Breadandbakestl

Breadandbakestl 🍞 72h Sourdough.

Small batch, big soul.
🛒 Order anytime · Pickup Wed & Fri (8–1)
📍 Walk-ins: Fri (Creve Coeur) · Sat (U City 8:30–12:30)
💛 Gut-friendly · Baked with love.
🔗 breadandbake.com/shop

A little experiment from the Bread & Bake kitchen… 🍫🤍Today we turned a batch of chocolate dough into something new: a da...
05/23/2026

A little experiment from the Bread & Bake kitchen… 🍫🤍

Today we turned a batch of chocolate dough into something new: a dark chocolate sandwich cookie filled with a buttercream made from real butter, honey, and vanilla.

Not yet on the menu—just a trial to see if it deserves a place alongside our breads.

Would you enjoy a handcrafted chocolate cookie like this from , or should we stay focused on bread?

Tell us what you think. 👇

StLouisFoodies

Eight centuries later, bread still brings people together.These artisan medieval rolls were baked for a third-grade Medi...
05/21/2026

Eight centuries later, bread still brings people together.

These artisan medieval rolls were baked for a third-grade Medieval Feast, helping students experience a small taste of history.

A few days later we received this message:

“They loved them. The rolls were delicious.”

Moments like these remind us that bread is more than food—it’s connection, tradition, and shared memories around a table.

Thank you for inviting Bread & Bake to be part of the celebration.

05/16/2026

Rain or shine, the bread still makes it to market. ☔️





BreadAndBakeSTL

05/16/2026

Most people only see the finished loaf.

The quiet hours behind it are my favorite part.





Quality control at Bread & Bake usually looks like this.A warm slice.Butter.Peach butter.And a moment to taste the toast...
05/15/2026

Quality control at Bread & Bake usually looks like this.

A warm slice.
Butter.
Peach butter.
And a moment to taste the toasted grains, caramelized crust, and deep flavor developed during 72 hours of fermentation.

Impossible to stop at one slice.




Some recipes are written with flour.The most important ones are written with love.Today, we celebrate the mothers whose ...
05/10/2026

Some recipes are written with flour.
The most important ones are written with love.

Today, we celebrate the mothers whose hands taught us care, patience, and the quiet beauty of nourishing others.

Happy Mother’s Day from Bread & Bake.

To every mother who makes a house feel like home—this day is for you. 🧡

05/09/2026

Some days, my voice gives out.
But my hands still speak.

They speak through living dough, slow folds, flour-dusted mornings, and every loaf made with intention — never rush.

At Bread & Bake, it’s never just bread.
It’s care, craft, and a quiet kind of love you can taste.

What’s something you create with your hands… that carries a piece of your heart?






Time may be the most important ingredient.Many breads are made in hours.Ours takes 72.Slow fermentation gives dough time...
05/01/2026

Time may be the most important ingredient.

Many breads are made in hours.

Ours takes 72.

Slow fermentation gives dough time to mature naturally developing flavor, structure, aroma, and character that simply cannot be rushed.

Flour.
Water.
Salt.
Sourdough starter. Patience.

That’s where extraordinary bread begins.

Your body knows the difference.Whole grain flour naturally contains more fiber than refined flour.That means:• deeper no...
04/29/2026

Your body knows the difference.

Whole grain flour naturally contains more fiber than refined flour.

That means:
• deeper nourishment
• longer-lasting satiety
• steadier energy
• natural support for a healthy gut microbiome

And when fermentation is slow…
the grain has time to become something extraordinary.

Real bread works with nature — not against it.

Bread should do more than fill you up.Some bread simply fills space.Some bread nourishes.Whole grain sourdough keeps mor...
04/27/2026

Bread should do more than fill you up.

Some bread simply fills space.

Some bread nourishes.

Whole grain sourdough keeps more of what nature intended — the bran, the germ, and the rich character of the grain itself.

Then time transforms it.

At , every loaf is slowly fermented for 72 hours, allowing flavor, aroma, and complexity to fully develop.

Not rushed.
Not engineered.
Simply crafted.

Bread with purpose.

Address

12132 Olive Boulevard
St. Louis, MO
63141

Opening Hours

Wednesday 8am - 1pm
Friday 8am - 1pm

Telephone

+13144786173

Website

https://canvasrebel.com/meet-dorothy-smith/

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