Comments for 222 Artisan Bakery http://www.222bakery.com The Best Bakery in the St. Louis Metro Region Tue, 09 Jun 2009 22:21:10 +0000 hourly 1 http://wordpress.org/?v=3.1.3 Comment on Free Coffee When You Buy A Pastry! by Q & A with Daniel T. DiMuzio at tobacco smoke http://www.222bakery.com/2009/04/27/free-coffee/comment-page-1/#comment-58 Q & A with Daniel T. DiMuzio at tobacco smoke Tue, 09 Jun 2009 22:21:10 +0000 http://www.222bakery.com/?p=237#comment-58 [...] Free Coffee When You Buy A Pastry! [...] [...] Free Coffee When You Buy A Pastry! [...]

]]> Comment on 2009 Midwest Regional Barista Competition by Jennifer http://www.222bakery.com/2009/01/16/2009-midwest-regional-barista-competition/comment-page-1/#comment-57 Jennifer Sat, 17 Jan 2009 03:13:56 +0000 http://www.goshencoffee.com/?p=128#comment-57 Hi Alex, Will you be competing? Hi Alex, Will you be competing?

]]> Comment on Bakery by Simply Bread…Simply Divine « The Cheesemonger’s Wife http://www.222bakery.com/bakery/comment-page-1/#comment-43 Simply Bread…Simply Divine « The Cheesemonger’s Wife Tue, 18 Nov 2008 19:01:44 +0000 http://www.goshencoffee.com/bakery/#comment-43 [...] Louis…just a hop, skip and jump away from what has to be on of the best bakeries in the US. 222 Artisan Bakery When we were planning our move to the Southwest…we lamented on not having access to our [...] [...] Louis…just a hop, skip and jump away from what has to be on of the best bakeries in the US. 222 Artisan Bakery When we were planning our move to the Southwest…we lamented on not having access to our [...]

]]> Comment on Mexican Chiapas by Bookmarks about Coffee http://www.222bakery.com/2008/07/15/mexican-chiapas/comment-page-1/#comment-31 Bookmarks about Coffee Sun, 19 Oct 2008 18:30:20 +0000 http://www.goshencoffee.com/?p=61#comment-31 [...] - bookmarked by 5 members originally found by gnarcotics on 2008-09-28 Mexican Chiapas http://www.goshencoffee.com/2008/07/15/mexican-chiapas/ - bookmarked by 3 members originally found [...] [...] – bookmarked by 5 members originally found by gnarcotics on 2008-09-28 Mexican Chiapas http://www.goshencoffee.com/2008/07/15/mexican-chiapas/ – bookmarked by 3 members originally found [...]

]]> Comment on Who’s the Best? Three cheers for Three TWOs and One Erato by Shawn Schleich http://www.222bakery.com/2008/09/25/who-the-best-we-are/comment-page-1/#comment-24 Shawn Schleich Sat, 27 Sep 2008 16:41:29 +0000 http://www.goshencoffee.com/?p=87#comment-24 Congrats Matt!! Oh and thanks for the shout out Congrats Matt!! Oh and thanks for the shout out

]]> Comment on Who’s the Best? Three cheers for Three TWOs and One Erato by The Cheesemonger's Wife http://www.222bakery.com/2008/09/25/who-the-best-we-are/comment-page-1/#comment-22 The Cheesemonger's Wife Sat, 27 Sep 2008 02:56:44 +0000 http://www.goshencoffee.com/?p=87#comment-22 THAT'S WHAT I'M TALKING BOUT BIZATCHES!!!!!!!!! BEST OF!!!!!!! WOO HOO. sorry...got excited for you guys. we miss ya out here in the middle of the 'effin' desert. THAT’S WHAT I’M TALKING BOUT BIZATCHES!!!!!!!!! BEST OF!!!!!!! WOO HOO.

sorry…got excited for you guys. we miss ya out here in the middle of the ‘effin’ desert.

]]> Comment on Who is Pat in Edwardsville? by billk http://www.222bakery.com/2008/09/14/who-is-pat-in-edwardsville/comment-page-1/#comment-18 billk Tue, 16 Sep 2008 17:52:52 +0000 http://www.goshencoffee.com/?p=72#comment-18 This is a great promotion! Who thought of it? GO VOTE! This is a great promotion! Who thought of it?
GO VOTE!

]]> Comment on Pat for President ’08 | Video by Who is Pat in Edwardsville? | Goshen Coffee Company | 222 Bakery http://www.222bakery.com/2008/09/14/pat-for-president-08-video/comment-page-1/#comment-17 Who is Pat in Edwardsville? | Goshen Coffee Company | 222 Bakery Mon, 15 Sep 2008 01:31:32 +0000 http://www.goshencoffee.com/?p=70#comment-17 [...] « Pat for President ‘08 | Video [...] [...] « Pat for President ‘08 | Video [...]

]]> Comment on Gerard Craft of Niche by We found our NICHE | Goshen Coffee Company | 222 Bakery http://www.222bakery.com/2008/04/08/gerard-craft-of-niche/comment-page-1/#comment-14 We found our NICHE | Goshen Coffee Company | 222 Bakery Wed, 23 Jul 2008 19:57:35 +0000 http://www.goshencoffee.com/2008/04/08/gerard-craft-of-niche/#comment-14 [...] in the St. Louis’ Benton Park Neighborhood. You may remember Gerard from our blog post on April 8th, 2008, when he was recognized by Food and Wine Magazine as one of the Best New Chef’s in the [...] [...] in the St. Louis’ Benton Park Neighborhood. You may remember Gerard from our blog post on April 8th, 2008, when he was recognized by Food and Wine Magazine as one of the Best New Chef’s in the [...]

]]> Comment on How do you serve our bread? by Annie http://www.222bakery.com/2008/06/11/how-do-you-serve-our-bread/comment-page-1/#comment-12 Annie Tue, 17 Jun 2008 14:00:27 +0000 http://www.goshencoffee.com/?p=57#comment-12 OMG....the question is how DON'T I use it. Let's see....in the am...sourdough sliced thin...toasted then slathered with a triple creme and topped with strawberry compote made from the leftover berries from last week. Left over bread is made into pudding most days...now that summer is here...panzanella for sure. Simon has the MOST AMAZING....UNBELIEVABLE mozzarella from WISCONSIN! That's right: WISCONSIN! I use it to thicken soups.....if I'm lucky...on Sat. mornings you get the nutty, mulit grain from 222, eggs from prairie grass farms, cheese from Jasper Hill....OMG...put it all together for the best breakfast sammie this side of the Ozark Mtns. I used it for crostini with pasta on Saturday. This morning it was just toasted with fancy butter and jam. yum. OMG….the question is how DON’T I use it. Let’s see….in the am…sourdough sliced thin…toasted then slathered with a triple creme and topped with strawberry compote made from the leftover berries from last week. Left over bread is made into pudding most days…now that summer is here…panzanella for sure. Simon has the MOST AMAZING….UNBELIEVABLE mozzarella from WISCONSIN! That’s right: WISCONSIN! I use it to thicken soups…..if I’m lucky…on Sat. mornings you get the nutty, mulit grain from 222, eggs from prairie grass farms, cheese from Jasper Hill….OMG…put it all together for the best breakfast sammie this side of the Ozark Mtns. I used it for crostini with pasta on Saturday. This morning it was just toasted with fancy butter and jam. yum.

]]>