With a few small exceptions, when it comes to baking I am generally not that particular about the ingredients I use. Where I draw the line is that the eggs should be organic and the flour and yeast have to come from King Arthur. When it comes to simple ingredients, like flour, it is good to know that you can always count on the quality and consistency that is the hallmark of the King Arthur product line.
While in New Hampshire in August, I decided to cross over the Connecticut River to Vermont and stop by King Arthur’s flagship campus in Norwich. The bright, state-of-the-art baking education center, the busy bakery and their café are all simply amazing. The baker’s store really drew me in and, before I knew it, I had spent the better part of the morning there. I was not planning to write a post about this private visit, but, after going through the many photos I took that day, I decided that it might be a good idea after all.
For those of you who share the pure joy of baking and are in a perpetual search for the best bread loaf, the best cookie, or, the best pie crust ever, look no further. King Arthur Flour is not only the oldest food company in the U.S., but it remains up-to-date as a great resource for useful information and baking tips for bakers and home cooks around the world. If you have not already subscribed to receive their free catalog, I would highly encourage you to do so. Better yet, take a trip to Norwich; you will not regret the experience!
Disclosure: I have not being asked to write this article nor did I receive any kind of payment or compensation from King Arthur Flour.
Do you have a favorite, full-proof recipe from King Arthur Flour that you turn to all the time with the same great results? I would like to know! One of my favorite recipes will be my next post on this blog!
Really neat place to visit.