It’s the classic conundrum: an intense craving for cookies, but not enough time, motivation, or bribe money for the Keebler Elf syndicate to satisfy the yearning. Dough to Door has discovered a way to satiate this craving without forcing busy civilians to slave over an oven for hours or spend precious gas driving to the store; they whip up batches of custom cookies themselves and deliver them right to customers' doorsteps. Patrons choose from bases of five types of dough—including oatmeal, peanut butter, and chocolate—before opting to add mix-ins of dried fruit, crumbled candy bars, eight types of chips, and nuts. Ready-made cookies are also available to take away the pressures of decision-making.
Since the first store opened in 2010, YoMyGoodness has brought its low-fat yogurt and unlimited toppings bar to five locations throughout the state. With active probiotic cultures and about 100 calories per serving, Yo My’s yogurt makes for a healthy dessert treat. The offerings can vary between locations and change from day to day, but there are always 12 flavors of yogurt—each made locally—and over 25 self-serve toppings.
Winner of the Riverfront Times' Best Doughnuts award under its former moniker in 2009, Ray's Donuts and Coffee serves sweet doughy pastries in dozens of tastebud-pleasing varieties. Ray's donut menu starts with its handmade glazed variety ($6.90 for a dozen). From there, sample the bounty of frosting and fillings ($0.89 per donut). Cinnamon sugar, blueberry, and pineapple cake donuts delight tongues similar to the wondrous consumption of edible hula hoops by very tiny hula dancers. Complement donuts with Ray's solid selection of coffees and lattes or go for enormous specialty pastries ($1.39 each), such as chocolate fluff-filled bars and glazed lemon- or blueberry-filled bismarks, ideal for stacking on your Prussian metal-spiked hat.
The friendly staff at Maggie Moo’s Ice Cream and Treatery churns dozens of creamy flavors fresh each day before enhancing frozen creations with inventive mix-ins and toppings. They power through shivers to fold nuts, candy, and fruit into ice-cream varieties such as chocolate banana, and sprinkle sugary toppings over ice-cream pizzas, one of Maggie Moo's signature creations. Aside from other avant-garde dessert offerings—which include ice-cream cupcakes—the staff slings frozen favorites including cones, creamy milkshakes, and ice-cream cakes.
Occasional appearances by Miss Maggie Moo, the business's iconic cow, delight customers. She also lends her services to fundraising efforts for local schools and charities.
The Fountain On Locust has earned accolades such as St. Louis Magazine's award for Best Restaurant On a Budget in 2012 and an honorable mention as one of Sauce Magazine's favorite restaurants to impress out-of-towners. Described as "luscious" by Sauce Magazine reviewers, the café's ice-cream creations skew toward adults. They may be topped with hand-crafted sauces or blended into champagne floats and eclectic ice-cream martinis. On the menu, these sweets converge with a panoply of vintage cocktails and playful café dishes that include hot roast-beef melts and a turkey BLT "so good you might cry."
The retro cuisine meshes perfectly with the vintage-inspired decor, highlighted by walls of hand-painted midnight-blue murals. Black and white tile floors spread out from a wooden bar lit with art deco-style hanging lamps, much like the kind F. Scott Fitzgerald described in his unpublished novella about Gatsby's electrician. And yet the restaurant's eclectic design isn't limited to the dining space—The Fountain won Cintas' America's Best Restroom Award in 2010.