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Taste & Tradition
This October, we celebrate Taste & Tradition, a season where flavor, creativity, and craftsmanship come together in the most inspiring ways. There’s something about fall that naturally stirs nostalgia: the aroma of bread baking in the oven, the sweetness of chocolate enjoyed on a crisp evening, and the comforting traditions that remind us of family, community, and home.
On our cover, we're honored to feature Billy Busch and the Busch Family Brewing & Distilling, where heritage and innovation come together in a way that is truly refined tradition. Their story is a testament to how craftsmanship and family values never go out of style.
Within these pages, you’ll discover Lia Craft Baker, winner of TLC’s America’s Next Great Baker. Lia’s talent, passion, and new baking cookbook bring fresh inspiration to kitchens everywhere, and we’re proud to share her story inside. Nothing better than the warmth of freshly baked bread in the fall, reminding us how the simplest traditions often bring the greatest joy. You’ll also enjoy Food to Fashion: Harvesting Haute Couture, where culinary culture meets high style in unexpected and delightful ways. And don’t miss our spotlight on Bissinger’s, a hand-crafted chocolatier whose legacy of excellence continues to sweeten generations — a true example of artistry and tradition that makes our region shine.
As always, our City Scene pages, along with local stories and event highlights, help to connect us, inspire us, and showcase the very best of our communities.
From our family to yours, may this season of autumn bring you moments of comfort, a taste of tradition, and the joy of creating new memories together.
With gratitude,
October 2025
PUBLISHER
Gordon Montgomery
gordon.montgomery@citylifestyle.com
CO-PUBLISHER
Kelley Lamm
kelley.lamm@citylifestyle.com
COPY EDITOR
Julie Brown Patton | julie.patton@citylifestyle.com
PUBLICATION DIRECTOR
Casey Pierce | casey.pierce@citylifestyle.com
SALES DIRECTOR
Audra Harrold | audra.harrold@citylifestyle.com
CONTRIBUTING WRITERS
Julie Brown Patton, Kelley Lamm, Audra Harrold, Mel Boban, Stacey Dixson, Robin Seaton Jefferson, Sarah Guldalian
CONTRIBUTING PHOTOGRAPHERS
John Lore, Butlers Pantry, Sandra Ferkel, Jennifer Sampson, Dawn Holter, Andrew Gegg
Corporate Team
CEO Steven Schowengerdt
COO Matthew Perry
CRO Jamie Pentz
VP OF OPERATIONS Janeane Thompson
VP OF SALES Andrew Leaders
AD DESIGNER Evan Deuvall
LAYOUT DESIGNER Antanette Ray
QUALITY CONTROL SPECIALIST Anna Minnick
city scene
WHERE NEIGHBORS CAN SEE AND BE SEEN
1: Julie Straatmann shares gardening knowledge on Passiglia Nursery’s ‘To The Root’ podcast. 2: Steven Walden honored Adam Wainwright with portrait and live speed-painting to support Big League Impact. 3: Snooze Mattress celebrated Grand Opening with some enthusiastic customers. 4: Combining passions, Adam Wainwright performed at The Factory to raise funds for Big League Impact. 5-7: Adam Wainwright photographed meeting fans at the Big League Impact Big League Bash.
PASSIGLIA’S LANDSCAPE, NURSERY & GARDEN CENTER
ANDREW GEGG / BIG LEAGUE IMPACT
STEVEN WALDEN
ANDREW GEGG / BIG LEAGUE IMPACT
SNOOZE MATTRESS COMPANY
ANDREW GEGG / BIG LEAGUE IMPACT
ANDREW GEGG / BIG LEAGUE IMPACT
At Marcia Moore Design, we believe design should surprise you—make your heart skip and your guests say “wow.”
A rug too small? We turned it into a design centerpiece. Look up and you’ll find gilded medallions that lift the room skyward, proving that good design isn’t about more—it’s about knowing what to highlight… and what to let fade.
This month, we’re leaning into timeless style with a twist—luxury that lives beautifully and boldly.
New on the Podcast: The Layered Rug Trick You’ll Use Forever Hit play, be inspired, and discover how fearless choices create unforgettable spaces.
Scan to hear how we turned conflict into clarity.
