Whisk: A Sustainable Bakeshop is upgrading its digs on Cherokee Street in St. Louis.
In an Instagram post, the bakery announced that after searching for a larger space, the team at Whisk decided to remodel the current space to fit its growing needs. The bakery will close for construction on Sun., Feb. 9, with demolition beginning Mon., Feb. 10.
Owner Kaylen Wissinger says that the renovations will include tearing down a wall and a raised stage area to create one space. Whisk will be able to add prep tables, additional dry and cold storage as well as a new ice pop machine for Poptimism, Wissinger's ice pop food truck, that will be able to ramp up production from the current 80 pops per hour to 400 pops per hour.
This also means that there will not be space for customers to sit, have a cup of coffee or do some work, but Wissinger assured Instagram followers that customers "will still be coming into a beautiful, warm, light-filled space where the peeps behind the counter will be so excited to see you and serve you the best sweets in STL." Plus, customers will get a chance to see a little bit of the action when they come in to buy something.
"Customers can kind of see what we're doing in the back, and I always like that as a customer," Wissinger tells Feast.
The goal is to reopen the bakery the last weekend of March. Wissinger says that April brings farmers' markets, weddings and more, so it is critical to be back open before then.
Wissinger says that she is also doing a lot of work behind the scenes to make the expansion worthwhile. Besides being able to just increase production of baked good and ice pops, she says that St. Louis residents will begin seeing more Whisk treats all over the city and county.
"We're pretty excited about it," she says.
Whisk: A Sustainable Bakeshop, 2201 Cherokee St., Cherokee Business District, St. Louis, Missouri, 314.932.5166, whiskstl.com