King Arthur Baking Company: Growing Together with Vermont’s Local Grain Economy
“I’ve had the privilege to work closely with local grain producers to bring the unique flavors and quality of Vermont-grown grains to our customers.” –Carrie Brisson
The Bakery at King Arthur Baking Company, located in Norwich, Vermont, has long championed local farmers and grains. In recent years, this commitment has blossomed into something even more vibrant and collaborative, making this an exciting time to be part of the local grain economy.
As former Head of Bakery and now Manager of Experience and Bakery, I’ve had the privilege to work closely with local grain producers to bring the unique flavors and quality of Vermontgrown grains to our customers. These relationships not only enrich King Arthur’s offerings but also foster a close-knit community of Vermont farmers, bakers, and grain enthusiasts.
In 2020, Heather Darby, UVM agronomist, introduced us to Seth Johnson and his family at Morningstar Farm in Glover, which marked a pivotal moment for our bakery. Committing to source wheat from Seth’s farm has deepened our ties to local agriculture, ensuring that the grains used in our baked goods are not only high quality but also reflective of Vermont’s rich farming heritage.
Our partnership journey continued to expand. We soon began sourcing Vermont-grown rye berries from Todd Hardie’s farm in Greensboro. Todd’s passion for local grains has been inspiring, and while he recently shifted focus to a new grain project, he helped establish our connection with Tyler Murray, who will now be growing rye in West Haven.
We’re also proud to use grains from local growers Sara and Shawn Gingue, at NEK Grains and David Kenyon at Nitty Gritty Grain Co. As farmers continue to learn more about growing in the Vermont landscape and to expand their offerings, we’re always on the lookout for new ways to support and connect with this incredible network.
In 2023, we took another leap forward by acquiring a mill from Andrew Heyn at New American Stone Mills, transforming our approach to milling. Inspired by a 2022 conversation with Randy George of Red Hen Bakery about his own experience with a mill from Andrew, we knew that investing in this state-of-the-art milling equipment would empower our bakers to create with even more local grains. With the mill now in action, our bakers are thrilled to be milling high-quality, local flour that enhances a wide range of our products.
King Arthur’s signature flours are a beautiful complement to freshly milled local flour. For example, if a local variety has lower protein, we might blend it with a higher-protein King Arthur flour to ensure consistent results or to use it for pastries that benefit from a softer or lower protein flour. It’s not a question of if we’ll use the grain; it’s about finding its ideal application.
Our interaction with Vermont’s farmers reaches beyond our own bakery. Through my work with the Northern Grain Growers Collaborative (NGGC), I’ve had the chance to engage in varietal testing of grains such as spelt, rye, and triticale, with expert bakers Randy George and Jeffrey Hamelman. This collaboration allows us to provide farmers with valuable feedback on how their grains perform, helping everyone improve and grow together.
King Arthur’s dedication to working with local farmers and grains not only improves our delicious products but also strengthens the bonds that make our food system resilient. We are committed to supporting farmers nationwide in their work to build a more regenerative, sustainable food system. By championing regional variation and collaborating with growers across the country, we’re nurturing a community that celebrates the beauty, flavor, and purpose of American agriculture.
