Coolest office spaces: AB Mauri bakes up new concept in Cortex
Original Article Here – February 16, 2017
Usually, St. Louis’ Cortex Innovation District doesn’t bring to mind the culinary arts, let alone baking. But that’s exactly what AB Mauri has brought to the technology and innovation center in Midtown.
AB Mauri, a baking technology company delivering service, yeast and bakery ingredient solutions to commercial and artisan bakers, occupies 23,000-square-feet at its region headquarters in Cortex inside the @4240 building, according to AB Mauri North America’s Vice President of Marketing Rick Oleshak.
In fact, the company has the second-largest lab space in Cortex (behind TechShop) and features pizza ovens, tortilla machines, doughnut deep-fryers and many other baking devices. Additionally, the space includes the 5,000-square-foot bakingHUB.
AB Mauri’s “bakingHUB comprises the company’s research bakery, application testing center and fermentation science laboratory,” said Oleshak, who declined to disclose buildout costs. “In this state-of-the-art space, a team of bakery and food scientists and chemists work on solving challenges faced by leading North American industrial and artisan bakers.”
The company, which moved to the space from Chesterfield in 2015, says its most-recognizable brand is 149-year-old Fleischmann’s Yeast.