Pappardelle With Rabbit Ragu & Brown Butter Sage Breadcrumbs

Posted Jan 19th, 2010
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 (You can also use Companion Pain Beaucaire, Ciabatta, Farm Bread, or French Baguette) Cut...
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STL Today- January 2010

Posted Jan 18th, 2010
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…
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Pumpkin Chocolate Chip Muffin Recipe

Posted Jan 14th, 2010
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...
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A Note from Companion

Posted Jan 8th, 2010
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...
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Companion Closes Central West End Cafe

Posted Jan 4th, 2010
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...
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