New Bakery Visible To Pedestrians
It isn’t unusual for local restaurants to bake their own desserts, breads, buns, and rolls. What is unusual is to have the operation visible to pedestrians passing by on the public sidewalk!
If you can’t read the image above, here’s the gist:
- Moved bakery from Baileys’ Range to make room for more bathrooms.
- To make fresh-baked muffins & breakfast pastries to sell at Rooster.
- Plan to function as a small independent baker, selling baked goods (breads, pastries) at Rooster.
Baileys’ Restaurants family includes: Baileys’ Chocolate Bar, Rooster, Bridge Tap House & Wine Bar, Baileys’ Range, the Fifth Wheel at 4 Hands Brewery, and later this year Small Batch:
Bailey’s latest endeavor will be located in the Locust Street Automotive District (a.k.a. Automotive Row), a string of buildings along Locust Street (part of what’s now known as “Midtown Alley”), former home to more than a few early-20th century automotive dealerships.
Bailey’s restaurants all have different vibes and culinary leanings. His latest is no different—and may be his most ambitious.
Small Batch will hone in on “American whiskey and bourbons, both neat and blended with a library of house blended liqueurs, bitters, tonics, and tinctures,” according to Bailey, whose email noted that “beer will also play a prominent role.”
Playing an even more prominent role will be vegetables: look for a 100-percent vegetarian menu at Small Batch, a name that could be extrapolated to connote the increasing but still limited supply of local and heirloom produce that’s in high demand in local culinary circles. (St. Louis Magazine)
I’ve begun going down 11th just so I can get glimpses of the workers creating inside. Much more interesting than some storefront spaces that are now someone’s office.
— Steve Patterson
It’s great to see a business speaking to the street. It is old time city life. I hear Macy’s may be turned into a data center. The first floor should be urban life like you describe here.
This store sounds like a perfect capitalist response (small time) to what is a city searching for life. Hopefully they will make good money because they are willing to stand out in a crowd. Which brings up the second part of equation, a quality product at a fair price.
I think this will being a whole new generation to window watching. It’s similar in concept to see-through kitchens in some of the newer restaurants. It will be great for the employees and also keep them on their toes as they take pride in their work. It will be great for views to ‘tempt with the eyes’. The big issue will be what will they be making. Donuts and Danish will leave the storefront empty during most of the waking day. Cakes, pies and other desserts will be the crowd gather…especially since the work table is facing the street.
Moe, you are exactly right, and what the enterprise requires is a small time capitalist with attention to detail that can find ways of bringing in customers in the store all day long. I have far more confidence in the future with business people at this level.
I get a little jaded and uncertain when the small number of capitalist corporations that are huge, and calling all of the shots, while being expert at buying government favors. (name the industry) pretend they represent free markets.
But yeah, each business is a challenge, I think their approach, as reported by Steve, shows innovation, so hopefully they will continue that path and finds ways to appeal to the public throughout the day.