Pie Oh My's Pumpkin-Maple Pecan Pie: A Slice of the Holiday Season

Categories: Sugar High

Welcome to Sugar High, a series devoted solely to spotlighting the best ways to sate a sweet tooth in St. Louis. We'll sample the best the city has to offer at restaurants, bakeries and holes-in-the-wall, and provide some insight on how these confections are made along the way.

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Pie Oh My's pumpkin-maple pecan pie. | Photos by Mabel Suen
It's no surprise that the holidays are the busiest time of the year for shops like Pie Oh My (2719 Sutton Boulevard, Maplewood; 314-704-4416). For Thanksgiving, owner Jane Callahan and her hardworking staff baked a total of 600 pies for special orders. For Christmas, Callahan came up with even more seasonal twists on her specialty pastries for folks to take home. In addition to traditional options -- including apple and chocolate-bourbon pecan -- pie lovers can find eggnog cream, cranberry cream cheese, and perhaps the most quintessential flavor combination of all: pumpkin-maple pecan pie.

See also: First Look: Pie Oh My

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Annie Moons' Banana-Split Muffins: Tasty Cakes with a Side of Comic Books

Categories: Sugar High

Welcome to Sugar High, a series devoted solely to spotlighting the best ways to sate a sweet tooth in St. Louis. We'll sample the best the city has to offer at restaurants, bakeries and holes-in-the-wall, and provide some insight on how these confections are made along the way.

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Annie Moons' banana split muffin. | Photos by Mabel Suen
Annie Moons (4001 Utah Street; 314-296-3300) set roots in Tower Grove South in June 2013, serving up from-scratch sandwiches, baked goods, coffee and eventually, even comic books. Co-owner Roxanne Cypret offers something a little different every day out of her kitchen for the cafe's counter top, but visitors can expect to find variations on classic grab-and-go treats including scones, cookies the size of your head, and petite quick-bread cakes we can't get enough of: Annie Moons' muffins.

See also: First Look: Annie Moons Bakery and Café's Bite-Sized Breakfast, Lunch and Baked Goods in Tower Grove South

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Cyrano's Carrot Cake: A Decadent Classic Dessert Perfect for Two Forks

Categories: Sugar High

Welcome to Sugar High, a series devoted solely to spotlighting the best ways to sate a sweet tooth in St. Louis. We'll sample the best the city has to offer at restaurants, bakeries and holes-in-the-wall, and provide some insight on how these confections are made along the way.

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Pastry chef Carolyn Downs' carrot cake. | Photos by Mabel Suen
Since 2003 Cyrano's (603 East Lockwood Avenue; 314-963-3232) has served up housemade sweets at its Webster Groves cafe so good that they've been named best desserts in RFT's best of St. Louis in both 2010 and 2013. There, guests will find everything from co-owner and pastry chef Carolyn Downs' flaming ice-cream desserts and root-beer floats to cream-filled profiteroles and warm bread pudding. To Downs, however, the mainstay of the menu manifests in simple yet decadent tortes, such as her carrot cake.

See also: Sugarfire Pie's Brand New Shop: A Sweet Slice of the Fifties in Olivette

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Whitebox Eatery's Cheese Pastry: A Lighter Take On A Traditional Breakfast Treat

Categories: Sugar High

Welcome to Sugar High, a series devoted solely to spotlighting the best ways to sate a sweet tooth in St. Louis. We'll sample the best the city has to offer at restaurants, bakeries and holes-in-the-wall, and provide some insight on how these confections are made along the way.

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Pastries come in sweet and savory varieties at Whitebox Eatery. | Photos by Mabel Suen
At Whitebox Eatery (176 Carondelet Plaza; 314-862-2802), brunch is key, and no brunch would be complete without a little something sweet to feed a hearty appetite. Pastry chef Jamie Hardesty's cheese pastry sates that craving without laying it on too heavily. Her lighter take on the traditional breakfast treat awaits in the pastry case daily alongside a variety of other options including savory tarts, muffins, cookies and more.

See also: Whitebox Eatery's New Breakfast, Lunch and Brunch Restaurant in Clayton

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Comet Coffee's Mousse Cakes: Gluten-Free Tortes With Distinctive Fruit Fillings

Categories: Sugar High

Welcome to Sugar High, a series devoted solely to spotlighting the best ways to sate a sweet tooth in St. Louis. We'll sample the best the city has to offer at restaurants, bakeries and holes-in-the-wall, and provide some insight on how these confections are made along the way.

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Comet Coffee's flourless chocolate-raspberry torte. | Photos by Mabel Suen
Since opening in August 2012, Comet Coffee (5708 Oakland; 314-932-7770) has offered up tasty little counterparts to pair with its meticulously hand-brewed, single-origin coffee roasts from around the globe -- everything from sweet breakfast treats to croissants stuffed with Salume Beddu meats. During weekends, however, visitors can look forward to something a touch more decadent to go with that blissful cup of joe: slices of light and airy mousse cake stacked with rich layers of carefully prepared fillings.

