It began with one mother's pie.
In our family, the pies came from one person. Thanksgiving meant six or seven of them lined up on the counter, and there was always a blackberry in the row because that was her favorite. That's the standard everything here still gets measured against.
A run of Christmas orders turned the habit into a business. It outgrew a home kitchen, then a garage, and eventually became three shops across the Valley — still handmade, still from scratch, because life's too short to eat bad pie.
What we hold to
Everything from scratch
Crusts rolled by hand, fillings cooked in-house. Nothing arrives frozen and nothing gets finished from a box.
A menu that moves
The case lineup changes every Tuesday, so there's a reason to come back — and anything off the full list can still be ordered.
No mystery about availability
If the case is empty, our menu says so. You should never have to call to find out the last key lime went at ten.
How we got here
A home kitchen
It started with one family recipe and Christmas orders from friends — more pies than a home oven was ever meant to hold.
A garage, then a driveway
A converted garage became the commercial kitchen, and for about ten years customers picked up their pies in the backyard.
Three shops
Indian School Road came first, then 16th Street, and Chandler opened in 2021. Same recipes, same hands.
Unofficial concept created by ABCO Connect for demonstration purposes. Not affiliated with or endorsed by PIE SNOB Bakery. Pricing, availability and order data shown here are fictional demo data.