King Arthur FlourMay 25, 2011
Last weekend I taught a hands-on baking class at King Arthur Baking Company in Vermont.
Over two days I had 12 students for 10 hours and we had a baking marathon. They learned how to make double strawberry cream tart; white layer cake with chocolate frosting; coffee orange angel food cake; cornmeal thumbprint cookies with raspberry jam; oatmeal almond cookies; brown butter crepes with pears and caramel; lemon pound cake; caramel sauce; a pie crust; and chocolate pudding.
I demonstrated how to make each one, and then they made them on their own; they worked hard but had a blast. When they left with carefully packed bags of their sweet accomplishments we laughed and said they were all going to have bake sales outside their houses the next day.
I enjoy giving hands on classes. People learn more when they do something themselves rather than watch someone else. When you try to repeat it at home it’s hard to remember everything. Demo classes are informative but nothing beats learning by doing.
You have probably seen King Arthur flour in the baking aisle of the grocery store. But it is so much more than that. It’s a Mecca for professional and amateur baking enthusiasts.
Located in Norwich, a quintessential New England town, they have a baking classroom and a bakery with delicious pastries and breads, and a store that sells baking mixes and all the equipment you could ever need or want for baking.
They have a cake flour called Queen Guinevere. I was glad I traveled with only a carry on suitcase or I would have loaded up a cart and left with much more than I needed.
King Arthur’s goals are to educate, inspire, and to be a baking resource for bakers worldwide. They have written award winning cookbooks, a catalog, blog, and a customer service hot line. The company is 100% employee owned and you can sense it.