Whisk: A Sustainable Bakeshop

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WHISK, A SUSTAINABLE BAKERY, on Cherokee Street, has earned its name with eggs from Blind Star Farms, milk from Rolling Lawns, and produce from Eat Here St. Louis and the Tower Grove Farmers’ Market. Even their pecans and black walnuts are locally sourced.  Owner Kaylen Wissinger became interested in local foods after joining a CSA (Community Supported Agriculture) program as a young adult. She always thought she hated fruit, but the CSA helped her to realize that strawberries can have real flavor. “They tasted like candy, not watery nothing-ness,” Wissinger recalled. She uses her passion for local foods as way to educate her customers about what it means to be sustainable in food service.

Whisk composts their organic waste generated by consumers as well as by the kitchen. Their to-go materials are all compostable, including their straws, popsicle wrappers, and cups for their Fair Trade coffee. They reduce food waste by using the ends of Volpi sausages in specialty scones – a house favorite – and turning leftover cake scraps into delicious cake pops! Only 100% unbleached, organic grains are ground for their flours used for baking. They’re phasing in LED lights, they purchase Renewable Energy Credits to offset their energy consumption, and they have a white roof. All of these minimize the environmental impact of running a small business.

Whisk has something for everyone. They specialize in gluten free and vegan treats, in addition to classic omnivore flavors. The next time you’re in the mood for a treat, head down to Cherokee Street for a taste of the most sustainable bakery in town, or try their sweets at one of their many partner restaurants, like Kitchen House Coffee or Lulu’s Local Eatery!