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Pint Size Bakery requires no introduction. Surely by now you've tasted one of its outstanding oatmeal cream pies. If for some reason you haven't had a chance to stop by, here are some examples of what you might find: savory scones dotted with local Canadian bacon from Todd Geisert Farms, cheddar jack cheese and thyme grown in whiskey barrels right outside the bakery; bacon caramel corn made with kernels from YellowTree Farm; brookies (brownies with a cookie in the center, a homage to Brooklyn's renowned bakeshop/cookbook bestsellers, Baked NYC); housemade syrups to flavor iced Kaldi's lattes; and whatever else mastermind Christy Augustin and her team of formally trained pastry chefs feel like whipping up. Pint Size bakes small batches in a tight space, but don't let the name mislead you: It has some big ideas and isn't afraid to pull them off.
Christy Augustin, owner and chef of Pint Size Bakery, won many fans for her work as pastry chef at the late King Louie’s and then at Sidney Street Cafe. At this tiny south-city bakery (takeout only), she offers the full range of her “punk-rock grandma” aesthetic, featuring sweet and savory baked goods that rely on top-quality ingredients, including local seasonal produce and farm-fresh eggs. The specific menu changes often, but expect muffins, scones, cookies big and small, brownies, quiche and more. The “Oatmeal Cream Pies,” with two oatmeal cookies sandwiching a layer of marshmallow-fluff buttercream, are a sugar-shock standout.