Busch Family Brewing and Distilling, founded in 2021 by Billy Busch and his family, blends tradition and innovation to craft beer, whiskey, and unforgettable community experiences on the historic Busch family farm. More than a brewery and distillery, it’s a gathering place with live music, festivals, events, and a growing future rooted in family, hard work, and passion.
Defiance, Missouri
ARTICLE BY STACEY DIXSON | PHOTOGRAPHY BY JOHN LORE
REFINED TRADITION
Where Grain Meets Glass: Busch Family Brewing & Distilling
Photo by John Lore
Nearly 200 years have passed since Adolphus Busch immigrated to St. Louis and married Lilly Anheuser. Within two decades, Anheuser-Busch was an American icon. Today, Billy Busch continues the brewing tradition. “I’ve always worked in hospitality, and I decided to pivot,” Billy says, “having our brewery in St. Charles County is more sustainable than contract brewing.”
If anyone knows how to entertain, it’s Billy Busch. Busch Family Brewing & Distilling embodies both hospitality and the grain-to-glass tradition the world expects from the name.
Set on 150 acres in Defiance, Busch Family Brewing & Distilling feels like home. Founded in 2021 by Billy Busch, great-grandson of Adolphus and Lilly, and author of Family Reins: The Extraordinary Rise and Epic Fall of an American Dynasty, the brewery blends rustic charm with modern craft.
“It’s a beautiful atmosphere,” Billy states, “you’re out here in nature with great food and beer.”
Many look at Busch Family Brewing & Distilling as the perfect place to relax. Special events fill the calendar. Farmer’s markets are Sundays 11 a.m. to 2 p.m. in summer. Rodeos run July through
October; the next one is Saturday, Oct. 4, featuring barrel racing, bronco riding, Western entertainers and activities for children. Busch + Boots music festivals highlight four rising country artists from St. Louis, Nashville and Texas, scheduled the second Saturday of each month. Doors open at 4 p.m., music begins at 5 p.m., and the stage stays alive until 10 p.m.
Schlachtfest, held annually, is the Busch family’s Oktoberfest. “Growing up, Mom and Dad hosted Schlachtfest on our farm in St. Peters,” Billy recalls. “Every artisan brought food, drinks and crafts. I wanted to continue that tradition. We’ll have pretzels, sausage, pumpkin beer and a bonfire.”
Autumn at the brewery features a corn maze and pumpkin patch. This year, Schlachtfest is Nov. 1.
During November and December, the farm is dressed for Christmas, with Santa crossing the lake by lantern light. Christmas beer debuts, soups join the menu and fire kettles glow, warming visitors with s’mores. The menu is focused and consistently excellent. “We use only high-quality meats,” Billy says. “The hamburger and fries are my favorite.” Those burgers appparently also are super popular with guests, too. Other food options are pretzels, nachos, chicken tenders, brisket, brats and salads. Desserts include housemade treats and Zia’s frozen ice.
Photo by John Lore
“An oasis of hospitality, Busch Family Brewing & Distilling is warm and inviting. A gleaming brewhouse showcases beer as science and art. The working farm features a stage, a porch for relaxed dining and animals, including Clydesdales, Texas Longhorns, alpacas and a miniature Highland cow.”
Photo by John Lore
CAMPFIRE PARTY
Inspiration For Fall Gatherings
There’s nothing quite like gathering around a fire with friends and family. If planning a campfire-themed get-together this fall, event caterer Butler's Pantry shared tips to make it memorable.
Make It Comfy: Create a welcoming space where guests want to linger. Think cozy blankets, pillows and easy seating, such as benches, poufs or low chairs. Remember to keep fabric and soft seating a safe distance from the fire.
Prep Ahead For Less Stress: Enjoy parties by doing preparations. Pre-grill or pre-cook the main food items so the fire becomes more about fun than fuss. Save fires for quick treats such as warming mini brie wheels, crisping rice crispy treats or roasting marshmallows.
Keep Drinks Simple And Seasonal: Stock a cooler with seasonal beers and a couple of bottles of wine, then add one special batched cocktail as the highlight. A pitcher of spiced cider sangria in the fall reflects the season’s flavors and keeps hosting easy.
