Repeat Episode - Sugarwitch

Explicit content warning

09/04/23 • 37 min

Earlier this year, the Meet St. Louis Podcast visited Sugarwitch. It was one of our most listened-to episodes, so before summer ends, we thought it would be only fitting to revisit the South City ice cream shop that was started by Sophie Mendelson and Martha Bass.

Previous Episode

Episode 249: The Foundry – Two Years In

Two years ago, the Foundry opened its doors in Midtown. The food hall had big plans to help revitalize this part of St. Louis City, and step onto the 15-acre property, and you can see they’re succeeding. In addition to the sprawling food hall with more than a dozen local spots, there’s retail, offices, Alamo Drafthouse movie theatre, Puttshack, City Winery and more. It’s 85 percent occupied, with the anticipation it will be nearly filled by the end of the year. We’ve shared the stories of several of the spots on this podcast, from Kalbi Taco Shack to Polished Prints to 4 Hens, but there are more stories to tell! So this week, we have a dual episode for you. First, we’re starting off with the couple behind STL Toasted, a food stand focusing on the St. Louis delicacy. It was an idea that came to be after a near tragedy, and the couple found themselves a place at St. Louis Foundry. Next, hear from one of the retail options and why Gerard Ewing knew The Foundry was the only option for their store Sanctioned Sneaker Collective.

Next Episode

Episode 250: Bagel Union

St. Louis is in the midst of a bagel boom – one we’ve all been waiting on for years. One of the best places to debut in town this year is Bagel Union in Webster Groves. From the owners of beloved sandwich shop Union Loafers and the makers of arguably some of the best bread in town, Bagel Union was born. It opened to long lines earlier this year, and the growth continues. We sat down with head baker Jackie Polcyn and Brian Moxey, who serves as executive chef for the restaurant group. We talk about the bagel-making process, the growth and expansion of Union Loafers and how restaurants across St. Louis use the bread in all kinds of ways.