The Hill, St. Louis’ iconic Italian neighborhood, is known for its classic Italian bakeries and family-owned delis—but not as a place you’d expect to find New York-style bagels. That is, until now. Since 1916, Amighetti’s has been a familiar name in St. Louis, known for its bread and sandwiches. In Feb. 2023, the deli returned to The Hill after a three-year hiatus. Now, it’s adding to its legacy by venturing into the bagel business, offering a fresh twist on its rich history.
“We’ve been known for our sandwiches for years, but we wanted to expand into something new while keeping the same focus on quality,” said Anthony Favazza, the owner of Amighetti’s. “Bagels just felt like a natural next step, and we’re making them from scratch, right here on The Hill.”
Solving a bagel mystery
When The Jewish Light featured C & B Boiled Bagels in Wood River, Illinois, as part of its 2023 “Ultimate Guide to St. Louis Bagels,” the bakery quickly became a local favorite for its authentic New York-style bagels. But just as fast as it gained popularity, the shop disappeared, leaving St. Louis bagel lovers puzzled—until now.
“Sadly, they went out of business, but there was a lot of interest in their bagels,” Favazza explained. Recognizing the opportunity, he acquired C & B Boiled Bagels, including their recipes and techniques.
“We wanted to bring that quality here to The Hill,” Favazza said. “So, we took over, moved the equipment, and started baking fresh bagels daily.”
Amighetti’s bagels are currently available at their Hill location, with plans to expand availability to their Rock Hill store and Hank’s Cheescakes in Richmond Heights. Favazza also hinted that the bagels are available at their location at City Park as well as wholesale to several locations, including some affiliated with Washington University.
A return to the bakery’s roots
In many ways, the bagels represent a full-circle moment for Amighetti’s—a return to the bakery roots that began over a century ago, and a step forward into a new era of bread-making.
Bringing bagels to The Hill is only part of Favazza’s plan. Since taking over Amighetti’s in 2016, he has worked tirelessly to restore the legacy of the bakery and expand its reach.
“Amighetti’s started as a bread bakery in 1916, and that’s always been the heart of what we do,” Favazza said. “Bringing the bakery operation back to life is a big part of our vision. We’re excited to keep growing and to bring more of what people love to the table.”