ARTICLE BY MEL BOBAN AND BRI MARTIN | PHOTOGRAPHY BY BUTLER’S PANTRY
GRILLED CITRUS CHICKEN PEPPER KABOBS WITH PEACH SALSA
YIELD: 6 kabobs
• 2 large chicken breasts, cubed
• 2 red and yellow peppers, cut in squares
• 1 tablespoon minced thyme
• Zest and juice of 1 lemon and 1 orange
• 1/4 cup olive oil
• 2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon chili powder
DIRECTIONS: Combine all ingredients and mix well. Marinate chicken and peppers for at least 1 hour or overnight. (If camping, mix together with marinade before packing). Assemble chicken and peppers on a skewer and cook over a grill or a campfire. Serve with peach salsa.
PEACH AND PEPPER SALSA:
• 2 peaches
• 2 poblano peppers
• 1/2 red onion, diced
• Juice of 1 roasted lime
• Salt and pepper to taste
DIRECTIONS: Slice peaches and grill until tender, or if making over a campfire, slice and wrap in foil with the lime to roast. Grill poblanos until blackened, or if making over a campfire, place peppers at the edge of the fire and roast until blackened. Remove peppers from the fire, cool and peel the blackened exterior. Remove the seeds. Dice roasted peaches and poblanos and mix together with red onion and the roasted lime juice. Season with salt and pepper.
CAMPFIRE ELOTE
YIELDS: 4 servings
• 4 corn cobbs
• 1 teaspoon olive oil
• Salt and pepper as needed
• 1/4 cup mayo
• 2 grilled or fire roasted limes
• 1/4 cup cotija cheese
• 2 tablespoon chopped cilantro
DIRECTIONS: Season corn cobbs with olive oil, salt and pepper and roast over the grill or campfire for 5 minutes. Remove from the fire, brush with mayo and sprinkle with cotija cheese and cilantro. Finish with roasted lime juice and enjoy.
Photo by Butler's Pantry
Without a plan, probate court can:
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• Protect your legacy
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FRESHLY COOKED, PORTION-CONTROLLED MEALS
MEAL PREPARATION COMPANY FIT-FLAVORS PROVIDES CHEF-INSPIRED ROTATING MENU OF CUISINES
ARTICLE BY JULIE BROWN PATTON
Jillian Tedesco, founder and CEO of fit-flavors, is zealous about healthy eating, fitness and proper nutrition.
"The best-kept secret to a healthy lifestyle isn’t another diet or trick, it’s a mindset shift," she says. "The moment you stop treating health like a race or a punishment, and start seeing it as a privilege, everything changes. It stops being about giving things up and starts being about gaining everything you’ve been craving in life."
As a certified chef from world renowned Le Cordon Bleu, she authored a book titled Owning the Wait, which is about harnessing spirituality and mindsets through every season of life, especially pertaining to creating sustainably healthy habits. She also has a podcast of the same name.
"For me, giving up gluten and dairy was never about restriction, it was about listening to my body. I struggled with joint and gut issues, and when I removed those foods, I felt a real difference. That said, I don’t have an allergy, so I allow myself the freedom to enjoy them when it matters," Jillian explains.
"If I have dairy, it’s high-quality, organic and intentionally chosen, because as a foodie, I value how beautifully it can elevate flavor. And when I have gluten, it’s almost always pasta from Italy, a nod to my Italian roots."
To assist people with sustainable lifestyle changes, Jillian started the fit-flavors company to take the fretting and guesswork out of how to eat healthy. First, an in-house, fit-flavors menu development team creates balanced, delicious meals with high-quality ingredients. Clients can mix and match from more than 60 seasonally rotating meal options. Food then can be secured online for pickup or delivery, or by shopping in-store at one of seven St. Louis area locations.
fit-flavors has physical stores in Chesterfield, St. Peters, Brentwood, Des Peres, Creve Coeur, Sunset Hills and Fenton.
Once purchased, fit-flavors entrees can be refrigerated for up to 10-15 days, depending on the individual, best-by dates that are provided. Meals are microwaved before being enjoyed.
As a meal preparation company, ‘fit-flavors exists to make eating healthy simple.’
—JILLIAN TEDESCO, FOUNDER
Jillian says people tend to overcomplicate nutrition. "But at the end of the day, it’s simple: eat quality food, in the right portions, balanced with the right macros. That’s the foundation, and that’s exactly why fit-flavors exists. We make healthy simple."
