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Mar 20, 2018
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Posts Tagged ‘Farm Fresh Cupcakes’

The Scoop: What’s baking? News on Whisk and Free Range Cookies

Tuesday, October 2nd, 2012

In May, The Scoop reported that Kaylen Wissinger, owner of the Farm Fresh Cupcakes stand, was planning to open a brick-and-mortar bakery. Her artisan bakery, to be called Whisk: A Sustainable Bakeshop, will make its home at 2201 Cherokee St., formerly occupied by Shangri La Diner. While doors are not expected to open until later this month, The Scoop has learned that Wissinger’s from-scratch cupcakes, pies, cakes, popsicles and doughnuts won’t be the only sweet treats on the counter. Whisk will also offer sugary delights by baker Amrita Rawat, blogger of The Sweet Art and writer of Sauce’s online column Baked. Rawat’s macarons (pictured in bourbon-pecan) – sold under the brand Mila and available at Local Harvest Grocery, Tower Grove Farmers Market and occasionally Pint Size Bakery – will be available at Whisk, along with Rawat’s ice cream and ice cream sandwiches.

As one bakery prepares to open, another is soon to close. October 6 will be the final day of business for Free Range Cookies. The gluten-free bakery located at 425 S. Florissant Road, in Ferguson, holds retail hours only on Saturdays from noon to 3 p.m. News of the imminent closure was first reported by Feast.

Photo by Amrita Rawat

The Scoop: Farm Fresh Cupcakes owner whisking plan to open bakery on Cherokee Street

Tuesday, May 8th, 2012

A year after Farm Fresh Cupcakes owner Kaylen Wissinger debuted her sweet treats at the Tower Grove Farmers Market, business has grown so much that she’s ready to open her own brick-and-mortar bakery.

Whisk: a Sustainable Bakeshop will be located on Cherokee Street in South City. Wissinger is in the final stages of signing the lease and expects to be able to disclose the exact address within the next two weeks. When the shop does open, patrons looking for a sugar rush will encounter much more than Wissingers’s from-scratch, farm-to-cupcake desserts.

“I’m adding lots of fun, new products to the cupcakes and cake balls lineup,” said Wissinger. Her expanded line will include: pies, cakes, popsicles, even artisanal doughnuts with unique flavors such as chocolate hazelnut, maple-bacon and red velvet cake, along with vegan and gluten-free options. The bakery will continue to use as much farm-fresh, local and organic ingredients as possible.

Another aspect of the new bakeshop will be a Whisk CSD, aka community-supported desserts. Subscribers to the CSD will receive baked goods on a weekly or bi-weekly basis. Wissinger hopes that individuals as “obsessed with sweets” as she is will be interested in this new-to-St. Louis dessert-only version of a CSA (community supported agriculture).

Among Wissinger’s current tasks is to raise funds that would enable the bakeshop to be as sustainable as possible. Items on her list include energy-star appliances, rain barrels, composting systems and eco-friendly servingware. Wissinger’s goal is to raise $15,000 (Click here to find out how to contribute.), although she noted that “the bakeshop will definitely still open if the funds aren’t raised,” adding that “even if don’t meet our kickstarter goal, [sustainability] is something we will be constantly working toward.

Wissinger anticipates opening doors at Whisk in late July or early August. For now, you can find Farm Fresh Cupcakes at the Tower Grove Farmers Market as well as Local Harest Grocery. Wissinger’s sweets are also sold at Green Bean, Joe Fassi’s on The Hill and periodically at Local Harvest Cafe.

The Scoop: New local cupcake biz will put farm-friendly spin on popular dessert

Monday, March 14th, 2011

031411_cupcakesIt’s no secret that cupcakes are all the rage, but the latest little cake maker in town is putting a refreshing spin on this much desired dessert. Rather than operate a brick-and-mortar store, owner Kaylen Wissinger will debut her Farm Fresh Cupcakes at the Tower Grove Farmers’ Market this spring and at events such as LouFest, the Shaw Art Fair and the St. Louis Art Fair.

As the business’ name implies, Wissinger’s cupcakes will be made using as many farm-fresh ingredients as possible. “The eggs, milk, butter, flour – it’s all artisanal, all local, all organic,” said Wissinger, who told The Scoop that she expects to carry between six and seven flavors on market days. Though she plans to offer a few regular flavors such as double vanilla, birthday cake and malted milkball (“It tastes like a milkshake; it’s so good!” noted Wissinger.), the majority of Farm Fresh Cupcakes will be seasonal. In the summer, watch for berries and peaches, and when fall sets in, apples will appear along with a yummy combo of sweet potatoes with candied pecans and marshmallows.

Wissinger said that her business is still “very much in the beginning stages.” In addition to tweaking recipes, she is in the midst of building a Web site for the business. For now, you can follow Farm Fresh Cupcakes on Facebook and Twitter @farmfreshcup.

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