Pie & Tart Menu

Signature Flavors

 

Ube
(#1 seller)

Made with natural, locally-sourced purple yams. Tastes similar to its American sweet potato cousin but is denser, purple, and with a Southeastern Asian flair.

Tiramisu
(#2 seller)

Layers of creamy house-made custard, mascarpone, and espresso-dipped ladyfingers, dusted with rich dutch cocoa powder and gold dust.

Lemon-Berry Tart

A buttery, sweet tart shell layered with jam, lemon curd, and topped with fresh berries.*

*berries dependent on seasonal availability

Currently unavailable! Will be returning to the menu in the spring!

 

Bakewell Tart

A delicious classic tart composed of almond filling and homemade jams (peach or raspberry available!). It’s a fragrant comfort food that tastes like summer.

Banana Cream

Silky custard layered with fresh bananas and topped with homemade whipped cream. The filling, fruit, and flakey crust are a dreamy combination!

Pecan

Toasted pecans, molasses, and buttery, buttery crust make this classic southern pie a favorite anywhere.

 

Pumpkin

A classic flavor for any occasion— not just for autumn or the holidays! Spiced with cinnamon, nutmeg, cloves, and ginger.

Sweet Potato

Classic American, orange, Thanksgiving-table sweet potato pie. Torched marshmallow topping or crumble only upon request.

Taro

Made with whole, natural, starchy taro root, which is a staple in many Asian countries. Similar to sweet potato pie and light purple in color.

 

Seasonal Flavors

 

Chicken Pot Pie

Chicken pot pies are back on the menu for the holiday season! If you’re sick of turkey, or just want to show off to the in-laws, these pies are a delicious addition to any table! Made using white and dark meat, home-grown herbs, and high quality butter.

 

Pricing & Lab Rules

 

Pies are standard size (9”), $35/each, or $90/three.

Pies ordered outside of 10/1 through 12/31 require 10 days’ notice.

Kindly choose one flavor per item.

 
 

Pies vs. Tarts?

Pies have slanted sides and come with either a bottom crust (exposed filling), or bottom and top crust (covered filling). The pie crust is traditionally made with pie dough (flour, water, salt, fat) and the goal is for a crisp, light, and flaky crust.

Tarts have shallow, straight sides and only a bottom crust. The tart crust is made with pastry dough (flour, butter, water, sugar) and the goal is for a firm and crumbly crust.

Either way, lab results point to both tasting delicious!