When you walk into Diana's Bakery, your stomach's eyes pop with desire. Huge cakey disks labeled "Galletas," flaky triangles branded as "Empanadas de Calabaza" and swollen pastries covered in colorful confections left mysteriously unidentified line the (numerous) shelves. While English translations are offered for some of these delicious goodies (galletas/cookies and calabaza/pumpkin), the majority is left unexplained. Still, the key question at Diana's isn't "What is that?" but "How do I choose?" Located in the heart of St. Louis' Hispanic community, Diana's opens daily at 6 a.m. and makes all of its own baked goods, many of which are Mexican favorites. The tiny women who work at Diana's are as sweet as the churros they sell and will do their best to explain less familiar items to gringos. But the best thing about Diana's, apart from the pastries, is that it's self-serve; just grab a tray and load it up with whatever intrigues. No matter what you choose, you can't go wrong: ¡todos son deliciosos!
I have had Diana's Bakery and I think it is disgusting that you can choose your own bread. I have seen people touch the bread and put it back. I have also seen little children touching bread. Very unsanitary! If you want great Mexican pastries, travel down the street to El Chico Bakery near Jefferson on Cherokee Street. They are the original Mexican bakery in St. Louis and have been in business for 13 years. Diana's bakery has stale bread and the people are rude.
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