First Stop Bake Shop owners Michael and Mary Jenniches opened their bake shop in January of 2015. Chef Michael grew up in Alton Illinois, attended both public and parochial grade schools and graduated from Marquette Catholic High School. Mary grew up in Affton in the south St. Louis City area graduating from Cleveland High School. Mary has a bachelor's of science degree in interpersonal communication from North East Missouri State. Michael and Mary met while working at what was once the Adams Mark Hotel (now the Hyatt Regency) and married in November 1989.
Our bakeshop is a classic "Mom and Pop" in the truest sense of the term. Michael, an award winning professional Pastry Chef and a graduate of the Culinary Institute of America in Hyde Park, New Yorkin April of 1988 does the baking and cooking. Michael spent time working for The Adams Mark Hotel, the Hotel Majestic and the Ritz Carlton Hotels in Saint Louis. His young family then moved to California with the Ritz Carlton in San Francisco and after 5 years at the Ritz, he took a position at the Four Seasons/Regent in Newport Beach, Ca. for 2 years. After moving back to the Riverbend area to be closer to family, he spent a couple years each working for both Forest Hills and Meadowbrook Country Clubs as well as a 12 1/2 year run at Principia College while their children were growing up. Michael has over 30 years experience in the art of pastry/baking and creates each item by hand. With a solid foundation for all the basic cooking techniques he learned at the culinary college, his savory hot and cold food items are simply outstanding when available.
Mary has experience covering 35 years in the hospitality industry, in various management positions. She operates the charming retail space with a warm smile providing heart felt service.
At First Stop Bakeshop , the Riverbends first true Artisan micro bakery, product is baked & prepared daily in our small professional kitchen. We use only real ingredients, the finest quality possible. First Stop never has and never will use any preservatives or additives in any of their products. The same can't be said for many of the corporate bakery chains.
In order to keep quality at its peak, it is our goal to sell out of pastries and desserts daily. Therefore we only try and produce what we think we will need in a given day (small batch). We hope our customers understand that their craft is an art form and not rushed or prepared well in advance. We vary the items presented on product availability and time involved.
A 48 hour policy for all catering/orders is required and we ask that all orders be picked up after noon each day if possible. If for some reason you are unable to pick up after noon, we would be happy to work out other arrangements that work best for you.
First Stop Bake Shop is closed both Sunday and Monday. In the event you need catering on a Tuesday or Wednesday, the most efficient way to catch them is to send an email or Facebook message and it will be received and responded to promptly, provided one of us has our smart phone fully charged :)
Our email address is email@example.com
Family owned and operated since January 2015. Love your carbs, Make us your First Stop!