314.328.4246 fit-flavors.com
Photo by Jennifer Sampson and Creative Director Kristen Alyce
Historic choosing pecans 1947
Photo by Jennifer Sampson and Creative Director Kristen Alyce
LEGACY OF Chocolate EXCELLENCE
Bissinger’s story began in 1668 Paris, France. As guardians of a legacy of European chocolate excellence, it continues today with the Abel family in St. Louis. “Our rich history of confection craftsmanship has endured for over 350 years,” says Bissinger’s owner and chief chocolate officer, Dan Abel Jr. “The Bissinger family's singular passion to handcraft the finest chocolate in the world still remains.”
Once granted the title of Confiseur Imperial (Confectioner of the Empire) by King Louis XIV, and confectioner to European nobility and heads of state, including Napoleon Bonaparte and the Rothschilds, the Bissinger's name has been one of the longest standing names in the confectionery industry.
Dan’s mother and father, Rosalie and Dan Abel Sr., started a candy company in 1981. The senior Abel had worked for one in college and decided to start his own. When Bissinger’s went on the market, the Abels decided to combine their knowledge of chocolate confections and family-operated business to purchase
CONTINUED >
St. Louis Chocolatier Family Bissinger’s Preserves Handcrafted Confection
That Began in 1668 Paris, France
ARTICLE BY ROBIN SEATON JEFFERSON PHOTOGRAPHY BY JENNIFER SAMPSON
one that had more than three centuries of history with chocolate. “We decided as a family that Bissinger’s incredible branding history and premium handcrafted chocolates represented our own identity,” Dan Jr. says.
Bissinger’s has preserved its Old-World techniques using copper kettles and preparing the same timeless recipes, from the 1899 Bissinger Family Cookbook, in small batches with fresh ingredients. “Our goal has never been to be the biggest chocolatier in the world, only the finest,” he says.
In an age of high-tech production and immediacy, Bissinger's remains committed to high standards.
“We believe in finding the best ingredients, no matter the cost, and crafting the confections by hand in small batches. We are a large small batch manufacturer,” Dan says. “To us, a gallon of vanilla that costs $300 makes all the difference in the world, because it’s just that good. That pure, authentic vanilla taste comes out in the confections. There are no sharp notes, no after taste, no chemical taste of artificial flavors.”
Bissinger confections have been praised by European nobility as well as worldwide celebrities, The New York Times, The Food Network, Unwrapped and previous residents of 1600 Pennsylvania Avenue along with ordinary loyal patrons for generations. The company’s Gummy Pandas have been sold in more than 8,000 Starbucks locations nationwide, and its chocolates in Whole Foods and specialty stores nationwide.
“Everyone has their favorite assorted confections,” Dan says. “We focus on getting the creams, caramels and truffles perfect. We purposely choose every piece in the assortment. There are no ‘filler pieces.’ Every one of those pieces is one myself or our family enjoy eating.”
Bissinger’s opened its first retail boutique outside of Missouri and Illinois this month with its new store in Palm Beach, Florida. Another will open in Nashville, Tennessee, this year. Dan says the company hopes to have at least four more around the country starting next year.
“Our rich history of confection craftsmanship has endured for 350 years,” says Bissinger’s owner and chief chocolate officer, Dan Abel Jr. “The Bissinger family’s singular passion to hand craft the finest chocolate in the world still remains.”
Food To Fashion
Harvesting Haute Couture
Fashion always has been about reinvention, often turning the unexpected into the irresistible. In recent years, designers have taken that mantra to new heights by transforming the contents of kitchens into the fabrics of wardrobes. Food has become fashion’s freshest ingredient. Take mushrooms, for example. No longer just a topping on pizza, fungi are now cultivated into supple, sustainable “mushroom leather.” With the texture of suede and the durability of hide, this eco-friendly material makes a handbag that once sprouted in a forest feel deliciously chic.
Then there is pineapple leather. Known as Piñatex, this golden fruit’s spiky leaves are pressed into a strong, flexible textile. From sneakers to couture gowns, designers are serving tropical toughness with just a hint of island breeze.
Wine lovers are not left behind. Cork, once destined to be popped and forgotten, is being repurposed into lightweight accessories such as sassy sandals or sleek clutches made from recycled stoppers. Celebrations turned sustainable.
