Walking up to the entrance of the Post Brewing Company, you first notice a waft of wood smoke. Once you're inside the door, the aroma of chicken frying adds spicy notes and the unmistakable presence of chicken fat. At the right time of day, the sweet, malty smell of brewing beer takes precedence. But beneath all of that, the delicate but unmistakable scent of fresh-baked pies adds buttery, homey elements to the mix. That's the stamp of pastry chef John Hinman, who has been head baker here since the Post opened almost a year ago in Lafayette.