1 of 51
Photography by David Nelson, CircaSTL
2 of 51
Photography by David Nelson, CircaSTL
3 of 51
Photography by David Nelson, CircaSTL
4 of 51
Photography by David Nelson, CircaSTL
5 of 51
Photography by David Nelson, CircaSTL
6 of 51
Photography by David Nelson, CircaSTL
7 of 51
Photography by David Nelson, CircaSTL
8 of 51
Photography by David Nelson, CircaSTL
9 of 51
Photography by David Nelson, CircaSTL
10 of 51
Photography by David Nelson, CircaSTL
11 of 51
Photography by David Nelson, CircaSTL
12 of 51
Photography by David Nelson, CircaSTL
13 of 51
Photography by David Nelson, CircaSTL
14 of 51
Photography by David Nelson, CircaSTL
15 of 51
Photography by David Nelson, CircaSTL
16 of 51
Photography by David Nelson, CircaSTL
17 of 51
Photography by David Nelson, CircaSTL
18 of 51
Photography by David Nelson, CircaSTL
19 of 51
Photography by David Nelson, CircaSTL
20 of 51
Photography by David Nelson, CircaSTL
21 of 51
Photography by David Nelson, CircaSTL
22 of 51
Photography by David Nelson, CircaSTL
23 of 51
Photography by David Nelson, CircaSTL
24 of 51
Photography by David Nelson, CircaSTL
25 of 51
Photography by David Nelson, CircaSTL
26 of 51
Photography by David Nelson, CircaSTL
27 of 51
Photography by David Nelson, CircaSTL
28 of 51
Photography by David Nelson, CircaSTL
29 of 51
Photography by David Nelson, CircaSTL
30 of 51
Photography by David Nelson, CircaSTL
31 of 51
Photography by David Nelson, CircaSTL
32 of 51
Photography by David Nelson, CircaSTL
33 of 51
Photography by David Nelson, CircaSTL
34 of 51
Photography by David Nelson, CircaSTL
35 of 51
Photography by David Nelson, CircaSTL
36 of 51
Photography by David Nelson, CircaSTL
37 of 51
Photography by David Nelson, CircaSTL
38 of 51
Photography by David Nelson, CircaSTL
39 of 51
Photography by David Nelson, CircaSTL
40 of 51
Photography by David Nelson, CircaSTL
41 of 51
Photography by David Nelson, CircaSTL
42 of 51
Photography by David Nelson, CircaSTL
43 of 51
Photography by David Nelson, CircaSTL
44 of 51
Photography by David Nelson, CircaSTL
45 of 51
Photography by David Nelson, CircaSTL
46 of 51
Photography by David Nelson, CircaSTL
47 of 51
Photography by David Nelson, CircaSTL
48 of 51
Photography by David Nelson, CircaSTL
49 of 51
Photography by David Nelson, CircaSTL
50 of 51
Photography by David Nelson, CircaSTL
51 of 51
Photography by David Nelson, CircaSTL
Known as the Carondelet Bakery, this adorable storefront has become a staple to St. Louis’ baking scene, inviting bakers of any experience level to its incubator kitchen.
“Helping other people get off the ground was really something I enjoyed as a part of the incubator—you’re helping other people who are just like you who are trying to make their business work,” says Kelly Steward, owner of Adelle’s Bakery.
Anyone with a dream to open a bakery can now own St. Louis’ oldest, complete with the original machinery, recipes, and abundance of memories. There is even a four-bedroom, two-bathroom residence upstairs.
Upon entering the renovated green-glazed brick exterior is a historic, retro look with stained-glass, mint display cases, bold red signage, and the original light-up bakery sign. Behind the counter to the back is where all the long hours are put in and the hard work happens.
The property dates back to 1872 when Jacob Daut took out a permit to start building. Frederick Ulrich owned and operated the business from 1878 to 1925. During this time, the business ran as an all-male bakery and functioned 24 hours a day, seven days a week. Baking skills were passed down through the years, training notable bakers such as Edward Federhofer, brother of Bill Federhofer who opened Federhofer’s Bakery in Affton. Steward purchased the property from Linda Smith in 2019 who owned the bakery for 39 years with her late husband, Bob Smith.
When women began working in the bakery, the men and women worked in separate buildings. The two buildings are now conjoined, explaining the divided room layout. The two rooms provide extensive space and include two kitchens, a handful of appliances, such as a 25-sheet pan oven, and just about anything a baker could imagine.
Before an electric rotary oven was installed in 1975, three brick ovens were used–one is located in the back of the building and two are located below the side yard, which were accessed through openings in the basement walls. Each oven is equipped with enough bricks to build the size of a three-bedroom house.
The property can also do wonders for perfecting the taste of bakers’ creations.
“It [the property] does include three single lots. 7726 is a double lot and 7728 has two apple trees on it, which are amazing for baking,” Steward says.
Many of the recipes have been passed down, ensuring patrons are satisfied with the traditional sweets and pastries they’ve loved to remember.
“People have this certain expectation because it’s the oldest bakery in St. Louis,” says Steward. “There are so many stories and so much history has happened in this place.”
Next to the bakery is a steep staircase leading to the second-level residence, which was a later addition. At the top of the stairs is the living room with two charming stained-glass windows in each corner. Through the pair of French doors is the master bedroom, containing a large closet. Steward says the closet was originally a place for babies to sleep as it was situated off to the side of the parent’s room.
A large wooden chest and crystal chandelier make up the traditional dining room; although, the sitting nook and inviting staircase creates a playful balance of curiosity and sophistication. The dining room breaks off in two directions to the sunroom or kitchen. The updated kitchen extends to another sitting area at the end, circling back to the sunroom. The windows stretch across the length of the walls, providing a sunny view of the backyard. The windowsills are deep, allowing for tablespace and other decorative pieces. The sunroom enters out onto the second-level deck.
“One of my favorite features is the deck and my porch swing—it’s my favorite spot in the whole house,” she says, “and the reading nook.”
On the third level are a second full bathroom, three bedrooms, and living space with an elevated reading nook comprising a window seat. The sloping of the walls creates a cozy atmosphere in each of the rooms. Included in the listing is an additional 900 square feet of unfinished space, located across the flat portion of the roof. This space is ideal for a studio apartment or other rental property.
Steward opened the shop at the beginning of 2020, but she had to close because of the pandemic’s economic impact. Adelle’s Bakery has moved online, and orders can be placed by emailing kelly@adellesbakery.com. (Learn more about Adelle’s Bakery here.)
“You might use this building for anything really,” Steward says. “You can do so much with just including people and exposing them to cooking. Being really patient with those people is really important and remembering you were right there once—it’s kinda fun.”
Address: 7726 Virginia Avenue
Price: $439,900
Realtor: Jenn Schoemehl, Circa Properties, 314–517–2122
Design STL's On the Market posts are editorial. Featured properties are selected by editors.
