AB Mauri, a global company that supplies the baking and food industries with high-quality yeast and bakery ingredients, is moving its North America headquarters into the @4240 building in St. Louis’ historic Central West End. The $73-million, state-of-the-art, sustainable, multi-tenant laboratory and research facility was developed by Baltimore-based Wexford Science & Technology and is based in the Cortex Innovation Community.
Nearly 60 full-time employees will move from Chesterfield to St. Louis in November. AB Mauri will occupy almost 23,000-sq. ft. of space, which features a state-of-the-art, regional technical center double the size of its current location, along with contemporary offices.
“We are very excited to move our North America headquarters into the City of St. Louis,” says Mark Prendergast, president. “AB Mauri is a technology-focused company that will benefit by working side-by-side with other innovative startups and established companies in the Cortex community.
“This move allows us the opportunity to increase both the scale and functionality of our AB Mauri regional technical center and baking laboratory, so we can continue to research and develop better yeast and baking ingredient solutions. This will help elevate our customers’ baked goods in the marketplace. With the signing of this long-term lease, we are looking forward to meeting our new neighbors and calling St. Louis our home for many years.”