King Arthur Baking Company

Caring for a sourdough starter is a daily commitment, and it's one of the biggest reasons people give up on baking with sourdough. That's the challenge the Sourdough Sidekick was built to solve. Developed by King Arthur Baking and FirstBuild alongside a community of passionate bakers, the Sourdough Sidekick helps take the guesswork out of maintaining a starter. Its microfeeding system automatically feeds and maintains your starter, reduces discard in Auto Mode, and can have the exact amount of starter ready when it's time to bake. The goal wasn't just to build a new kitchen tool—it was to make sourdough more approachable, more repeatable, and easier to fit into everyday life so more people can enjoy baking with confidence. Learn more about the sidekick here: https://lnkd.in/ggYkGkKx

We’re honored to be included in this roundup from The Kitchn — and to see gluten-free cake mixes getting the attention they deserve! It’s exciting to watch how far gluten-free baking has come. Better blends, better structure, better flavor — this category has evolved in a big way, and it shows in every slice. We’re especially proud to see King Arthur Baking highlighted among the top picks in the roundup. It’s a reflection of the care that goes into every ingredient and every test bake. If you’re curious what’s leading the way right now in gluten-free cake mixes, this is a great read: https://bit.ly/4eU1Krt

Our heritage is rooted in craftsmanship and care — while continuing to innovate so bakers everywhere can create with confidence today and for generations to come. We’re proud to be featured in a special USA Today film exploring the centuries-long journey that has shaped not only a nation, but also the way we bake, gather, and share food at the table. Watch the full film: https://bit.ly/4veboKb

We recently wrapped up our Tastes Like Home Recipe Challenge with South Seattle College — a campus-wide celebration of baking, culture, and connection. The challenge invited students to create original sweet bakes using whole grains, inspired by personal, family, and community traditions. Ten finalists shared beautifully thoughtful recipes, each rooted in memory and meaning. Our winner, Foziya Robale, created a Coffee Ceremony Chocolate Cake inspired by the Ethiopian coffee ceremony — a tradition she describes as much more than coffee. It’s a ritual of gathering, conversation, and connection, where family and community come together slowly over coffee, warm spices, and shared stories. She shared how growing up, the aroma of coffee and cardamom was instantly comforting, signaling time spent together and a sense of home. As Foziya put it, “For me, this cake represents the feeling of home—not just a place, but the people, aromas, and traditions that stay with you wherever you go.” She translated those memories into a layered cake: a chocolate espresso base that reflects Ethiopia’s deep coffee heritage, paired with a cardamom cream cheese filling that echoes the warm spices often served in the ceremony. Finished with Swiss buttercream, the cake brings together familiar flavors in a way that’s both nostalgic and refined, honoring tradition while showcasing her pastry training. From Geoff Higgs’ morning demo to reflections on whole grain baking from Dr. Merri Metcalfe, and thoughtful judging from Jonathan Eng alongside Christina Wood (Temple Pastries), Rachael Coyle (COYLES BAKESHOP LLC), and William Leaman (Bakery Nouveau), the day was filled with learning, stories, and connection. What stayed with us most was how clearly baking can hold memory — how it can carry culture, tradition, and a sense of home across time and place. Grateful to our partners at South Seattle College for making this possible, and excited to continue building this work together.

We're so honored that The Book of Pizza has been named a 2026 Best Books of the Year So Far by the Editors at Amazon Books! We're grateful for every pizza-loving reader that helped make this happen.

For 20 years, B Corps have been redefining what it means to be a business. King Arthur Baking is proud to have been there from the very beginning—as a founding B Corp. As the movement marks this milestone, we’re thrilled to see Suzanne McDowell, our Vice President of Social & Environmental Impact, featured in B Lab’s special anniversary impact report. In the report, Suzanne reflects on the power of business to create positive impact for people, communities, and the planet—something we work to bring to life every day at King Arthur Baking. Watch Suzanne share her perspective on King Arthur’s role in the B Corp movement in this YouTube clip. https://lnkd.in/gD6strRp

We’re proud to see our CEO, Karen C. Colberg, representing King Arthur Baking Company at tomorrow’s Employer Brand Summit by Charter. Karen will join a panel discussion on how employee ownership shapes employer brand — something we experience every day as a 100% employee-owned company. Ownership strengthens engagement, supports financial well-being, and creates a deeper connection to our work, our company, and one another. Interested in learning more about how ownership can shape workplace culture and attract talent? There’s still time to join — free virtual registration is available!

Want to help shape the future of baking education in Alexandria, VA? Then this role may be for you. We’re excited to share that the Baking School Manager, Alexandria, VA role is now open and accepting applicants. In this role, you’ll be leading the day-to-day operations of the Alexandria Baking School—supporting instructors and students, overseeing classes, and helping build a welcoming, hands-on learning environment from the ground up. You’ll ensure each class reflects the care, craft, and community behind King Arthur Baking Company. If you’re someone who loves baking, education, and building community through food, we’d love for you to take a look. Click here to learn more and apply for this position: https://lnkd.in/gM9evzWj

Baking can open doors — and for hundreds of food entrepreneurs, it’s been the start of something much bigger. Through Hot Bread Kitchen’s HBK Incubates program, individuals facing barriers to entrepreneurship are building businesses, gaining skills, and shaping a more inclusive food system. We’re proud to support this work alongside them. On June 3, Hot Bread Kitchen will gather for their annual Breadwinners Pitch — a night to celebrate some of these entrepreneurs and the stories behind them. If you’re in NYC or want to support their work, it’s a meaningful event to be part of: https://bit.ly/4u6UAEg

We’ve loved seeing what happens when Johnson & Wales University baking and pastry students step into local middle and high school classrooms and share what they know! Through our partnership with Johnson & Wales University, those moments come to life in a hands-on Baking Workshops program in Providence and Charlotte. JWU students help design and lead after-school sessions that introduce baking fundamentals while reinforcing math and science concepts. The workshops build confidence in the kitchen, show baking as both a creative outlet and a potential career path, and give students the chance to take home what they’ve made while deepening their understanding of scratch baking. In addition, we’re proud to support JWU students through the King Arthur Baking Company Scholarship, which helps reduce financial barriers for aspiring baking and pastry professionals. The scholarship recognizes students with strong academic performance who share their baking stories and career goals, supporting them as they build their futures in the industry. Together, the workshops and scholarships support the full baking pipeline: inspiring younger students to explore baking while also helping current culinary students pursue their education and careers. Learn more about how For Goodness Bakes is helping inspire the next generation of bakers through community partnerships, hands-on education, and scholarship support: https://lnkd.in/deq-g7yT