Taste & Tradition
This October, we invite you to celebrate Taste & Tradition — a season of flavors, stories and legacies that continue to shape the heart of our community. Autumn has a way of bringing us back to what matters most: the scent of something baking in the kitchen, the warmth of gathering together and the traditions that remind us of 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.
Inside, you’ll also discover the artistry of Bissinger’s, St. Louis’ beloved, handcrafted chocolatier whose legacy of excellence continues to sweeten our lives. You’ll meet inspiring women of faith leading the way through the upcoming Christian Women Business Breakfast, igniting a powerful movement in the marketplace. And of course, we couldn’t forget a hometown favorite — America’s No. 1 cookie, Grandma’s Cookies, baked right here on Historic Main Street in St. Charles.
As you turn these pages, you’ll find local gems, seasonal flavors and community happenings in our City Scene section, all reminders of why St. Charles is such a special place to call home.
From our family to yours, here’s to savoring the season, honoring the past and celebrating the flavors that bring us 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
Stacey Dixson, Julie Brown Patton, Mel Boban, Bri Martin, Sarah Guldalian, Robin Seaton Jefferson, Angela Broockerd, Kelley Lamm
CONTRIBUTING PHOTOGRAPHERS
John Lore, Sarah Schulte, Sandra Ferkel, Jennifer Sampson, Janie Jones
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
Proverbs 3:5-6
city scene
WHERE NEIGHBORS CAN SEE AND BE SEEN
1: Mayor Dan Borgmeyer joins community celebrating music, traditions and food at St. Charles Jewish Festival. 2: Aerial view captures vendor-lined streets buzzing with activity at the Saint Charles Market Barnyard Bash. 3: Barnyard Bash delight: a child pets a donkey among Highland cow, ducks, chickens and goats. 4: A food vendor serves unique fare, adding flavor to the Saint Charles Market Barnyard Bash. 5: St. Charles Police and Eastern Missouri recruits battled local kids during Novellus-sponsored water balloon event. 6: O’Fallon Animal Hospital celebrates one year of compassionate care for pets and their families. 7: Denver Wade Trent rocked the Midwestern on Main St. during Music on Main Street.
CITY OF ST. CHARLES, MISSOURI O’FALLON ANIMAL HOSPITAL THE MIDWESTERN MAIN ST.
CITY OF ST. CHARLES, MISSOURI
CITY OF ST. CHARLES, MISSOURI
CITY OF ST. CHARLES, MISSOURI
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Breeze Park
GRANDMA’S COOKIES: A SWEET TRADITION IN ST. CHARLES SINCE 1976
America’s No. 1 Cookies
ARTICLE BY JULIE BROWN PATTON | PHOTOGRAPHY BY SARAH SCHULTE
Daughter Isabelle and owner Theresa Rubio
“A balanced diet is a cookie in each hand.”
~Theresa
Rubio, owner, Grandma’s Cookies
This year's US best cookies come from right in St. Charles! For the second year in a row, Grandma's Cookies at 401 S. Main St., was named the No. 1 cookie shop as chosen by USA Today readers. Food industry experts selected the nation's best 20 cookie shops, and a public vote identified the top 10, with Grandma's Cookies taking the highest honor.
The family-owned bake shop, spanning three generations of Theresa Rubio's relatives, has been in business for nearly five decades.
"What began as free cookies and a heart full of love for children visiting Grandma Charlotte's (Thompson) dress shop grew into a beloved bakery. Her cookies became so requested, she closed the dress shop and founded the cookie business," explains granddaughter Theresa, current co-owner and head baker who re-established the cookie store on Main Street during 2010. Charlotte surely baked a lot, given her four children, plus 24 foster children.
"We love carrying forward Grandma’s tradition of spreading joy through every cookie. Everyone who came in called her grandma," Theresa adds. "Our success is an extension of Grandma's hospitality, where all who walk through our doors become family."
Theresa's aunt, Nancy Ginnever, served as the second-generation shop owner. Theresa's husband, Angel Rubio, is currently co-owner and operations manager. Their four sons and one daughter also work at the shop or serve as eager taste testers, critics and biggest fans, all in one.
