Author Topic: Where to get KASL flour in Chicago?  (Read 1591 times)

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Offline nirc

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Where to get KASL flour in Chicago?
« on: July 10, 2007, 06:55:37 PM »
The title says it all. Any ideas/ suggestions are appreciated? Thanks.


Online Pete-zza

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Re: Where to get KASL flour in Chicago?
« Reply #1 on: July 10, 2007, 09:59:42 PM »
Eli,

If you are thinking about the 3-lb. bags of KASL, about the only choice is to order directly from King Arthur since they donít sell the KASL at retail. Amazon also sells the KASL, acting as an intermediary for King Arthur.

If you are thinking about the 50-lb. bags of KASL, then you should visit the Professionals section of the King Arthur website, at http://www.kingarthurflour.com/professional/where.html, and look under the bakery  and foodservice distributors pulldown menus. I looked under Illinois and the only places listed as selling the King Arthur flours are under the bakery distributors section. Two of the companies listed, Dawn and Dutch Valley (see http://www.dutchvalleyfoods.com/food/ItemDetail.aspx/ItemID/de5f0c58-1d4c-4e1c-adb9-9746df49e58f), may be good options. I know for a fact that Dutch Valley will sell to individuals, since many of our members have used them before. Dawn has several places around the country, but not all of them will sell to individuals. If Dawn is close to you and will sell to you, you should be able to pick up the flour at their location and save shipping charges (some of the Dawn locations, however, have minimums on purchases). Dutch Valley would have to ship to you.

Another possibility is The Flour Sack, at http://www.floursack.com/merchant/merchant.mv?Screen=PROD&Product_Code=142053&Category_Code=FL. They will sell in different package sizes, from 5-lb. to 25 lb. I have never used them, so I canít tell you anything about them. The Flour Sack is in Wisconsin, so shipping charges may be less than with Dutch Valley, although I would compare total charges at both if you are interested in the larger size bags.

Peter
« Last Edit: July 10, 2007, 10:01:14 PM by Pete-zza »