Community Corner

Crown Candy Kitchen is Still King in St. Louis

Homemade ice cream and handmade chocolate awaits customers at one of St. Louis' oldest and most popular attractions, which was extremely busy during the past week of Spring Break.

An intriguing jaunt back in time over nearly a century is just a short drive away from West St. Louis County. Wildwood and Eureka residents of all ages talk about this little regional gem, which offers the chance to unwind in the ambiance of an old-fashioned malt shoppe.

Right inside the front door of Crown Candy Kitchen, located downtown at 1401 St. Louis Ave., is an old-time, 5-cent weight and horoscope machine from the American Scale Company. Customers also find a telephone booth next to the dozen-plus diner booths whereat homemade ice cream can be purchased after flavorings are made the way it's been done since 1913 in copper candy kettles.

Crown Candy business has been hopping this week, due to many families making an annual pilgrimage to the store for lunch during Spring Break.  Others are stocking up on handmade, Easter-related chocolate—which at Crown Candy, comes in the form of bunnies, crosses, people, ducks, chicks, pigs, and cows. They have white, milk and dark chocolate items, as well as nuts, that also can be purchased online.

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In addition to malts, the cafe offers special sundaes, regular sundaes, deluxe sundaes, drinks and sandwiches. Did you know that a "newport sundae" means it comes with whipped cream and pecans?

Third-generation family members Andy and Nancy Karandzieff serve up ice cream in the following flavors:  vanilla, strawberry, chocolate, banana, black cherry, chocolate chip, oreo, coffee, black walnut, pineapple orange, raspberry, and chocolate chocolate chip. Andy operates the store with brothers Tommy and Mike.

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Harry Karandzieff, and his best friend, Pete Jagaloff, founded Crown Candy 98 years ago when Karandzieff came to the United States, bringing confectionary skills from Greece. Harry's son, George, took over the business during the 1950s.  George's three sons now run the business, with a little help from "the fourth generation," said Andy.

Signature malts at Crown Candy come as 24-ounce servings, based on three, huge scoops of ice cream. The "Johnny Rabbit" special is a fresh banana malt with whipped cream, nuts and nutmeg.

In addition to sandwiches and chips, the Crown Candy menu offers chef salads, chili and tamales. Go hungry, though, because in a place where ice cream is the king and served first, it doesn't leave much room for the rest of the meal.

Surrounded by fighter plane illustrations and Coca-Cola memorabilia, customers also can purchase Crown Candy T-shirts, hats and hoodies. Another available souvenir is a cookbook entitled:  The Route 66 St. Louis Cookbook, The Mother Lode of Recipes from the Mother Road, by Norma Maret Bolin.

Crown Candy was even featured on TV in the Travel Channel's "Man v. Food" show when host Adam Richmond attempted the challenge of finishing five malts in an half hour to get them all free.


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