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Sep 17, 2007 11:49 AM

King Arthur AP Flour in Toronto (or other good brands)

I was looking around online at different kinds of Flour to use, and I saw that King Arthur usually ranked highest. I looked around at different supermarkets and even at whole foods and I still haven't been able to find any.

Has anyone found this particular brand anywhere in town? Or, any suggestions for high quality flour around town?

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  1. I've never seen King Arthur up here, but it can easily be found in Michigan and upstate NY. It is pretty much the only flour that I'll use.

    3 Replies
    1. re: foodie_expat

      have you tried ordering it online? i know it's possible through their website i just didn't know how wise it would be... and if they would even ship to canada, come to think of it.

      1. re: toothpicvic

        Nope, I usually just stock up on cross-border trips (although the KA website IS much good stuff). But more generally, I have had pretty good luck shipping non-meat food products (including cheese, coffee, grains, spices) across the border. The shipping can be a bit steep (though it varies quite a bit from company to company), but I'm yet to be hit with any duties, taxes, etc. or have stuff spoil because of border hold-ups.

        1. re: toothpicvic

          They do ship to Canada - at least they did when I asked the same question a few months back. Unfortunately I got distracted with other priorities and I didn't follow through with the order.

          Failing KA, I find Bob's Red Mill is pretty good for WW and AP flour. I get it from the organic grocery store on Parliament at Carlton (not Lennies, the other one further north).

      2. Arva Flour, just north of London Ont. has good flours and a wide variety. The protein content is specified. They will ship from online orders
        Thuet uses them, as they have flour similar to Alsace. He was unable to find a better source than Arva, and I believe they sell it at the bakery.

        1. They have shipped to Canada in the past, though I don't know whether they still do so. It's helpful, though, to know just what they are selling. King Arthur AP is very good flour, but it isn't truly comparable to specialty flours from boutique mills. I'm not an expert on flour, but my impression is that KA flour differs from other US brands of flour in that it has a higher protein content. This means that KA all purpose flour is more or less comparable to some Canadian brands of unbleached AP flour. If the protein content of different flour brands are similar, the flours should produce similar baking results.

          1 Reply
          1. re: embee

            I have read that one advantage of KA is that the protein content is very consistent from batch to batch, so you don't have to worry about getting inconsistent results when you use it. But I would agree that it is not a boutique product, and that Bob'd Red Mill is a good alternative.

          2. Thanks for all the tips, I'll definitely try out the Bob's Red Mill as per foodie_expat's suggestion. I'll look into getting some online and report back as to how it went, if anyone's interested. Otherwise, I'll just get some at Costco next time I'm in the states, along with duty free booze. :)

            5 Replies
            1. re: toothpicvic

              I seem to recall someone telling me that Thuet's place in Liberty Village carried King Arthur and boutique flours, but I can't confirm that.

              1. re: jamesm

                i live/work nearby. i'll check it out and report back.

                thanks for the tip.

              2. re: toothpicvic

                I wonder why OP seems to think flour might be better in another country, worth a trip, or importing,when we grow excellent wheat here.

                1. re: jayt90

                  I for one would buy flour made from local wheat if it was available, but I can't find any. Hence the KA, which is at least a very high-quality product, if not local.

                  1. re: foodie_expat

                    i thought that france and the states both import canadian wheat for its high quality....they make their flours and sell it back to we are flour that is local after all....

              3. I've tried both the Arva and KA flours (Bread flour, All-purpose and an Artisan type) all with decent results. It is a lot easier to purchase the KA in buffalo rather than travel to the London area for Arva - although in Vermont you can purchase a 25lb bag of KA flour for dirt cheap. I am finding using fresh yeast instead of the dried yeast has made the biggest improvement in my homemade breads, although finding fresh yeast is a real chore. Has anyone tried a KA breadbaking course in Norwich? - I'm thinking of going down for their class on Sourdough breads in Oct.