As America’s oldest flour company, King Arthur Baking Co. has seen a lot. It opened in 1790, when George Washington was president.for King Arthur’s products jumped six-fold almost overnight. The company, based in Norwich, Vermont, scrambled to manage supply chains, ramp up production and to focus on in-demand items like bread flour.
“We built trust with the baker over decades,” Colberg said. “We didn’t have to react in the moment. That’s what we always did.” The company hopes to tap into that enthusiasm – and grow its market share outside of New England – by opening a handful of baking schools around the country. Colberg expects the first to open in early 2026.Pressure is building on Biden to step aside. But many Democrats feel powerless to replace himThe Associated Press spoke with Colberg about King Arthur’s growth and its unusual structure as an employee-owned company. Her comments have been edited for length and clarity.A.
A. We have, over the past 10 years, really focused on innovation. We introduced gluten-free versions of our bread flour, and that was incredibly innovative because often people who are gluten-free have to give up bread. It’s one of the things we hear about the most, when you think about what problems we need to solve for bakers. And then most recently we introduced our bread mix kits. They’re basics: pretzel bites, focaccia. They go from box to table in about an hour. And that’s transformative.
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