AB Mauri North America Moves Headquarters to the City of St. Louis and Builds State-of-the-Art bakingHUB™

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Leading yeast and baking ingredient company relocates to the @4240 building in the Cortex Innovation Community

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This move is an important step forward for AB Mauri, and I’m excited about the opportunities it will bring to our company, employees and customers.

AB Mauri, a global company that supplies the food and baking industries with high-quality yeast and bakery ingredients, today moved its North America headquarters into the @4240 building in the Cortex Innovation Community in the City of St. Louis. The new location, which features a state-of-the-art bakingHUB™, will enhance business operations and allow AB Mauri North America to better support its customers in the baking industry.

“The Cortex Innovation Community provides an immersive, creative environment for our employees and gives us access to a large pool of innovative thinkers,” said Mark Prendergast, president of AB Mauri North America. “This move is an important step forward for AB Mauri, and I’m excited about the opportunities it will bring to our company, employees and customers. Our new facilities will enable us to develop better yeast and baking ingredient solutions and elevate our customers’ baked goods in the marketplace.”

The new, airy 23,000 square-foot offices feature a 5,000 square-foot bakingHUB and pilot fermentation facility, where AB Mauri food scientists and customers will create a wide range of finished baked goods for trial and testing purposes. The bakingHUB will be capable of producing pan breads and artisan baguettes, various sweet goods, pizza, flour and corn tortillas, doughnuts and bagels, among other items.

“Our bakingHUB and fermentation facility replicates bakery conditions and will provide our customers with significant alternatives, improvements and solutions to their baking needs,” said Prendergast.    

More than 50 full-time employees moved from AB Mauri’s former location off Timberlake Manor Parkway in Chesterfield, Missouri, to Cortex. Prendergast felt it was important for the technology-focused company to be in Cortex near other innovative startups and established companies.

The @4240 building is a $73-million state-of-the-art, sustainable multi-tenant laboratory and research facility developed by Baltimore-based Wexford Science & Technology and located in the Cortex Innovation Community.

Other recently-announced residents in the @4240 building include: Ventures – Boeing’s Defense, Space & Security unit’s startup discovery group; digital agency Manifest Digital’s Always On Content Studio; the law firm of Husch Blackwell; Washington University and the Cambridge Innovation Center’s CIC-STL.

About AB Mauri North America
AB Mauri North America – a division of AB Mauri – is a relationship-oriented, technology-driven company that supplies the food and baking industries with best-in-class yeast and bakery ingredients. Commercial bakers, in need of a total resource for quality ingredients, process optimization, and custom formula solutions, rely on AB Mauri.

The company sells yeast under the Fleischmann’s® Yeast brand name. An extensive line of quality bakery ingredients – including dough improvers, leaveners, tablets, mold inhibitors, enzyme blends, vinegars, acidulants, syrups, malts and specialty products – is marketed under the AB Mauri® Bakery Ingredients brand name.

More information is available at http://www.abmna.com.

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Paul Byrne
Byrne PR
314-737-1847
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Paul Byrne
Byrne PR
314-737-1847
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