Friday, May 23, 2014

#82: Salted Caramel Croissant at Pint Size Bakery

Posted By on Fri, May 23, 2014 at 6:00 AM

click to enlarge The salted caramel croissant at Pint Size Bakery. | Cheryl Baehr
  • The salted caramel croissant at Pint Size Bakery. | Cheryl Baehr

When it comes to her salted caramel croissants, Pint Size Bakery (3825 Watson Road; 314-645-7142) owner Christy Augustin lays down the law.

"They come out at 10 a.m., there's only two per transaction, and when they're gone, they're gone," she says.

Just because there are rules doesn't mean that everyone follows them. These croissants are so good, Augustin has to deal with scam artists.

"We had a big family come in the other week. They were all sneaky and divided up in line so they could buy us out," she says. "It was sad, because everyone else who was waiting was out of luck. We should get a bouncer."

See Also: Christy Augustin is Pint Size Bakery's "Punk Rock Grandma"

Yes, they are that good. Ridiculously good. It's a miracle of chemistry that Augustin is able to get something made with so much butter crisp and flaky. The highlight is the bottom, where the butter, sugar and salt pool, caramelize and create a sweet and savory brown-butterlike crust.

Forget the has-been cronut. The country's best pastry is at Pint Size.

Previously: #83: Gnocchi at the Good Pie #84: Truffled Tater Tots at Blood & Sand #85: Marinated Feta Cheese at Evangeline's Bistro and Music House #86: Chorizo and Egg Sope at Spare No Rib #87: Duck Burger at Planter's House #88: WildSmoke's Smoked Chicken Wings #89: The Duck Prosciutto Flatbread at Bella Vino #90: The "Dam Burger" at the Dam #91: The "Hog Mess" at Blind Tiger #92: Khao Soi at Fork & Stix #93: The "Smokehouse Club" Sandwich at Bud's Smokehouse #94: Cafe Natasha's Yogurt Dip #95: Macarons at La Patisserie Chouquette #96: The Libertine's Fried Chicken #97: Pork Belly at Element #98: M'Lwee at Baida #99: Breadbasket at Juniper #100: Bucatini All'Amatriciana at Pastaria

Follow Cheryl Baehr on Twitter at @CherylABaehr. E-mail the author at

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