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Aug 20, 2017
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Posts Tagged ‘bakery’

New bakery Sweetfixx offers cupcakes, cake pops in The Grove

Thursday, August 3rd, 2017

 

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Satisfy your sweet tooth at a new bakery in The Grove. Sweetfixx, located at 4420 Manchester Ave., opened July 29, and is serving up sweet treats.

Owner Katina Mims described her cake pops, candy apples and cupcakes as “old-fashioned homemade desserts with a more contemporary look and feel.”

Mims, a self-taught baker, ran her business out of her home for the past four years until she decided it was time to expand.

“I was outgrowing the home, and since I had a customer base I decided to open the brick-and-mortar location,” Mims said. “I didn’t want anything massive, but I wanted something bigger than the home.”

 

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She describes the 600-square-foot, boutique-like space as “cute, quaint and kind of swanky.” Highly stylized treats are displayed on clear acrylic shelves. “I wanted the desserts to speak for themselves,” she said.

Mims’ social media accounts feature a wide array of too-pretty-to-eat desserts and custom cakes. The shop regularly sells cupcakes, cake pops, candy apples and chocolate-covered Oreos, but the colors and themes will change each week.

Sweetfixx is open Wednesday through Saturday from 9 a.m. to 5 p.m. and Sunday from 10 a.m. to 2 p.m.

Photos courtesy of Sweetfixx

Caitlin Lally is an editorial intern at Sauce Magazine. 

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The Scoop: French patisserie opens in Grand Center

Thursday, February 9th, 2017

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French pastry fans have a new place in Grand Center to satisfy their cravings. Mother and daughter duo Christine and Clemence Pereur, who hail from Conde-Sainte-Libiaire, France, opened Like Home French Café & Pastry on Tuesday, Feb. 7, at 3855 Lindell Blvd.

 

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The small shop, which seats about 20, has a daily rotating menu of various macarons and pastries, plus breakfast and lunch offerings like soups, salads, sandwiches, quiches and tartines. Clemence Pereur, who formerly held the pastry chef position at Saint Louis Club, handles pastry duties while her mother, Christine, bakes all the breads. Hours of operation for the patisserie are Tuesday through Saturday, 8 a.m. to 5 p.m.

 

First Look: Nathaniel Reid Bakery in Kirkwood

Monday, August 8th, 2016

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Internationally renowned pastries are now available in Kirkwood. Pastry chefs and co-owners Nathaniel and Lee Lee Reid opened Nathaniel Reid Bakery at 11243 Manchester Road on Aug. 1, serving up sweet and savory breakfast pastries, sandwiches and colorful tarts and cakes.

Nathaniel Reid’s career is studded with accolades and stints in prestigious kitchens. Dessert Professional magazine named him one of the top 10 pastry chefs in America in 2012, and he received U.S. Pastry Chef of the Year at the 2010 Paris Gourmet Competition. Mostly recently, he served as pastry chef at The Ritz-Carlton in St. Louis, and he has crafted sweet confections at Joël Robuchon Restaurant at The Mansion at MGM Grand, as well as The Ritz-Carlton in Las Vegas.

Despite his successes in the fine dining and hotel industries, Reid said he’s always wanted to open a community bakery. “This was the goal since I started 15 years ago, to get to this position,” he said. Reid designed and constructed the 1,920-square-foot space from scratch, knocking down the wall between the former clothing store and neighboring office to create a small retail space and expansive pastry kitchen visible through a large window behind the counter.

That window showcases baking techniques of all kinds. Reid and the kitchen team create pastries from delicate laminated dough, fresh crusty baguettes for sandwiches, vibrant tarts and cakes, a rainbow of macarons and more. Patrons select from the day’s offerings on display in four pastry cases and can pair with a Kaldi’s coffee drink or tea. Nathaniel Reid Bakery is open Monday through Saturday from 7 a.m. to 6 p.m. Here’s a First Look at what to expect when you step inside Kirkwood’s newest bakery:

 

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-photos by Michelle Volansky

 

Meals That Changed My Life: Christy Augustin

Monday, June 6th, 2016

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Like a free dessert on your birthday, meals sometimes come with an unexpected extra. Pint Size Bakery co-owner Christy Augustin’s most memorable dining experiences came with a complimentary side of “Aha!” From staring down sprinkle cookies in Granite City to wiggling her toes in the warm Key West sand, here are the meals that changed her life.

