We began baking pies two years ago because we grow a lot of strawberries and rhubarb. We grow strawberries and rhubarb because, well, we’re farmers. But farming, these days, isn’t just about farming. A lot of farmers have to diversify in order to make ends meet. That’s why we started baking pies. Diversification. So, diversification for us means flaky crusts, hot convection ovens, and different fillings, such as strawberry rhubarb, apple, ollalieberry, pecan, mixed berry, and quite a lot of other flavors.
Therefore, in pie-farming terminology, if anyone asks you, “what came first, the chicken or the egg,” you just tell them “the strawberry.”
If you stop by on Tuesdays and Fridays, most weeks, we’ll have pies fresh out of the oven. Our oven. Our pies. Baked for you.