At that time, it wasn’t uncommon for the flour available (all of it was imported; the Midwest wasn’t quite settled yet) to be “stretched” by additions of things like ground bone and chalk. Yuk.
Flour was sold in 196 pound barrels, or in fractions thereof.
The company was founded on the principle that people would be willing to pay a few pennies more for quality and purity they could trust; we still live by that principle every day, 221 years later. The company is 100% employee-owned now, so everyone you deal with at King Arthur has a stake in making sure you’re happy with our product and with us.
Allow me to introduce myself: I’m Susan Reid, and my job at King Arthur Flour is to edit, write, and manage the circulation for our paid baking newsletter: it’s called The Baking Sheet.
I work in our test kitchen, where my efforts range from the sublime
to the humbling.
I do demonstrations and television and video appearances from time to time.
I was planning to make a top that echoed the pattern of the paper when the cupcake was done. So, black and white, coconut and chocolate, here we go. Once the cupcakes were cooled, I used some of our Super Simple Chocolate Frosting to stick a naked mini cupcake upside down on top of one of the big bases.
And some more….
There she is. A towering, tasty treat. There will be more where this came from at the Armory next week. For King Arthur, it’s back to the beginning, near the place where it all began for us more than two centuries ago. Hope to see you there.