November 18, 2015

St. Louis' Best Purveyors of Homemade Bread

This week we celebrate National Homemade Bread Day (really!), which is a great time to appreciate how many awesome places in town do it right. From breads with an open and airy crumb to those workhorse sandwich breads, a good loaf adds the perfect amount of depth to any meal and is always worth the extra stop (and an extra buck or two). Back away from the Wonder Bread -- and give these a go.

This week we celebrate National Homemade Bread Day (really!), which is a great time to appreciate how many awesome places in town do it right. From breads with an open and airy crumb to those workhorse sandwich breads, a good loaf adds the perfect amount of depth to any meal and is always worth the extra stop (and an extra buck or two). Back away from the Wonder Bread -- and give these a go.

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Jenny Wilson and Jake Marks of Red Fox Baking preparing Rugbrød (a Danish bread) in the Grove East Provisions kitchen. Photo by Jennifer Silverberg.
Jenny Wilson and Jake Marks of Red Fox Baking preparing Rugbrød (a Danish bread) in the Grove East Provisions kitchen. Photo by Jennifer Silverberg.
The only correct way to start off a meal at Juniper is with its signature bread basket. Photo by Jennifer Silverberg.
The only correct way to start off a meal at Juniper is with its signature bread basket. Photo by Jennifer Silverberg.
The bread is crucial to Half & Half's famed French toast. Photo by Jennifer Silverberg.
The bread is crucial to Half & Half's famed French toast. Photo by Jennifer Silverberg.
A row of bread from Red Fox Baking on display at Grove East.
A row of bread from Red Fox Baking on display at Grove East.
Three cheers for the three twos. Edwardsville's 222 Artisan offers numerous breads, from rustic sourdough and French baguettes — crusty without being brittle; chewy without being tough — to special varieties like cranberry-walnut and spinach-cheese.
Three cheers for the three twos. Edwardsville's 222 Artisan offers numerous breads, from rustic sourdough and French baguettes — crusty without being brittle; chewy without being tough — to special varieties like cranberry-walnut and spinach-cheese.
And we've got Pizzino's owner Jim Zimmerman to thank for pizza al taglio, which is made on focaccia-style crust. Photo by Mabel Suen.
And we've got Pizzino's owner Jim Zimmerman to thank for pizza al taglio, which is made on focaccia-style crust. Photo by Mabel Suen.
Pizzino's focaccia. Photo by Mabel Suen.
Pizzino's focaccia. Photo by Mabel Suen.
Alex Carlson of Red Guitar Bread fame.
Alex Carlson of Red Guitar Bread fame.
Lots of places around town use bread from Vitale's Bakery, including the newly opened Vitale's Deli in Glendale, who keeps it all in the family. Photo by Cheryl Baehr.
Lots of places around town use bread from Vitale's Bakery, including the newly opened Vitale's Deli in Glendale, who keeps it all in the family. Photo by Cheryl Baehr.
Inside Companion Bakery. Photo by Nancy Stiles.
Inside Companion Bakery. Photo by Nancy Stiles.