Welcome Patisserie Svoi to the CWE

There is so much to love about Patisserie Svoi (pronounced “swee”- meaning “community”), which Taisiia and Dima Hryuchyshya (behind the counter) opened in early January. The location at 8 S. Euclid is between Laclede and Forest Park Avenues, formerly occupied by Mainlander, which moved to 396 N. Euclid.

The Hryuchyshyas emigrated from Ukraine to St. Louis in October 2022. You’ll find out more on how they wound up in St. Louis further along in this post.

I’ve stopped in Patisserie Svoi on two occasions, once with a friend where we visited over pastries and tea, and late last week, when I stopped in for pastries to go, see below.

Taisiia created the shop’s logo, the charming carry-out boxes and other paper goods. Dima, with the help of his father-in-law, spent a couple of months transforming the space from a restaurant into a bakery.

Dima explained that the shop was still in the “soft-opening phase” as the couple waits for more furniture and equipment to arrive, though there are plenty of comfortable places to sit—and great music too. Judging by the response from the neighborhood, the word has traveled about Taisiia’s scrumptious pastries.

photo of Taisiia courtesy of Patisserie Svoi

When I tried to interview Dima in person (Taisiia was clearly too busy in the kitchen to chime in),  it was clear that asking questions while he was making coffees and plating pastries was going to be difficult. We settled on a q & a via email instead, interspersed with photos of the delights in the display cases. Note that the menu changes daily, so what’s pictured in the display case below may be something else equally wonderful when you stop in.

How did you wind up in St. Louis, and who came to the U.S. with you?
“We arrived in St. Louis in October 2022 through a sponsorship program. Our sponsors are Michelle Faits and her family, who live here in St. Louis. Taisiia found them through social media, specifically Facebook. We arrived as a family of three — myself, Taisiia, and our son Lev. (They have since had a daughter; an older son is studying in Poland.) Taisiia’s parents were able to join us later, about a year after our arrival.”
“The Faits family still lives here and have remained an incredible source of support for us. They have helped us with our children, with adapting to life here, and even with our business. Her husband, Sam Etter, is a retired military veteran with a professional background similar to mine, which helped us quickly connect. We are deeply grateful to them and consider them part of our family.”

2. Was opening a pastry shop always the dream?
“The idea of opening her own pastry shop began for Taisiia back in Ukraine around 2016–2017, when we first met. Initially, it was a dream of building her own business. In 2018, while on maternity leave, she began baking at home — first for family and friends. Over time, this grew into something much bigger and became her true calling.”

3. Is it okay to mention your professional background, and did Taisiia have formal culinary training?
“It’s okay to mention my background. In the past, I worked in law enforcement. My primary focus was combating organized international crime, including drug cartels, trans-national criminal groups, and money laundering operations. I also worked undercover. This chapter of my life is more than five years behind me, and we aren’t sharing any sensitive or confidential details.” (Click here for a link to Dima’s bio.)

“Taisiia did not attend a formal culinary school. She is entirely self-taught, learning through hands-on experience, online resources, videos, and years of practice. All of our recipes and flavors are developed by her personally and continue to evolve.”

The photo above features from left, the Napoleon & Honey Cake, which is a Ukrainian specialty, each are $7 a slice, Choux, $6.25, and Anna Pavlova, $6.50.

4. Why did you choose the Central West End for Patisserie Svoi?
“We were looking for a neighborhood with a European feel — something that reminded us of the places we loved in Ukraine and across Europe. We also knew that foot traffic would be critical for a new bakery, especially since European-style pastries are still relatively unfamiliar to many people in the U.S.
I approached the location analytically, studying demographics, pedestrian flow, and surrounding businesses. I’m currently studying data analytics through Washington University, and my professional background is also rooted in analytical work. This area felt like the right fit: many residents have traveled, are familiar with European cuisine, and appreciate this style of food.
We also live nearby, and our son attends New City School, so this neighborhood is very much part of our daily life.”

5. When do you expect the soft opening to end and the official opening to begin?
“Our official opening will take place once all remaining equipment arrives and is fully installed. We ordered equipment from several countries, including Ukraine, Italy, Turkey, and China. As soon as everything is in place, we’ll be excited to announce our Grand Opening.”

6. Does your pastry selection change often, and when will the menu be added to the website?
“Yes, our daily selection for walk-in guests changes frequently. At the moment, our website highlights our signature cakes, but we plan to gradually add our individual pastries so the online experience better reflects what guests see in our display cases.”

7. Tell us about your wedding and special occasion cakes.
“We create wedding cakes, dessert tables, and sweets for celebrations and events. Guests are welcome to stop by, sample flavors, and discuss their cake in advance. We’ve been working in the wedding and event dessert space in the U.S. since 2023, previously from a shared kitchen. Now, in our own space, the process is much more seamless. We also work with private and corporate events and can be either the main dessert provider or a complement to an existing cake.”

8. Were there any surprises you didn’t anticipate when opening your business?
“The biggest surprise was how many people found us right away. We expected a slower, more gradual start, which is why we chose a soft opening. Instead, the neighborhood response was incredibly warm and supportive — a very pleasant and motivating surprise.”

“The response has exceeded our expectations. Many guests tell us they’ve traveled to Europe and recognize these flavors. We especially love when people return and share their experiences. The sense of community support has been truly meaningful to us.”

The Toffee Caramel Cookie, $6, can also be purchased frozen, to bake at home and enjoy hot from the oven.

Iced Ginger Cookies, $7 each.

Dima continued: “Our goal is to share European-style pastry culture and create a place people want to return to. We’re still new to the U.S. and to running a brick-and-mortar business here, and we continue learning every day. Some aspects of the business are still a work in progress, and we’re very grateful for the understanding and encouragement we’ve received from the community.”

Taisiia’s dream is that she will become one of the best pastry chefs in the U.S., and continue spreading joy through her desserts.  “I am grateful to this country for allowing me the opportunity to fulfill my dream.”

And those of us who have experienced Patisserie Svoi are so grateful that Taisiia and Dima found a home in St. Louis and chose the CWE for their business.

Patisserie Svoi, 8 S. Euclid, Open Monday thru Friday, 7 a.m. to 8 p.m., Saturday, 10 to 5 and Sunday, 10 t0 4.