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Sep 22, 2014
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Posts Tagged ‘Christy Augustin’

In This Issue: How to make and lattice the perfect crust in 3 easy steps

Tuesday, August 26th, 2014

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Pie may be the Midwesterner’s comfort food, but that doesn’t mean everyone can pull off that coveted flaky crust. How does one avoid the dreaded crumble?

A 2007 Cook’s Illustrated article popularized the use of vodka for a foolproof pie dough. In addition to alcohol, some pastry chefs have found other secret ingredients in their quest for the perfect crust.

One of these is lemon oil, which can tremendously enhance a berry pie crust, according to Marilyn Lynch, kitchen and catering manager of Mannino’s Market in Cottleville.

For a subtler flavor, give your crust a splash of apple cider vinegar (or even white vinegar) to achieve that light and flaky texture. “I like the flavor of apple cider vinegar better because it is more mellow,” said Pint Size Bakery’s Christy Augustin.

But a certain famous red-and-white-checkered cookbook, first published in 1930, includes a basic crust recipe that uses vegetable oil and milk. This oil pastry recipe continues to be published in contemporary editions of Better Homes and Gardens New Cook Book, and a devoted contingent of bakers swear by it.

However, for all-purpose pie crusts, the resounding wisdom – from culinary schools and restaurants across the U.S. to professional kitchens around St. Louis – is that the secret liquid ingredient most vital to creating a great pie crust is the easiest to obtain: ice water. “It’s really important that you have ice-cold water … and really cold butter,” Augustin said.

Cold is critical: Whichever recipe you select, pastry chefs stress the importance of using chilled ingredients, working quickly, and touching the dough gently and briefly to keep it from warming before it’s ready.

That fancy crosshatch of dough that decorates the top of a store-bought pie only looks intimidating. But weaving a lattice isn’t difficult to do yourself. Get lattice-savvy with these tips from the experts.

 

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-photo by Jonathan Gayman, illustrations by Vidhya Nagarajan

The Princess & The Punk: Two women. Two bakeries. And the bittersweet path that ties them together.

Tuesday, May 7th, 2013

La Patisserie Chouquette and Pint Size Bakery & Coffee were this close to being one bakery. Well, sort of. On their way to a zumba class one day, Simone Faure and Christy Augustin (pictured) had an idea: They should open a bakery together. It made sense. They both had worked in pastry for years. Faure had climbed the ranks of The Ritz-Carlton, first in New Orleans and then in St. Louis, to become the company’s first black female executive pastry chef. Augustin had nabbed the pastry chef title in such prominent kitchens as King Louie’s and Sidney Street Cafe after cutting her teeth at Bayona in New Orleans. They each had yet to break out on their own, so why not do it together? They elicited the advice of Ben Poremba, the tough-talking co-owner of South City’s Salume Beddu whom Faure had met and befriended while working at the luxe Clayton hotel. He listened to their idea and nodded, telling them that, should they have any questions, he’s their guy. Moments later, Faure’s phone rang. “‘You know you and Christy is not gonna work, right?’” Faure recalled Poremba saying, imitating his thick Israeli accent. “Lord, what a hot mess that would’ve been,” she laughed. “That’s what we should’ve called it: Hot. Ass. Mess. We have such completely different styles and such completely different views on pastry.”

Poremba was right. A brainchild of the two sugar mavens would never have worked.

To read the rest of this story, featured in our May issue, click here.

— photo by Greg Rannells

The Scoop: Josh Galliano to pop-up again next month

Friday, August 10th, 2012

Chef Josh Galliano’s fried chicken pop-up hasn’t even opened yet and there’s already news of another rolling in. Galliano, who has kept the culinary scene guessing his next moves ever since the restaurant where he was executive chef, Monarch, closed in March, told The Scoop that he will launch another pop-up restaurant next month.

On Monday, September 17, Galliano will hold a one-day-only gumbo-themed pop-up restaurant at Pint Size Bakery, Christy Augustin’s new South City bakeshop located at 3825 Watson Road. The pop-up will be for lunch service only and, considering the “pint size” of Augustin’s space, diners will only be able to enjoy Galliano’s southern-style fare through take-out orders.

This is slightly different than the fried-chicken pop-up Galliano is holding at Half & Half on Monday, August 13, where a lengthy dinner menu will be served for diners looking to both sit down and take out. No word yet on the name, menu or hours for Galliano’s new gumbo-themed affair, but we’ll fill you in with the details when we receive them. For now, you can tune in to St. Louis Public Radio 90.7 KWMU’s Cityscape today at 11 a.m. and 10 p.m., to hear Galliano chat with senior staff writer Ligaya Figueras about the pop-up trend and his future plans in this month’s Sound Bites.

