Bakery | St. Louis Public Radio

Bakery

A worker at Kruta's Bakery selects a bear claw for a customer's order on Aug. 13. The bakery celebrates a century of serving the Metro East and St. Louis region.
Eric Schmid | St Louis Public Radio

Jennifer Hammond knows exactly what to do when there’s a birthday at her office. She immediately picks up a cake from Kruta’s Bakery in Collinsville.

For the last century, the family-owned business has lured customers with kolaches, danishes and a wide variety of other baked goods.

“They’re just so tasty — the doughnuts, the cakes, the cupcakes, everything. It’s really good,” said Hammond, who lives near the bakery. 

On Sunday, Kruta’s Bakery will celebrate its 100th year as a family-owned business.

The Women's Bakery opened three years ago in Kigali, Rwanda. Founded by St. Louis native Markey Culver, it's a social-enterprise business focused on training and employing women.
Provided | The Women's Bakery

A St. Louisan starts a bakery. It’s a plotline that may make some think instantly of St. Louis Bread Co.

But Markey Culver’s chain of bakeries doesn’t mark suburban shopping centers throughout the region. Hers is much farther away.

Two bakers pause for a photo with some of Bridge Bread's signature cinnamon rolls on October 25, 2016.
Bridge Bread

The goal of Bridge Bread is not to eradicate homelessness in St. Louis. Instead, it aims to impact the lives of a small number of men and women who are homeless by providing them with stable, permanent employment and assistance in accessing the services necessary to end the cycle of poverty.

Joseph Leahy / St. Louis Public Radio

The Food and Drug Administration has a plan in the works that may affect your appetite. It wants to ban partially hydrogenated oils -- the major source of artificial trans fats in the U. S. food supply.

How will that impact St. Louis area bakeries, donut shops and grocery stores?

Like many mom-and-pop donut shops in St. Louis, the Donut Stop in Lemay fries with partially hydrogenated shortening – good for glaze retention, shelf life, and mouth feel.

Preserving Pratzel's was a labor of love

Mar 22, 2011

This article first appeared in the St. Louis Beacon, March 22, 2011 - UPDATE: On March 21, The #SavePratzels campaign officially became the #PratzelsSaved campaign, with the announcement of the bakery's sale to local documentary maker Jon Mills. Mills will open a new retail counter at the current wholesale outlet 9263 Dielman Industrial Dr. in Olivette under the name Eastgate Bakers, a tribute to the Pratzel's original location on the Delmar Loop. Ronnie Pratzel plans to serve as a consultant for a year, with a target opening date set for May 1, 2011.