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Learn how to make the perfect lattice pie crust with tips from local pastry chefs, including our very own, Christy Augustin.

In the 2014 Feast Awards, Christy Augustin was voted Best Pastry Chef and Pint Size Bakery was voted Best Bake Shop. Thanks, Feast Award Judges!

We’ve shared our recipe for the Salted Caramel Croissants with Sauce Magazine– here’s how you can make them!

Riverfront Times names Pint Size Bakery the place to get “an incredibly fresh and comforting homemade cupcake,” in the 2014 Best of St. Louis.

See why everyone is talking about our Salted Caramel Croissants, “the country’s best pastry,” according to the Riverfront Times.

Christy Augustin and Feast Magazine’s, Catherine Neville demo how to make Missouri Icewine Sabayon with Pistachio Shortbread.

FEAST Magazine published a great guide to all the best local bakeries in St. Louis, including ours!

St. Louis magazine is crazy about our mantastic tea cakes & fudgy espresso brownies, naming them among the best desserts in town.

Food and Wine Magazine raves about Pint Size online as Gerard Craft discusses “Where to Eat in St. Louis” during the World Series! Go Cards!

Liz Miller of FEAST Magazine is a fan of our Oaties!