222 Artisan Bakery & Café
After recently relocating the business, Trevor Taynor and his mother, Kim Goodner, continue to serve up house-made pan and hearth breads: rye, sourdough, brioche, multi-grain, and olive thyme, which are also sliced for sandwiches. Pastries include the beloved cinnamon rolls, and freshly made bagels are a Tuesday special. 222 St. Louis., Edwardsville, Illinois.
Berkemann’s has been making fruit strudels and stollens, cakes, pies, doughnuts, and seasonal treats for more than 20 years. It offers a wide selection of freshly baked breads, buns, and rolls, as well as such specialty items as soup bread bowls, Texas toast, mini-pies, and garlic sun-dried tomato basil bagel chips. Sweet and soft Portuguese milk bread is made in the fall, dried bread can be purchased for Thanksgiving stuffing, and customers can pick up pizza dough to bake at home. The bakery also offers tiered wedding cakes and will customize orders with advance notice. 115 W. Hanover, New Baden, Illinois.
When Britt Royal was told she was gluten-intolerant in 2009, she refused to accept the idea that she’d never eat baked goods again. Instead, she sprang into action, creating a line of outstanding gluten-free treats that she began selling at the Kirkwood Farmers Market. After developing a loyal and enthusiastic following, she opened a storefront which has become the area’s go-to source for gluten-free breads, bundts, cookies, doughnuts, cakes and an ever-rotating selection of any baked good you can imagine with the goal of making sure that everyone, no matter their dietary needs, can enjoy a treat. 137 W. Jefferson, Kirkwood.
The Blue Owl Restaurant & Bakery
When folks think of this Kimmswick institution, their minds immediately go to the Levee High Apple Pie, a shockingly tall, layered delicacy that has been heralded by both Forbes and Oprah Winfrey. However, The Blue Owl is much more than its legendary pies, boasting a bakery turns out outstanding cheesecakes, doughnuts, pastries and a Chocolate Passion Cake that makes chocolate lovers swoon. Those who don’t want the hustle and bustle of the Kimmswick dine-in location can opt for the classic bakery confines of the House Springs spot, which is also the headquarters of its custom orders. See website for locations.
Owner Colleen Thompson got her start making dazzling, art-like custom cookies; you’ll still find those at her University City bakery and café, though you’ll also find an array of pastries, cookies, macarons, biscotti, and other baked goodies that show the full range of her shop’s abilities. The quiche, which features a subtly sweet crust, is a showstopper. 7337 Forsyth, University City.
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Ever since it first launched, in 2012, the Comet brand has been revered for both its outstanding, ethically sourced coffee and its equally stellar pastries, in particular its croissant, which is recognized as one of the most perfect examples of the form in the area. Now under the leadership of bakers Natalie Suntrup and Kyle Shelby (who met while working at Union Loafers), Comet’s bakery game has expanded to include even more offerings, including seasonal pastries. Its chocolate chip cookie remains legendary. See website for locations.
Ana Vazquez founded the beloved Diana’s Bakery in 2007, when she was pregnant with her daughter, Diana, and had to stay home due to health issues. Her boredom turned into a baking hobby, which morphed into a tres leches cake company out of her home and finally into a staple of the area’s Latin American dining scene. Her tres leches remain a staple of her pastry case, though her flan is just as special. 2843 Cherokee, South City.
Duke Bakery
Mini-pineapple upside down cakes, molten lava round brownies, fruit pizzas, and braided stollens are among the Doucleff family favorites. Established in 1951 in Alton, the retail operation has expanded over the years to provide local restaurants and stores with baked goods. In 2006, Duke Bakery opened another location in Granite City. Don’t miss the Georgie Porgie Pie, with a rich chocolate filling and topped with German chocolate icing and drizzled with more chocolate. If you’re seeking a savory option, try the jalapeño cheddar bread, which Fast Eddie’s Chicken uses for its toasted cheese and catfish sandwiches. 819 Henry, Alton, Illinois; 3202 Nameoki, Granite City, Illinois.
This Maryland Heights shop is a bastion of Filipino fare, including a large assortment of traditional breads and pastries, including items that satisfy the sweet tooth like ube macapuno cake, sapin sapin, and bread pudding, or ube cheese pandesal and pork adobo bread that cater to those looking for something more savory. No matter which way you go, you are bound to have a transportive experience. 11658 Dorsett, Maryland Heights.
