RFT’s Gutcheck – November 2009

allen_rft_pesto​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), he knew he’d be in the food business as an adult. He also knew he didn’t want to wear a tie. After attending Stanford University, he cooked three meals a day for a family living in the largest estate on Lake Tahoe. From there, he started baking at Whole Foods in Palo Alto, where he was approached by the owner of Oakville Grocery. After Allen spent months designing a bakery… Read the rest here.
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Survive The Holidays With Companion

Thanksgiving Turkey CakeEnjoy 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.
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St. Louis Business Journal- Oct. 2009

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

IMG_5188Companion 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. This certification guarantees that your Pure Power premium supports renewable sources, and keeeps the economic and environmental benefits local. To support your decision to join this great program, Companion would like to reward you! When you visit one of our cafes and enroll, you will receive a custom Companion/Pure Power t-shirt or a $15 gift card to Companion. If you can’t make it this Wednesday, Pure Power representatives will be at our cafes again next Wednesday, November 11 to share more information and help you enroll. For more information, visit www.ameren.com/purepower. And check out our photo gallery below of last week’s event!
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CollaBREADtive Series 2 Continues…

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 sold here), and get the full recipe at the CollaBREADtive site. Check out the video below to see Bill making the sandwich!
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Buy Local Bagels at Whole Foods

wholefoodsCompanion 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.
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Return to Straub’s!

straubsstoreWe 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.
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Artisan Bread 101

Price Barrett answers a question about mixing from one of the students at Kitchen Conversatory.

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 breads can produced in a home kitchen with very simple equipment, patience and faith in the process. For more information about upcoming classes, check out www.kitchenconservatory.com .
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Behind the Scenes…Making of CollaBREADtive

Check out our behind-the-scenes footage of the making of CollaBREADtive Series 2. See the photo shoot that created the fantastic photo, and see what the chefs themselves have to say about the program!
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RFT’s Best Of…Best Bread & Best Breakfast Pastry

bestofIn this year’s Riverfront Times Best Of list, Companion has been awarded Best Breakfast Pastry and Best Bread in St. Louis! Read more here, or click here for the full list. Best Breakfast Pastry – The Morning Bun Some things are worth waking up early for. Not a heavy, glutinous muffin, certainly, or a plate of rubbery scrambled eggs. The Companion Bake House & morningbunCafé is no slouch when it comes to muffins or eggs, but the thing that should really get you excited about setting the morning alarm is the “Morning Bun.” This delectable pastry combines the finest elements of the croissant (flakiness, butteryness) and cinnamon toast (sweetness, spiciness) in one lovely, fist-size roll. Not quite as austere as the unadorned croissant, nor as gooey as the cinnamon roll, the “Morning Bun,” along with a cup of coffee, is just the thing to get you to greet the day with joy and optimism. Said bouyancy may evaporate by noon, but that is why it is called a “Morning Bun.” Best Bread – Companion Bread is life. Bread is hearty, elemental, basic and necessary. Bread, though, does not grow on trees. The late ’90s saw this nation begin to slowly back away from mass-produced white bread fortified with chemical preservatives. We have a slew of good bakeries in town, each one staffed by artisans practicing the time-honored science of yeast and flour recombination. Companion does it in a big way, every day of the year, and with consistency. And by that we don’t mean merely the texture and chewiness of the bread, but rather the dependability of it. Sexy, right? Dependability. That’s life, though — at least the good part of it: Breathe in, breathe out. Eat well, eat right. Live.
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