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Life & Work with Mallory Stewart

Today we’d like to introduce you to Mallory Stewart.

Hi Mallory, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
The Tipsy Goat started as an idea between myself and co-founder Emily Lamb. We knew each other from the baking and pastry program at Forest Park Community College and went on to work together in the industry. Once we learned how to make macarons we realized how much fun we could have with developing new and different flavors using locally sourced ingredients. We found a commercial kitchen space to rent from (the old Carondelet Bakery) and started doing pop-up shops and farmers markets. Eventually, we got the opportunity to move to our current location in Chesterfield ( The Bakers Hub) which is a shared commissary kitchen and commercial retail space. We do custom orders, the occasional farmers market or pop-up, and sell out of the storefront five days a week. We use eggs from local farmers as well as heavy cream and seasonal items when we get the chance. We also love to collaborate with other local businesses.

I’m sure you wouldn’t say it’s been obstacle free, but so far would you say the journey have been a fairly smooth road?
We’ve definitely had obstacles to overcome. One of the most difficult parts when starting up was finding a kitchen space to use. We knew we didn’t want to jump right into our own brick and mortar. Eventually, we found the Carondelet Bakery which had been turned into a commissary kitchen for start-ups. We couldn’t have made it without them!

We also started out as two bakers with no real-world business experience. So learning the business aspect was a challenge as well, luckily we have amazing families who helped us along the way!

As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
We are a specialty bakery with a focus on French macarons. We use many local ingredients and try to come up with new and exciting flavors. From different local beers and wines to local coffee and fruits, we try to use ingredients that are fresh and unique. We’ve partnered with breweries for Macaron and beer pairings and often partner with other local restaurants or companies to come up with new combinations.

Where do you see things going in the next 5-10 years?
We definitely see the industry shifting even more towards locally sourced ingredients and products. Over the last year, we’ve seen an outpouring of support from the community, showing that people really want local small businesses to thrive.

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