The Station, located at 2232 Thurman Ave., is an extension of the beloved Union Loafers and Bagel Union family and has now become a weekday staple for St. Louis’ Shaw neighborhood.
Originally operating on weekends only, the market and bagel shop has expanded to a five-day schedule, welcoming customers Wednesday through Friday from 8 a.m. to 1 p.m. and Saturday and Sunday from 9 a.m. to 1 p.m. The decision, according to manager Lexi Turin, was driven by community demand.
“A five-day week was always our goal, but when we heard from neighbors hoping we would open up during the week, it felt like a natural step,” Turin said. “Meeting that need for the neighborhood is definitely something we wanted to do.”
The extended hours allow The Station to offer a more reliable stop for breakfast, lunch and pantry essentials throughout the week. Though the expansion is still in its early days, Turin has already noticed a shift in foot traffic. “This is our first week, but we’ve already seen a lot of new faces,” she shared. “It’ll be nice to get to know the weekday crew, who’ve been wanting to grab something on the way to work.”
The Station at Thurman officially opened its doors for weekend service in April 2024, operating out of a space that previously served as a commissary kitchen. While the location was chosen out of necessity, it quickly became a natural fit. “We love Shaw – spending more time here and getting to know our neighbors has been so special and fun,” Turin enthused. “We’re on a great corner across from the dog park, with Fiddlehead Fern down the street. … Our neighborhood regulars and their support from the start means so much to us. Can’t say enough about how great they are, how much we love to see them.”
In addition to its expanded schedule, The Station continues to refine its menu, with its bagels and pastries emerging as local favorites. “The neighborhood loves The Hot Sandwich, especially on everything bagels,” Turin noted. “Our English muffins and buttermilk biscuits, which we hope to eventually offer daily, are also sandwich favorites. The sausage roll in our pastry case is not to be missed – they sell out fast!”
Though most of Union Loafers’ breads are sourdough, The Station’s bagels take a different approach. “Our bagels are yeasted, but we’re very proud of the techniques the team at Bagel Union uses,” Turin explained. “All bagels undergo a three-day process that starts with a mix and overnight ferment, followed by hand-rolling each bagel and finally boiling and baking them day-of.”
Looking ahead, The Station plans to enhance its offerings by expanding the grocery selection to feature a curated mix of pantry staples, specialty meats, charcuterie snacks and dairy products. “We’re planning on expanding our service a bit – slicing, toasting and dressing bagels for guests and adding cold options to our sandwich menu,” Turin shared.
For those unfamiliar with the intricacies of running a bakery with a focus on fermentation, Turin emphasizes the dedication behind every item. “The amount of time and care it takes to execute these products is surprising to folks unfamiliar with sourdough and long fermentation,” she said. “Our teams work hard for consistency and quality. Whether they’re aware or not, it’s clear that the hard work and high standards that go into our food resonate with our guests.”
With a growing customer base, an evolving menu and deepening community ties, The Station at Thurman’s expansion marks an exciting new chapter – one that promises even more delicious offerings and neighborhood connections in the year ahead.
