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
This article appears in October 2012.