1 This was the signage on-site promoting the baking demo. I was told that tickets went fast!
2 When we arrived at King Arthur Flour, there were several media outlets on-site who were interested in talking to me about my visit and my partnership with King Arthur Flour.
3 On the left is Judy Morris, who works with me on many demos and television appearances. She was on site to help manage the day.
4 Here I am with Karen Colberg, Chief Marketing Officer at King Arthur Flour. Karen and her team organized the agenda for our visit and did a fantastic job.
5 King Arthur Flour is America’s oldest flour company, founded in Boston in 1790 to provide pure, high-quality flour for residents of the newly formed United States. More than 220 years later, they are the nation’s premier baking resource. The company is 100% employee owned.
6 Marjorie Balgooyen Drysdale presented me with a copy of her charming book called "Tagalong Kid", about children growing up in my town of Katonah in the 1950s. Marjorie grew up in Katonah and now lives in Vermont.
7 After chatting with the press, I headed straight to one of several teaching classrooms to conduct a baking class for a sold-out audience of 100 excited bakers!
8 Thomas Joseph, Director of Food Development at MSLO joined me for the demo where we made three delicious recipes: stollen, Julie’s flatbread, and a delicious breakfast cookie.
9 King Arthur Flour gave all the attendees handouts of each recipe and baking instructions. I look forward to seeing everyone’s creations.
10 Ingredients from each recipe were listed on the classroom white board.
11 Here I am prepping the stollen. Originally my mother’s recipe, I have added a few new ingredients, over the years, which I feel improves upon the mix.
12 Here are ingredients for the stollen. It helps to measure out all your ingredients ahead of time before you start baking so you can access them easily and precisely. This is called mise en place.
13 Thomas and the King Arthur food team did an excellent job of prepping the ingredients before the demo.
14 This is candied citron, a fragrant citrus fruit and a key ingredient in the stollen.
15 I used eggs from my farm in each recipe.
16 We had a lively discussion about eggs and I was happy to share my experiences raising 200 chickens on my farm.
17 The class was very attentive and asked a lot of great questions.
18 This is such a dense cake and it's important to distribute the fruit evenly throughout.
19 Look at the beautiful dried fruits in the stollen. The dough was placed in a large buttered bowl for its first rise.
20 After the first rise, the dough was formed into loaves about 12” long.
21 The stollen gets a final rise before baking.
22 After baking and cooling, we used a pastry brush to coat the stollen with softened butter.
23 The stollen is then dusted with superfine sugar.
24 Here is the finished stollen, which everyone in the class was able to sample and definitely enjoyed!
25 My second recipe was Julie’s flatbread, which is a delicious cracker-bread with colorful vegetables baked right in.
26 The yeast dough of the flatbread is laced with lots of fresh rosemary, which gives a great flavor.
27 The thinly sliced vegetables used for the flatbread should be colorful and pretty. We had thinly sliced tomatos, peppers, tomatillo, red onion, and sage leaves.
28 Use your artistic sense when pairing vegetables for flatbread. These colors and shapes make for a beautiful presentation
29 More pretty contrast
30 The flatbread gets a final sprinkling of salt and pepper.
31 Note how thin the dough is.
32 After baking, the class was in awe of how pretty the flatbread looked and how great it tasted!
33 Each piece of flatbread looks like a beautiful work of art!
34 My final recipe was a breakfast cookie. The audience couldn’t believe the size of these utterly healthful and delicious cookies!
35 These are the ingredients for the breakfast cookie.
36 Each large cookie uses 1 cup of dough, but you can make them smaller, if you wish.
37 The finished cookies and another crowd pleaser
38 Here I am with Melanie Wanders, one of the bakers who helped with the demo and Thomas.
39 Next on the agenda was a meet and greet and book signing event. King Arthur Flour has a wonderful gift shop stocked with everything you need to bake wonderful creations.
40 They sell dozens of unique cookie cutter shapes.
41 I was happy to meet so many people who are passionate about baking!
42 I love meeting people and talking shop!
43 The event was a big success. I met more than 300 people!
44 The line ran all the way into the gift shop, but everyone waited patiently.
45 King Arthur Flour also has a snack bar which serves wonderful baked goods. The room smelled delicious!
46 More attendees
47 The shop sells many varieties of flour, all produced on-site.
48 Serious bakers can buy in bulk.
49 The King Arthur logo looks great on wood!
50 This is the history on King Arthur Flour stating in 1790.
51 A nice shot of me with Karen Colberg’s charming son, who is excited to be attending camp this summer with his sister.
52 Karen Colberg capturing a photo of me
53 Posing with Karen Colberg and her two children - What great smiles! I was told that Karen's daughter is quite an accomplished baker.
54 It was wonderful meeting so many dedicated King Arthur Flour staff members, who are truly excellent bakers.
55 When the book signing ended, we were given of tour of King Arthur’s manufacturing plant. Kristina Christianson, Director, Digital Sales at Marketing Stewart Living, and Thomas Joseph suited up for the tour.
56 Flour is stored in individual silos before the packaging process.
57 I was thrilled to see the floors were painted in Martha blue!
58 There is a multi-set process for manufacturing flour and it takes a highly skilled and dedicated professional to run this operation.
59 The walls are made from Extrutech panels, which are used in many food processing plants.
60 Conveyer belts are part of the processing operation.
61 Everything is state-of-the-art at the King Arthur Flour facility.
62 Another large silo