Tag Archives: peach praline

I’ll Sorta Miss The Elks…

This time last week, I had zero to little knowledge of the Elks Lodge.  I wasn’t sure what the Elks did or how you became an Elk.  After the past few days, I’ve learned that the Elks are a) super nice, b) super helpful, c) have a super happening bar that is open in the afternoon and evening, and d) you have to be an Elk to purchase a drink in that happening bar, despite how desperate you appear or how covered in flour you might be.  Ahem.

Three days of hanging exclusively at 4747 E. Elk Park Drive netted us a whole lot of pies and a whole lot of happy customers today.  It was so fun to hand out all our pies and to meet so many customers who we’ve come to know through Facebook and Kickstarter.  After a few long days of baking, boxing, labeling, we were happy to have a successful first venture into holiday baking.  The unknowns of a temporary location and our social media reliant ordering system brought challenges, but we think overall that it all worked exceptionally well.

Here are our the top 5 questions we received today:

  1. Q:  When and where will your new location be?  A:  For all of our new readers, we are planning to open at 3601 Buttonwood Drive.  That is at Buttonwood and Nifong and behind Sonic…on the flip side of JoAnn’s Fabrics.  We are still working on lease negotiations but everything continues to look positive.
  2. Q:  Will you be in your location by Christmas?  A.  If the entire world would yield to my desires and demands, then yes, we will be there by Christmas.  But since experience has shown me that I don’t always get my way, then my answer is “I HOPE SO.”  If not, then maybe we will head back to the Elks.  But I might see about joining if that happens so I can have the special access key card to their happening nightspot.
  3. Q:  Did you all make all these pies?  A. YES.  Every single one.  Yesterday.  True story.
  4. Q:  What was the top selling Thanksgiving pie?  A.  Chocolate Bourbon Pecan.
  5. Q:  Will we be eating pie on Thanksgiving?  A.  Doubtful.  We didn’t have any left!  We will probably be having chocolate rolls, which is rolled out pie crust, sprinkled with cocoa and sugar and then dotted with butter, rolled up and baked.  It is basically a pie, but rolled up instead of in a round pie dish.  If it sounds ugly, that is because it is.  The taste though?  LOVE.  We are working on a way to bring these to PJP V 2.0 when we are finally open.

Again, thanks to everyone who ordered and picked up today.  We hope everyone has a wonderful Thanksgiving holiday tomorrow!

30 Dozen Eggs

Have you ever purchased 30 dozen eggs at one time?  Me either…until yesterday.  Because our food broker couldn’t deliver to our temporary Elks location (it is a long and boring story), we found ourselves at Sam’s with a flatbed cart, 30 dozen eggs, pounds of butter, an embarrassing amount of flour, sugar, chocolate chips, and one really big bottle of Maker’s Mark bourbon.  You know a really bad time to drive a flatbed cart through Sam’s with all that stuff?  The Saturday before Thanksgiving.  We got a few curious glances (that could have just been our driving skills) and a few questions about what the heck we were doing.  When we finally made our way to the checkout, the guy in front of us was buying 40 turkeys, so he officially won the “strange Sam’s shopper” award and spared us any sort of humiliation.

Today we made pie dough.  Oh, so much dough.  So, so, so, so much dough.  After we made all that dough, we rolled all that dough.  Two rolling pins and two work tables and approximately one billion pie tins to fill.  It took about as long as you would expect: forever.  That said, getting all the dough rolled and ready to flute was a huge part of our prep work.

The order system is still up as I type this.  We got quite a few orders today and we worried that if we shut it down, then someone wouldn’t get their order in and we would end up feeling guilty (we should probably visit Dr. Phil to discuss this issue).  So tomorrow morning, we will do our final count and begin to prepare our baking schedule.  We will prep all of our dry filling bags and flute A LOT of pies.  By tomorrow night, we should be 100% ready to go and be able to blaze into our kitchen Tuesday morning READY TO BAKE.

Up early on Wednesday morning, we plan to assemble boxes and fill boxes and label boxes (and honestly, I bet you $5 we are still baking at sun up on Wednesday). I do have some exciting news – Shortwave Coffee has graciously offered to be at the Elks Lodge with us and serve up coffee and have their roasted coffee available for sell.  (I’m going to need a double mocha by the time you see us, Shortwave.  With whip.).  We are super excited because a) the smell of coffee and fresh pie is AWESOME and b) we will need caffeine, so much caffeine.  (On second thought, maybe I should email Shortwave back and ask if they could also come by on Tuesday night with the double mochas).

All that said, as tired as we thought we would be, we are really just super excited for this week.  And the mochas.



Apple and Peach Praline Pie…Oh My…

Our Thanksgiving order form has been open for about two weeks now and we’ve been watching the orders update to our fancy(ish) spreadsheet.  The thing about doing this for the first time in ten years is that most of our conversations with each other start with “I wonder…” and so around here lately, it has been “I wonder how many orders we will get?” (so far, about 100) or “I wonder what the top selling pie will be?” (so far, Chocolate Bourbon Pecan) or “I wonder if we will need to start at 4 am ALL OF THE DAYS?” (so far, probably so).

Surprisingly, we hadn’t asked ourselves, “I wonder if we offered enough variety of pie?”  We were trying to keep it simple.  A maiden voyage in a temporary kitchen made us reserved and unsure…in other words, nothing like ourselves in real life.  And not surprisingly soon after the form went live, the emails and Facebook messages began to roll in with requests for favorites like apple and peach praline.

If there is anything about this journey that we value the most, it is keeping it real.  We should have just added all the favorites for Thanksgiving from the get-go.  Our bad.  It isn’t too late though…the smart thing about messing up is fixing it when you realize it.  So, that said, the new Thanksgiving order form includes the following pies:

  • Pumpkin
  • Pecan
  • Chocolate Bourbon Pecan
  • French Silk
  • Apple
  • Dutch Apple
  • Peach Praline

We will leave the order system open through Sunday to accommodate late orders based on our new additions.

Now that the ordering issues are resolved, we are getting SUPER EXCITED to begin baking! Check this out – our temporary food permit for our few days at the Elks Lodge:

health permit

Let me tell you, THIS IS A BIG DEAL.  The health department people have rules…oh, so many rules.  All issued permits should come with a free iTunes download of the “Chariots of Fire” theme song so you can just listen to it whenever you need to be inspired from your harrowing journey.  (The Missouri Department of Revenue should just send you a thank you note and a bottle of wine in the mail on a periodic basis).  (I bet there is a special “booze in the mail” tax, right?).

In one final note, we visited the Elks Lodge today to scope it out.  First of all, it is really easy to find (just a bit down Highway WW and on the right).  Second of all, it is HUGE in there.  It has a large kitchen that is completely equipped (hello, commercial dishwasher!  I already love you!).  It also has a restaurant area, a bar, and a massive room for wedding receptions and parties.  Elks, you have impressed me.

So, order away on those new options.  We can’t wait to see you on Wednesday!