Sponsor King Arthur Flour

King Arthur Flour is proud to Sponsor the 2011 Kneading Conference and Artisan Bread Fair.

“Education and commitment to quality are cornerstones of our business,” says Tom Payne, marketing director at King Arthur Flour. “We are committed to improving grain quality whether it’s with our family and cooperative farmers in the Midwest or regional grain growers in New England. Education is a cooperative effort and that is why we are happy to add The Kneading Conference to the commitments we make to baking education, including our membership in the Bread Baker’s Guild of America and being a founding member of the Whole Grains Council.”<–more–>

The Kneading Conference spans the spectrum from seed to loaf. “The revival of regional grain is a win-win for us as a company and the communities in which we do business,” according to Tod Bramble, national sales manager for King Arthur Flour and a Maine resident. “The Kneading Conference is an excellent model of a community coming together to teach its farmers about which wheat varieties will thrive in the northern New England climate, how to mill grains, as well as how to create bread from their crop of locally grown wheat.”

Author Jeffrey Hamelman, who directs the King Arthur Bakery and teaches professional-level classes at the King Arthur Baking Education Center, will be a presenter at the 2011 conference.  “The introduction of our Vermont Grains bread to our bakery line-up – sourced exclusively from Vermont grown grains – only came about because of the time spent working with local farmers. As a result, we as bakers have a better idea of the challenges facing Vermont grain growers and the farmers have a better understanding of the performance requirements of bakers who are seeking to make good bread.” Hamelman is a Certified Master Baker, the highest rank available to American bakers.

With its on-site and on-the-road baking education programs, King Arthur Flour is the largest educator of home bakers in the world. The company, employee-owned since 1996, conducts fall and winter Traveling Baking Demo tours reaching thousands of bakers, brings demonstrations to 4th-7th grade students through its Life Skills Bread Baking Program®, offers a variety of classes at its Baking Education Center in Norwich, Vt., and publishes The Baking Sheet, a newsletter of recipes and baking information. For a view into life at King Arthur Flour, along with step-by-step recipes and photos, visit our Baking Banter blog. America’s oldest flour company, King Arthur Flour’s fundamental mission is to be the highest-quality product, education, and information resource for, and inspiration to, bakers worldwide. More information is available at kingarthurflour.com.