"Union Loafers (St. Louis, Missouri) Ted Wilson started baking in high school, first making pizza to woo a date — turns out, he fell in love with making dough instead. He baked on and off throughout college, but didn’t pursue it as a profession until he traded his record industry job for a retail gig at Sullivan Street Bakery in New York City in 2006. Wilson begged owner Jim Lahey to be part of bread production; fortunately for Wilson, Lahey took a chance on him, and he’s been baking professionally ever since. Wilson moved back to St. Louis to work at a Neapolitan pizza restaurant where he met Sean Netzer, with whom he co-founded Union Loafers in 2015. They abide by the motto 'uncommonly good for the common good,' which translates into a bread bakery where locally grown and milled wheat and rye are used in nearly every bread. Get your hands on the Light and Mild, a crackly crusted sourdough loaf with an open, custardy crumb that boasts a slight tang and the creamy sweet flavors of wheat. Naturally, the café’s lunch menu is anchored by bread — ciabatta is baked every hour to supply warm, fresh bread for several of the sandwiches — rounded out by scratch-made salads and soups. At dinner, the dining room turns into a pizzeria slinging 18-inch, NYC-style pies."
Support Local Journalism.
Join the Riverfront Times Press Club
Local journalism is information. Information is power. And we believe everyone deserves access to accurate independent coverage of their community and state. Our readers helped us continue this coverage in 2020, and we are so grateful for the support.
Help us keep this coverage going in 2021. Whether it's a one-time acknowledgement of this article or an ongoing membership pledge, your support goes to local-based reporting from our small but mighty team.
Join the Riverfront Times Club for as little as $5 a month.