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Aug 24, 2016
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SERVING SAINT LOUIS SINCE 1999
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Posts Tagged ‘Christy Augustin’

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

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 

The Scoop: Pint Size to move to new Lindenwood Park home

Friday, December 4th, 2015

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{Pint Size co-owner and baker Christy Augustin}

 

After nearly two years searching for additional elbow room, the owners of Pint Size Bakery have signed a lease to move to 3133 Watson Road in early spring 2016, as reported by Feast. The new location will feature some indoor seating and more space for customers to browse the pastry case and prepare their coffee on busy Saturday mornings.

“People will actually be able to enjoy a cup of coffee,” said co-owner Christy Augustin. “It will be more comfortable. Customers won’t have to squeeze around people to put cream and sugar in their coffee. There will still be a line probably, but people won’t feel as rushed.”

In addition to more breathing room for customers, the kitchen space will increase, allowing the bakery to accommodate more specialty orders like wedding and birthday cakes. “It’s terrible to turn away a birthday cake for a little kid that we’ve known since he was born and now he’s 1, but we can’t do his cake because we just don’t have the room.”

The expanded square footage will also allow the 3½-year-old bakery to shorten lead times, cutting order times from three weeks in advance to as little as a week or a few days. The bakery may also expand its hours by an hour or so during the week.

-photo by Greg Rannells

 

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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