If you’ve ever driven near the intersection of Gravois and Mathilda in Affton, you’ve seen the sign: the massive, vintage neon beacon depicting a baker in a floppy chef’s hat holding a birthday cake that has become much more than an indicator of Federhofer’s Bakery; it’s a St. Louis landmark. Gooey butter cake, Swedish crumb loaf, danishes, stollens and doughnuts are not just delicious; they are a taste of the city’s history. 9005 Gravois, Affton.
A molecular geneticist-turned-baker, Ray Yeh turned his passion for the science of baking into this wonderful Maryland Heights bakery he founded with his wife, Leah, in 2018. The shop focuses on Taiwanese delicacies like pineapple gems, red bean buns and bolo buns, as well as several different kinds of breads, including longan walnut and umami burst, which pairs Japanese miso with shiitakes, seaweed and scallions. Recognized by Eater as one of the 32 St. Louis Restaurants in 2022, the Yehs’ storefront is a must-visit for anyone passionate about the science and art of baking. 11424 Dorsett, Maryland Heights.
A Florissant institution since the late 1970s, Helfer’s Pastries is a family affair, its legacy now kept by the founders’ daughter, Jaime Helfer, her husband and their children, who are growing up in the bakery just like their mom did. Helfer’s is known for its luxurious whipped cream cakes, though its pastry prowess stretches into everything from pies and cookies to take-and-bake pizzas. If you grew up in North County, chances are your buttercream-covered baptism, first communion, birthday or graduation sheet cake came from this delightful community mainstay. 380 St. Ferdinand, Florissant.
For two decades, Kim’s has been St. Louis’ best example of the quintessential Korean bakery, filled with glorious pastries, cakes and cookies that are as gorgeous to look at as they are delicious to eat. Cakes like Japanese style cheesecake, sweet potato cake and mocha rolls are standouts, as are other delicacies such as white bean paste pastries, sweet rice donuts and strawberry meringue cookies. Kim’s is also the area’s go-to source for traditional Japanese milk bread. 13357 Olive, Chesterfield.
For roughly a decade, AJ Brown has been turning out some of the region’s best naturally fermented sourdough bread, first at area farmers markets and eventually out of the Lindenwood Park bakery he owns with his wife, Kirsten. However, the Browns offer much more than delicious breads, including delectable cookies, pastries, doughnuts, cinnamon rolls and muffins that show the full range of their talents. 3467 Hampton, South City.
A Southwestern Illinois institution for more than a century, Kruta Bakery opened in East St. Louis in 1919 and moved to Collinsville in 1974. It still uses family recipes that Frank Kruta, Sr. brought from Russia and that his wife, Anastatia Vokracka Kruta, brought from Ukraine. Today, the family’s fifth generation continues to offer longtime favorites and new specialties, such as Irish whiskey mini-bundt cakes with whiskey caramel glaze, chocolate croissants, and quarter-pound cinnamon rolls. Polish rye bread still comes out of the ovens on Tuesdays, and babka is baked at Christmas. Perhaps most popular are Fudgies, a from-scratch chocolate cake batter that is poured over a mixture of butter and brown sugar in individual pans, then topped with chocolate fondant. It’s chocolate heaven! 300 St. Louis, Collinsville, Illinois.
For decades, this Creve Coeur institution has been bringing its patrons a taste of the French bakery experience with incredible pastries, macarons, cakes, pies and breads. The pastry cases are so full of delicious, colorful goods, it’s almost overwhelming – the only thing that makes narrowing down your selection easier is that you can’t go wrong. 12344 Olive, Creve Coeur.
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For the past two years, the James Beard Foundation has clued in to what St. Louisans have known since 2013: Simone Faure is one of the most talented pastry chefs in the country. Her Tower Grove South Bakery, La Pâtisserie Chouquette, has received nominations in both 2023 and 2024 for the foundation’s national Best Bakery award. Once you taste an impeccable macaron, decadent mille cake or Darkness croissant, you understand why. To really treat yourself, order a cake tasting box—no wedding date required. 1626 Tower Grove, South City.
A Little Taste of Heaven Bakery
After starting in Edwardsville in 2011, this Metro East bakery moved to Maryville a decade later. In April 2024, Sisters Katie Robbins and Jennifer Sedlacek took over the business from former owner Lindsey Wulfing, who shared her recipes with them. Enjoy Carrot Cake Whoopie Pies, custom-designed cookie, chocolate chip scones, Nutella croissants, cannoli, cheesecake, and more. 2709 N. Center St., Maryville, Illinois.
