Missouri Baking Company
Apricot Top Cookies, Gooey Butter Cookies
Sfogliatelle
Pecan Crisp
Oatmeal Raisin Cookie
Gooey Butter Danish
Missouri Baking Company has been providing the Hill neighborhood with baked goods since 1924, and pairing Italian roots with a St. Louis twist the product ranges from traditional Sfogliatelle to Gooey Butter Cake with a number of stops between.
Located at 2027 Edwards Street, and open every day of the week but Monday by 7:00am, it is from a private lot that guests make their way into a space that looks to have not changed for decades, a traditional pulled-number system assisting in line management though the red dispenser is oddly located several yards from the door.
A cash (and check) only affair, with most products save for whole Cakes tallying between 75-cents and 3 dollars, it is after perusing everything from Bread to Baklava that most guests will gravitate to Cookies sold by the pound, arrival just past 4:00pm finding a somewhat depleted stock, though Apricot Tops and Gooey Butter rounds fresh from the kitchen were each soft and crumbly with plenty of sweetness.
Gun-shy about laminated Pastry more than nine hours after opening, the unattractive Sfogliatelle texturally compromised with a soggy bottom despite appropriate flavor, it was next into a Pecan Crisp that teeth plunged, a crackle not unlike Palmier enjoyable, as was the ample use of Cinnamon.
Underwhelmed by an Oatmeal Cookie baked homogeneously from edge-to-center, its taste equally one-dimensional, Missouri Baking Company’s best bite came by way of a “Gooey Butter Danish” featuring a tangy-sweet filling atop a fairly good base, though one does wish ownership would consider selling slices of the actual Cake itself considering there were still at least still six left in stock with only 50 minutes till closing.
