CollaBREADtive 3 Wraps at Brasserie by Niche

WrightRecipe-smThe final recipe in our CollaBREADtive 3 series spotlights country French bistro Brasserie by Niche, located in the heart of Central West End. Brasserie pastry chef Summer Wright stops by Josh Allen’s home to show how to prepare her Roasted Peach and Almond Galette on Companion’s Almond Tart for the CollaBREADtive 3 program. Head over to Brasserie and try this tart, exclusively available July 4 through August 14. Or pick up the galette where Companion bread is sold, and try the recipe at home! C’est magnifique!
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Pi Pizzeria starts TODAY for CollaBREADtive 3!

CoMarc Baltes pillaBREADtive 3 makes it’s second to last stop at a local favorite, Pi Pizzeria. Pi Pizzeria has quickly become a St. Louis favorite! Their award winning deep and thin crust pizza is a “must have” when visiting St. Louis. For the program, Marc teamed up with Josh to create an Arugula Salad partnered with a Classic Pizzeria Grissini from Companion. The light and delicious salad is available at the Central West End location of Pi from May 23- July 3. If you are feeling inspired, you can find the Pizzeria Grissinis wherever our products are sold, print the recipe below and try it at home! Or stop by Pi Pizzeria and order it from their menu.
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“Three Way” BLT

GideonRecipe-sm We bet you will fall in love with this delicious BLT! Next up in our CollaBREADtive 3 program is Chef Bill Gideon of River City Casino. Gideon worked with Josh to create an outstanding BLT served on Companion’s English Muffins. From Monday, February 28 through April 10,  you can purchase the English Muffins wherever Companion breads are sold, order the BLT at Lewy Nine’s Restaurant at the River City Casino or print the recipe and try it at home! Want more info on our CollaBREADtive program? Click here for previous stops and recipes from this season.
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Lentil Soup

Lentil Soup As most of you know…CollaBREADtive 3 is underway. From January 17th to February 27th Amy Zupanci, of Fond Restaurant/Township Grocer – located in Edwardsville, IL -will serve her delicious Lentil Soup in Companion’s Ancient Grains Bread Bowl.  Stop by and enjoy! If you want to try it at home click here to get the recipe.
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Chocolate Cherry Holiday Crown Bread Pudding

Chocolate Espresso Cherry Bread PuddingIf you haven’t heard already, our third season of CollaBREADtive is underway! This round’s chef is Stephen Proctor from The Fabulous Fox Theatre. Stephen’s dish is the delicious Chocolate Cherry Holiday Crown Bread Pudding, crafted using Companion’s Chocolate Cherry Holiday Crown Bread – a perfect holiday dessert! From now until January 16th, you can head to The Fox and order the bread pudding. To see a video demo of Stephen and Josh Allen creating the tasty dessert and to download the recipe, click here to read more. * You can use Brioche, Croissants, or Pain Beaucaire instead of the Chocolate Cherry Crown Bread.
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Josh and Mark Erker of the Boathouse restaurant in Forest Park appeared on Fox 2 News in the Morning to show viewers how to make the Muffaletta sandwich currently featured on the menu at the Boathouse.  Mark Erker is the first chef in the CollaBREADtive III series that kicked off last week. To learn more about the delicious Muffaletta sandwich and the CollaBREADtive III series watch the video below and visit our CollaBREADtive page here. For the Muffaletta recipe click here.

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CollaBREADtive 3 Kicks Off at Art Outside at Schlafly Bottleworks

 We kicked off CollaBREADtive 3 at Art Outside at Schlafly Bottleworks over this past weekend, and what a success! Each of our eight chefs stopped by to demonstrate their dish and talk with Josh about the bread that they’ll be working with. And most importantly, the crowds got to sample each dish…and they were a hit! The weather was beautiful, and we had a great time telling everyone about the third season of our CollaBREADtive program. For recipes, chefs and breads, visit our CollaBREADtive 3 homepage.
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Roasted Garlic Fougasse in Panzanella “Bread Salad”