And the menu keeps expanding. Banana fibers are spun into silky fabrics. Apple peels become vegan leather. Even coffee grounds get a second act, woven into odor-resistant yarns that prove latte can go the distance.
Closer to home, St. Louis designer and wardrobe stylist Paulie Gibson is stirring the pot with his cactus-based vegan leather. His sleek shorts and jackets are so convincing, one would never know they're plant-based. Cruelty-free and biodegradable, they're a stylish reminder that sustainability doesn't have to compromise sophistication.
As Paulie puts it: “I think it is common knowledge in today's apparel landscape, regardless of what part of the garment lifecycle you work in, we work in an industry that is wasteful. Every article of clothing ever made is still on the planet. Finding more sustainable apparel options is crucial to loving the industry forward.”
From pantry to runway, edible couture is proving that fashion has never been so tasteful.
“Finding more sustainable apparel options is crucial to loving the industry forward.”
~Paulie Gibson “
Photo by Suzy Gorman
Photo by Pincalo
Photo by Suzy Gorman
Photo by Suzy Gorman
Meramec Bluf fs
Towne Plaza Harmony Garden
Scan to explore Towne Plaza
FAITH IN The Marketplace
HOW CHRISTIAN BUSINESS WOMEN ARE IGNITING A MOVEMENT
ARTICLE BY SARAH GULDALIAN
PHOTOGRAPHY BY IMAGES BY SANDRA
A tradition has been established in St. Louis, one that's spreading like wildfire, with professional women traveling cross-country to take part. It's the annual Christian Business Women’s Breakfast that takes place each fall. This year, it'll be held on Wednesday, Oct. 22, at The Ritz Carlton in Clayton.
Now in its eighth year, The Christian Business Women’s Breakfast provides a powerful morning of connection and inspiration for professional women across industries.
“The Christian Women's Business Breakfast hosted 340 women and a few men in its inaugural year,” says Debbie Shaw-Franke, board member of The Rooted Sisters and co-chair of this year’s breakfast. “This year we're hosting it at The Ritz Carlton with 825 reservations and a waiting list. We've outgrown three venues since the inception eight years ago. The atmosphere in the room is electric.”
This year’s keynote speaker is Toni Townes-Whitley, CEO and global technology leader of SAIC, named one of Fortune magazine’s Most Powerful Women of 2025. Element Church representatives will provide engaging worship music, and Mandy Murphey, local Fox 2 News anchor, again will lend to a warm, welcoming environment as emcee.
The Christian Business Women’s Breakfast is produced by The Rooted Sisters, a nonprofit organization recognized as a dynamic network of professional women representing a wide range of fields, unified by their faith in Jesus. The mission of The Rooted Sisters is to provide a safe place for
professional women to study the Word of God, grow in their faith in Christ and learn to lead others to do the same.
This event is a marked success in large part due to the number of regional and national businesses that show their support for Christian women in business through sponsorship. One business has been a steady supporter since the birth of this organization: Technology Partners, a technology solutions firm based in St. Louis. In fact, The Rooted Sisters was co-founded by Lisa Nichols, CEO of Technology Partners, and by Cindy Owens, now president & CEO of UCP Heartland. The two originally met in a CEO group and say they were united by a heart to see spiritual revival take place in the marketplace.
Now in its 10th year, The Rooted Sisters is recognized for producing events that help women grow in their faith. Their signature events include The Faith-Fueled Life Mastermind Retreat at Big Cedar Lodge, taking place in April, and a National Day of Prayer event, in addition to their annual breakfast. In fact, at this year’s Christian Business Women’s Breakfast, attendees will have the opportunity to experience a glimpse of the mastermind retreat by taking part in mini-mastermind sessions after the breakfast.
five key categories: faith, leadership, stewardship, relationships and health. With 20 facilitators, each a recognized expert in their industry, participants are voicing an excitement to connect, learn and grow.
While lauded for their signature events, the greatest focus of The Rooted Sisters remains where it all began with Bible study. They offer ministry programs throughout the month, including their twice monthly Bible study, weekly prayer meeting, monthly equipping webinar and fellowship events, including their well-attended monthly social hour in Frontenac.
“We’ve outgrown three venues since the inception eight years ago. The atmosphere in the room is electric.”
“Being a part of Rooted Sisters is a blessing,” says Debbie. “It's a group of women who support one another in an atmosphere honoring our Lord and feeling comfortable being vulnerable, sharing our own personal stories."
