King Arthur Baking Company

King Arthur Baking Company We're an employee-owned company, and we're all bakers at heart. Our mission is to inspire connection.

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Welcome to the King Arthur Baking Company page! Our team hosts this space in order to share our favorite recipes and baking resources with you, and also to invite conversation from all the members of our baking community. We’re eager to hear your questions, see photos of what you’re baking, learn about what you’d like to try making next … a

nd sprinkle much-deserved praise on you after a baking success! Our philosophy for managing this page starts with inclusivity and empowerment. We hope you’ll feel comfortable bringing a broad range of baking topics, ideas, and opinions to the table. Because a healthy community requires mutual respect and good conduct from everyone involved, every visitor is expected to follow the expectations we’ve outlined here. By submitting content and engaging with us and/or others on our page, you agree to abide by our Posting Guidelines and Terms of Visitor Conduct. All comments and posts on the King Arthur Baking Company page are the responsibility of the social user (“visitor”) posting them. King Arthur Baking Company is not responsible for any posts or comments placed on its pages by visitors. Additionally, King Arthur Baking Company is not responsible for any inappropriate posts or comments that cannot be removed in a timely fashion. We encourage all visitors and users of Facebook to know and understand the privacy settings for Facebook and the terms and policies of Facebook as stated in their Statement of Rights and Responsibilities located at: https://www.facebook.com/legal/terms. Visitors are personally responsible for their own comments, username, and any information they place on our page. Any opinions expressed by visitors on this page are solely those of the individual offering commentary and do not reflect the opinion or endorsement of King Arthur Baking Company. King Arthur Baking Company is not responsible for any remarks, including any critical or derogatory remarks, posted by the public pertaining to a visitor’s comment and/or post. By submitting a comment or post, visitors agree to hold King Arthur Baking Company harmless from any and all repercussions, damages, or liability resulting from such comments or posts. As a generally open forum, many types of visitors, opinions, and messages should be the expectation. We reserve the right to remove any comments or posts that we determine, in our sole discretion, contain inappropriate content or content that may be deemed obscene, defamatory, libelous, threatening, pornographic, harassing, hateful, racially or ethnically offensive, or unlawful, including, without limitation, obscenities, threats, violence, unsafe behavior or situations, or disparagement of any product, service, or person. King Arthur Baking Company reserves discretion to determine when our guidelines and terms have been broken and may take any form of action we deem necessary in response; including, but not limited to, hiding or deleting content, or blocking visitors from further commenting or posting on our page. We may additionally work with law enforcement to ensure the safety of our team and otherwise promote adherence to the law as we feel is warranted. The following examples are subject to action by King Arthur Baking Company, but do not represent a comprehensive list:

• Personal attacks, or vulgar, abusive, offensive, threatening or harassing images and/or language, including comments or posts that contain or link to inappropriate content.

• Comments or posts that promote, foster or perpetuate discrimination on the basis of race, creed, color, age, religion, gender, marital status, status with regard to public assistance, national origin, physical or mental disability or sexual orientation.

• Comments or posts that infringe on the copyrights, trademarks, or other intellectual property of another.

• Information or material that infringes on someone else’s reasonable expectation of privacy or is known to be confidential or unlawful.

• Impersonating another individual or company.

• Posting false or misleading information or materials.

• Comments or posts that use a third-party’s name or likeness for commercial purposes without their permission.

• Spam, solicitations, or advertisements.

• Re-posting of the same information multiple times.

• Messages which don’t support constructive conversation or otherwise divert attention away from a post’s intended purpose. It’s the responsibility of all visitors to ask for up-to-date information regarding information that has previously been previously published by King Arthur Baking Company. Production practices, baking advice, and products themselves are just a few examples of things that can change over time in response to a variety of circumstances. All comments and posts to this page are subject to monitoring and review by King Arthur Baking Company for compliance with these Posting Guidelines and Terms of Visitor Conduct. King Arthur Baking Company, however, has no obligation and expressly disclaims any and all liability with regard to monitoring or reviewing comments and posts. If you have questions, complaints, or inquiries related to any of our products and services, please know that you can also contact our friendly Customer Support team via email: www.kingarthurbaking.com/contact

If you believe you have been blocked or banned from the King Arthur Baking Company page in error, or that your comment(s) or post(s) were unfairly removed, please let us know by contacting our friendly Customer Support team, at: www.kingarthurbaking.com/contact

A second act for America’s best-known bread baker.Two decades ago, Tartine cofounder Chad Robertson created an iconic so...
06/05/2026

A second act for America’s best-known bread baker.

