Windcrest Dairy Greek-style yogurts are now available at Straub’s! With their homestead located just across the Mississippi in Trenton, Illinois, Windcrest prides themselves on providing fresh, high-quality products with no artificial hormones. The families of Windcrest Dairy have established their legacy with a strong attention to detail and a healthy acceptance of only the highest quality of personal performance and produced goods.

Learn more about this local farm at windcrestdairy.com!

Back at Straub’s for a short time only: Limited Edition Patric Salty Signature Seventy Chocolate Bars! There will only be 12 bars available at each Straub’s location.

Founder and head chocolate maker, Alan McClure, had this to say:

“On a foundation of our award-winning Signature 70% blend, we have sprinkled Prussian Blue salt for sparkle, and Bali Kechil sea salt for crunch.  The result inspires the taste buds!

We sourced both of these salts with the advice and assistance of The Meadow in NYC, home of the world’s best Selmelier: Mark Bitterman, author of Salted: A Manifesto on the World’s Most Essential Mineral.

This bar is a limited edition release, and when all 800 bars are gone, we won’t be crafting more until 2014.”

Hurry in to try this beauty of a bar before it’s gone!

As a native St. Louisan (John Burroughs School Class of ’85) raised in the grocery business, my passion is delivering honest, real and local food to our customers. What is honest, real, local food? Honest, in that it’s made with fresh, natural ingredients. Real, in that it’s prepared in our kitchens by our chefs from tried and true recipes. Local, because much of what we sell comes from St. Louis companies whom I know personally and who share our standards of freshness and quality.

Thanks to all of you who have supported Straub’s for over 111 years now. I’ll see you in the stores!

—Jack W. “Trip” Straub III

Let us do the work! Enjoy a romantic four-course meal for two expertly prepared by Straub’s chefs. Drop by or call before the end of business hours on Sunday, February 10, 2013 to place your order. Click the image below to see this year’s menu: