Restaurant Guide Category: Bakery
Owner and baker Clarissa Morley got customers so hooked on her scratch pies and galettes at local farmers markets the last few years that when she opened her brick-and-mortar dream in late 2018, business came so swiftly she had to double her pie production within two months. A lot of credit goes to the perfectly flaky and just-right-amount-of-richness crusts that result from Morley’s devotion to a mix of butter and high-quality local leaf lard. The restaurant serves a rotating pie-of-the-day warm on site (think taco truck, meatball, or classic chicken pot pie), with a wider variety available frozen for customers to take and bake at home (pick up a biscuits-and-gravy pie now and thank us later for the advice). For your sweet tooth, choose the top-selling sugar crème brûlée pie, or other delicious options like butterscotch pie or giant chocolate-chip cookies. You may never want to leave the cozy space, entranced by the bright floral wallpaper up front and team of bakers working feverishly behind a glass partition. Breakfast, lunch, and dinner Tues.–Sat., brunch Sun.