The Deadly Dirge of Des Moines Ghost Tour
Uncover the eerie secrets of Des Moines with our captivating ghost tour, where you'll wander through the city's most haunted and historic sites under the cover of night.
La Mie Bakery is a bakery in The Avenues, Des Moines.
Editorially verified June 26, 2026 by Elliot Marsh, TableJourney editor. Source.
Uncover the eerie secrets of Des Moines with our captivating ghost tour, where you'll wander through the city's most haunted and historic sites under the cover of night.
Address: 841 42nd St, Des Moines, IA 50312
Bauder Pharmacy, founded in 1916, has paired a working pharmacy with a vintage soda fountain and bakery counter on Ingersoll Avenue since the 1920s.
Worth the queue: Cherry phosphates and house-baked goods
Pastry studio near Drake University producing excellent croissants, quiche and rotating seasonal tarts; the tart rotation follows the weekly market produce.
Worth the queue: Croissants and tarts
Modern East Village artisan bakery with ample seating and a seasonal pastry rotation. Strong sourdoughs and enriched breads from locally sourced ingredients.
Worth the queue: Seasonal pastries and sourdough loaves
East Village bakery with long-fermented sourdough and Scandinavian-influenced viennoiserie; limited weekend specials with a loyal E Locust Street following.
Worth the queue: Sourdough loaves and Danish pastries
Bauder Pharmacy, founded in 1916, has paired a working pharmacy with a vintage soda fountain and bakery counter on Ingersoll Avenue since the 1920s.
Worth the queue: Cherry phosphates and house-baked goods
A small downtown patisserie specialising in French technique applied to American occasions: macarons, entremets and celebration cakes, Tuesday to Saturday.
Worth the queue: French macarons and hand-crafted layer cakes
Pastry studio near Drake University producing excellent croissants, quiche and rotating seasonal tarts; the tart rotation follows the weekly market produce.
Worth the queue: Croissants and tarts
Neighbourhood bakery with devoted following for long-fermentation sourdoughs and flaky croissants; limited production means sell-outs before noon on weekends.
Worth the queue: Long-fermented sourdough and croissants