The husband of Pint Size Bakery owner and chef Christy Augustin calls her style "punk-rock grandma." That means sweets (and savory dishes, too) made the old-fashioned way: with real butter, real sugar, farm-fresh eggs and seasonal, local produce — but with modern playfulness, like cookies that include bits of potato chips or the "Oatmeal Cream Pie," a thick layer of marshmallow-fluff buttercream between two oatmeal cookies. The savory offerings include slices of quiche (you really notice the difference those farm-fresh eggs make) and the "BLT" muffin, which includes bacon, sun-dried tomato, spinach and cheese. Be sure to come early — the most popular dishes sell out quickly, and once they're gone, they're gone...till tomorrow.