Best Cupcakes 2013: Whisk a Sustainable Bakeshop Whips Up All Natural Treats
With fall well under way, warm spices and hearty produce begin to make their way into Whisk's bakery case next to crowd favorites including bacon chocolate chip cookies. Look for treats featuring pumpkin, apples, carrots, zucchini and sweet potato in the coming months, as well as desserts infused with cardamom, ginger and even peppermint around Christmastime. Wissinger also hopes to collaborate with local businesses including Parsimonia and ReTrailer to host fun events sure to warm up wintry evenings.
Clockwise from bottom left: Vegan pumpkin brownies, cardamom pound cake,
winter cookie, ginger cookie, pumpkin cupcake, vegan pumpkin chocolate
chip cupcake, brownie and salty-caramel cupcake. | Mabel Suen
As for her cupcakes, the little gems that started it all, expect to find at least three (and up to four) different flavors any day that the shop's open. The resounding favorite tends to be her salty-caramel concoction, a perfectly proportioned cake wearing a swirly hat of luscious buttercream drizzled with sticky, golden caramel. What makes her cupcakes so good? Simplicity is key and so are good ingredients.
"We use all-natural ingredients and have never used mixes. I don't take shortcuts," Wissinger says. "We use the best produce we can get from local farmers, and all of our eggs come from an organic farm. We invest in a higher-quality ingredient, and I think that creates a higher-quality cupcake."
After that, keep your fingers crossed for what Wissinger refers to as a "super long-term goal" with her husband and right-hand man, Pete: a popsicle food truck.
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