For nearly 100 years, Ted Drewes Frozen Custard has been more than a stop where St. Louis gets its frozen custard fix. It’s a place where sweet treats and family traditions go hand in hand. What began as a small custard stand on Chippewa Street has grown into a St. Louis icon, with four generations of family leadership continuing to serve the same rich custard, made from the same time-tested recipe, with the enduring spirit of heartfelt service right where it all began on Route 66. As we near the one-year anniversary of the death of Ted Drewes Jr., we’re shining a spotlight on this beloved St. Louis tradition.
In another life, Travis Dillon might have remained an accountant. As a newlywed in the late ’70s, married to Christy, daughter of Ted Drewes Jr., he was working in accounting, enjoying the predictability of weekends off, far removed from the demands of a family legacy. But the business had a way of bringing people home. For Dillon, love for family turned a few nights of help into a full-time return. “Ted and Dottie needed help,” Dillon recalled. “I started working one night a week … then two, then three. Eventually, it became full-time.” That shift became official in 1981, when Dillon entered the business full-time, diving headfirst into daily operations and learning the kind of lessons only decades of elbow grease can teach.
At Ted Drewes, leadership has always meant more than oversight; it’s meant presence, care and continuity passed down through four generations. “If you want your business to succeed, you have to put the time in yourself,” Dillon said. “That’s something I learned directly from Ted.”
The business’s long-standing motto, “Our Business is Service,” continues to shape every customer interaction. From the early days when Ted Drewes Jr. would sprint to the window to greet customers traveling Route 66, to today’s 12-window setup designed to keep lines moving and customers smiling, quick and friendly service is a point of pride.
At Ted Drewes, honoring history isn’t just symbolic. The custard still follows a 1930s recipe, with honey added during World War II-era sugar rationing and kept ever since. From the neon signs to the walk-up windows, the buildings have been kept largely the same, a visual tribute to the original look that first welcomed Route 66 travelers decades ago.
Their location on Route 66 continues to be a source of pride. “Being part of Route 66 is such an honor,” Dillon said. Tour buses filled with international travelers stop by regularly, eager to experience a true slice of Americana. “I love stepping on the bus to share the story,” he added.
Generations of St. Louisans have made Ted Drewes part of their family traditions. Grandparents bring grandkids, and customers who first visited decades ago still return for their favorite concrete or sundae. The store even maintains a “Hall of Fame,” honoring its most loyal regulars – some of whom now come daily, well into their 90s.
As Dillon’s sons, Joshua and Bryan, become more involved in operations, the family legacy shows no signs of slowing. While expansion is possible, maintaining quality and tradition remains the top priority. “We’re focused on keeping things excellent,” Dillon shared. “Because this isn’t just a business – it’s the story of our family.”
