Vegan, gluten-free bakery to open in Southampton neighborhood

ST. LOUIS — Longtime St. Louis resident Alex Feick will open Prioritized Pastries at 4904 Devonshire Ave. in the Southampton neighborhood Oct. 5. Feick is the owner and pastry chef behind the vegan and gluten-free bakery.

“I’m so excited that Prioritized will be St. Louis’ first shop dedicated to only vegan and gluten-free pastries,” Feick said in a statement. “Not only can customers have piece of mind that the pastries will never accidentally be compromised by exposure to other ingredients, but parents of children with allergies or dietary restrictions can come in and shop with confidence.”

Feick attended classes at Forest Park Community College and during that time she served as the pastry chef at Mud House Cafe on Cherokee Street. She began experimenting with vegan pastries while working there and established a following for her work, including a citrus-olive oil tea cake.

Gioia’s hot salami on pizza? Yes, please! Family-owned Dogtown Pizza announced a collaboration with St. Louis’ Gioia’s Deli and will feature Gioia’s hot salami with pepperoncini peppers on its pizza. Dogtown Pizza co-owners Rick and Meredith Schaper ‘s goal is to help grow and develop the St.

Narwhal’s Crafted owners, Brandon Holzhueter and Brad Merten, are crafting a new restaurant concept called Loaded. Loaded is a “nacho-centered concept that uses different varieties of house-made chips as a vehicle to convey a whole variety of chef-inspired fare,” Holzhueter said in a statement.

After Mud House, Feick worked under pastry chef Sarah Osbourne-Blue at Niche and eventually as a pastry chef at the now shuttered The Libertine.

Other stories

RELATED: Narwhal’s owners to launch new restaurant concept

RELATED: 2 Missouri cities make Money’s ‘best places to live’ list

RELATED: These Missouri and Illinois colleges have the best business schools

RELATED: Walnut Grill to open 4th location in Chesterfield