FDF, an easy ‘yes’ for Companion Baking breads

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FDF, an easy ‘yes’ for Companion Baking breads

25 Jun 2026

Maddie Lambert

Maddie Lambert is a copywriter and editor from Joplin, MO. She graduated from Missouri Southern State University with a Bachelor of Arts in English – literary studies. When she’s not poring over the magazine or lost in the pages of a new novel, you can find Maddie exploring her local bookstores, spending time with her husband, or sharing her latest literary discoveries with fellow book enthusiasts.

ST. LOUIS — When a baking company has been in business for more than three decades, it’s evident they’re doing something right. And when that same company is committed to continuous improvement, it’s even more apparent.

Companion Baking is the aforementioned company in question. The St. Louis-based specialty bread and pastry manufacturer has added a new supplier to its roster, tapping in Farmer Direct Foods for its regeneratively grown flour … but the artisan bakery wasn’t looking for just any flour.

There’s a farm in central Kansas where winter wheat is grown using regenerative agriculture and without synthetic fertilizer. Farmer Direct Foods works directly with this contracted family farm before milling the wheat at its facility in New Cambria, KS. The ingredient supplier’s focus on full supply chain traceability — combined with the improved taste its regenerative flour lent to Companion Baking’s breads — made the partnership an easy “yes.”

“It wasn’t a hard decision to make,” said Josh Allen, founder of Companion Baking, in an exclusive interview with Commercial Baking. “What Farmer Direct Foods is doing is important. The quality of the product was good, the price was fair, and it was as local as we could get for winter wheat. It ticked off a lot of boxes for us … It’s an easy way for us to do the things we want to do every day.”

“It speaks to trying to do the right thing for the planet, for the earth and for everything that we’re focused on.” — Josh Allen | founder | Companion Baking

The partnership, announced earlier this month, supports a portion of Companion Baking’s private label bread programs for restaurant groups and foodservice operators across the Midwest. With clients including Schnucks, Fresh Thyme and Sprouts, the impact will be felt across its vast distribution scale.

However, this isn’t Companion Baking’s first foray into sustainability initiatives. The company has prioritized zero-waste operations and is an avid member of 1% for the Planet. Add sourcing flour from Farmer Direct Foods to the mix, and the bakery is well-positioned to stand out to sustainably minded consumers.

“It speaks to trying to do the right thing for the planet, for the earth and for everything that we’re focused on,” Allen said. “[The partnership] helps us reiterate that story with our team and with our customers. We talk the talk; now we get to walk the walk.”

With the intention of not only growing the business but also the partnership over the next few years, Companion Baking will chart a course toward more consumers … and Farmer Direct Foods’ flour will help guide the way.

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