The display case at Whisk: A Sustainable Bakeshop changes as often as the seasons' harvests do, albeit with a few mainstays that provide a sugar fix and simultaneously kick savory cravings — look for baker Kaylen Wissinger's best-selling zucchini-spice cupcakes, bacon chocolate-chip cookies and dense and decadent potato-chip blondies. Flaky, buttery pastry encases fresh baked local fruits, available by the slice or in handy individual sizes for those who prefer a higher crust-to-filling ratio. A few vegan and/or gluten-free options make their way onto the daily menu, options such as thumbprint cookies, chocolate beet cupcakes and banana chocolate-chip muffins. Head to the storefront to pick out an ice pop — flavors rotate regularly and include Vietnamese coffee, avocado, cucumber-basil and peach and jalapeño — or visit Whisk at the Schlafly and Tower Grove farmers' markets, where it got its start in 2011. Way to stay true to your roots, Whisk!

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