Hi pie fans!
First of all, I wanted to apologize for the pause in this newsletter: my wife and I were on our honeymoon for the last month, and so I was fairly disconnected from the pie world, even if our employee Ben was still in the kitchen grinding out pies for the people. It's good to be back! We have quite the farmers' market season ahead.
In this newsletter, I will cover the following topics: that we're hiring, the plan for this coming market season, and our newest addition to the pie family, the Milk Oolong Boba Custard Pie, and how you can order yourself one (or three).
We're Hiring!
That's right, we need more members to our pie team! Right now we're looking for either a full-time person or a couple of part-timers. The position includes both kitchen work (baking, preparation, cleaning, etc.) and market work (customer service, set-up and take-down, etc.). The full-time position would be early/daylight hours from Tuesday to Friday, with a fifth day either Saturday or Sunday, plus one evening a week. Starting pay ranges from $15 to $20 an hour, depending on experience. Experience is highly preferred, but not essential: more important is a willingness to learn, communicate well, and dedication. On the job training is provided -- I'll show you the ins and outs of pie baking, pie selling, pie anecdotes, and pie lore such as I know.
Anyway, if you or someone you know is interested, please apply here.
Upcoming Market Season
It's spring: the trees are flowering, the daffodils and tulips have bloomed, seasonal allergies have returned, and...farmers' market season is soon to begin!
The show will kick off at the beginning of May and last all the way to Thanksgiving. You'll find us at our usual haunts (Northside on Friday afternoons, Bloomfield and Uptown Mt. Lebanon on Saturday mornings, Squirrel Hill on Sundays), and we're happy to announce that we'll be adding a fifth market to our weekly roster: Market Square Downtown Thursdays during lunch (10am-2pm).
We'll be a weekly vendor at Market Square, bringing our freshest pie creations. Unfortunately, we're not able to sell our hot savory pies there, but don't worry, you can still get them there frozen.
It's rather excited for us, as we used to be a vendor there for two seasons during the first edition of Pittsburgh Pie Guy, 2013-14. It'll be good to be back!
Anyway, look for us at all the usual markets as last year, plus Market Square! In just three short weeks we'll open the season at Bloomfield on Saturday, May 4.
Greenfield Market - April 26, 12-4pm
Speaking of markets, the last installment of the Citiparks winter markets is next week, at the Greenfield Healthy Active Living (HAL) Center at 745 Greenfield Avenue from 12-4pm. We'll have our hot and frozen savory handpies, quiche, plus the wildly popular chocolate banana cream pies that sold out so very quickly the last time we made them.
Milk Oolong Boba Custard
Yes, there's a new pie flavor on the block! Introducing the Milk Oolong Boba Custard with Matcha Whipped Cream. That's right, we made a bubble tea cream pie. It begins with our housemade graham cracker crust, into which we put a goodly amount of tapioca pearls. Atop that sits a layer of silky oolong custard, and the whole thing is topped with matcha whipped cream. It's an exceedingly satisfying pie, especially with the texture contrast between the chewy pearls, the crunchy graham cracker crumbs, and the smooth custard and whipped cream. What's not to love? You also could skip your morning coffee and get your daily caffeine intake from it instead ;).
We're running them as a special next week for bakery pickup only on Friday, April 19th. 5" medium pies cost $12 (feeds 1-2) while 10" large pies cost $40 (feeds 8-12).
Orders are due by Wednesday, April 17th at midnight. Order them on our website here.
Also, just a friendly reminder that you can always order our frozen handpies and quiche for home delivery here. Alas, the custard pie isn't available for delivery, but there's quite a lot of buttery goodness you have delivered right to your front door.
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Anyway, thanks for making it this far into reading this week's newsletter. Stay tuned for more weekly pie updates. FYI, we'll be making a different flavor of custard/curd pie every week as specials. Things like passionfruit mango meringue, Lady Grey custard, etc. It's gonna be a fun year.
-Lou the Pie Guy