With this year's breakfast theme being "Flourish," attendees can participate in two expert-led mini-mastermind sessions designed to help them flourish in
The Rooted Sisters offers personal connection for professional women who gather at local chapters in St. Louis; Houston, Texas, and coming next spring, in Boston, Massachusetts. Women also gather online from across the country to participate. Through their involvement in The Rooted Sisters, they're inspired to grow in their faith, and they develop friendships that last a lifetime.
TheRootedSisters.com
Lake Moraine, Banff National Park
NEW BAKING COOKBOOK
Available At Must-Visit Destination: Made. By Lia Craft Bakery, TLC’s “America’s Next Great Baker”
ARTICLE BY JULIE BROWN PATTON PHOTOGRAPHY BY DAWSON HOLTER
A new, local cookbook is available, created by TLC's 2014 "America's Next Great Baker" winner Lia Holter, a St. Louis culinary enthusiast who during 2020 launched a craft bakery located in Old Town Florissant.
Lia Holter
“When I started writing this cookbook, I had high hopes but didn’t know what to expect. I’m so blessed to be living my dream.”
As she explains in her cookbook titled Made. by Lia - Everyday Craft Baking : “This book is near and dear to my heart. I’ve honed these recipes — many born at home with my kids, developed alongside my team or passed down from loved ones. They define me as a baker and fuel my bakery’s success. Cooking is my love language, connecting me to others through a single bite. When someone says my bakes recall their childhood, that’s why I do this: to bring families back to the kitchen, making memories around the table."
Lia launched the cookbook by hosting a free event at St. Louis County Library's Clark Family Branch.
She even shared some of her delicious bakery treats with attendees.
The Made. by Lia Bakery offers a wide variety of fromscratch pastries, scones and sweets, along with coffee and tea options. The team also provides several gluten-free and vegan options for those with dietary restrictions.
For sure, the St. Louis food scene played a major role in Lia's success. She graduated from Fontbonne in 2012 with a bachelor’s degree in business administration and management. At the same time, she attended St. Louis Community College at Forest Park for her degree in baking and pastry arts.
"I based the new cookbook around how I started Made. by Lia after winning Next Great Baker, then being a brand ambassador, starting my own brand and finding community in Old Town Florissant instead of going to Las Vegas to work with Cake Boss," explains Lia.
Lia says about two years ago, AB Mauri, the company that owns Fleischmann’s Yeast, reached out to her to do a cookbook that was to be handed out to their customers as marketing materials. "It worked well to use Fleischmann yeast in my bread recipes. The vision was to eventually turn my collection into a Made. by Lia cookbook with all of my best recipes. All in all, it was the perfect opportunity because I’ve always dreamed of writing a cookbook."
She says the recipes in the new book are like her "greatest hits."
"They include recipes from childhood, as well as the most popular and fan favorites from my bakery, like the lemon blueberry scones, cherry strudels and chocolate chip cookies. It was hard to narrow down the recipes, but I think I put together the perfect variety so that everyone could find something that they’d want to bake and eat!" explains Lia.
"For the recipes I left out, well, hopefully they'll make it into the next cookbook."
Locally, her cookbook is available at Barnes & Noble, on Lia's website (shipping nationwide) or in-store at her bakery, 610 Rue St. Francois.
Lia says this first cookbook is just the start. "I’ve got so much more to share. Welcome to my kitchen, my bakery, my home.”
314.551.2383
MadeByLia.com
Making Fresh Bread In Fall
RECIPE: AUTUMN HARVEST HONEY OAT BREAD
ARTICLE BY KELLEY LAMM
There’s something magical about baking bread when the air turns crisp and leaves crunch underfoot. The golden crust, the soft, pillowy center, the aroma that drifts through the house, it’s comfort, nostalgia and joy all rolled into one.
Fall bread-baking is more than a recipe; it’s an invitation to slow down, to savor life’s simplest pleasures. As the oven hums and the scent of yeast and warm flour fills the kitchen, time seems to pause. Slice, drizzle with honey and savor.