 

Mrs. Siebold’s Bakery, Wood River, childhood
“The sprinkle cookies were (what) I had to have, always. Every time we’d go in, I’d stare at the case, eye-level with the cookies, and I had to have one. They were the one thing I knew we had to have at Pint Size. That memory of the smell of the bakery and the enjoyment and excitement – I love that. Mrs. Siebold’s is gone now, but I see it as part of Pint Size’s mission to carry on the old-fashioned bakery that welcomes children and makes things for kids or the kid in you.”

Chez Panisse Café, Berkeley, California, 1999
“It is the first time I remember being awakened by flavor. At that time, California cuisine was still getting out there in the world. (My husband Matt and I) had a lasagna that was just sliced tomatoes, pesto and cheese with fresh pasta, and the dessert was an apple or pear lightly cooked with a light syrup. Before I just ate to feed myself, not really for the enjoyment. And I had never thought much about where my food comes from, but here it was part of the conversation, and was even printed on the menus. It completely changed my perspective.”

Blue Heaven, Key West, Florida, 2002
“My husband and I eloped on a sailboat in Key West, and we went that night to a restaurant called Blue Heaven. It wasn’t anything fancy, but there was a swing in a tree and my feet were in the sand and we ate shrimp and crab and Key lime pie. That meal was the start of my life moving forward instead of being a kid and just doing whatever pleased me. I don’t remember much about the food, but it was making a conscious decision that my life was going to mean something.”

Home, New Orleans, Louisiana, 2004
“When Julia Child died, (my friends and I) did an homage to her. We were trying to cook this elaborate meal in her honor using what was seasonal. We made this torte with layers of ham and cheese and peppers and spinach wrapped in puff pastry. We made coq au vin and green beans amandine. Somebody brought profiteroles and we had chocolate mousse and a savory crab soufflé. We thought we were all so fancy. It was the pinnacle of our friendship.”

 

-illustration by Vidhya Nagarajan

The Scoop: Sarah’s Cake Shop to open cafe location in Eureka

Friday, June 3rd, 2016

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Eureka is getting a sweet new addition this summer as Sarah’s Cake Shop plans to move into the old Central Hall banquet center at 127 S. Central Ave., as reported by Feast. In homage to its location, owner Jill Umbarger will call the eatery Sarah’s on Central, which is slated to open mid-July.

“I’ve lived in Eureka for 12 years, and I just love the community,” said Umbarger, who also owns the Sarah’s Cake Stop food truck.

Sarah’s on Central will feature the same baked goods as the flagship location in Chesterfield. However, the eatery will also serve light breakfast and lunch. Headlining the breakfast menu will be homemade biscuits and gravy, quiche and more. On Sundays, Umbarger plans to serve rotating breakfast casseroles. At lunch, expect to find paninis, soups and salads. Umbarger also hopes to offer after-school specials like grilled cheese for students in the area.

The new location will have a more rustic feel than the original space. Umbarger hopes to fit 40 seats into the 3,000-square-foot space, while eventually adding outdoor seating. Sarah’s on Central will be open Tuesday from 7:30 a.m. until 5 p.m., Wednesday through Saturday from 7:30 a.m. to 7 p.m. and Sunday from 8 a.m. to 2 p.m.

 

First Look: Pint Size Bakery’s new location in Lindenwood Park

Thursday, April 28th, 2016

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Pint Size Bakery has moved up the street to 3133 Watson Road in Lindenwood Park. The new, 1,800-square foot location opened for business Tuesday, April 26. As The Scoop reported in December 2015, the new location gives Pint Size more more than twice the space of the original.

Co-owners Christy Augustin and Nancy Boehm aren’t feeling too nostalgic for the 750-square-foot namesake bakery they left behind. “If we were moving out of the neighborhood, we’d be sad,” Augustin said. “We can have dance parties in the walk-in now.” More space means taking on more custom orders and expanding their bakery offerings with items like seasonal teacakes and a new oatmeal-chocolate chip-walnut cookie. Augustin said they’ve had that recipe for a while, but lacked the space and time to offer it before now.

Augustin and Boehm designed the space themselves and spent four months painting walls and laying tile. “The baked goods have always been reflective of us, but now the space is as well,” Augustin said. Customers can sit at a couple vintage enameled tables and enjoy cookies, scones and cakes served on vintage tea plates Boehm originally collected for centerpieces at her wedding.

