Kansas City pastry chef Jason Provo has earned a following for his freshly baked cinnamon rolls, crunchy yet chewy palmiers, stuffed croissants and one-of-a-kind mochi donuts.
At European Café and its brand-new sister concept, Rise, the sisters have earned a following for their European-style coffee and pastries.
Frosted by hand with a rich cream chees frosting, these indulgent cinnamon rolls are a favorite at the Lee's Summit bakery.
Look for pillowy cinnamon rolls, crispy rice treats, flaky chocolate croissants and melt-in-the-mouth lemon-cream cheese cookies.
As a native of France with 57 years of culinary experience, pastry is second nature to him.
Perfect for breakfast, dessert or an afternoon snack, this quick bread is loaded with nutritious nuts and naturally sweet dates.
Cambodia native Tola Mam moved the business from Boonville, Missouri, to Columbia last fall.
From conchas to churros, Diana's Bakery offers 100-plus Mexican treats on St. Louis' Cherokee Street
In addition to specialty sweets like bolillos and milhojas, the shop also sells handmade tamales and chicken mole.
Boiling is key: It gives the bagels a thick, dark golden-brown crust while still allowing them to rise.
Chocolate and cherries create a transcendent flavor combination for these easy saucepan brownies.
The beloved local bakery switched back to offering baked-order cakes for every occasion.
Amchoor powder gives the fresh mango filling in this fruit tart an unexpected sourness.
It's made from unripe green mangoes that are dried and pulverized into a tangy spice.
Rich and bright, the lemon cheesecake filling is the perfect match for the speculoos cookie crust and fresh strawberry topping.
The café employs people with intellectual and developmental differing abilities and other barriers to employment.
Fan favorites include the gooey butter coffee cake, Swedish crumb loaf and dense but buttery stollens.
This recipe calls for sourdough starter, which can be subbed out for buttermilk if you don’t have a sourdough starter on hand.
This recipe is a five-day process, but each day features a repeat of the same simple steps.
These rich, chocolatey brownies were first developed with masa, but you can easily sub in different flours.
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