TOP 10 BAKERIES in St. Louis

TOP 10 BAKERIES

ST. LOUIS, MO: (STLRestaurant.News) Top 10 Bakeries: do you know anybody that does not like baked desserts?  I don’t!  I know its my biggest weakness.  However, I tend to enjoy the junk baked goods like Little Debbie products.  Swiss Cake Rolls to be more specific.  However, don’t worry.  There are much better alternatives than store bought 20 year old baked desserts for your enjoyment.  Also there is nothing wrong with the taste of a Hostess Honey Bun, but some of the bakeries listed might not agree.

Missouri Baking Company, our #1 rated position has been in business since 1924 according to their Facebook page.  That is an impressive number.  Almost 100 years old and in the same family.  Can’t find those family traditions on every street corner.  Congratulations to Missouri Baking Company.  Keep up whatever it is that you’ve been doing for almost 100 years.

Our Top 10 Bakeries in St. Louis, MO are:

1. Missouri Baking Company – rated #1 out of 63 bakeries in St. Louis with 342 reviews resulting in a 5 Star rating
2. Old Town Donut Shop – rated @2 of 63 bakeries in St. Louis with 116 reviews resulting in a 5 Star rating
3. Piccione Pastry – #3 of 63 bakeries in St. Louis with 73 reviews resulting in a 4.5 Star rating
4. Nothing Bundt Cakes – #10 63 bakeries in St. Louis with 12 reviews resulting in a 5 Star ratingPharaohs Donuts – #9 of 63 bakeries in St. Louis with 14 reviews resulting in a 4.5 Star rating
5. La Patisserie Chouquette – #8 of 63 bakeries in St. Louis with 27 resulting in 5 Star rating
6. The Cup – #7 of 63 bakeries in St. Louis with 28 reviews resulting in a 5 Star rating
7. World Fair Donut – #6 of 63 bakeries in St. Louis with 46 reviews resulting in a 4.5 Star rating
8. Donut Drive In – #5 of 63 bakeries in St. Louis with 55 reviews resulting in a 4.5 Star rating
9. Jilly’s Cupcake Bar and Cafe – #4 of 63 bakeries in St. Louis with 142 reviews resulting in a 4.5 Star rating

posted from http://stlrestaurant.news/top-10-bakeries-st-louis-mo/1233/

Foods with a tie to St. Louis

St. Louis Originals

• Toasted Ravioli - invented in 1943 or 1944 at Oldani's on “The Hill”, a predominantly Italian neighborhood, though others also claim the invention. As the story goes, the delicacy was stumbled upon when a raviolo was accidentally dropped into the fryer by Chef Fritz. "Mickey Garagiola, older brother of Major League Baseball Hall-of-Famer, Joe Garagiola, was actually at the bar during the mishap and was the first to taste the accidental treat.
• Gooey butter cake - legend has it that in the 1930s a German baker got the proportions wrong (reversing the proportions of sugar and flour) and the rest is history - available at most area bakeries and grocery stores.  
  
  The St. Louis Convention & Visitors Commission includes a recipe for the cake on its website, calling it "one of St. Louis' popular, quirky foods"; the recipe calls for a bottom layer of butter and yellow cake batter, and a top layer made from eggs, cream cheese, and, in one case, almond extract. The cake is dusted with confectioner's sugar before being served. 
• Pork Steaks - Pork butt sliced as a steak, often Bar-B-Qued - a cook at home favorite.  St. Louis is said to consume more barbecue sauce per capita than any other city in the nation. St. Louis-style barbecue sauce is described as a "very sweet, slightly acidic, sticky, tomato-based barbecue sauce.
• The Concrete - Ted Drewes Frozen Custard (Ice Cream) mixed with candy, fruit, and/or nuts. "concrete" - custard blended with any combination of dozens of ingredients, served in a large yellow cup with a spoon and straw. The mixture is so thick that a spoon inserted into the custard does not fall if the cup is inverted. A history dates back to 1929.
  
• Peanut Butter - In 1890, an unknown St. Louis physician encouraged a food products company owner, George A. Bayle Jr., to process and package ground peanut paste as a nutritious protein substitute for people with poor teeth who couldn't chew meat. Peanut paste was sold for six cents per pound.
• The Slinger -  Breakfast of champions.  The Slinger is considered to be a St. Louis late-night culinary original. It is described as "a hometown culinary invention: a mishmash of meat, hash-fried potatoes, eggs, and chili, sided with your choice of ham, sausage, bacon, hamburger patties, or an entire T-bone steak.
• Provel cheese - Developed as a shelf-stable cheese often found as topping for the next entry (St. Louis style Pizza), it's name may lead some to think it is a shorthand name for provolone.  It is in fact a processed cheese of cheddar, swiss and provolone. Provel is rarely used elsewhere.
• St. Louis style Pizza - A thin crusted pizza with Provel ™ Cheese, slices cut into rectangles instead of the pie-like wedges typical of many pizza styles.
  
• Brain Sandwich - a sandwich with sliced calves' brains on sliced bread.  Became popular in St. Louis after the rise of the city's stockyards in the late 1880s, although demand there has so dwindled that only a handful of restaurants still offer them.
• Gerber Sandwich - The Gerber sandwich originated at the locally famous Ruma's Deli.  It is an open-faced sandwich, with Italian or French bread, garlic butter, ham, and provel cheese. It is sprinkled with paprika and toasted.
• St. Paul Sandwich - an Egg Foo Young Patty served with Salad between bread. They're still available at a lot of St. Louis "Chop Suey" restaurants.