Photography by Kevin A. Roberts
Home bakers who test their skills with macarons may be in for disappointment.
“They’re time-consuming, intricate, particular little things,” says Mallory Stewart, co-owner of The Tipsy Goat, based at The Bakers Hub in Chesterfield.
A macaron’s ingredients must be carefully weighed, the filling is carefully hand piped, and the shells (made of egg whites) must be allowed to rest. If the filling underwhelms, so will the macaron. Stewart and co-owner Emily Lamb attended culinary school together and reunited while working at the commissary bakery for Baileys’ Restaurants. The duo discovered a shared love of wine and goats, hence the name.
The Tipsy Goat uses local ingredients and fresh fruit and zest for the fillings. The shop features six flavors at any one time (from a selection of 30 or 40), including Boozy Caramel Corn, the Margarita, the S’More, PB&J, any variation on gooey butter, and Tipsy Goat’s Signature Macaron, infused with Chambourcin wine. See this week's offerings here.
To avoid customer confusion over how to pronounce “macaron,” Lamb says, The Tipsy Goat “just calls ’em macs.”
Editor's Note: The Baker's Hub reopened May 22 with new safety guidelines. All customers are required to wear facial masks and swipe their own credit cards. Only two customers or one family allowed inside at a time. All others must wait outside, 6 feet apart, in designated spots. A plexiglass barrier has been installed between the bakery clerk and customers. Hours are 9 a.m.–6 p.m. Wednesday–Friday, 9 a.m.–4 p.m. Saturday, and 9 a.m.–2 p.m. Sunday. To place an order for curbside pickup, call 314-295-4898.
