51ºÚÁÏ

Pereria and Hankins have been close friends since they met, forming a strong bond early on that has strengthened over time. Going into business together seemed natural for the women, whose skill sets and perspectives complemented one another, plus a friendship that could weather any small business ownership challenges. As the plan for a bakery concept was taking shape, an unusual opportunity presented itself.

Pereira – a former student of Christy and Boehm's who had spent six years working at Pint Size before leaving in 2021 – had launched a search with Hankins for the perfect space to house their future bakery. John Schultz, Pint Size’s kitchen manager and a former colleague of Pereira’s, noticed an Instagram post that piqued his curiosity. "He was like, 'Did you see what Alexis posted?' Because he knew that we wanted to sell next year," Augustin says. "It was the end of our lease, and we had kind of always known that 2025 was going to be a good time for us to unburden ourselves from being business owners."

Pereira reached out to Augustin for advice, but what she and Hankins got was worth far more: Boehm and Augustin offered them Pint Size, which shocked the duo, who had no idea it was on the table. It was a lot to consider for the potential new owners, who had a vision for a bakery a world apart in atmosphere from the cheerful retro pastels customers had spent a decade with. But they also understood what the bakery meant to Lindenwood Park and beyond, so a decision was made: buy the bakery and keep the legacy going while infusing their own personalities into the mix.

This plan proved successful for Pint Size, with Pereira and Hankins adding new flavors and styles to the lineup that have become favorites for customers old and new. “Customers have been really supportive,� Pereira says. “Everyone thinks it’s awesome that two women took over.� She adds that the tenure and experience of the staff allows them to branch into new territory. “Most of the staff has been here for so long that we get to kind of play sometimes and make new things we want in the case.�

Pereira's Pasteis de Nata (Portuguese egg tarts) are one such offering, which quickly sell out on days they land in the case. Confections like chocolate bars adorned with sugared pansies and limited bonbon runs have added a category to the menu the duo plans to expand. Hankins would love to delve into a savory breakfast menu in the future, a natural addition to what begun with a lineup of rotating savory pastries – like a recent take on a Cuban sandwich. And the interior has started to reflect this merging of perspectives as well; the duo recently hired local business Ethos Painting to paint the walls of the bakery a coordinating set of green tones in front and back of house.

Although the handoff was as seamless as anyone could ask for, both Pereira and Hankins say that bakery ownership has been a big learning process. “We were originally planning a small bakery, and we started with an operating bakery and a full staff,� Pereira says. “Christy and Nancy have been incredible with their notes on holiday season, so we knew what to be prepared for.� Hankins echoes this sentiment, adding, “For me personally, it was a little bit jarring in the beginning. I’ve been using my own recipes for years, and then coming in [to Pint Size], there’s a whole recipe book. So for me, it’s finding the line for adding in my own recipes while not wanting to change what people are used to.�

What customers seem used to, however, is two new smiling faces greeting them in addition to the powerhouse staff that brings the bakery to life daily – a staff Pereira says has taught her a lot over the last year. “The biggest thing I’ve learned is how to be a good boss,� she says. “I’ve always wanted to have a bakery and be in charge; I like teaching, and I love learning. The biggest goal I have moving forward is to learn how to balance it all and not go crazy.�  Having Hankins as her partner has made that possible. “One of the things Christy said to us was that she was really glad we had each other, because anyone would be crazy to do this job alone. It’s already a crazy thing to be a small business owner, so to have a partner in this has been so important.�

A year in, customers have embraced the two new smiling faces that helm the restaurant as part of the community; they’ve placed their collective trust in whatever is next for the evolution of the bakery. This past year, Pereira and Hankins created a new tradition – Halloween in June, a twist on Augustin and Boehm’s annual “Christmas in July� event at the bakery. The duo plans to continue the fun into the future. “We’ve proven to our customers that everything is the same high quality as it was before,� Pereira says. “And now we feel confident bringing new things to the bakery. That’s the fun part for us.�

Pint Size Bakery, 3133 Watson Road, Lindenwood Park, 51ºÚÁÏ, Missouri,