Pie Philosophy -
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Secret #1:
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The crusts are designed to optimize flavor and texture, complementing the variety of savory fillings. Our Ingredients are Real; European-style butter, water, salt and King Arthur Flours (No GMO).
Top Crust :- An Authentic French Puff Pastry. We employ the detrempe/butter-block method, with the pastry being rolled at least 7 times for roughly 796 layers. Bottom Crust:- A Hybrid Pastry. A higher bread flour content (higher protein) gives the pie it's necessary strength to hold the generous filling. |
Secret #2:
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In search of the ideal taste, we use natural ingredients and a cooking process that optimizes their flavor. We prefer local, organic products. Flavor drives our sourcing decisions. Most chickens are bleach processed. We use only Petaluma Farms Organic Chicken (Rocky) - air chilled - no antibiotics - Non GMO -free range - no hormones or steroids - vegetarian diet - free range. We use natural lamb and pork (no hormones or antibiotics). Our ground beef is from Five Dot Ranch (grass fed and hormone free).
These natural flavors are enhanced with fresh garden herbs and a selection of spices reflecting our world travel experiences. We love wine and believe if the the wine is great to drink, it adds to the flavor of food. To this end we use various White and Red Wines, Vermouth and Marsala to enhance the natural flavors. Cheese we use a combination of Dubliner Cheddar, Roth Dairy White Cheddar and an Austrian Gruyere. We find it is the attention to the small things, from the type of salt to how and where ingredients are raised and harvested, that make our our handheld pies special. Cheese we use a combination of Dubliner Cheddar, Roth Dairy White Cheddar and an Austrian Gruyere. |