Ingredients
• 1¼ cups warm water (110°F)
• 2¼ teaspoons active dry yeast (1 packet)
• 3 tablespoons honey, divided (plus more for drizzling)
• 2 tablespoons unsalted butter, melted (plus extra for brushing)
• 1 teaspoon salt
• 2 cups bread flour
• 1 cup whole wheat flour
• 1 cup old-fashioned rolled oats (plus 2 tablespoons for topping)
Directions
1. Activate the yeast. In a large bowl, combine warm water and yeast. Stir in 1 tablespoon of the honey. Let sit for 5–10 minutes until foamy.
2. Mix the dough. Add remaining 2 tablespoons honey, melted butter, salt, bread flour, whole wheat flour and oats. Stir until a shaggy dough forms.
3. Knead. Turn out onto a floured surface and knead for 8–10 minutes until smooth and elastic (or use a stand mixer with a dough hook for 6–7 minutes).
4. First rise. Place dough in a lightly oiled bowl, cover with a damp towel and let rise in a warm spot for 1 hour or until doubled in size.
5. Shape and second rise. Punch down dough, shape into a loaf and place in a greased 9x5-inch loaf pan. Cover and let rise 30–40 minutes, until puffy.
6. Bake. Preheat oven to 375°F. Brush top with melted butter, sprinkle with oats and bake 30–35 minutes until golden brown and hollow-sounding when tapped.
7. Cool in pan for 10 minutes, then transfer to a wire rack. Serve warm with butter and a drizzle of honey. The first slice will fill one’s kitchen with the sweet, earthy scent of oats and honey; best enjoyed with a steaming cup of coffee or tea. And if there’s any bread left the next morning, it makes heavenly toast.
AUTUMN HARVEST HONEY OAT BREAD
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OCTOBER 2025
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A SELECTION OF UPCOMING LOCAL EVENTS
OCTOBER 3RD
Billy The Kid Concert:
Definitive Billy Joel Tribute LIVE
Chesterfield Amphitheater | 6:00 PM
This Billy Joel Tribute concert features acclaimed musicians from Dogs of Society–The Ultimate Elton John Rock Tribute and Breakfast in America–A Supertramp Celebration, including John Gore (vox, piano, harmonica), Steve Johnston (guitar, vox), Louis Michael (keyboards, accordion, guitar, vox), Curt Shaw (bass, vox), Dave Johnson (drums) and Waylon Schroeder (sax and percussion) for an authentic, ‘70s-style tribute to Billy Joel.
OCTOBER 4TH
Trucks And Treats
Central Park | 10:00 AM
Climb up in the driver's seat and explore big maintenance trucks, emergency vehicles, machines and more. This free event for the whole family gives families and children a chance to explore and learn about rarely accessible vehicles' daily functions. Everyone is welcome to come in costume, participate in fall festival activities and pick up spooky treats.
OCTOBER 9TH
Senior Sampler:
Trunk Or Treat
Central Park | 10:00 AM
Enjoy a Trunk or Treat informational expo for seniors. Local businesses will be on-site for seniors to receive information and goodies. This event is free to attend.
CONTINUED
OCTOBER 15TH
Capt. Kevin "Proton" McLaughlin Presentation
National Museum of Transportation | 7:00 PM
National Museum of Transportation celebrates the 30th Anniversary of the first flight of the first F/A-18 Super Hornet ever built: E1, with events planned this fall. Capt. Kevin "Proton" McLaughlin, USN Retired, former Commander of TOPGUN, technical advisor to the movie Top Gun: Maverick, will speak at 7 p.m. The fee is $30; advanced reservations are required at TNMOT.org
OCTOBER 18TH
Fourth Annual Chesterfield Fall Festival
Chesterfield Amphitheater | 1:00 PM
Don’t miss this exciting day that includes craft and market vendors, carnival rides, live music by Rockin’ Chair, delicious food vendors and more. This event is hosted by Chesterfield city representatives. It concludes at 6 p.m. For those who have a product or service that may be a great fit, email at ampinfo@chesterfield.mo.us.
OCTOBER 18TH
24th Annual Gumbo Flats
Pumpkin Run 2025
Chesterfield Towne Center | 6:30 AM
The event will begin at the corner of Long Road and Edison Avenue. Participants will receive a long sleeve tek shirt, swag bag and bib. The Pumpkin Run offers a 5K, 10K route and Children’s Fun Run. Costs range from $15 to $40. Register with the Chesterfield Region Camber staff.
Escape
BACKYARD
