About the Bakery

Located in South City Saint Louis’ Lindenwood Park neighborhood, Pint Size Bakery & Coffee opened on May Day, 2012.  We moved in April, 2016 to the former Dr. Tom’s Vacuum Dr. near the corner of Watson & Arsenal.  Our new spot is less than a mile from our former location and about a mile from Hampton & Hwy 44, , right next to LoRusso’s.  We have a small team of talented bakers in addition to mom & pop (i.e. Nancy, Christy & Matt), plus the sweetest counter help ever!

Our goal is to bake the old fashioned way with milk & cream from local, pasture raised cows, eggs from small family farms, real butter, cane sugar & unbleached flour.  We want our baked goods to be as wholesome as apple pie & to never have preservatives or un-natural ingredients.  All of our meats and eggs are local from humanely raised animals – we are super committed to local farming.  While we do NOT bake sugar free, vegan or gluten free goodies, the good news is that we are peanut-free!

We have seating for about 15 people, are wheelchair accessible with plenty of off-street parking.  We accept cash or credit (through Square).  Plus, we have an awesome online ordering system for contactless pick-up.  NOW OFFERING FREE WIFI!

About Christy Augustin

Our founding pastry chef/co-owner, Christy Augustin, has had a lifetime love affair with baking.  After graduating from Saint Louis University with a degree in Psychology of all things, she drudged away working for the government.  Never one to not learn from her mistakes, she decided to pursue her sugarplum dreams & run far, far away from office work. (and straight into a cup of coffee with a chocolate chip cookie on the side:)

Christy went to Florida Culinary Institute to earn a degree in International Baking & Pastry before moving with her family (husband Matt & some kitties) to New Orleans.  Working at both the Ritz-Carlton & Susan Spicer’s Bayona was enormously influential to her baking skills & career.

After Katrina, Christy & Matt moved back to their hometown & Christy made it her mission to work in the best kitchens around.  She was both the last pastry chef at the belated King Louie’s & the first ever pastry chef at the venerable Sidney Street Cafe.  She attributes the tight-knit restaurant & chef community in St. Louis for helping not only her passion for food grow, but for garnering such awesome national praise.  Her recent stint teaching at Le Cordon Bleu was a great learning experience & where she met her now business partner, Nancy.

Follow her monthly column in Feast Magazine for great, homespun baking recipes.  Its called Sweet Ideas and we have to admit that’s a pretty clever name:)

If you see Matt working the counter or washing dishes as Pint Size, please give him a huge thank you, since his wife makes him work for free & all of the beautiful craftsmanship you see at the bakeshop is his handiwork :)  Their favorite goodies in the bakeshop are all the sammies!

PS…She loves cats!

About Nancy Boehm

Fancy's mug shotWhen our new pastry chef/co-owner Nancy Boehm was 10 years old, her mom noticed that some peaches in the fruit bowl were getting very ripe.  She remarked that they were perfect for a pie.  While her mom left the house to run some errands, Nancy got to work making her very first pie from scratch & she never looked back.  Hundreds of pies later, she joined forces with Christy at Pint Size Bakery in 2014.

Nancy grew up in St. Louis, MO.  After graduating from Cor Jesu Academy, she went straight to culinary school at Johnson & Wales University in Providence, RI where she earned her Bachelors of Science degree in Baking & Pastry Arts.  After culinary school, Nancy worked at the historic Mount Washington Resort in Bretton Woods, New Hampshire where she was eventually promoted to Assistant Pastry Chef.  Next, Nancy decided to move to sunny & warm North Carolina.  She worked as the pastry chef at Foster’s Market in Durham.  The south is where she met her beloved Boston terrier, who is rightfully named Dixie.

Like so many St. Louisans before her, eventually Nancy made her way back to St. Louis.  Most recently, she worked as a chef instructor at Le Cordon Bleu where she gained a great amount of confidence and met Christy.  Christy & Nancy developed a great bond over their shared loved of homespun sweets made with classic techniques.  She is married to the love of her life, Jason who is also a great papa to Dixie & new pup, Pearl.

Nancy enjoys all aspects of baking from simple cookies and quickbreads to elaborate wedding cakes.  She focuses on using classic techniques and the best ingredients to create unforgettable treats.  Her favorite goodies at the bakeshop are our rotating cast of tea cakes with seasonal fruit fillings!

PS…She names all the lil animal figurines in the shop!