Companion - Part 4

Design Speak highlights Companion as “Featured Project”

Posted Nov 24th, 2009 | Awards

Design Speak, St. Louis’ online design community, strives to both promote design and St. Louis. They educate consumers about design trends, environmental issues and local events, promote emerging design talent in St. Louis, and expose St. Louis to outside design influences. Companion is proud to be displayed on the Design Speak website as the “Featured Project.” Read More…

RFT’s Gutcheck – November 2009

Posted Nov 17th, 2009 | News

It doesn’t take much to change the face of baking in a city. For Companion founder Josh Allen, it started with a few watts. “I have a fond memory of stealing my sister’s Easy-Bake oven, so I was pretty good at baking brownies by the heat of a light bulb.” Growing up surrounded by his family’s food distribution business, Allen Foods (now a part of U.S. Foodservice),...

Homemade Thanksgiving Stuffing Recipe

Posted Nov 17th, 2009 | Bread Guy VideosCompanion Recipes

Watch Josh Allen prepare delicious homemade stuffing using Companion’s Pumpkin Cranberry bread. To try it at home, check out the full recipe below! Pumpkin Cranberry Stuffing 1 loaf Companion Pumpkin Cranberry Bread ¼ cup Olive Oil 4 tablespoon Parsley 6 Eggs 1 pint Heavy Cream ½ cup Cheddar...

Survive The Holidays With Companion

Posted Nov 13th, 2009 | News

Enjoy a stress-free holiday season by letting Companion cater your next holiday dinner or party. We offer gourmet breakfast and sandwich trays, along with tasty seasonal cakes and pies to tempt everyone on your guest list. Order yours today! Click here to download a PDF order form and get started! Check out our latest video and learn how to make Pumpkin Cranberry Bread Stuffing! Click here.

St. Louis Business Journal- Oct. 2009

Posted Nov 5th, 2009 | News

Companion strikes deals with Whole Foods, Straub’s Specialty bread business Companion Baking Co. reached distribution deals with a pair of new customers in late October: Straub’s Markets and Whole Foods Market. Those new wholesale customers will help keep Companion on track to reach $7 million in sales this year, while profits will be flat from 2008, said Josh Allen, president of the company. Read...

Windy Wednesday – Become a P.U.R.E. Genius!

Posted Nov 3rd, 2009 | Events

Companion is proud to be partnering with Pure Power, a voluntary renewable energy program for AmerenUE’s Missouri electric customers. This Wednesday, November 4, stop by any of the Companion cafes to enroll and help invest in local, Green-e Energy. When you enroll in Pure Power, AmerenUE buys local Green-e Energy certified, renewable energy certificates (RECs) and retires them on your behalf....

CollaBREADtive Series 2 Continues…

Posted Oct 30th, 2009 | CollaBREADtive RecipesCollaBREADtive Videos

Next up in Series 2 of CollaBREADtive is Chef Bill Cardwell of Cardwell’s at the Plaza and BC’s Kitchen. He has created a Roasted Pork Loin sandwich on Companion’s Bavarian Pretzels. The fabulous dish is available at both of his restaurants, or you can make it at home! Pick up the Bavarian Pretzels at your nearest Dierbergs, Schnucks or Straubs (see all locations where Companion is...

Buy Local Bagels at Whole Foods

Posted Oct 26th, 2009 | News

Companion bagels – the long-fermented, chewy, flavorful, hand dipped ones that have forever been a favorite at our cafes – will now be available fresh daily in both St. Louis-area Whole Foods stores. We are excited and honored to be a part of their ongoing commitment to support local producers. For more about local Whole Foods locations, click here.

Return to Straub’s!

Posted Oct 26th, 2009 | News

We are thrilled to be restarting daily delivery of our Companion grocery breads to another terrific St. Louis family-owned group of stores. Straub’s, with locations in Clayton, the Central West End, Webster and Town & Country will being receiving hearth breads, sandwich breads, baguettes and rolls fresh daily. View a list of all locations you can buy our products here.

Artisan Bread 101

Posted Oct 7th, 2009 | News

Price Barrett answers a question about mixing from one of the students at Kitchen Conversatory. Another great group of students/home bakers who made teaching a real joy for us. Thanks to our friends at Kitchen Conservatory in Clayton who provide a terrific venue for cooking/baking classes. We taught 3 basic doughs – German Rye, Semolina (pizza) and Ciabatta – and illustrated that some wonderful...