Sauce Magazine’s readers cast their votes, and the winner is… Companion! We are honored to have been selected as the Favorite Local Bread of 2009. Read the full list here.Continue Reading No Comments
Take a virtual tour of our Ladue cafe!Continue Reading 1 Comment
Breads made with only unbleached or organic whole grain flours, water, sea salt and natural leavening are best eaten the day they are baked. Age, regardless of the nature of the loaf, does cause bread to stale. Our craft breads are made with all-natural ingredients and absolutely no preservatives so this stuff isn’t going to last forever. Storing your Companion… When kept at room temperature, we encourage you to not wrap your loaf in plastic. Allowing it to breathe will enhance the characteristics of both the crust and the crumb. A bread box is an excellent place to store your bread. The paper bag in which you purchased your loaf is also a great place for it to spend some time. As bread ages, the outer slice may become hard. Remove this thin layer and the next slice should be moist and cool to the touch. If you promise to use heat to refresh, you can wrap in plastic to extend the life a bit. Just know that the crust integrity will disappear quickly. To bring back the crust, warm the bread in a 350 degree oven for 5 minutes. Or simply toast. Freezing your Companion… Cut it into pieces that will suit your daily consumption and wrap tightly, first in aluminum foil, then in plastic wrap. To thaw, place the wrapped bread at room temperature three to four hours before serving. Frost particles and ice crystals inside the foil and plastic represent moisture from the bread and will be reabsorbed. Just before bread is entirely thawed, remove the plastic wrap and place in a 350 oven for 10-15 minutes. Serve immediately. Some of our favorite ways to enjoy our breads on days 2-4… Thick slices brushed with oil olive, seasoned with salt & pepper and grilled quickly on your bbq or in your grill pan. √ For croutons: cut cubes, lightly season with olive oil, salt & pepper and bake in a 325 degree oven for 20-30 minutes until crunchy. √ For toasted breadcrumbs: quickly pulse seasoned croutons in a food processor or smash in a plastic bag with an empty wine bottle. √ Fun uses for toasted breadcrumbs:Continue Reading
- Add coarsely chopped breadcrumbs inside your favorite omelet instead of serving toast on the side.
- Blend equal parts breadcrumbs and parmesan cheese and add to pasta with a bit of olive oil, freshly squeezed lemon juice and fresh basil.
Click here to see Josh on Show Me St. Louis! “Companion brings to Show Me one of their signature sandwiches. Green With Envy, known as the bread that is your friend, not your enemy is one of Companion’s healthy baked goods selections. Companion wants everyone to know that not all baking-including breads and desserts- are high in carbs and calories. Josh Allen, Founder and President of Companion, showed us at Show Me how healthy baked goods never have to compromise rich taste. Companion has been open to the St. Louis community since 1993 and has long maintained not only a national but local reputation as St. Louis’ top bakery. Green With Envy is prepared with a spinach walnut pesto, gruyere cheese, and Hearty Miller’s five grain. Visit any one of Companion’s three locations to try this one of a kind, tasty but healthy treat.”Continue Reading 2 Comments
Companion was featured in the November issue of Bon Appetit. They featured our Spinach-Walnut Pesto Crostini recipe.Continue Reading No Comments
Companion was featured in Alive Magazine in November of 2008. This Central West End cafe seamlessly shifts into a charming bistro after dark.Continue Reading No Comments
“We cook up a tasty twist on a breakfast food with Josh Allen, owner and operator of Companion…” Click here to see the full segment!Continue Reading No Comments
“This week’s “stolen” recipe came a long way from St. Louis. Companion, an award-winning Missouri bakery, was founded by Josh Allen in 1993. In 2001, Allen opened the first dine-in location, in Clayton, Mo., the county seat of St. Louis County and part of the Greater St. Louis metropolitan area. Known throughout St. Louis as a popular café and favorite neighborhood hangout, Companion provides impeccable service …” Click here to read the rest!Continue Reading No Comments
Beef San Carlos, from Executive Chef Jim Voss of Duff’s Restaurant. Ingredients: 1 5lb. chuck steak 2 tbsp cumin seed 2 tbsp whole black peppercorns 1/2 tsp sugar 1/2 tsp kosher salt 4 tbsp olive oil 1 large onion, sliced 1 red bell pepper, sliced 1 cup water 1 tbsp fresh garlic, chopped 1/4 cup fresh orange juice 1/4 cup lemon juice 1/4 cup sherry vinegar 1 tsp oregano 1 tbsp achito paste (available in latin stores) 1 cup tomato sauce 1 tsp worcesteshire 8 Companion Chipotle Slider BunsDirections: ~Lightly toast cumin seed over low heat in a dry skillet. Grind toasted cumin and black peppercorns to a powder. Mix in the sugar and salt. Rub this mixture all over chuck steak. ~Heat a dutch oven over med high heat and add olive oil. Brown meat on all sides. Remove meat to a platter, and add onion to pan and let caramelize. ~Add bell pepper toss. Add meat back to pan. ~Purée 1 cup water with garlic, orange juice, lemon juice, sherry vinegar, oregano, achiote paste. ~Pour puréed mixture over meat and add tomato sauce and worcesteshire. Turn heat to low, cover and cook about 3 hours, turning occasionally (it should shred easily like pulled pork). ~Remove meat, let cool, and shred. Pour off grease from pan juices, reduce pan juices to a glaze and pour over meat. Mix juice into meat and serve on Companion Chipotle Slider Bun with chimichurri sauce. Chimichurri Sauce: 1 cup chopped flat leaf parsley 1/4 cup chopped cilantro 1 tsp chopped fresh mint 1 minced fresh red jalapeno 1 tsp sherry vinegar 1 tsp lemon juice 1 tsp chopped fresh garlic 1/2 cup olive oil 1/2 tsp kosher saltMix all ingredients in a bowl and adjust to taste.Continue Reading No Comments