Pint Size is now open Tuesday through Friday from 7 a.m. to 4 p.m. and Saturday to 8 a.m. to 3 p.m. Here’s a first look at what to expect when you visit the new home of Pint Size Bakery:

 

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-photos by Michelle Volansky 

Sneak Peek: Companion in Maryland Heights

Monday, February 1st, 2016

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Companion is inviting the public into its baking process starting tomorrow, Feb. 2. As The Scoop reported in January 2015, Companion moved its headquarters, along with a baking school and cafe, to 2331 Schuetz Road in Maryland Heights. The 5,000-square-foot cafe seats 66 and will serve the same menu as the Ladue and Clayton locations with a few additions to the bakery offerings like bread pudding and doughnuts.

The airy, industrial cafe has two full walls of windows overlooking into the production bakery. “You weren’t in the middle of the process in the other locations,” said co-owner Josh Allen. “With the exception of dish washing, you see everything that happens.”

In addition to the visible bakery, Companion welcomes community involvement through a teaching kitchen at the new location. Chef Cassie Vires recently joined the Companion team to lead the array of public culinary and baking classes Allen hopes to offer in April. Chef Josh Galliano, who joined Companion as production manager in June 2015, will also teach.

The new Maryland Heights location will be open Monday through Friday from 6 a.m. to 3 p.m. and Saturday and Sunday from 7 a.m. to 3 p.m. Here’s a sneak peek at what to expect at Companion’s new home:

 

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-photos by Meera Nagarajan

The Scoop: 4 Seasons Bakery to move, change name

Thursday, January 7th, 2016

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It will be a sweet February for 4 Seasons Bakery in St. Charles, as it moves to a larger space and changes its name. After transitioning from its 620-square-foot space on Campus Drive to the new, 3,000-square-foot location on Fifth Street, 4 Seasons will be known as Sucrose Bakery.

Hundreds of patrons donated to the bakery’s Kickstarter campaign in order to see this expansion through. Owners Agi (originally from Germany) and Aaron Groff, members of the Sauce Ones to Watch class of 2010, are ready to get into their new space. “We reached our goal about a year ago, and we’re almost finished with the renovations,” Agi Groff said. “It’s been a big project, but we’ve had a lot of support.”

The menu at Sucrose Bakery won’t chance much while the Groffs settle in. Customers can expect the same European pastries, like German chocolate cake, Frangipane tarts and Dutch almond cookies along with the addition of coffee and espresso drinks from Blueprint Coffee. The new bakery includes a dining room, which for now will serve as a place to hang out and enjoy a pastry or two. But the Groffs plan to add savory lunch and dinner dishes to the menu in the future, and possibly offer baking classes as well. “We’ve come a long way from starting at the farmer’s market,” Agi Groff said. “We’re proud of where our desserts have taken us.”

Best New Restaurants: No. 7 – Living Room

Wednesday, December 16th, 2015

Opening a restaurant isn’t easy. Each year, hundreds give it a shot – and not everyone succeeds. Some, however, aren’t just surviving; they’re killing it. In the last year, we ate our way through newly opened restaurants from Alton to Ballwin, compiling a list of places that serve the food and drinks we can’t get out of our heads. They bring something different and exciting to the scene – and they do it damn well. While technical excellence was a must, the service and ambiance also had to win us over. Office debates nearly came to fisticuffs, but at last we agreed on St. Louis’ 11 best new restaurants of 2015. Clear your schedule and book your reservations; you’ve got a lot of eating to do.

 

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Tucked away on Sutton Boulevard next to Bolyard’s Meat & Provisions sits Living Room, a neighborhood gem serving up simple, impeccable breakfast and lunch since December 2014. Living Room grew from Art House Coffees, a wholesale roaster started by Barry Larson more than five years ago. His son, Nate Larson, now heads the kitchen at Living Room. Here, three reasons why this little daytime cafe is worth your attention:

THE COFFEE
The hand-brewed espresso drinks, pour-overs and cold-brew offerings are good, but you won’t find Living Room’s seasonal, flavored coffee drinks anywhere else. House-made syrups offer a hint of sweetness and rich flavors that complement Art House espresso. Try the Smooth Criminal, a fragrant, lightly sweet cortado flavored with lavender, vanilla and expressed orange peel.

