INSIDE LOOK: Pint Size Bakery Getting Ready to Open

2012-04-26T16:44:00Z 2014-09-16T13:34:13Z INSIDE LOOK: Pint Size Bakery Getting Ready to OpenWritten by Brandon Chuang Feast Magazine | Inspired Local Food Culture/Midwest
April 26, 2012 4:44 pm  • 

Walking up to the door of Pint Size Bakery you’ll see a chalkboard sign announcing its grand opening next week, but apparently that doesn’t deter South City residents from trying to come in and grab some goodies, prematurely.

“They just keep coming in,” says Christy Augustin, pastry chef and owner of the new bakery on Watson Road. “I think they just see a sign outside and figure we’re open.”

The seemingly already popular bakery is set to open its doors on Tue., May 1, but Augustin was kind enough to let us get a sneak peek at what’s to come for those patient enough to wait a few more days.

As we mentioned before, Augustin’s culinary stance lies on a foundation of fresh, local ingredients. Farm-fresh eggs, unbleached flour and real butter are just some of the tools the Le Cordon Bleu instructor in St. Peters is using to make her sweet and savory creations.

“I’m only making what I want to eat,” says the former pastry chef of Sidney Street Café about her decision to use the pricier ingredients. “We’re using things like real chocolate here. Some places use ‘chocolate’ that’s had all the natural oils taken out and sold for use in lotions.”

Pint Size’s offerings will include a regularly changing selection of sweet and savory scones and muffins, as well as quiches and breakfast cookies (“It’s more like granola than a cookie.”) In addition, Augustin is also planning to incorporate flatbreads in the near future, as well as made-in-house chai tea to go along with her selection of coffee drinks from Kaldi’s.

“It’s small,” says Augustin about the less than 700 square feet that make up her bakery. “But we’ve packed a lot of bakery in here. And we’re ready.”

Pint Size Bakery, 3825 Watson Road, pintsizebakery.com

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