10/07/2026
Ill never forget my first pumpkin pie as a kid. I loved it so much the next day I tried to take a bite out of a regular pumpkin and cried when it didnt taste the same 😭 Nowadays, most pumpkin pie still doesnt taste the same. And its obvious why- over the past 30 years restaurants have stopped using staple ingredients that used to be ubiquitous in every kitchen, stuff like butter, butttermilk, and heavy cream. Its hard to believe thats true, that most kitchens dont even have these basic ingredients in stock, but thats the current condition of the industry- pre made food over real scratch made food.
So long story short, this pumpkin pie is good. Its really good. And its because we used heavy cream and real butter, like grandma used to. Its good because our baker created the pie shell that cradles the pumpkin custard. She rolled out each piece to an eighth of an inch, and shaped it with the skill that can only be earned after rolling thousands of pie shells.
We are part of an unbroken chain of chefs, mothers, and professionals that create with REAL ingredients. That take pride in scratch cooking, care about the health of our customers, and are borderline obsessed with the process. This is what it takes, few have it, and even fewer can sustain it for years.
