Conchas, Mexican sweet bread, are made with buttery brioche-like dough and a streusel topping, which is scored to resemble a seashell – and there’s no better place to get them in St. Louis than Diana’s Bakery on Cherokee Street.

Named after owner Ana Vazquez’s daughter, the shop offers more than 100 Mexican treats, from bolillos (small loaves of white bread) to churros to cookies, on a daily basis. Head baker and Ana’s husband, Refugio, and their son, Emmanuel, fire up the ovens at 5am every day and follow the family recipes that Refugio brought with him from Guanajuato, Mexico.

If the specialty sweets, including milhojas (layers of puff pastry filled with pastry cream and topped with dulce de leche) and pan de Acambaro made with fermented dough and raisins, don’t hit the spot, Diana’s also sells handmade tamales featuring pork with red sauce, chicken with green sauce and chicken mole (weekends only).

Diana’s Bakery, 2843 Cherokee St., St. Louis, Missouri, 314.771.6959,