Two decades ago, Tartine cofounder Chad Robertson created an iconic sourdough: open-crumbed, darkly-baked, long-fermented. The bread that launched a thousand Instagram loaves.

Now he's chasing something new.

Altbau will be an all-day bakery and café in Brooklyn, housed in a gorgeous old building he's restored down to its reclaimed 1800s walnut floors.

His plan is to make a deliberate break from the stuff that made him famous.

Jessica got the whole story before anyone else. Hear it on the latest Things Bakers Know podcast episode: https://bakewith.us/S03E11

One of our summer obsessions is grilling pizza outdoors! Inspired by Detroit Pizza's thick crust with crispy, cheesy sid...
06/05/2026

One of our summer obsessions is grilling pizza outdoors! Inspired by Detroit Pizza's thick crust with crispy, cheesy sids, our recipe sticks to its roots by layering toppings in reverse order: cheese first, then tomato sauce. It’s baked in a dark anodized pan for perfectly caramelized cheese around the edge, a harmonious balance to the soft, chewy crust, tangy sauce, and gooey cheese on top.

Get the recipe: https://bakewith.us/PizzaOvenDetroitPizzaOne of o...

Fresh strawberries don't last that long, and you usually want to eat them as they are – fresh! Freeze-dried strawberries...
06/04/2026

Fresh strawberries don't last that long, and you usually want to eat them as they are – fresh! Freeze-dried strawberries have a long shelf life, concentrated flavor, and beautiful pink hue, perfect for the strawberry frosting on this easy, tender brown sugar buttermilk cake. A fresh strawberry garnish gives it that pop of summer flavor!

This strawberry frosted cake has a fine, tender crumb thanks to the reverse creaming method and the addition of brown sugar and buttermilk, but the real star of the show is the fluffy pink buttercream made from freeze-dried berries.

So you're looking to bake your first pizza: let's make it as easy as possible for you. We've broken down the process so ...
06/03/2026

So you're looking to bake your first pizza: let's make it as easy as possible for you. We've broken down the process so you'll know which recipe is right for you, which ingredients and tools will give you the results you're looking for, and tips to make your first pie a hit.

If you want to dive into making homemade pizza, here are the recipes, ingredients, tools, and tips you need.

June's flavors include strawberry, sesame, peanut butter, key lime, blueberry, and chocolate, chocolate chocolate!
06/03/2026

June's flavors include strawberry, sesame, peanut butter, key lime, blueberry, and chocolate, chocolate chocolate!

Summer is here, so celebrate with one (or more!) of these 13 seasonal recipes.

06/02/2026

How satisfying is a perfectly leveled teaspoon? The design of a baking soda box makes it possible with every scoop, and we've hacked our spice jars to do the same. Instead of peeling off the whole seal, slice it halfway across with a paring knife and only peel off half. You'll have the perfect straight edge to level off your spoon with every measure!

THE pizza on our Top 10 recipe list of all time: Sourdough Discard Pizza!
06/01/2026

THE pizza on our Top 10 recipe list of all time: Sourdough Discard Pizza!

This recipe from baker and author Bryan Ford leans into long fermentation, a sprinkling of whole grain flour, and our tender '00' Pizza Flour to produce a sourdough pizza crust that is at once tangy, wheat-y, and crisp. After the initial mix, the dough is chilled for up to two days. Not only does th...

06/01/2026

Here's the secret to those perfectly folded flour bags in our videos! 🤫
Store flour in an airtight container to keep fresh and extend shelf life: BakeWith.Us/Prokeeper+

If you think a sourdough starter will take over your life, think again! Here’s how to make sourdough work for your sched...
05/29/2026

If you think a sourdough starter will take over your life, think again! Here’s how to make sourdough work for your schedule.
Get the recipe for Do Nothing Sourdough: BakeWith.Us/DoNothingSourdough

Maura Brickman makes great sourdough loaves without letting it dictate her schedule.

Haven't you always wondered what a blueberry pancake cupcake would taste like?
05/29/2026

Haven't you always wondered what a blueberry pancake cupcake would taste like?

What if a fruit pie was actually a cupcake? Or a croissant turned into bread? These mashup desserts are the best of both worlds.

Address

135 U.S. 5 South
Norwich, VT
05055

Opening Hours

Monday 9am - 5pm
Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 5pm

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