2010 January | Companion

Honey Dijon Dipping Sauce & Pretzel Brat Sandwiches

Posted Jan 20th, 2010 | Bread Guy VideosCompanion Recipes

The Honey Dijon Pretzel Dipping Sauce is perfect to serve alongside warm Companion Bavarian Pretzels. This recipe makes a great side dish! Or, if you’re looking for a fun, delicious and easy main dish- look no further! The Pretzel Brat with Honey Dijon Apple Slaw is a sure crowd pleaser! Get both recipes below. Honey Dijon Pretzel Dipping Sauce- Watch how to make it below! Recipe 3/4 cup Mayonnaise 1/2...

Pappardelle With Rabbit Ragu & Brown Butter Sage Breadcrumbs from Companion

Posted Jan 19th, 2010 | CollaBREADtive RecipesCollaBREADtive Videos

Watch Zoe Robinson, Executive chef at I Fratellini, and her Chef, Mi, cook up some Pappardelle with Roasted Rabbit and Brown Butter Sage Breadcrumbs from Companion. Get the full recipe below. Brown Butter Sage Breadcrumbs 1 loaf Companion Sage and & Brown Butter Ciabatta Cut bread into 1/2 inch cubes. Spread onto a cookie sheet. Bake at 400 degrees for 20 minutes or until golden brown. Put in...

STL Today- January 2010

Posted Jan 18th, 2010 | News

Soft-pretzel lovers shouldn’t miss these, which are almost as big as a mini-loaf of French bread but still have that distinctive dark-brown crust and pretzel flavor. They’re salty, but not overly so. Be sure to share, if you can resist eating a whole one: Official serving size is a half pretzel. Read the full article…

Pumpkin Chocolate Chip Muffin Recipe

Posted Jan 14th, 2010 | Companion Recipes

When Mary Sue tried one of the Pumpkin Chocolate Chip Muffins from Companion, she sought out to make the muffins at home. After two attempts, she reached out to Josh Allen for the recipe. To Josh: ” I had a Pumpkin Chocolate Chip Muffin at the Kaldi’s at SIUE weeks ago… I’m sure they are seasonal and though I’ve tried twice, mine are just not holding a candle to yours! Any...

A Note from Companion

Posted Jan 8th, 2010 | News

I wanted to take a minute to comment on some of the chatter I’ve been hearing regarding the closing of our Central West End café. Some of it has suggested we “abandoned” the City. I really want to share the truth about our decision. In 2007, we chose to open a showcase bakery/café in the City of St. Louis in the Central West End. We invested nearly $750,000 in a location that had been abandoned...

Companion Closes Central West End Cafe

Posted Jan 4th, 2010 | Press Releases

ST. LOUIS, MO (January 4, 2010) – Today St. Louis-based Companion announced the closing of its Central West End café, effective immediately. The café, located at 4651 Maryland Avenue, opened in 2007. Owner, Josh Allen, issued the following statement: “This past year has been a challenging one for small independent businesses like ours. While this particular retail location has struggled,...

How to Make Seasoned Bread Crumbs

Posted Jan 4th, 2010 | Bread Guy VideosCompanion Recipes

Watch Josh Allen, owner of Companion, demonstrate how to make seasoned bread crumbs. The perfect solution to leftover crostinis, this recipe is fun and easy to make! Get the full recipe below. Seasoned Bread Crumbs Recipe Leftover Crostinis 1 Cup Parmesan Cheese Optional- salt, pepper, basil, oregano, parsley, thyme In a food processor, mix leftover crostinis and parmesan cheese. Add any other additional...