Story Posts

Chef John Kraus in front of shelves of baked goods

Patisserie 46

John Kraus is in the business of crafting happiness through baking

Overhead view of Russ and daughters menu and smoked fish platter

Russ & Daughters

How one family keeps traditional Jewish foods alive in New York City

Mediterra owner Nick Ambeliotis behind the bakery counter

Mediterra Café

A dedicated family brings great baking to the neighborhood

Coupe du Monde via @kingarthurflour

Jerod Pfeffer's quest for the Coupe du Monde

A rising star works to perfect traditional artisan baking

Grateful Bread via @kingarthurflour

Grateful Bread

Remarkable artisan loaves from a Rocky Mountain baker

The Holy Donut via @kingarthurflour

The Holy Donut

Maine's hand-cut doughnuts with a local touch

Rediscovering Local Wheat

Rediscovering local wheat

King Arthur Flour is proud to support Steven Jones and The Bread Lab as they recreate local grain networks.

Secret to Amazing Gluten-Free

The secret to amazing gluten-free goods

Making gluten-free cake that doesn't taste gluten-free requires hundreds and hundreds of taste-tests.

Greyston Bakery

Baking a Better World

How New York's Greyston Bakery is tackling big social issues, one brownie at a time.

Philabundance

Driving hunger from communities

At Philabundance, a network of food bank programs creates a dynamic social safety net

The Baker's Resource for Professionals

The baking resource for professionals

When you use King Arthur Flour, you get more than the industry's most consistent flour. You get us, too.

Learn. Bake. Share.

Learn. Bake. Share.

Elementary school students learn the science — and power — of baking.

Why Employee-Ownership Matters

Why employee ownership matters

We went from three owners to more than 300. Shared ownership lives at the heart of everything we do.