CollaBREADtive Series 2 is coming to a close, and the final round features Chef Vito Racanelli of Onesto Pizza & Trattoria. Chef Vito has created a Panzanella “Bread Salad” with our Roasted Garlic Fougasse, a traditional French flatbread with chunks of roasted garlic. Check out the video of Chef Vito preparing his dish here, and try the recipe below at home. Click here for a list of places to pick up the Roasted Garlic Fougasse! PANZANELLA “BREAD SALAD”
  • 2 cups cubed Companion Roasted Garlic Fougasse (or you can use Companion Ciabatta, Pain Beaucaire, French Baguette or Millers Five Grain)
  • 2 cups chopped, varietal tomato
  • 3 tbsp balsamic vinegar
  • 1 cup extra virgin olive oil
  • 5 basil leaves, chopped
  • 1/4 cup shredded parmesan cheese
  • 1/4 cup thinly sliced cucumber
  • 1/4 cup julienned red onion
  • pinch of salt & pepper
Salad-HOR-LRToss bread in a 1/2 of cup of olive oil with salt & pepper. Lay it out on a sheet pan and bake it at 350 degrees for 10 minutes Let cool for 15 minutes. Mix tomato, cucumber, basil, red onion, parmesan cheese, and olive oil. Marinate all ingredients for 10 minutes. Add Roasted Garlic Fougasse minutes before serving and toss all together.
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Check out the video of Clara Moore making the Best BLT. Try our sliced Peasant Wheat or the Miller’s Five Grain round hearth bread in substitute for the Whole Wheat Chive Ciabattini. Click here for a list of places to find our products.  You can try the recipe below at home! THE BEST BLT by Chef Clara Moore, Local Harvest Café Pesto Aiolichiveciabattinifinal 1 large free range egg yolk 1/3 cup olive oil 2 tbsp store bought or homemade pesto salt to taste Place egg yolk in metal bowl, whisk lightly. Add oil a few drops at a time while whisking constantly. Once the aioli becomes thick, add the pesto. (Note: the aioli will last for two days in the refrigerator.) To Serve: 4 Companion Organic Whole Wheat Chive Ciabattini rolls (use Miller’s Five Grain, Farm Bread, Ciabatta, or Pain Beaucaire) 16 strips of well-cooked pasture-raised bacon 4 ripe and local tomato slices mixed greens pesto aioli Spread pesto aioli on rolls and pile on four pieces of bacon, a slice of tomato, and a handful of mixed greens per roll. For more information on CollaBREADtive, past recipes and chef bios, click here. For more information on Local Harvest Cafe, click here.
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Grilled Strawberry Poundcake Recipe

Watch Cyrano’s Executive Chef, Carolyn Downs as she demonstrates how to make her delicious grilled strawberry poundcake with sweetened mascarpone and sun dried strawberry jam served made with Companion’s strawberry poundcake. Get the full recipe below. Sweetened Mascarpone 1 pound marscarpone 1 cup heavy cream 1 tsp vanilla 1 cup granulated sugar Place marscarpone in bowl of mixer and add heavy cream, vanilla and sugar. Mix until mixture is consistency of mayonnaise.  Refrigerate until ready to use. Sun Dried Strawberry Jam 5 cups strawberries 2 cups sugar a few drops of lemon juice Rise, dry and hull the strawberries. Slice them in half and then into thin slices.Toss the slices in sugar and then place in a non-reactive pan and let them rest for 15 minutes until sugar dissolves. Cook the berries over high heat for one minute, skimming off any white foam as it rises. Pour the hot jam onto a rimmed sheet pan large enough that the jam will spread to a thickness of no more than 1 inch. Cover tray with plastic wrap, punch a few holes in the wrap, and place in a sunny spot to thicken. A table on the patio works well. When the jam reaches the desired texture, taste and adjust the sweetness with lemon juice. Transfer the jam to clean glass jars and store in the refrigerator. It will keep refrigerated for one month. To Serve: Place two slices of Companion Strawberry Poundcake in a grill pan or panini press and grill until warm and grill marks are prominent. Take one slice of poundcake and place on serving plate and spread with a dollop of sweetened mascarpone and spread. Put the other slice of poundcake on top and and add another dollop of mascarpone. Top with sweetened strawberries and a sprig of mint.
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