America’s oldest flour company will break ground in June on a major expansion of its bakery, store, and school in Norwich, Vermont. The new energy-efficient facility will accommodate the company’s ongoing growth by consolidating two existing buildings into one new/renovated space, creating a new place to showcase its passion for baking.

The company will continue all bakery, retail, and educational operations as usual throughout the project.

“It has been a dream of ours, long in the making, to create a facility where our visitors can fully experience our passion for baking – whether through taking a class at our Baking Education Center, watching our artisan bakers in action, enjoying lunch at our café, or shopping at our Baker’s Store,” says Karen Colberg, a vice president and general manager at King Arthur Flour. “The next year creating this facility will be a great adventure, and we look forward to sharing the journey with our customers – as we remain open throughout construction.”

King Arthur Flour’s expansion will break ground in June 2011, with construction beginning immediately at the store/café building. The estimated $8 to $10 million project will be completed in stages, and is scheduled to be finished in July 2012.