THE BAKERY
Larson is a self-taught baker – and he’s a complete natural. We’re talking more than cookies, too (though it’s worth getting the shortbread). Living Room tackles buttery croissants, scones worthy of England, old-fashioned flaky biscuits and a rotating lineup of cakes. Larson even bakes his own bread for sandwiches. And speaking of those sandwiches …

THE FOOD
Despite the bakery and many house-made items like yogurt, aioli, pickles and jams, Larson insisted he isn’t trying to complicate things. “There’s nothing conceptual about the menu,” said Larson. “I want to prepare the best version of what I can make, simple and generous.” That means great sandwiches, breakfast plates and specialty items like savory bread pudding. The Hot Shroom sandwich entices with melty Gruyere, white mushrooms and caramelized onions. A surprise favorite was the biscuit breakfast, featuring a perfect soft-boiled egg draped in melted white cheddar over a wingspan of Boylard’s bacon, served with a rich, cheesy biscuit. Living Room also offers rotating bento boxes for the occasional snack attack. Munch on an assortment including Bolyard’s signature andouille, white cheddar, grapes, house-made candied almonds and a shortbread cookie.

Is Living Room your favorite new restaurant of 2015? Click here to vote for this Maplewood coffee house in the People’s Choice Facebook contest! 

-photo by Jonathan Gayman

Best New Restaurants: No. 2 – Union Loafers Cafe and Bread Bakery

Monday, December 14th, 2015

Opening a restaurant isn’t easy. Each year, hundreds give it a shot – and not everyone succeeds. Some, however, aren’t just surviving; they’re killing it. In the last year, we ate our way through newly opened restaurants from Alton to Ballwin, compiling a list of places that serve the food and drinks we can’t get out of our heads. They bring something different and exciting to the scene – and they do it damn well. While technical excellence was a must, the service and ambiance also had to win us over. Office debates nearly came to fisticuffs, but at last we agreed on St. Louis’ 11 best new restaurants of 2015. Clear your schedule and book your reservations; you’ve got a lot of eating to do.

 

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Three years after Sauce published a story on how Ted Wilson was going to change the St. Louis bread scene with a new bakery, we can finally report that we were right. Wilson and co-founder Sean Netzer opened Union Loafers Cafe and Bread Bakery in Botanical Heights at the end of September, a lunch spot serving sandwiches on bread unrivaled in the city.

The key to Loafers’ loaves is fermentation. The bread is naturally leavened, meaning the bakery doesn’t just avoid chemical compounds like baking soda. In all but two of Loafers’ breads, it means avoiding even mass-produced yeast. Instead, Wilson starts with just flour and water, and carefully cultivates the yeast that occurs naturally, watching over it as it ferments – think of sourdough starters or Amish friendship breads.

Aside from the incredible flavor this process produces, Wilson is objectively fascinated by fermentation. The fact that he can start with water and flour and end up with bread makes him giddy. “In some way, it takes responsibility off your shoulders. Your role is to set up this environment … you can only be in control of so much,” Wilson said. “Then you just have to react, and you have to pay attention.”

This patient relationship with food requires a rare mix of fanatical curiosity and dogged perseverance – qualities reflected in Loafers’ entire team. Some, like chef Brian Lagerstrom (Sauce Ones to Watch class of 2015), left the fine dining world for Loafers to explore the freedom fermentation allows. Lagerstrom, who dabbled at Niche with house bread and cheese programs (not to mention house-made soy sauce, vinegars and fish sauce), was given free reign at Loafers to get as funky as he liked.
No condiment is too small for serious attention; house-made mustard and pickles grace the Cuban-like roasted pork sandwich, and house-smoked beets are piled high with sauerkraut and creamy Thousand Island dressing. Even the rotating nut butter and jam sandwich is taken seriously. Wilson and crew roast and grind the nuts, cook down the berries and churn that creamy butter.

Romantic slow food notions could easily stall when confronted with labor-intensive reality, but not at Loafers. “The work really brings us joy,” Wilson said. “(We have a) great excitement and love for these transformations that happen under our watch. … They’re little science experiments that taste good.”

Union Loafers is waiting on a liquor license to extend service into evening hours and debut a bread-centric bar menu. We’re confident it, too, will be worth the wait.

-photo by Carmen Troesser

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