Flour Child Bakery, at 323 S. Bridge St. in downtown Grand Ledge opened Tuesday.  The bakery serves a variety of bagels, croissants and other baked goods made fresh daily by owner Beth Augustine and her staff.

Augustine said, "it was the best kind of inventory problem to have on opening day.  Three hundred bagels in 14 different flavors, 64 croissants, 16 strawberry and cream cheese pinwheels, 45 soft pretzels, and more were all sold out by 10:30 in the morning.

What does that mean for the local baker?  "That tells me I have some Flour Child fans who are glad I opened up shop,"  Augustine said.  Here's more from the Lansing State Journal.