The Missouri Baking Company has been an anchor of the St. Louis Hill for at least one half a century. They have developed the art of Italian Baking to that of an old world master. The creamy interior is matched with a crispy chewy crust that makes the loaves the best in the city.
Whether eaten with butter (never margarine) or used to soak up a wonderful gravy, the breads and rolls (merkeets) are the best I have ever eaten.
The crown jewel of the Italian breads is the Shampa (horns of the devil). This uniquely shaped bread has 4 vertical horns in the middle and what appears to be two hoagie shaped pieces on the two ends. While my description does not do the Shampa justice, if you are lucky enough to get to the bakery before they sell out, buy one or two.
Now for the Stu secret, which I really don't want to give out. Call the day before your trip and ask the wonderful folks at the bakery to but a couple of Shampa breads aside for you. That way if you arrive and are lucky enough to find a parking space within a block or two of the bakery a prize awaits you once you arrive.
Now that I have given you my family secret, here is the other one. Order ricotta cannoli at the same time. If you like small round bread get some merkeets.
The Italian cookies are always in plentiful supply so wait and select what you want until you get there.
Don't visit on a Saturday after 11 a.m., the place is overflowing with devotees, who have been known to fanatically rush the doors and can be unruly (that isn't true, but I want to have room to get into the bakery so I am trying to scare you off.)
It was very easy three days ago to spend $30.00 cash (no credit cards at Missouri Bakery) on those items I dearly love.
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