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German bakeries in St. Louis

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Maedl Jul 10, 2013 11:07 PM

I grew up in St. Louis in the late1950s and 1960s. On Saturdays we would go to Soulard market and stop at one or two German bakeries on Cherokee Street in South St. Louis. I don't think these bakeries have survived and I have wracked my brains to remember their names, but I am drawing a blank. any St. Louisans out there who can help?

  1. d
    ddfry3 Jul 12, 2013 12:00 AM

    Try Four Seasons Bakery off 70 in St. Charles, highly recommended:

    http://www.4seasonsbakery.com/

    12 Replies
    1. re: ddfry3
      f
      FriendOfTheDevil Jul 12, 2013 10:30 AM

      Just went there this morning. LOVE that place!

      1. re: ddfry3
        wekick Jul 14, 2013 04:23 PM

        Also as far as current bakeries Black Bear has some of the recipes from the Lickhalter bakery. I think they are still going.

        1. re: wekick
          l
          lemons Jul 14, 2013 04:27 PM

          Yes, they do have them, and they're still in biz. You can often find them @ farmers' markets, like Tower Grover. Alas, the divine brownie that Lickhalter made is usually not found at their facility, at least when I visit. But that black walnut/oat/chocolate thing is incredible. I know, black walnut is something you either love or hate. But black walnut and chocolate is a transcendent combination, to my mouth.

          1. re: lemons
            wekick Jul 14, 2013 05:13 PM

            I had read an article about them that they may go out of business, so glad they are still baking. Some of the original partners left. I love black walnuts and make a German brown sugar cookie with them every year for Christmas.

            1. re: wekick
              hill food Jul 15, 2013 12:45 AM

              Black Bear has re-structured. a friend worked there a few years ago and said it was a mess. still does from time to time and reports they got their act together.

              1. re: hill food
                l
                lemons Jul 15, 2013 07:30 AM

                Well, there's a reason why anarchy never got off the ground. (And Black Bear was founded as an anarchist bakery.)

                1. re: lemons
                  d
                  ddfry3 Jul 15, 2013 05:50 PM

                  How in the world does an "anarchist bakery" work? Violent overthrow of the status quo with baked goods? Nobody has scheduled shifts?

                  1. re: ddfry3
                    l
                    lemons Jul 15, 2013 11:29 PM

                    I have no idea, but it worked. Somehow. Part of it was financed by a parent whose identity I must withold in the interests of professional confidentiality, but if you knew it would be even more...incongruous. I'm thinking all decisions were made by the group. Not how long to bake the brownies, but shifts, etc. I suspect if you google it you could come up with more data.

                    1. re: lemons
                      hill food Jul 16, 2013 12:58 PM

                      they had no real managers, just some members were more equal than others. weekly team meetings to negotiate shifts but essentially run by cliques.

                      apparently all that has changed, still a bit loosey-goosey, but a more standard business model. (lemons, I think I know of the parent you refer, that particular offspring/founding partner is a great person but always been something of a dreamer)

                      I love their olive bread

                      1. re: hill food
                        wekick Jul 16, 2013 03:40 PM

                        I worked for a place that wanted to get rid of the managers and rule by consensus. What mess. People formed factions with their own interests.( Ahhhh sort of like the mess we have now in politics!!!) Decisions were hard to come and always second guessing. Terrible way to run a business.

                        1. re: hill food
                          l
                          lemons Jul 16, 2013 03:52 PM

                          I appreciate your discretion. It might be a tad awkward....

                          1. re: lemons
                            hill food Jul 16, 2013 04:06 PM

                            well yeah, esp. since the ones I'm thinking of are such nice people.

        2. l
          lemons Jul 11, 2013 05:56 PM

          Meyers, of which ameliemarie spoke, still smelled like a bakery years after the ovens were turned off. Carondolet is probably the closest to the old-fashioned kind. I moved to STL the last time in '72 and had lived there intermittently for the nearly 10 years before, and I think "German bakery", at least in those years, was like Italian food - the 2nd and 3rd generations' interpretation of it. There was a bakery on South Grand, around where many of the ethnic restaurants are now, that made GBC with a yeast dough rather than a baking powder batter. But seriously, exotically German? Maybe...Rozanek? Far south on Grand near where Bailey Brothers Bar & Grill used to be? Or was that EAstern European?

          3 Replies
          1. re: lemons
            t
            tonifi Jul 12, 2013 11:29 AM

            German Bakery/Italian Food...good way to put it, lemons...what was the name of the place up on Grand? We used to get one of their strawberry cream cakes once in a while, and I'm going bananas trying to recall the name of the place.

            1. re: tonifi
              l
              lemons Jul 12, 2013 05:28 PM

              No ideal. I wrote about it once for the Post, but the computer on which it was written is long gone, and I don't think I have the clips any more.

              Ah, wait. Dickmann's. And it was Carondelet that had the yeast crust, not Dickmann's. My notes say Dickmann's was the sweetest, Rozanek's the tenderest and Carondelet (which used to be Doering's) the gooeyest. HTH---

              1. re: lemons
                t
                tonifi Jul 12, 2013 05:41 PM

                Those sound like some great notes.

          2. t
            tonifi Jul 11, 2013 12:48 PM

            There a still quite a few traditional bakeries in town, though most of them fled to the county during the 70s and 80s. Federhofers, Lubeley, and MacArthur bakeries are all in the South County area. And in the Ivory Triange on the far south side Carondelet Bakery is still open. All of these are what you are probably thinking of as "German" bakeries, they bake stollen and gooey butter cakes, peanut coffee cake, danish, that kind of thing. Cherokee in the last decade has welcomed a host of new business, many of which are Mexican bakeries, I was on Cherokee this very morning for waffles at Melt, and stopped at Diana's bakery for churros and some big bread rolls (bollilos?) Cherokee has also begun to be quite hip in the past few years, and has at least one terrific new bakery, Whisk, very new-agey in vibe (vegan options, scones of all sorts, and riffs on peanut-butter cups), and if they have the salted caramel cupcakes that day, you owe yourself one. Trust me, and I'm not even that fond of cupcakes as a rule. You know, I often go to Soulard on a Saturday morning and stop on Cherokee street for bread or cupcakes on the way home...things don't change all that much around here...although I DO sometimes go to Gus' Pretzels on the way home instead...I have to pick up some sort of treat if I want to bribe these teenagers into helping me carry in all my swag from Soulard.

            1. a
              ameliemarie Jul 11, 2013 10:55 AM

              Meyer's Bakery was at the corner of Jefferson and Pestalozzi. It closed in the late 1980s.

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