The Latest From The Bakehouse
The art of scaling dough: Lessons from Hero Doughnuts’ expansion
Growing your restaurant is a thrilling challenge, but it also means new pressures. When you open location number 5, 35 or 135, what keeps you up at night is the big question of a growing business: How do we continue delivering what made people fall in love with us in the first place, but more? A...
A toast to innovation: How Biaggi’s Ristorante Italiano reinvented bruschetta
Bread is often the opening act of the dining experience. But what if the first thing your guests taste isn’t drama, but tragedy? For Biaggi’s Ristorante Italiano, that wasn’t a risk they were willing to take. Bread is the backbone of every bite “We wanted a certain mouthfeel and flavor that would...
Baking a better future: A note from our founder
Trash has helped our business thrive, and more importantly, it’s allowed us to give back to our community. It’s trash that has enabled Companion Baking to become a member of 1% for the Planet and donate 1% of our annual revenue to environmental causes. So, yeah, I’m excited about trash. I haven’t...
From Top to Bottom: Building the Hi-Pointe Drive-In Cheeseburger Bun
Stop reading this article right now. If you’re local to the St. Louis area or just passing through, do yourself a favor and go and get a cheeseburger from Hi-Pointe Drive-In. When you eat your burger fresh in the restaurant, you have high expectations: it’s gonna be fresh and hot. But what if you...