of the word. From shopping, to bread baking, to lunch in the Cafe…I’ve never been disappointed by a King Arthur visit. If you’re a foodie and baker, put it on your bucket list. If you like to shop, add it to the list.
King Arthur also puts out a great catalog, The Baker’s Catalogue. So if you’re too far to visit, the free catalog is an experience in itself: excellent photography, inspiration, recipes and of course, shopping! Plan a visit today: King Arthur
Related post: Sugarbush Farms
Ruth Anne Fuller says
Would you believe that Herb’s brother was married in Norwich, VT. His wife is from Chelsea. a nearby little town. I have never used King Arthur flour but guess I will give it a try after your recommendation. This is my kind of field trip….glad you enjoyed it…-:).
Julie says
Been baking with KA for years…
One of these days, I’m going to visit there with you!!
nancy mcmahan says
We can get a few KA products in the local (atlanta ) grocery store. Have to order the popover mix. You are right about their catalog. Really something to browse and usually a recipe or two.
Barbara B. says
What a gorgeous campus and artistically demonstrative baking area!!!! I will have to visit sometime and taste all the goodies…..must have lunch – everything looks so divine! Have been to Norwich, Vt., going up to Stowe, but never realized the company was there. My mom always used King Arthur Flour, and it has been a staple in our house, and can attest your review. Pictures are fantastic, you also may consider Photography……
Aunt pinkie says
Looks like a great field trip! What fun! Thanks for the tour!
Tracy says
I have heard so much about this place and now I know a lot more! Awesome pictures! Great tour Allie! I’ll take a baking class with you and we could stay over at my dad’s house
Susan says
What a fun day! And thanks for sharing a bit of it. I just bought some ka bread flour for my most special chocolate chip cookie recipe!
Susie says
This place is absolutely awesome!! Definitely dangerous 😉
Jesse@KAF says
We’re so pleased you were able to visit and had such a wonderful time! We do hope you’ll return again before long! Jesse@KAF
Allie says
Thanks Jesse and King Arthur Flour, can’t wait for our next visit!
Angie says
I’m adding it to my bucket list – definitely a place i want to visit! Thanks for sharing!
Linda Jenkins says
Sounds just like a little piece of heaven. I will put it on my bucket list for the spring.
Barbara Child says
Brings back memories of the day you took me there! It’s truly a beautiful campus and delightful experience to spend some time (and lunch) there!
Christy says
Loved this post today Allie and especially the delightful pictures that come with it. You have mentioned King Arthur products (flour especially) and I am curious why it is a better flour to purchase….especially since it is more costly. What do you love about it?
Allie says
Thanks Christy, hope you get to visit King Arthur someday, would love to take you myself!!! I’ve used King Arthur Flour for as long as I can remember. Part of it is probably my New England roots, that I grew up using it. The wheat for King Arthur Flour is all grown in North America, and their big claim to fame is that their flour is “never bleached, never bromated”, also not genetically modified. They don’t unnaturally whiten their flours, and they don’t add in potassium bromates, which is apparently common in the flour industry.
“Potassium bromate, commonly referred to as simply “bromate” is a slow-acting oxidizer, contributing its functionality through out the mixing, fermentation and proofing stages, with important residual action during the early stages of baking. The primary concern regarding the use of bromates in baking is its demonstrated link to cancer in laboratory animals. It was first found to induce tumors in rats in 1982. However, since 1991, instead of banning bromate outright the FDA, with somewhat limited success, has merely encouraged bakers to voluntarily stop using it.” (That info. about bromates comes from the King Arthur site.)
I’ve always felt good giving this flour to my family, and it’s always given me excellent results, so I guess that’s why I’m willing to pay a little more. I also love that there are so many different KAF flours available at the store and on-line. I don’t even know what they’re all for, but I’m slowly learning. I especially like the King Arthur white wheat flour and have been using it for the last few years. I use it often in place of regular white flour. It behaves similarly to white flour in recipes, but with the nutrients of a wheat flour.
Christy says
Thanks Allie for this good information. I like the idea of the white wheat flour. I do not mind paying extra especially for these good reasons. I have noticed that the Albertsons where I shop stocks King Arthur flour so I am going to purchase some next trip!!
Denise says
Great field trip! I agree, the quality of KA is worth paying more for.
Kellie says
I have never been here, this post has inspired me to go!
Elbert Jones says
I love your catalogue. How long have you been printing it?
Elbert Jones