If you’ve been reading the Jewish Light for any length of time, you know one thing’s certain: we are unapologetically obsessed with bagels. We’ve tracked down every place in St. Louis that boils, bakes or even dares to attempt a decent shmear. So believe us when we say: we’re thrilled to announce a new entry to our “Ultimate Guide to Bagels in St. Louis.“
Teleo Coffee in Kirkwood may be best known for its high-quality coffee and warm, minimalist space—but bagel lovers, take note. This spot is now hand-rolling, boiling and baking New York–style bagels fresh in-house, and they’ve earned their place in our guide.
More Bagels in St. Louis
Owner Olivia Tischler didn’t set out to open just another café. While studying Occupational Therapy at St. Louis University, she felt a pull toward something more intentional—something that combined hospitality with meaning. “I wanted to create a space where people felt seen and loved and cared for,” she says.
The name Teleo comes from a Greek root meaning “to bring to completion”—a nod to purpose, wholeness and Tischler’s Christian faith. After graduating in 2019 with a minor in entrepreneurship and theology, she launched Teleo as a farmers market stand before opening the brick-and-mortar location in August 2021.
Since then, it’s become a beloved community fixture. And now, bagels are a big part of what keeps people coming back.
From wholesale to house-made
Like many great bagel stories, this one starts with nostalgia. “Growing up, we’d go to a bagel shop every Sunday after church—it was my favorite thing,” Tischler says. Those early memories stuck with her—and so did a few favorites. “I based our bagel sandwich off a shop in Columbia, Missouri, called B&B Bagels,” she says. “And I’ve always loved the breakfast sandwich that Knead Bakery makes—so that helped influence ours a little too.”
Teleo started by serving wholesale bagels, but the quality was inconsistent and the cost unsustainable. Already baking pastries from scratch, the team decided to take the leap into making their own bagels, too. The first attempts weren’t exactly flawless. “They were really small and dense and had no hole,” Tischler laughs. “We really struggled to figure out how to get a hole to stay!”
That determination paid off. Today, Teleo’s bagels are New York–style: boiled, baked and beautifully balanced. At first, the offerings were simple—just plain and everything—but this spring marked a milestone: the introduction of their first new flavor, sun-dried tomato. It’s the beginning of what Tischler hopes will become a rotating seasonal lineup.
Coffee, craft, and community
Pulling off both world-class coffee and fresh bagels daily isn’t easy, but Teleo’s success lies in specialization. “Everyone has their lane,” Tischler explains. “Our head roaster focuses on sourcing and roasting incredible coffee. Our bakers handle the pastries and bagels. That’s how we maintain consistency and quality.”
And behind the scenes? The work starts early. “Navigating how to make bagels fresh daily is a really tricky thing to do,” Tischler says. “It was hard to find staff willing to come in early enough to bake both fresh pastries and bagels.”
While the bagels haven’t necessarily brought in a different crowd, they’ve deepened what regulars appreciate. “People aren’t surprised we have them,” she says, “but they do notice—and love—that they’re made fresh and in-house.”
And don’t sleep on the spreads: Teleo offers three cream cheese options—plain, strawberry and chive & onion.
Bagels, a baby and a best seller in St. Louis
When it comes to her personal favorite, Tischler doesn’t hesitate. “While I was pregnant, I ate a plain bagel with plain cream cheese almost every day. That was half of my baby’s diet in the womb,” she says with a smile. “So I think I have to go with that.”
First-timers should try the house combo: Teleo’s bagel breakfast sandwich paired with the Honey Bear latte. “They’re our two best sellers, and for good reason,” she adds.
Teleo Coffee
132 W. Monroe Ave., Kirkwood, Mo.
Monday–Saturday: 6 a.m.–4:30 p.m.
Kitchen closes at 2:30 p.m.
314-394-0099
