22.02.12

Sweets have been served at 7353 Madison St. for 90 years. That tradition began with the Steger's, a German-American family that began making French Cremes in the basement of the building, back in 1921. They left an indelible mark on local candy making - figuratively and literally.

There is still a brass "S," which symbolizes the family's last name, preserved on the door of what is now Shanahan's Creole Restaurant and Irish Bar. But, perhaps more important, is the legacy of fine chocolate making that continues in that building, to this day.

Steger's was around until the 1960s, when it made way for La Maison de Bonbon. The house of candy continued to make French Cremes downstairs and serve banana-split sundaes in its parlor.

Then, in 1990, restaurateur Tim Shanahan moved his eatery and watering hole, Shanahan's Creole Restaurant and Irish Bar, into the former sweet shop - a decision that was made, in large part, because the business already had a liquor license. All the while, the restaurant carried on the candy-making tradition, by continuing to produce the French Cremes.

Source: Forest Park Review