You know those places that just feel like they’ve always been there, holding down the neighborhood? That’s basically La Mie Bakery on 42nd Street in Des Moines. If you grew up in the Roosevelt Cultural District or around Waveland Park, you probably remember the smell of butter and yeast hitting you before you even crossed the threshold. It’s a local institution. Seriously. But here is the thing: a lot of people think they know La Mie, yet they only scratch the surface of what Joe Logsdon and his team have actually built over the last couple of decades.
It’s busy. Like, chaotic busy. If you show up on a Saturday morning at 10:00 AM, expect a line that snakes toward the door. But it moves. The staff there handles the volume with a kind of practiced, frantic grace that’s honestly impressive to watch.
Most people come for the croissants. They should.
The Reality of the La Mie Bakery 42nd Street Experience
Let’s get the logistics out of the way because nothing ruins a morning like parking drama. The shop sits at 841 42nd St, nestled in that little strip of shops that feels quintessential Des Moines. Parking is... well, it’s a bit of a tight squeeze. You’ve got the small lot, but you’ll often find yourself circling the block or parking a street over. It’s worth the walk.
Inside, the vibe is bright, airy, and loud. It’s not a "quiet library" kind of cafe. It’s a "community hub" kind of cafe. You’ll see toddlers covered in chocolate flakes, business meetings over espresso, and retirees reading the paper. It’s the local heartbeat.
Why the Pastry Case is Dangerous
If you’re staring at the glass case at La Mie Bakery on 42nd Street in Des Moines, start with the almond croissant. It’s heavy. It’s not one of those wimpy, airy things you get at a grocery store. It’s dense with frangipane, topped with a mountain of sliced almonds and powdered sugar. It’s messy. You will get sugar on your shirt. Accept it.
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Then there are the fruit tarts. They look like jewelry. The pastry cream is rich but not cloyingly sweet, which is a mistake lesser bakeries make constantly. They use real, seasonal fruit, and the glaze actually tastes like something—usually a subtle apricot or apple finish—rather than just clear corn syrup.
It is More Than Just Flour and Water
Joe Logsdon, the owner and culinary mind behind the operation, didn't just stumble into this. He’s a guy who understands the chemistry of baking. If you look at the bread—the sourdough, the baguettes, the ciabatta—you can see the fermentation at work. Those big, irregular holes in the sourdough? That’s the "open crumb" bakers obsess over. It means the dough was hydrated properly and handled with actual care, not just punched down by a machine.
The menu has expanded way beyond just muffins and loaves over the years. Their breakfast and lunch game is surprisingly robust.
- The Omelets: They don't overcook them. This is a rare feat in the Midwest. They’re French-style, soft-scrambled, and often filled with high-quality greens or goat cheese.
- The Asparagus and Mushroom Tart: If they have this in the savory case, buy it. The crust is short and flaky, almost like a savory shortbread.
- The Sandwiches: They use their own bread (obviously), but the proportions are what matter. They don't overload it with cheap deli meat. It’s balanced.
What Most People Get Wrong About the Wait
I hear people complain about the line at La Mie Bakery on 42nd Street in Des Moines. "It’s too long," they say. "I don’t have thirty minutes for a scone."
Here is a secret: the line is part of the filter. It keeps the quality high because the turnover is so fast that nothing sits in that case for more than a few hours. You are never getting a "yesterday" croissant at La Mie during peak hours. Everything is circulating. Plus, the line gives you time to actually look at the chalkboard specials, which change based on what’s fresh.
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Also, if you’re in a rush, just go for the bread wall. You can usually snag a baguette or a loaf of multi-grain and be out the door way faster than someone ordering a custom latte and a poached egg dish.
The Evolution of the 42nd Street Hub
The neighborhood has changed a lot, but La Mie has stayed remarkably consistent. While other places try to chase every single trend—like charcoal lattes or whatever the "it" ingredient is this month—La Mie sticks to the fundamentals. Butter. Flour. Salt. Time.
They did expand, opening La Mie Elevate downtown, which is great for the office crowd, but the 42nd Street location is the soul of the business. It’s where the ovens are humming. It’s where the magic happens.
A Note on the Coffee
Look, let’s be real. If you’re a third-wave coffee snob who needs to know the exact elevation of the beans and the name of the farmer’s dog, La Mie isn't a specialty roastery. But their coffee is solid. It’s meant to pair with the food. It’s strong, hot, and cuts through the richness of a buttery pastry perfectly. They use good beans and the baristas know how to steam milk without burning it. That’s all you really need when you’re face-deep in a pain au chocolat.
How to Do La Mie Like a Local
If you want the best experience at La Mie Bakery on 42nd Street in Des Moines, you have to time it right.
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- The Early Bird Rule: Get there at 7:00 AM on a Tuesday. The sun is coming in the windows, the racks are full, and the noise is at a dull roar instead of a scream.
- The "To-Go" Strategy: If the seating area is packed (and it usually is), take your haul to Greenwood Park just down the road. There’s something about eating a fresh pastry outside that makes it taste 20% better.
- Check the Savory Case: Everyone looks at the sweets. Don't sleep on the quiche. It’s deep-dish, custardy, and probably has more butter in the crust than you should consume in a week. It’s worth it.
- The Saturday Survival: If you must go on Saturday, send one person to find a table and one person to stand in line. It’s a team sport.
Why It Actually Matters
In a world where everything is becoming a chain and every "bakery" is just reheating frozen dough shipped in from a warehouse, places like La Mie are vital. They represent a commitment to craft. You can taste the difference between a croissant that took three days to laminate and one that was made in twenty minutes.
It’s about the "lamination"—that process of folding butter into dough over and over to create hundreds of paper-thin layers. When that hits the high heat of the oven, the water in the butter turns to steam, puffing the layers apart. That’s how you get that shatter-crisp exterior and the soft, honeycomb interior. La Mie nails this every single day.
Navigating the Menu
If you’re overwhelmed by the options, here’s a quick breakdown of what actually hits the mark:
The Brioche Rolls are light as air. Great for kids or if you want something less intense than a puff pastry.
The Fruit Galettes are more rustic. They have a "homemade by a very talented grandmother" vibe that is super comforting.
The Lunch Salads are surprisingly fresh. They don't just throw some wilted iceberg in a bowl. It’s usually power greens, toasted nuts, and a vinaigrette that doesn't taste like it came out of a plastic gallon jug.
Honestly, even the simple things, like a toasted slice of their sourdough with a bit of jam, can be the highlight of your week.
What to Do Next
If you’re planning a visit, don’t just wing it. Check their hours before you go, as they typically close in the mid-afternoon (around 3:00 PM or 4:00 PM depending on the day). They aren't a late-night dessert spot; they are a morning and lunch powerhouse.
- Plan your arrival: Aim for a weekday morning to avoid the heaviest crowds.
- Bring a bag: You’re going to want to take a loaf of bread home. The Rosemary Sea Salt bread is a game-changer for toast.
- Explore the neighborhood: After your carb-load, walk through the Roosevelt shopping district. There are some great local boutiques and bookstores nearby that make for a perfect Des Moines afternoon.
La Mie Bakery on 42nd Street in Des Moines isn't just a place to eat; it’s a lesson in doing one thing exceptionally well. In this case, that thing is gluten. And butter. Lots and lots of butter.