2024 Impact Report
“This year, we proudly celebrate 20 years as a 100% employee-owned company—a milestone made possible by the visionary leadership and generosity of Frank and Brinna Sands.”
- Karen Colberg Chief Executive Officer & Suzanne McDowell Vice President of Corporate Social Responsibility and Sustainability
Our Vision
To inspire and share the joy of baking, building stronger and healthier communities.
Our Mission
To create and deliver superior products and knowledge so that consumers experience the joy and passion of baking all informed by our values as a 100% employee-owned benefit corporation.
Our Values
At all times, our work is grounded in our values of Quality, Community, Employee-Ownership, Passion, and Stewardship.
For People
A Culture of Belonging
Baking is both personal and communal. It’s a legacy of family traditions, evolutions, and, most of all, love. At King Arthur Baking Company, we believe that baking is for all, yet we recognize the exclusion and disregard many underserved communities have faced. That’s why we are committed to fostering an inclusive and welcoming baking community, taking meaningful steps to ensure all bakers feel they belong.
100%
Employee-Owned since 2004
Frank & Brinna Sands initiated King Arthur’s journey to employee ownership in 1996 to preserve its mission-driven legacy. The company became 100% employee-owned in 2004.
“We all loved and were having fun with how King Arthur was evolving and it seemed obvious that all the people who were part of that should become its caretakers. Which makes me now feel like a grandparent with those benefits; I can keep loving it, but at night i can go home, stop worrying and know it's in good hands!”
For People
Employee-Owners
For People
Bakers
Pan Dulce
"We first conceived of this campaign out of our genuine enthusiasm and excitement for Mexican and Central American baking — it’s a vibrant genre that straddles the line between tradition and innovation! Which is one reason we’re committed to showcasing bakers and recipes from a wide range of backgrounds: to be a true authority in baking, we have to cover baking in all its forms. It not only makes our content stronger, but way more interesting (and in this case, colorful!).”
Tatiana Bautista, Associate Editor
For People
Wholesale Partners
“At King Arthur, we believe the future of baking is shaped by inspiring and empowering the next generation of bakers. Through our partnerships with high school and college programs, we help students discover their passion for baking while equipping them with the skills, tools, and support needed to build fulfilling careers in the culinary arts.”
For People
Community
Viva Farms
Together with Viva Farms, we’ve trained 35 farmers in regenerative agriculture, transitioned over 20 acres to organic production, and generated $100,000 in revenue for farmer participants through local produce sales.
American Sustainable Business Network
As a member of American Sustainable Business Network, we're advocating for bold policy changes in the 2025 Farm Bill to support regenerative agriculture, strengthen farming communities, and protect our planet.
Pastry Project
Since 2020, we’ve helped expand The Pastry Project’s training program, equipping aspiring bakers—primarily Women of Color and immigrant women—with hands-on skills, mentorship, and job placement support.
Community Grants
Supporting grassroots, community-led nonprofit organizations in our Vermont and New Hampshire neighborhoods.
Pentangle Arts - Pride of Woodstock
Liberation Ecosystems
Jay Focus Group
The Family Place
NOFA-NH
Vermont Energy Education Program, Inc.
Groundworks Collaborative
Upper Valley Snow Sports Foundation
Vermont Farm to Plate Program
For People
Community Outreach
Supporting bakeries building community across the country
Irene Li
Mei Mei Dumplings
Boston, MA
Chef Irene Li, co-founder of Mei Mei Dumplings, builds community through food—offering dumpling-making classes, locally sourced meals, and factory tours that connect people to the craft and culture of Chinese-American cuisine.
Photo credit @PrideAcademyGarden
Justin Gaspar
Bread & Butter
San Diego, CA
Justin Gaspar’s Bread & Butter Bakery pop-up builds community by celebrating Filipino heritage through food, collaborating with local chefs, and teaching garden-to-table cooking classes for elementary students.
For Planet
A Climate of Change
At King Arthur Baking Company, our love of the land is deeply connected to our passion for baking. And we make business decisions that center on both. We are committed to being a force for good on this planet, from the soil that nurtures our wheat to the renewable energy that powers our operations. Not just for our bottom line, but for the well-being of everyone on this earth.
Member since 2014. We are committed to being a force for good on this planet.
1% of Gross Sales
from our Whole Wheat Flours donated
$257,892
Donated in FY24
$1,540,198
Donated since 2014
Regenerative Agriculture
A regenerative future is one where farmers - at all scales of production - are economically viable and able to invest in practices that restore and sustain the health of the soil, water, and ecosystems upon which the fertility and productivity of the land have always depended.
The Power of Regeneration
Prioritizes Soil Health
Creates Resilient Ecosystems
Ensures Farming Community Well-Being
Fosters Biodiversity
Sequesters Carbon
Partnering for a Thriving Future
2009
Washington State University Breadlab
King Arthur has been supporting the Breadlab since 2009 - amplifying their work to develop game-changing grains and introducing more affordable, nutritious bread to bakers across the country, a cause we fervently believe in.
2023
North Dakota Trusted Advisor Partnership
In 2023, King Arthur began investing with other industry leaders in the North Dakota Trusted Advisor Partnership (ND TAP) to provide farmers with educational resources and technical assistance to accelerate the transition to soil-health-focused practices.
2024
Kansas State University College of Agriculture
In 2024, we partnered with Dr. Chuck Rice and his team at Kansas State University to develop a Regenerative Agriculture Scorecard and sponsor an Extension Assistant to support Kansas farmers with regenerative practices and soil health improvements.
For Planet
Emissions Reductions
King Arthur's Greenhouse Gas Footprint
(in metric tons carbon dioxide equivalent)
Higher overall emissions in FY24 are driven by strong volume growth. Emissions intensity (MT emissions per MT of finished good) decreased by 7% from our FY22 baseline.
We improved our GHG inventory methods in alignment with the Greenhouse Gas Protocol, enhancing data collection, refining accounting methods, and introducing new analyses, including Category 9: Downstream Transportation. We also updated FY22 * with these improved methods providing a clearer picture of our progress and emissions intensity compared to our baseline. This ongoing work strengthens our commitment to sustainability and transparency.
*Baseline year (restated values based on method and data improvements)
Our Voice
Advocating for Food Justice
At King Arthur Baking Company, we’re working to transform our food systems to be more accessible, regenerative and just. Because we believe that everyone deserves the right to grow, sell, buy, and eat nourishing, culturally relevant food.
Our Voice
We must act now to safeguard our soil
By 2050, 90% of Earth's topsoil could be jeopardized due to accelerated soil erosion and land degradation from industrial farming practices.*
*UN Food and Agriculture Organization
National Young Farmers Coalition:
Advancing Equitable Agriculture
King Arthur Baking partnered with the National Young Farmers Coalition to drive advocacy for young and BIPOC farmers, leading to over 3,600 policy actions, farmer-led lobbying in D.C., and over 100 farmers completing a Land Advocacy Fellowship. Through policy engagement, technical assistance, and a rapid response network, the coalition is strengthening equitable land access and shaping the future of U.S. agriculture.
B Corporation
As a certified B Corporation, we’ve been transparently measuring our impact on people and the planet against rigorous standards since 2007.
*Not verified by B Lab
