Companion’s newest sweet-yet-salty creation, Breaded Bliss, is quickly becoming a crowd pleaser! This week, over 200lbs of this delicious confection will make its way to cafes and markets across St. Louis. Made up of crunchy, toasted bread smothered in dark, creamy chocolate, this tasty treat is now available at The Wine and Cheese Place and Crown Valley Winery....

Cleve Ficklen enjoys (I mean really enjoys) Companion’s Pain Beaucaire by adding his own twist to the favorite.

Paul LaBelle uses Companion’s German Rye Bread to create a classic Reuban Sandwich.

Peter Derum enjoys dipping Companion’s Rustic Olive Bread into olive oil, pepper, and parmesan cheese for an incredible and easy dish.

Tim Linck shows how Companion’s Brioche is perfect for making a delicious French Toast.

Tina Vass explains how she uses Companion’s St. Louis Italian Bread into a delicious sandwich and family tradition.

Amy Merrihue talks about what she does with her favorite Companion bread–the French Baguette.

Need we say more? Check out our team and see the magic behind the bread.

We are excited to announce new menus at our cafes…particularly an entire new selection of Breakfast Sandwiches! These delicious creations are sure to get your morning started right. All are available with egg white instead of egg as well! Take a peek below at the tasty choices, and visit the Companion Cafe Menus for our full menu. Companion Breakfast Sandwiches   Claytonian our...

This delicious bratwurst sandwich recipe was originally created for us by Chef Andy White from Schlafly Tap Room, for our CollaBREADtive series. Try it with grilled bread or our pretzel rolls for a twist! Grilled Bratwurst Sandwich Mustard Mix 1 tbsp Dijon mustard 1 tbsp whole grain mustard 1 tsp toasted mustard seed Red Cabbage Slaw 1 head shaved red cabbage 1...