Have you heard the news? Pint Size is going to be moving to a new location this Spring to a bigger location! There’s going to be a little elbow room for us in the kitchen and for you too. There will be space to sit down and enjoy a cup of coffee with our sweet treats. But, most importantly, we will have more room in the kitchen to take that special cake order that we so often have to turn down. It’s been a long process to find the perfect spot in Lindenwood Park, but it was so important to us to stay in the neighborhood.
We will always be a small batch bakery…making things by hand and baking fresh daily is a huge part of who we are & that will never change.
Thank you to all the customers that have supported us over the past 4 years…we can’t wait to show you what we have in store for big Pint Size! And NO, we are not going to change the name to Quart Size Bakery :)
May 1st it is – do or die!
There are so many little details to take care of…o many, in fact, that I am sure some will get forgotten, pushed aside or just given up altogether in this last push to get open.
So be forgiving our first few days and weeks and we promise to get better.
As if we didn’t have enough on our plate – we signed up for a really cool local festival of beer, pigs, coffee, and sweets at the Civil Life on May 6th. Tickets are available around town and at the bakery – $40 cash. Details at the link below.
Our most awesome landlords (the owners of Pietro’s) had our building all beautied up and painted with accents of our now signature teal (Stiletto it’s called;)
The bowling alley lane countertop is done and is amazing – thank you super husband Matt!
The ovens have arrived and just, just barely fit.
Now for the electricity – which as of today is out of commission.
So…another hurdle to overcome – but the great news is we should have our occupancy permit this week. We met with our Health Dept inspector and she was thrilled at all the hardwork (and cleaning) that we have been doing. We are hopeful that the business license should be forthcoming tout suite.
PS. The lil duckie pic is just for fun – our farm fresh egg supplier (Harr Family Farms @ Soulard Market) has baby ducklings, Rhode Island Red chicks & Araucana chicks for sale right now for Easter. We wish we had time to start a tiny hen house in the backyard!
Wow…the city has been amazingly helpful, who woulda thunk it?
The inspections went well, just one minor thing to correct and we are that much closer to having our occupancy permit. Business license to follow…then? COOKIES;)
There is so much yet to do, but we are so close that I can taste it. It tastes like sugar and butter and almonds and chocolate and coffee with vanilla bean infused milk. I better stop.
Our ovens arrive on Wednesday, but we are still shopping for the giant mixer and many more small-wares. The painter should start super soon and new windows are on order. Can you feel it now?
For a glimpse into some items we will be baking and that you will really, really want to eat – check out the April issue of Feast Magazine for a 5 page spread of our quick breads. I can’t believe how great the article and pictures turned out.
I forgot to tell you, but Feast also wrote a snappy little online piece that you can find here –
While you are at it…don’t forget to follow us on Twitter @pintsizebakery and like us on Facebook.
See you soon.
(PS…yes I am a crazy cat lady with “in-bread” cats…meet Pickle, Cheddar Cheese Biscuit Head and Old Lady La La
It feels like time is flying by, while simultaneously standing still. We are pushing hard for April and feel confident we will get there, but boy are we running on fumes:) We are finding the nuances of local government to be challenging, but honestly more helpful than we anticipated.
Our friends and families have been outrageously helpful with both the big and little things. We are eternally grateful and can’t believe they keep showing up for all the dirty work.
Can’t wait to show you all the final touches, but figured a quick look into the beginning stages would have to do for now!