Melt's "Violet Beauregarde," A Blueberry Buttermilk Waffle with the Works

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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Melt's "Violet Beauregarde" waffle. | Photos by Mabel Suen
"Violet! You're turning violet, Violet!"

We all know the scene from the classic Roald Dahl novel-based film filled with oompa loompas and tantalizing sweets: bubblegum addict Violet Beauregarde gets a hold of a multi-course flavored chewing-gum prototype and proceeds to consume it against eccentric Willy Wonka's wishes. The final flavor, blueberry pie, causes the character to go blue in the face, inflating her body into a bloated, oversized blueberry.

The silly story is the inspiration for Melt's "Violet Beauregarde," one of Melt's (2712 Cherokee Street; 314-771-6358) signature buttermilk waffles topped with blueberry coulis, fresh blueberries and a dollop of whipped cream. The base for Melt's waffle evolved from a recipe developed by Carondelet Bakery but over time became customized into the golden brown baked treat now offered on Cherokee Street.

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Brevan's Patisserie's "Brendan": A Russian Doll of Peanut Butter and Chocolate

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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A look inside Brevan's Patisserie's "Brendan." | Mabel Suen
Few things in life pair as well together as peanut butter and chocolate. Brendan Maddox, the ten-year-old son of Brevan's Patisserie's (1009 Century Drive; Edwardsville, Illinois; 618-307-5772) pastry chefs Dan and Amy Maddox, agrees. The husband-and-wife duo named the dessert after their oldest son's favorite flavor combination. Since opening their bakeshop in January, the chocolate-and-peanut-butter bombe has become a customer favorite.

See also: First Look: Brevan's Patisserie's Family-Friendly Desserts and Sweets in Edwardsville

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Winslow's Home's Drool-Worthy Cake of the Month: Chocolate Cake, Espresso Meringue

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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Photos by Mabel Suen
Chocolate layer cake with caramel sauce filling and toasted espresso meringue.
Winslow's Home's (7213 Delmar Boulevard, University City; 314-725-7559) takeout counter has an award-winning reputation -- and for good reason. Its trademark brisket sandwich provides a perfect grab-and-go lunch, but it's the counter full of sweets that makes it doubly worthwhile. Besides a selection of cookies and pastries, the restaurant also offers a cake of the month.

Husband-and-wife duo chef Wil Fernandez-Cruz and pastry chef Lisa Fernandez-Cruz recently joined the top of the ranks at Winslow's Home. Continuing its line of ready-to-eat treats while adding her own personal touch, Lisa Fernandez-Cruz offers up a delectable cake for April: chocolate cake with caramel filling and toasted espresso meringue.

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La Patisserie Chouquette's Eclairs: A "French Equivalent of Doughnuts"

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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Photos by Mabel Suen
Miniature versions of Simone Faure's spring eclair line: iced coffee, maple bacon, lemon meringue and "Gold Digger."
From its picture-perfect macarons to its inventively flavored, impossibly flaky croissants, La Patisserie Chouquette (1626 Tower Grove Avenue; 314-932-7935) demonstrates time and time again how it already managed to earn the RFT Best of St. Louis title of Best Bakery in St. Louis in its first year of business. Gut Check would be remiss, however, without stopping for a moment to recognize one of the things that makes it all possible: pastry chef Simone Faure's infatuation with her patisserie's namesake choux.

See also: Gut Check's 100 Favorite Dishes: #95: Macarons at La Patisserie Chouquette

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Black Bear Bakery's Raspberry Oat Bar, A Simple Sweet Treat Done Right

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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Photos by Mabel Suen
Raspberry oat bars.

Sometimes, Gut Check just needs something we can really sink our sweet tooth into, and Black Bear Bakery (2639 Cherokee Street; 314-771-2236) provides with its satisfyingly toothsome raspberry oat bars. Pretty pink berry filling cuts through a crumbly, chewy cookie base made with rich, all natural ingredients -- a simple, wholesome baked good worth getting your paws on.

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Gelateria Del Leone's "London Fog" Gelato is Teatime for Summertime

Categories: Sugar High

Welcome to Sugar High, a new 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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Photos by Mabel Suen
"London Fog" gelato in a cone with blueberry sorbetto and soy chocolate.
Not that we ever need an excuse to eat ice cream, but the temperature broke 70 degrees this week and such a momentous occasion calls for a bit of warm-weather celebration. Trade in the kettle for a scoop, and have a cup of tea in a totally different way this week by trying the "London Fog" gelato from Gelateria Del Leone (3197 South Grand Boulevard; 314-776-3500).


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4 Seasons Bakery's Käsekuchen, A German Dessert That Redefines Cheesecake

Categories: Sugar High

Welcome to Sugar High, a new 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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Photos by Mabel Suen
German cherry cheesecake.
From flaky, award-winning pies and decadent flourless chocolate cakes to caramelized, custard-filled canelé and plump French macarons, there isn't a European-style, from-scratch treat at 4 Seasons Bakery (2012 Campus Drive; St. Charles; 314-288-9176) we've tried and didn't like. Husband-and-wife co-owners Agi and Aaron Groff met while learning the tricks of the trade at Culinary Institute of America, and the techniques acquired from their baking and pastry pedigrees are evident in each item's tactful execution.

When asked to choose one signature dessert, Agi Groff hesitates for a moment -- after all, how can a pastry chef play favorites with her own creations? -- and names a nostalgic sweet from her home country: käsekuchen, a German-style cheesecake.

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Libertine's "Candy Bar": A Frozen Snickers Bar for a Refined Palate

Categories: Sugar High

Welcome to Sugar High, a new 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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Photos by Mabel Suen
Like the rest of its menu, the Libertine's (7927 Forsyth Boulevard; 314-862-2999) desserts rotate as often as seasons change. One sweet end-of-the-meal treat, however, has become a classic at the popular Clayton eatery: the "Candy Bar." Since the restaurant's opening in May last year, the indulgent frozen dessert has anchored the menu with a decadent bookend to the Libertine's stellar savory offerings.

See also: 100 Favorite St. Louis Dishes: The Libertine's Fried Chicken

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Cleveland-Heath's Old Fashioned Cherry Pie

Categories: Sugar High

Welcome to Sugar High, a new 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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Photos by Mabel Suen
Cleveland-Heath's Old Fashioned Cherry Pie.

In braggadocious moments of dessert-loving bliss like this, the natural inclination would be to say something to the effect of "this ain't your grandma's cherry pie." In the case of chef Jennifer Cleveland's "Old Fashioned Cherry Pie" at Cleveland-Heath (106 North Main Street; Edwardsville, Illinois; 618-307-7830), however, the recipe actually is grandma's.

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Schlafly Tap Room and Bottleworks' Sticky Toffee Pudding

Categories: Sugar High

Welcome to Sugar High, a new 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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Mabel Suen
Schlafly's sticky toffee pudding.
The sticky toffee pudding served at both Schlafly Tap Room (2100 Locust Street; 314-241-2337) and Schlafly Bottleworks (7260 Southwest Avenue; 314-241-2337) presents itself proudly on a nearly full-sized dinner plate, a towering slab of dessert bathed in rich, indulgent caramel and served with a scoop of fresh whipped cream. With a portion big enough for sharing, you'll need at least two spoons.

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