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The contest was sponsored by King Arthur Flour, based in Norwich, Vermont, and Pete & Gerry’s Organic Eggs, based in Monroe, New Hampshire, with additional sponsorship from Grafton Village Cheese Company, Vermont Bread Company, Against the Grain, Orchard Hill Breadworks, Common Loaf Bakery, Amy’s Bakery Arts Cafe and Red Hen Baking Company. Vermont Butter and Cheese Creamery donated butter for the tasting.
Professional and amateur chefs were invited to enter; prizes were awarded in two categories: Yeast Breads and Quick Breads (made without yeast). The rules called for all flours to be King Arthur brand. To the extent possible, contestants were asked to use Pete and Gerry’s Organic Eggs, locally sourced cheese, maple syrup, and dairy products, along with other local and organic ingredients.