fruit pies should have fruit, no? bakery husband will be the first to attest that i dissect all new pastries that is put in front of me. i poke at it, take few small bite, then few mental notes, smear it around the plate a little, eat some more, ask questions, and if im keen on idea of the pastry, i mentally put it on my future r&d list. (the list is sooo long, but thats how our morning bun came to fruition, by a little pastry shared under a dripping awning on a rainy january morning in paris, trying to convince the slightly annoyed husband that its very important hit few more pâtisseries before lunch. - but i digress; we were talking about pie.) pie is arguably the most american food category we consume. and it being so intrinsically tied to the most american of all holidays, if we the people were to eat pie, it should be good pie? so i go back to the beginning - lets call it what it is - my fruit pie diatribe. commercially produced pies, specifically blueberry pies, even those allegedly hand-crafted by larger chains of bakeries and boutique markets, commit the darkest of pie sins - filling the pie with so much blue/purple starchy goo, that once a piece of pie is dissected, the four-year-old bakery baby can count the number of blueberries on his plate. berry berry bad as he would say. so here at your neighborhood bakery, were make my ideal blueberry pie (and strawberry rhubarb too) - filled to the brim with fruit and just enough goo to help evenly distribute the sugars and spices that make the pies sing. (the pies are singing yankee doodle dandy this week) so try our rotating menu of pies this summer, and please let me know what you think about our american pies.
Posted on: Tue, 01 Jul 2014 03:15:03 +0000
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