Bonjour Mes Amis!
 
It’s Pie Season!!!
 
Every year my family took a road trip from Los Angeles to Indianapolis, Mom & Dad were from Indianapolis.  My Daddy was always an adventurer, and so much fun! We took different routes and ate only at cafes that had “Homemade Pie” signs in the window.  We never stopped for fast food or at a chain restaurant, I grew up on local Americana cuisine.  Daddy was a pie man...peach specifically, but the most important part of the pie, what ever the fruit, was the crust!
 
I spent years working perfecting the perfect crust for my pies and quiches always with my father in mind.
 
I started making pumpkin pie from fresh pumpkins as a teenager...If you are going to the work of making an incredible crust...fill it with the best!  Nothing canned...Fresh & clean...as it is meant to be.
  
So we are coming upon what I consider Pie Season...fall is perfect for pie.  Chilly evenings and warm pie are perfect together.  Spending more time inside with family and friends.  Serving a good cup of coffee and a piece of pie to guests is perfect in the fall.
 
So many fruits are available year round these days...though, that seems a bit odd.  Even Pomegranates are now available year round, which to me is a bit disheartening.  The wonderful anticipation of a season and seasonal food is gone if you can get it year round!
 
That is why we try to keep our foods seasonal...as they are meant to be.  Clean and fresh, grown as nature intended. 
 
It is time for our Italian Lemon Crème Cake topped with fresh Pomegranate seeds...still perfect for the last warm days and evenings.
 
Contact us for a quote on fall cakes and pies!  Make sure you get your Thanksgiving order in today!
 

Cakes
 
Italian Lemon Crème Cake with Pomegranate
Italian Lemon Crème Cake with Blueberries, while they last
Red Pear Upside Down Cake with Pecans & Salted Carmel Sauce
Vanilla Buttered Rum Pecan Cake
Bourbon Pecan Cake
Apple Skarlotka
Chocolate Decadence Brownie Cake with Pecans & Ganache
Apple Cinnamon Crumble
Bourbon Peach Upside Down Cake
 
 

Pies
 
Sweet Potato
Blueberry Goat Cheese
Peach
Cherry
Pecan
Bourbon Pecan
Pumpkin (Pre-Order)
Pumpkin Pecan (Pre-Order)
Bourbon Pumpkin (Pre-Order)
 
Ask us how we can make your pies table ready in a ceramic pie dish.
 
Remember,
 
Don’t Just Eat, Dine!
​

​Let’s talk Chris & Pepper...Black Pepper
 
Did you know Christopher Columbus was a commodities trader? 
 
Think about it...he was searching for a new route to trade with Asia, by sailing West...he either thought he would hit the west coast of the continent of Asia or fall off the edge of the earth.
Instead by basically luck, hit a small islands East of the Americas, The Canary Islands.
 
One of the commodities Chris was looking for was Black Pepper.
 
At the time of the Nina, Pinta, and the Santa Maria, Black Pepper was incredibly valuable.
 
Alas... there was no Black Pepper to be found...But there were Chilis!  Which Chris named Chilis...Chili Peppers...to piggyback off the popularity of Black Pepper.  All Chili’s throughout the globe originated in Central America...which we have Chris to thank for...but I digress...this is about Black Pepper!
 
So, what made Black Pepper so valuable?  Supply and demand, of course.  But why were the Europeans so in need of Black Pepper.  It was the Must Have Spice!  But why?
 
I have been contemplating black pepper and how we can use it as something other than just the partner to salt!  After all...it was the Must Have Spice!
 
Of course, there is Peppercorn sauce for Beef or Game, or seared steak or burgers coated with crushed pepper with gorgonzola, but what about the other end of the spectrum?
 
How about Desserts?  We look for the trilogy of Sweet, Salty and Spicy in main dishes and sauces...how about Desserts?  We eat Chilis in Jelly.  I have put chili flakes in almost everything, so...
 
The experimenting begins!
 
Starting with:
 
Vanilla Black Pepper Ice Cream
Salted Carmel Sauce with Black Pepper
Brownie Cake with Black Pepper toffee pecans
Blueberry Basil Sauce with Black Pepper over Lavender Ice Cream
Sugar Pepper crust  Creme Brulé
Chocolate Pepper Bark
 
The secret is enough to add a kick...not too much to overwhelm.
Let us create something for you!