The Daily Sauce :: A Daily Sip of Hip

May 29th, 2008 edition of The Daily Sauce: Food and Wine. Visit Our Food and Wine Archive.

Wake Up With a New Companion

Every day we wake up with the same question knocking on our foggy heads: What’s for breakfast? Greasy bacon and runny eggs from a smoke-filled diner? A dried sausage biscuit from a drive-thru? Maybe a long, casual repast of fluffy pancakes and fresh coffee in a sit-down restaurant? Usually it’s a banana and bowl of instant oatmeal on our way out the door.

Next time we think we’ll try one of the new breakfasts from Companion. The hometown bakery-café – named one of the Top 10 Artisan Bakeries last year by USA Today – already had us with its Best Darn Toast in St. Louis and French Toast (leftover breads soaked overnight in egg custard and slow baked before we get up). But Companion recently extended its menu to include other baked dishes like Specialty Baked Eggs, Breakfast Sandwich and Café Oatmeal. Everything is made fresh from simple ingredients. Those baked eggs are slowly cooked with flour, butter, eggs, cream, whole-grain mustard and cayenne pepper for two hours. The oatmeal starts cooking at 5 a.m. with rolled oats, whole milk, brown sugar, and a drop of butter. Just the stuff to clear our foggy heads.

Sauce pick: Companion’s new breakfast menu
Where to get it: All three Companion Bakery Cafés: Clayton, Central West End and Ladue
Info: For location address, visit http://www.companionstl.com/locations.html

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