Theresa says she started helping at the cookie shop when she was 10 years old. "We now welcome visitors from around the world."
While she states the family legacy sprinkles a certain uniqueness on the bakery, she also believes a difference comes from the fact they bake small batches throughout the day to ensure every
cookie is warm and perfect. "We use premium ingredients, mixed from scratch with traditional methods for every batch, giving us time-tested quality. Our cookies also are hand-scooped."
She says they also like making new memories in the family's original Main Street business location, inside the 1820 landmark building, serving as a community gathering spot.
Year-round cookie flavors span chocolate chip, coconut (Theresa's current favorite), double chocolate chip, M&M, oatmeal raisin, peanut butter, snickerdoodles and sugar sprinkles. Gluten-free and dairy-free versions of some flavors also are available.
"For the most part, I've kept the original recipes as close to what grandma did. Cookies of the month are all recipes my daughter, husband and I create. We brainstorm what cookies we're going to do when. Once we decide all that, Isabelle and I put things together in the kitchen," Theresa says.
She confirms she's working on a cinnamon roll, as well as s’mores, cookie even though they typically do apple crumble for the fall.
Special orders cover round cookie cakes, halfsheet cookie cakes and cookie platters, which Theresa says are especially good matches for gifts, wedding favors, dessert tables, corporate events, birthday celebrations, holiday gatherings and bridal or baby showers. The shop has gift boxes as well.
This team is popular online, too, as evidenced by their 14,200-plus Instagram and 8,500 Facebook followers. They shipped to anywhere requested.
Theresa declares: "We have the greatest customers in the world. We enjoy meeting new customers and giving them an experience that they'll carry on forever."
636.947.0088
GrandmasCookiesOnMain.com
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Join us for Events Just for Little Ones!
Sneak Peek: Sept. 26 & Oct. 3 at 8:15 a.m.
Philippine’s Playgroup: Oct. 7 & Oct. 21, 8:15 a.m. Scan the QR code for more info.
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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.
“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
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
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.”
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.
With this year's breakfast theme being "Flourish," attendees can participate in two expert-led mini-mastermind sessions designed to help them flourish in
“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."
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
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
Clarendale of St Peters has achieved a Deficiency-Free State Survey for 2024 issued by the Missouri Department of Health and Senior Services. This
rating means you and your loved ones can expect to receive the highest level of assisted living and memory care in our senior living community, free of deficiencies in care, services and environment To
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
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
Treat Yourself to a Little Eye Candy
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THE SEASON’S BEST SANDWICHES
ARTICLE BY ANGELA BROOCKERD PHOTOGRAPHY BY JANIE JONES
Stacked forFall
There’s something deeply satisfying about a well-made sandwich—especially when it comes together with minimal effort but delivers big on flavor. As the season changes and appetites grow heartier, fall is the perfect time to get creative with ingredients tucked between slices of crusty bread or buttery rolls. Whether you’re looking to upgrade your lunch routine, enjoy comforting flavors and bold textures, or impress guests with a no-fuss meal, these easy-tomake sandwiches strike the perfect balance between simple and sensational.
INGREDIENTS
• 2 slices crusty bread (sourdough, ciabatta, French bread)
• 6 oz roast beef
• 2 slices provolone cheese
• 2 tbsp butter (for toasting)
INSTRUCTIONS
• 2 ½ tbsp mayonnaise
• 1 tbsp horseradish sauce
• 1 tsp Dijon mustard
• Arugula
• Cherry tomato
• Caramelized onions
Toast the bread. Butter one side of each slice and toast in a skillet until golden. Heat roast beef briefly in a pan. To make the spread, mix mayo, horseradish sauce, and Dijon. Spread on the toasted bread. Layer roast beef, cheese, and broil briefly to melt. Add arugula, tomato, and caramelized onions if using. Top with the second slice of bread.
INGREDIENTS
• 1 grilled chicken breast
• 2 slices pepper jack cheese
• 2 slices cooked bacon
• 1 tbsp fruit jam (fig, raspberry, or jalapeño recommended)
INSTRUCTIONS
• A handful of fresh arugula
• 3–4 cherry tomatoes (halved)
• 1 tbsp garlic aioli
• 1 brioche bun (toasted)
Lightly butter the inside of the bun and toast in a skillet or oven until golden brown. Spread a layer of garlic aioli on the bottom bun. Add the sliced grilled chicken breast. Place the pepper jack cheese over the hot chicken to slightly melt it. Layer on the crispy bacon slices. Add halved cherry tomatoes and a small handful of arugula. Spread the jam on the top bun. Enjoy!