After launching to pastry stardom as the winner of TLC’s Next Great Baker in 2014, Lia Weber has returned to her north county roots with her charming bakeship, Made. by Lia. Located in the heart of Old Town Florissant, this scratch bakery boasts a rotating selection of pastries, cakes and treats (including several vegan and gluten-free offerings) and accepts special orders for stunning custom creations. 610 Rue St. Francois, Florissant.
McArthur’s Bakery/The Pioneer Cafe
For nearly seven decades, this institution has been a beloved part of St. Louis celebrations thanks to its best-in-class sheet cakes. However, McArthur’s offers much more than this simple pleasure, its pastry cases filled with brownies,, stollens, pies, coffee cakes, cookies and one of the metro area’s most beloved versions of gooey butter cake – one taste and you realize why this iconic bakeshop has such staying power. Its Kirkwood location, the Pioneer Cafe, builds upon this legacy with delicious daytime fare – and of course those signature baked goodies. See website for locations.
Mimi Lordo holds court at this Hill institution, keeping alive her family’s baking legacy which stretches all the way back to 1924. The bakery’s classic Italian pastries and confections draw people from all over the area, especially the signature chocolate drops; these round, chocolate-covered delicacies, similar to a flat doughnut, are one of the best things to eat in a neighborhood known for its food. 2027 Edwards. The Hill.
What started out as Tim Nordmann’s passion project to bake the perfect loaf of sourdough has morphed into a whimsical bakery that turns out a beautiful selection of treats. Sourdough loaves remain a must-enjoy item, but Nordmann’s croissants have garnered an equal following. Cinnamon buns, tarts, cookies and danishes are essential noshes to help fuel a day of strolling along St. Charles’ Main Street. 107 North Main. St. Charles.
Nathaniel Reid has established himself not only as one of the best bakers in the state; he’s acclaimed throughout the country, and even the world (as evidence, he’s been invited to teach pastry classes in France). You understand why when you walk into his Kirkwood bakery and see gorgeous works of pastry art that are even more delicious than they look. Pastries are equally spectacular, like his almond croissant and kouign amann, which is a butter-soaked croissant pillow that sells out as fast as he and his team can make them. 11243 Manchester Road, Kirkwood.
After taking over the reins from longtime owners Christy Augustin and Nancy Boehm in 2024, Emma Hankins and Alexis Pereira have been committed to continuing the Lindenwood Park bakery’s legacy of “small batch, from scratch.” The place still has the same vintage cool that guests have come to know, which is not simply about looks but extends to the way they approach baking: using the sort of farm-fresh ingredients you’d find in grandma’s 1950s kitchen. Bundt cakes, cupcakes, cookies, brookies (cookie-brownies) and Mexican wedding cookies are all outstanding, as is the bakery’s calling card, the salted caramel croissant which is a work of pastry so perfect it will leave you speechless. However, the pair are putting their own stamp on the place in the form of pastries that reflect their own stories, adding even more deliciousness to this already outstanding place. 3133 Watson. South City.
Owner Alex McDonnell was inspired to open this dietary-inclusive bake shop after learning about her friend’s son’s struggle; as a kid with celiac disease, as well as a severe nut and egg allergy, he’d never had a birthday cake—something McDonnell found to be absolutely heartbreaking. After producing a cake for his birthday, she was inundated with requests from other people who found themselves in a similar situation, she decided to found Prioritized Pastries on the premise that everyone should be able to experience the joy of pastry. At her Maplewood bakery, guests can choose from a selection of ready-made cakes and baked goods that are vegan, gluten-free and nut-free, or contact her for special orders to make their pastry dreams come true. 2719 Sutton, Maplewood.
Russell’s
When Russell Ping and his mother, Kate, first opened their original Fenton café, they crossed their fingers and hoped that people would buy the handful of cakes they put in their small pastry case. Fast-forward two decades, and Russell’s has become one of the St. Louis area’s most beloved institutions, known for its delicious cakes and pastries, as well as outstanding cafe fare (including its wildly popular brunch at its Southampton location). Pastries remain a special passion of Ping’s, including his gooey butter cake, which many swear is the best version of the St. Louis treat. See website for location information.
Culinary Institute of America grads Agi and Aaron Groff opened their St. Charles bakery in 2016 as an homage to classic European pastry, many of them old German recipes handed down by family. You taste their deep pastry heritage and training in the form of excellent tarts, German chocolate cakes, carrot cakes, muffins and scones, all served with warm hospitality that makes enjoying them even more delicious. 700 South Fifth. St. Charles.