Sneak Peek: Pint Size Bakery

Monday, April 30th, 2012

We salivated back in January at the news that pastry chef Christy Augustin would be opening her own shop, Pint Size Bakery. A month later when she announced the address, 3825 Watson Road, you can bet we started casing the place. The wait is over. Doors open tomorrow at 7 a.m., and Augustin gave Sauce a sneak peek at what’s in store for hungry customers. Check out the delicious details on the Sauce Facebook page. Then stop by tomorrow for opening day.

The Scoop: More details roll in on soon-to-open Pint Size Bakery

Tuesday, February 21st, 2012

The Scoop recently reported pastry chef Christy Augustin’s plans to open her own bakery. Until now, Augustin has kept mum about the location and target opening date for Pint Size Bakery as she negotiated the terms of the lease.

Pint Size Bakery will make its home in the Lindenwood Park neighborhood at 3825 Watson Road, a space formerly occupied by various carry out pizza companies, most recently Bono’s Pizzeria. Augustin hopes to open her shop in early April, since few changes to the space will need to be made. The interior will get a fresh coat of paint to make it “cutesy” and a counter – crafted by Augustin’s woodworker husband from a reclaimed bowling alley lane – will be installed. Any delays, expects Augustin, will be from licensing and permitting.

As for the eats, Pint Size Bakery will not have a standing menu. Rather, there will be categories of baked goods such as bread, muffins, cookies, scones and cupcakes, the flavors of which will “rotate to keep it really fresh with a seasonal focus,” explained Augustin. The bakery will also offer a few hot items including quiches, grilled cheese sandwiches and savory muffins. “We’ll have a good savory focus,” she noted. “To me, pastry is the entire spectrum; it’s not just sweet.”

The bakery will also settle morning caffeine fixes, offering coffee and espresso-based drinks using Kaldi’s beans. Syrups and other java add ins will be house-made.

Pint Size will not have a sit-down dining area, but Augustin hopes that with ample parking (shared with neighboring Pietro’s Restaurant) and the bakery’s location at the busy intersection of Watson Road and Lindenwood Avenue, folks looking for freshly baked goods and a quality cup of Joe won’t mind Pint Size’s grab-and-go style.

When doors open, which could be as early as April 1, hours will be Tuesday through Friday from 7 a.m. to 3:30 p.m., and Saturdays from 8 a.m. to 4 p.m.

 

The Scoop: Pastry chef Christy Augustin to open Pint Size Bakery in South City

Monday, January 30th, 2012

013012_augustinBakery addicts, get ready to fill your bellies: Talented local pastry chef Christy Augustin, who spent time manning the desserts at King Louie’s and Sidney Street Cafe, is opening her own shop in South City. Pint Size Bakery will offer house-made breads and pastries that “change with the seasons and our most fickle whims,” according to its website. Real butter, unbleached flours and farm-fresh eggs are all part of the bakery’s from-scratch philosophy.

An exact location and opening date have yet to be announced. On Jan. 22, however, Augustin posted on the Pint Size Bakery blog that, “We have been working on this dream of a tiny little bakery and coffee shop for years and it is beginning to come to fruition. Check back here often for updates and progress. For now, all I have to say is that it is happening … that it will be cute and cozy in South City … that you will want to come by everyday.”

Augustin’s career includes time spent working in New Orleans at The Ritz-Carlton and at Bayona, Susan Spicer’s celebrated restaurant that is housed in a 200-year-old Creole cottage in the French Quarter. Locally, the native St. Louisan was a pastry chef at the now-defunct King Louie’s and, most recently, at Sidney Street Cafe, a role that she discussed with Sauce in early 2008. Augustin left Sidney Street in 2009 to teach at Le Cordon Bleu in St. Peters.

— Photo by Josh Monken

The Scoop: Still as sweet at Sidney Street

Thursday, October 8th, 2009

The profiteroles and turtle brownies at Benton Park’s Sidney Street Cafe are now in the hands of Christie Saali, formerly of the St. Louis Club. Before taking over as pastry chef, Saali trained with her predecessor Christy Augustin (pictured), who has taken a teaching position at Le Cordon Bleu in St. Peters. Expect the same sweet lineup on the dessert menu at Sidney Street, as Saali has a complete stash of the restaurant’s recipes.

Photo by Josh Monken

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