INGREDIENTS
• 3 oz goat cheese
• Fresh arugula
• ¼ cup caramelized onions
• 1 pear, thinly sliced
INSTRUCTIONS
• Honey, to taste
• Butter for toasting the bread
• Rotisserie chicken breast thinly sliced
• Sourdough bread, buttered (optional)
Spread goat cheese on one side of the bread. Top the cheese with arugula, caramelized onions, sliced pears and chicken breast. Drizzle with honey. Top with remaining slice of sourdough bread. Use a griddle or panini press to heat the sandwich.
INGREDIENTS
• French bread loaf, halved lengthwise
• 2 cups cherry tomatoes
• 2 garlic cloves, minced
• ¼ cup olive oil
• 1 tsp thyme or rosemary
• Salt, pepper, chili flakes (optional)
INSTRUCTIONS
• 8 oz fresh mozzarella, sliced
• 1 cup arugula
• 2–4 tbsp pesto (thinned with olive oil)
• Balsamic glaze
• Optional: 4 slices prosciutto
• Fresh basil
Toss cherry tomatoes with olive oil, garlic, herbs, salt, and pepper. Roast at 375°F for 20–25 minutes until soft and caramelized. Brush bread with olive oil. Toast in the oven at 375°F for 5–7 minutes until crisp. Layer mozzarella slices on the toasted bread. Add fresh basil. Return to the oven for 3–5 minutes, just until melted. Optional: Top with roasted tomatoes, arugula, and prosciutto (if using). Drizzle with pesto and balsamic glaze.
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.”
FRENCHTOWN’S FUTURE FOOD TRUCK SPOT
ARTICLE BY JULIE BROWN PATTON
A new food truck park called Bench Racers is coming to St. Charles at 1801 N. 2nd St. Co-owners and married couple Andy Stark and Stephanie Lai say the new dogfriendly spot will provide music and outdoor seating.
Located not far from the Katy Trail in a 1940s former gas station 1-acre site between Main Street and Highway 370, as of July 2025, Bench Racers is considered a contributing structure to the local, Central Historic District.
"What started as just a family project to renovate an old Texaco gas station turned into an expanded
business idea as a bookend to the historic Frenchtown area," Andy says.
This St. Charles couple say they noticed the building was declining and thought it would be fun to turn it into something positive for the future. Since October 2023, they've worked with local construction companies to convert the building and lot into an outdoor event space.
"The name Bench Racers comes from our family’s love of cars and racing in hopes the new event space
will also become a gathering spot for automotive events," Andy shares. "The space will host a rotating lineup of food trucks, barbecue and a beverage bar inside the gas station."
Stephanie adds, "We're also maintaining the surrounding green space while giving the community a place to enjoy community events and even sports or movies on a big-screen TV. We hope to be a place to slow down, tell stories and make new memories, especially including furry friends.”
Andy says they also plan to build a stage behind the garage to host live music acts. At press time, Bench Racers was working through additional construction plans and was expected to launch during spring 2026.
A New Race To Food Trucks Is On
The 1940s-era Texaco gas station in St. Charles’ Frenchtown district, located at 1801 N. Second St., is being transformed into a new food truck park called Bench Racers. The station, which operated until the 1970s, was later used by Moore Oil Co. for office space and oil storage before being purchased for the food truck park development. The original 1,600-squarefoot building is being restored to its 1940s condition by co-owners, married couple and St. Charles residents Andy Stark and Stephanie Lai. Monitor their progress and events via Facebook@benchracers or Instagrami@benchracers.stc.
Bench Racers On Road To Open Next Spring
Heal Hip Pain
Naturally:
Without Pills, Injections or Surgery
By: Dr. Beth Templin
Hip pain doesn’t have to define your future. Too many people give up the activities they love walking with friends, gardening, or playing with the grandkids— because every step hurts. But there is hope. With advancements in noninvasive technologies such as Regenerative Therapy, you can move beyond the limits of pain and rediscover the freedom to live life on your terms.