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Whisk's Apple-Cinnamon "Pop Tartlets": Fall Flavors Wrapped Up in Flaky Pastry

Categories: Sugar High

Welcome to Sugar High, a series devoted solely to spotlighting the best ways to sate a sweet tooth in St. Louis. We'll sample the best the city has to offer at restaurants, bakeries and holes-in-the-wall, and provide some insight on how these confections are made along the way.

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Whisk's "Apple-cinnamon pop tartlet." | Photos by Mabel Suen
Whisk: A Sustainable Bakeshop (2201 Cherokee Street; 314-932-5166) excels at lots of things, from award-winning cupcakes to a veritable rainbow of juicy popsicles. While visitors can expect warm and fuzzy flavors coming out of its ovens this fall -- sweet-potato cupcakes with maple frosting, pumpkin brownies and apple-cider pops, just to name a few -- there's one pastry that baker Kaylen Wissinger refers to as her go-to this time of the year: apple-cinnamon "pop tartlets."

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The London Tea Room's Blueberry-Lemon Cake: Perfect Pair with a Fragrant Cup of Tea

Categories: Sugar High

Welcome to Sugar High, a series devoted solely to spotlighting the best ways to sate a sweet tooth in St. Louis. We'll sample the best the city has to offer at restaurants, bakeries and holes-in-the-wall, and provide some insight on how these confections are made along the way.

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London Tea Room's blueberry-lemon cake. | Photos by Mabel Suen

While growing up in the county of Hampshire on the southern coast of England, the London Tea Room's (3128 Morgan Ford Road; 314-241-6556) manager Jackie James adopted a knack for baking at an early age. She'd wait for her parents to go on their weekly Saturday stroll, during which time she'd experiment in the kitchen making pots of tea and sandwiches to go with her homemade rock cakes, shortbread and sponge cakes.

When Pat and Alan Richardson decided to open up a mom-and-pop tea shop to coincide their furniture business in 2007, James seemed like a natural choice to fill in when the cafe lost its baker. Since then, she's developed the range of in-house baked goods for the pastry case, including everything from rock cakes and their family's recipe for scones to a tried-and-true customer favorite: moist and flavorful blueberry-lemon cake.

See also: First Look: The London Tea Room

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Corner 17's Fluffy Ice: A Frozen Taiwanese Treat Topped with Fresh Fruit

Categories: Sugar High

Welcome to Sugar High, a series devoted solely to spotlighting the best ways to sate a sweet tooth in St. Louis. We'll sample the best the city has to offer at restaurants, bakeries and holes-in-the-wall, and provide some insight on how these confections are made along the way.

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Corner 17's "Green Tea Matcha Fluffy Ice." | Photos by Mabel Suen
In addition to its specialty hand-pulled noodles, Corner 17 (6623 Delmar Boulevard; University City; 314-727-2402) features a full menu of desserts and drinks, including tapioca-studded treats and fresh fruit juices. While the standard "Corner 17 Milk Tea" with boba hits the spot, it's the unique final item on the restaurant's chalkboard menu that most captures our dessert-loving eye: the fluffy ice.

See also: First Look: Corner 17

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The Fountain on Locust's "Banana Bourbon": A Sundae with a Shot of Booze

Categories: Sugar High

Welcome to Sugar High, a series devoted solely to spotlighting the best ways to sate a sweet tooth in St. Louis. We'll sample the best the city has to offer at restaurants, bakeries and holes-in-the-wall, and provide some insight on how these confections are made along the way.

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The Fountain's "Banana Bourbon" sundae. | Photos by Mabel Suen
Did you know that July is National Ice Cream Month? OK, so we're a little late in the game, but summer's as good a time as any for frozen treats -- especially at the Fountain on Locust (3037 Locust Street; 314-535-7800), where ice cream takes center stage year round. The Fountain has a number of old-fashioned sundaes for kids of all ages to enjoy, but it's the booze-infused cocktails and dessert sauces that really take the menu of sweet treats over the top.

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Vinnie's Pinwheel Baklava: A Lighter Take on the Traditional Greek Favorite

Categories: Sugar High

Welcome to Sugar High, a series devoted solely to spotlighting the best ways to sate a sweet tooth in St. Louis. We'll sample the best the city has to offer at restaurants, bakeries and holes-in-the-wall, and provide some insight on how these confections are made along the way.

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The warm and crispy baklava at Vinnie's. | Mabel Suen
If you type the name "George Potsos" into the search bar on YouTube, you'll find one of two things: videos of his band, Honeytribe, or short cooking lessons. The bassist and chef at Vinnie's (3208 Ivanhoe Avenue; 314-664-7007) starred as "Rock'n'Roll Chef" years ago for a friend's project, whipping up some of his favorite dishes and family recipes. The how-to on his mother's baklava video only got a few hundred views, but now anyone can see the authentic Greek sweet up close just by stopping by Vinnie's for lunch or dinner.

"My mom's the best Greek chef that I know, and it's not just because she's my mom," says Potsos. "She grew up in Rhodes, Greece, and is pretty much self-taught -- she's just got the touch."

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