Companion - Part 2

A Peek Inside The Early Bird Outlet

Posted Mar 16th, 2010 | Bread Guy VideosNews

Companion has opened the doors of its South City bakehouse! Every Friday, Saturday and Sunday you can come down to buy your breads and sweets straight from the source. Open from 7am – Noon, the Early Bird Outlet features a variety of Companion’s artisan breads, pastries, rolls and Bavarian pretzels! Check out the video below to see what it’s like, and stop by this weekend. For more...

CollaBREADtive Receives “50 Great Ideas” Award

Posted Mar 8th, 2010 | Press Releases

Restaurant Business Magazine has honored Companion with a 50 Great Ideas Award 2009. This award recognizes great ideas from great companies. The opinionated panel of professionals at Restaurant Business and MonkeyDish selected CollaBREADtive as one of this year’s greatest ideas. Restaurant Business is a publication that is all about and only about the restaurant-entrepreneur- serving regional and...

Early Bird Outlet Opens: a lot of bread for a little dough

Posted Mar 3rd, 2010 | News

We’re inviting St. Louis into the place where all the fermentation magic happens…and since we don’t have to load our goods onto the back of a truck and drive it out of South City, we can offer them to you at incredible prices. Come on down to our Early Bird Outlet on Friday, Saturday and Sunday mornings for great deals on our freshly baked breads and sweets. Located at our South City Bread Factory...

Grilled G&W Bratwurst Sandwich Recipe

Posted Mar 2nd, 2010 | CollaBREADtive RecipesCollaBREADtive Videos

Watch Chef Andy White, of the Schlafly Tap Room, demonstrate how to make the delicious Grilled G&W Bratwurst Sandwich prepared on Companion’s Pale Ale Bread. Get the full recipe below. Grilled G&W Bratwurst Sandwich by Chef Andy White, Schlafly Tap Room 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...

Italian White Bean Hummus Recipe

Posted Feb 26th, 2010 | Bread Guy Videos

Watch Josh Allen, owner of Companion demonstrate how to make Italian White Bean Hummus served with toasted or grilled Companion bread. This dish makes the perfect appetizer. Get the full recipe below. Italian White Bean Hummus 2 cans cannellini beans, rinsed ½ cup parmesan Juice from 1 lemon (2 tablespoons) 1tablespoon fresh thyme ½ cup extra virgin olive oil Put all ingredients in a food processer...

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...