Hip pain is one of the most common complaints in older adults In fact, 1 in 4 people will develop hip arthritis in their lifetime. And while hip pain can affect anyone, it becomes more stubborn and life-limiting as we age making it harder to stay active and independent The problem is traditional treatments often only mask symptoms, without addressing the root cause Medications may dull the pain, but they don ’t repair damaged tissue. Injections can help for a time, but their effects wear off and may cause more harm long-term. Surgery, while sometimes necessary, is risky and requires long recovery. This is where regenerative therapies like EMTT, Radial, and Focused Shockwave
come in. These innovative, treatments stimulate your body’s own natural healing process to repair damaged tissue, reduce inflammation, and rest ore mobility, helping you get back to the life you love Interested in learning more? I invite you to attend our free upcoming seminar “Healing Your Hips Naturally: Modern Options Without Surgery”.
During this seminar you’ll learn:
What causes common hip issues as you age Why pain pills and injections don’t always work for hip pain. How Regenerative Therapy is a game changer for hip pain. What a typical treatment plan looks like
When: Fri, Oct 24th at 2 pm Where: 3809 Lemay Ferry Rd, 63125
*Attend in-person or join us online from your home. Space is limited. Call (314) 939-1377 to register.
HouseFit
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SELECTION OF UPCOMING LOCAL EVENTS
OCTOBER 3RD
St. Clare Of Assisi
Men's Club 23
Annual Oktoberfest
St. Clare Of Assisi Church | 4:00 PM
This event in Ellisville provides fun, food, music, beer, wine, a kid's carnival, adult games and 50/50 raffle auctions. Organizers indicate last year's raffle payout was $5,500. It ends at 9 p.m. For questions, call 314.760.7149. For details, visit SaintClareOfAssisi.org
OCTOBER 4TH-5TH, 11TH-13TH, 18TH-19TH, 25TH-26TH
Renaissance Festival
Rotary Park | 10:00 AM
The St. Louis Renaissance Festival is a long-standing event that brings adventure, excitement and spirit of the Renaissance. Join the celebration of its 27th year, with entertainment ranging from pirates to jousting to juggling to turkey legs, and more! Huzzah! There’s free parking. The festival concludes at 6 p.m. each evening.
OCTOBER 4TH
Paw Parade
Frenchtown | 10:00 AM
Dress up pets and join a morning of fun at the 6th Annual Paw Parade. The parade travels through the Historic Frenchtown Neighborhood and ends at Clark Street and Main Street with a pet-friendly vendor fair as part of the Saint Charles Market. Vendor Fair in conjunction with the "Barkers Market" Farmers Market from 7:30 a.m. to 1 p.m.
CONTINUED
OCTOBER 16TH
Trunk Or Treat St. Peters
Mall Parking Lot, corner of Suemandy/Grand Teton | 6:00 PM
Calling all ghastly ghouls and goblins to this free, 2-hour Halloween event. Parents and children are invited by St. Peters Police Department officers to their Trunk or Treat. Have fun collecting those sweet treats and visiting with area first responders. This event will be set up across from the Justice Center.
OCTOBER 21ST
Lindenwood Athletics
Annual Golf Tournament
Whitmoor Country Club | 11:00 AM
Enjoy a fantastic day on the course while supporting Lions student-athletes. Each golfer will have 18 holes of golf with a cart; lunch before play begins; food and drinks on the course' and exclusive Under Armour gift. Registration begins at 11 a.m., followed by lunch at 11:30 a.m. Shotgun Start: 1 p.m. Contact Jameson Adams at jadams2@lindenwood.edu with questions.
OCTOBER 25TH
National Rx Take Back
St. Peters Justice Center | 10:00 AM
Have any expired or unneeded prescription medications at home? Safely dispose of them free of charge, no questions asked, until 2 p.m. Police cannot accept any medications before or after the event. To remain anonymous, remove identifying information from container labels. No overthe-counter medications accepted. Inhalers, intravenous solutions, injectables and needles, and illegal substances aren't part of this program.
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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
