Back

Let's Roll! Enjoy Fresh Bread and Pastries Baked In-House Daily

   
St. Louis, U.S.A.

What is that incredible smell? It's the smell of freshly baked bread!

While most of us are pleasantly sleeping at 3:00 am each morning, at Four Seasons Hotel St. Louis our pastry team is hard at work, scoring dough, letting yeast rise and making our freshly baked breads for the day. "We take great pride in baking all of our rolls, baguettes, burger buns and pastries in-house," says Executive Chef Gian Nicola Colucci.

No short cuts or additives can be found, only natural yeast, semolina flour and fresh local ingredients. Colucci, a native of Turin, Italy, has brought some of his favourite bread recipes directly to the kitchens at Four Seasons. Only here can you find parmesan flatbread, a paper thin cracker that is slightly spicy and provides a fantastic toasted parmesan flavour; and grissini breadsticks, lightly salted and fermented overnight. Italian sourdough is soft and yellow in colour from the semolina flour, with a dark crackling crust from our stone deck ovens that is not to be missed.

Fresh breads are served in Cielo Restaurant daily, accompanied by olive oil and pepe rosso, a tangy roasted pepper sauce. And don't worry, Cielo staff is happy to replenish the bread basket.