Flour Child Bakery Will Open by the End of August
My mouth is watering just posting about unique bagel flavors and croissants as Beth Augustine prepares to open her new place called Flour Child Bakery in Grand Ledge.
Right now the 800 square foot space at 323 S. Bridge St., a former Hungry Howie's, is under construction. But if everything goes as planned, Augustine's bakery, decked out in teal, pink and white, will open by the end of August.
It isn't new to the community. Augustine started a home based bakery six years ago in her own kitchen. She's been a constant presence at the local farmers market for six years, and she fills orders daily for customers who pick up bagels, croissants, pretzels and cookies at her home.
Augustine says, "It's simply time to set up permanent shop in her hometown." Here's more from the Lansing State Journal.