Amber Weiss opened this cozy Belleville bakery in November 2020. Weiss described her passion for “crazy sweet, over-the-top” treats as the catalyst for her business. Using her grandmother’s recipes and expertise as head cake decorator for a grocery chain, she offers cake pops, doughnuts, jumbo cookies, macarons, muffins, cupcakes, and seasonal-themed items. The bakery accepts custom orders for cakes decorated with buttercream frosting. But the menu stretches far beyond baked goods, including breakfast, brunch, lunch sandwiches—even sushi—along with craft cocktails, boozy lattes, specialty coffee drinks, and wine. 100 E. Main, Belleville, Illinois.
After a brief closure of its storefront in 2022 and a subsequent sale to new owners, this popular Dogtown spot continues to delight diners with the treats that have made it such a vital part of the St. Louis baking scene, such as chiffon cakes, quiches, cookies, pies and even savory items like pot pies and meat pies. 1242 Tamm. Dogtown.
SweetArt may have initially developed a following for its outstanding vegan baked goods (the Fauxstess is legendary), but it ingrained itself in the hearts of St. Louisans thanks to the community it created, first at its now-shuttered Shaw neighborhood cafe and now at its location inside City Foundry’s food hall. Owner Reine Keis is responsible for the “love and magic,” which not only consists of her plant-based bakery items, but also an expanded all-vegan cafe menu. But, most importantly, people flock to SweetArt for the warm, inclusive and community-building ethos that will surely follow Keis and company into their new Grand Center home. 3701 Lindell, Covenant Blu-Grand Center.
Sweet Katie Bee’s Sustainable Bakery-Café
After starting Sweet Katie Bee’s at a smaller location in downtown O’Fallon, Illinois, in 2012, founder Kate Hendrix and her daughter Beth found a perfect pair to take over in 2024: another mother-daughter duo, Jeana Santos and Kalysa Davinroy. Between being longtime vegetarians and their family’s dietary restrictions, providing gluten-free, dairy-free, sugar-free, low-carb, and vegan options was a no-brainer for the new owners. Today, the European-style bakery fills its cases with treats, and a full coffee bar is available. Sweet Katie Bee’s serves breakfast, lunch, and brunch items until 2 p.m., with most of the menu made from scratch. Don’t miss hash-brown crusted quiche or French Toast Fridays, as well as the Crème Brulée French Toast special. 131 E. First, Suite B, O’Fallon, Illinois.
A staple of the Hill neighborhood food community since the 1970s, Vitale’s is beloved for its excellent, crusty Italian bread that can be found on sandwiches all around St. Louis, as well as its traditional Italian pastries like ricotta puffs (which are described as a beautiful marriage of a cannoli and a doughnut) and some of the best cannolis you’ll find outside of Sicily. 2130 Marconi, The Hill.
Whisk began as a Tower Grove Farmers Market favorite thanks to its creative cupcakes and has garnered a loyal following over the years for its commitment to locally sourced, seasonal ingredients. Cupcakes, banana bread, cookies, rice krispie treats and pop tarts are some of the biggest draws both at the storefront (which is currently open sporadically and for pop-ups; check social media for hours) and at the market, which remains the cornerstone of the business. 2201 Cherokee, South City.
A local mainstay since 1967, Wood Bakery is where customers pick up coffeecakes for morning meetings, Danishes after church, and buttercream-frosted decorated cakes for birthdays. Owners Jim and Barbara Schmitt took over the business in 2000, though Jim was the bakery manager since Day 1. Nearly everything is baked fresh. A long glass counter displays such sweet treats as cherry and apple hand pies, cheesecake slices, and old-fashioned peanut squares. Doughnut racks also hang on the shelves There’s also a rotating schedule of delicacies, including Puffettes every Friday (mini-custard-filled doughnuts, dusted with powdered sugar). But special occasions are when Wood Bakery really shines. Customers can enjoy powdered-sugar Paczki with raspberry filling before Lent, maple bacon doughnuts for the VFW’s annual Bacon Fest, Springerle at Christmas, and seasonal Rabbit and Ghost cookies at Easter and Halloween. Wood Bakery also has a sizeable commercial delivery service, regularly dropping off doughnuts, pastries, and decorated seasonal cookies at 70 locations, including convenience stores and hospitals. 115 W. First St., O’Fallon, Illinois.
