Pietisserie

A FUTURE MEMORY OF PIG 🐷
In a move decidedly more Christmas ham than Thanksgiving pie, I have relocated to the country and started raising hogs.

It's not as far a cry from Pietisserie as it sounds, but it does mean that, sadly, I won't be part of your 2023 holiday celebrations. After a baker's dozen in years of operating Pietisserie, I still love pie. And yet, making new things involves hanging up this hat.

I have chapters now on the joys and sorrows of creativity and business, but the most important thing to say at this juncture is thank you! Thank you! I believed that miniscule seeds of inspiration are worth watering. Your part in the story of Pietisserie—as customers, collaborators and newfound friends—proved to me that they are.

When I started the company in 2010, I'd made only 25 pies in my entire life. Pietisserie grew into a company with a production capacity of 8,000 pies per day and a national reputation for ingenuity.

What is more Americana than pie? Through its iconography and my tenure as entrepreneur, I discovered something about aspiration: If the pursuit of happiness is our right, then our responsibility is the achievement of it by centering those undertakings which are rewarding in and of themselves—as Pietisserie was to me for so many years. (Continued)

(Cont’d 2/2 A FUTURE MEMORY OF PIG 🐷 )


In one small business accelerator or another, I learned to speak the language of marketplace gaps (ie Did you know there is no pie to complement the proliferation of ice cream today's consumer prefers?). But the reality is that my fixation on pie, its presentation, and its position as a cultural commonplace was largely personal. To their chagrin, it was idiosyncrasy, not Survey Monkey, that bore Chocolate Cream Pretzel, shadowbox pie packaging, and high-concept seasonal shops.

To those of you who were customers between 2010 and 2013, my hankering for a slower life was obvious. I used to pull up to Lake Merrit or the farmers' market at Swan's, and pop my trunk to empty the disparate PVC parts of a mobile pie stand modeled after a country window with pies cooling on the sill. In less than 10 minutes, we'd all be whisked away to a time and place that was nostalgic despite the fact that, as modern city dwellers, neither I nor most of you were recalling this experience from personal history.

In many ways, the years precipitating my deep dive into pie have been similar to the last few. I was in New York City trying to be somebody. My strategy was being clever and my insurance plan was grit, because the road does wind. But what I was not prepared for is the toll crossings, where one pays in character and self-perception. Like many promising young women, I found that I was the product.

East Bay Pick-up Alert TODAY
We're doing it for 1 more day! This is NOT a drill. This is our final day for the 2022 season.

The Bakery is OPEN!*

WHERE:
1225 Fourth Street
Berkeley, CA 94710

WHEN:
TODAY 12/24
11am-4pm

*All pies are first-come, first-served. All sales final. No need to call ahead. Come on over to snag your holiday pie. 🥧🥧🥧

(Previous orders cannot be transferred to the Berkeley bakery for pick-up.)

See you today East Bay family!

East Bay Pick-up Alert TODAY

The Bakery is OPEN!*

WHERE:
1225 Fourth Street
Berkeley, CA 94710

WHEN:
TODAY 12/23
Noon-5pm

*All pies are first-come, first-served. All sales final. No need to call ahead. Come on over to snag your holiday pie. 🥧🥧🥧

(Previous orders cannot be transferred to the Berkeley bakery for pick-up.)

See you today East Bay family!

Having a hard time finding us? Look for our brand new sign on the 2nd floor at . We’re here until Christmas. Orders close December 19!

Plated to perfection. However you slice it, we like to think we’ve got something for everyone. With 15 different flavors, our five visual categories serve deliciousness across Pastel, Crumble, Cocoa, Open, and Woven. 🍽️🥧✨

We like dope beats and dope *beets* 🎵☺️ This year we’re bringing back our special Beet pie, exclusively available for the holidays. We roast and puree beets to bring rich flavor and color to the table. Try it for yourself this season!

The crowd-pleasers. Everyone knows Pumpkin and Apple are Thanksgiving heavy hitters, but most *don’t* know that we source local ingredients for our craft pies. We include roasted Kabocha squash in our Pumpkin in Chocolate pie and use cold-pressed ginger juice and cardamom in the crumble for our Pink Apple pie. Slyly spicin’ up the classics 💁‍♀️🌶️ 🍏✨

The rule of thirds… I mean fifths! 😇Explore our five visual categories and discover your new favorite flavor. We have 15 kinds of pie, spanning our themes of Pastel, Crumble, Cocoa, Open, and Woven. Take home a 5-Part Pie and see what suits your palette. In-store only, available until Wednesday, 11/16.

It's officially grand opening for the 2022 Holiday Pie Shops in First Street Napa & City Center Bishop Ranch TODAY!

Thank you for the warm welcome. We are excited to be back and in 2 new neighborhoods!

Our 5-Part Pies are in-store for pick-up only through 11/16 (quantities limited). Come see our pie mandala, meet our team and experience Pietisserie! Daily pick-ups are welcome starting today, & pre-orders are open on our site, pietisserie.com.

We can't wait to meet you.

The Team at Pietisserie

We are looking for gregarious people who enjoy helping customers and love pie to join our holiday team!
Positions are open for Store Managers and Associates in our shops located in Downtown Napa & San Ramon's City Center Bishop Ranch.
Open until Christmas Eve.
pietisserie.com/apply
Pass this along if anyone you know would like to be a part of our team!

We have exciting news…

The Holiday Pie Shop is re-opening this year in two new cities - San Ramon and Napa!  

From November 9 to December 24, we pull out all the stops with 15 pies and a 7-week-long brick & mortar event that’ll change the way you see fall’s most loved dessert.

Order from our menu of unique and yummy pies and experience it yourself at pick up!

Pietisserie.com

Our delicious DOUBLE Cherry Pie is available to pre-order! It’s full of sweet cherries AND tart cherries, topped with our signature cardamom crumble. Order by today to be able to pick up on 9/9.

Head to the link in our bio to order!

Whasup, Peaches?!
We have peach pies & cobblers available for pick up this week @ our bakery in Oakland from 3pm-6pm. Order from the link in our bio or head to Pietisserie.com/order-pie.
The website will be open till 8pm tonight for Friday(6/16) pick up.

We'll have limited pies for purchase on-site if you don't make the cut-off time!

Peach Please, we started the party early! Our Peach Cobblers are now available to order 🍑

Pick-ups are on Friday 2 pm- 6 pm @ our bakery in Oakland. To order, follow the link in the description or head to Pietisserie.com/order-pie

Would you look at these PEACH PIES! One of the things I most look forward to when I come to Mexico is how amazing Niddo's pastry team is. It's hard to find pies in Mexico City, and despite the absence of a pie-making tradition here nails it every year.

We are baking three flavors: Blackberry in Chocolate, good enough to give pause to my fixation on the raspberry version; Banana Cream, to which we'll add a dusting of the very best cocoa I picked up in Oaxaca this week; and the aforementioned Peach (I know what you're thinking. The answer is Yes. As soon as peaches in California are as ripe and ready as these.)

Fun fact: There actually is no Spanish word for pie, and so people use the same word, but spell it: "pays". Because "pies" means feet.

Thank you Niddo for putting your foot in these 🤍🙏🏾