Big Belly Deli features Dutch crunch sandwiches and more in Florissant (2024)

Two childhood friends, and Florissant natives, recently opened a sandwich shop in the neighborhood they grew up in, much to the delight of their hometown. Big Belly Deli debuted in December 2023, and since then, co-owners Chris Timmermann and Nick Boyd have proudly served up their signature Dutch crunch sammies and more to enthusiastic neighborhood denizens daily.

While on a family vacation in Florida, the duo brainstormed ways to start their own business together and daydreamed about selling sandwiches out of coolers on electric wagons at the beach. Upon returning to St. Louis, they met with the owner of Helfer’s Pastries to inquire about specialty bread for their venture and learned that Helfer’s former deli next door needed a new tenant. “The dad of Helfer’s is in the process of passing the business on to one of his youngest daughters, and she asked if we’d like to take over the space,” Timmerman says. “We went from the idea of selling sandwiches at the beach to selling them right here in Florissant.”

Every morning, Helfer's drops off a rack of fresh-baked bread and pastries for the deli. The 2,400-square-foot storefront painted in cheerful orange and yellow tones features a walk-up counter, with 24 seats on the main floor, 35 more upstairs and 20 seats on an outdoor patio for guests to enjoy their grub. “We’ve been selling out the majority of weeks so far,” Boyd says. “There’s often a line out the door. People don’t mind waiting for it, which is absolutely awesome.”

While running a new business may seem like a big undertaking for Timmerman and Boyd– who are 26 and 27 years old, respectively– they’ve each accomplished quite a bit in the industry up until this point.

Timmerman grew up lending a hand at his father’s neighborhood bar and studied in Missouri State University’s hospitality program, with an emphasis on food and beverage. He went on to work as a manager in training at Hotel Nikko in San Francisco and subsequently relocated to Kansas City, opening 23 locations for Hawaiian Bros Island Grill before moving back to St. Louis to serve as the kitchen manager of Henkes Tavern.

Boyd, on the other hand, grew up as a home cook and baker, taking every culinary class available to him in high school before earning a degree from UMSL in entrepreneurship and working in different restaurants such as Farotto’s in Webster Groves. He went on to establish a non-profit community garden called fRoot-Snacks Farm in Florissant and also operates a five-acre garlic plot at Confluence Farms. Together, the dynamic duo have what it takes to run their very own homegrown business.

They knew they needed something to set their product apart and decided that Dutch crunch bread, which Timmerman discovered while working in California, would be it. “It’s a Bay Area thing,” he says. “It’s a white flour bread with rice paste on top. When it proofs, it starts cracking and once it hits heat, it all forms and rises with the bread.” Helfer's bakes the bread exclusively for Big Belly Deli along with Italian bread, marble rye, croissants and more.

The toasted crispy-topped bun serves as a solid foundation for sandwiches such as The Big Belly with turkey, soppressata, ham, bacon, white cheddar, vinaigrette spread, lettuce, tomato, red onion, pickles and cracked pepper. “Our slogan is ‘eat good, feel good.’ We live by that. Whenever you come here, we want you to leave full but not groggy,” Boyd says. Timmerman adds: “We use Metro Deli brands that use all-natural ingredients and none that are on the unpronounceable list.”

The garlic cheese French dip is another heavy hitter served on toasted garlic butter Dutch crunch. Thinly sliced roast beef, sautéed onions, horseradish, chives, mozzarella and provel make up the meat of the sandwich, with au jus on the side. The CBR, or chicken bacon ranch, stands out as another customer favorite – “STL Pizza and Wings closed down, and a lot of people come back every day just for that because it reminds them of their chicken bacon ranch pizza,” Boyd says. For a flavorful twist, have the chicken tossed in hot honey for a $1 upcharge.

Helfer’s recipe for its famous chicken salad also earned a place on the menu– made up of diced chicken, mayo and a hint of dill with optional celery, green onion, pineapple, grapes and/or roasted pecans. To round out each meal, choose from soups, salads and desserts such as Helfer's gooey butter cake. To drink, three local beers are available on tap as well as nine local beers by the can, white and red wine, canned co*cktails and seltzers.

“We’ve only been open for three months getting lines, repeat customers, new customers, great reviews and great community support. It’s just exciting to know what’s to come in the future,” Boyd says. “Florissant is on the comeback,” Timmerman adds. “We were both born and raised here and we both like it here. This is our first restaurant but not our last in Florissant. We’re going to try to make a mark in the food scene together.”

Big Belly Deli is open Tuesday through Thursday from 10:30 a.m. to 3 p.m. or until sold out, Friday through Saturday from 10:30 a.m. to 6 p.m. or until sold out and Sunday from 10:30 a.m. to 3 p.m. or until sold out.

Big Belly Deli, 392 S. Ferdinand St., Florissant, Missouri, 314-395-1818, bigbellydeli314.com