Our pies are just like grandma used to make...only much, much smaller. We bake fresh daily from scratch using four generation old recipes with the highest quality, sourced from local farms when in season.
It Started with a Small Idea
I come from a long line of bakers. I learned to bake from my mom, who learned to bake from her mom and grandmother, and the tradition goes on and on. Spending a lot of time in the kitchen, I hung off their apron strings, learning old family recipes and traditions from a young age. Some of my fondest memories of my childhood center around my mother’s baked goods; like waking up to the smell of her rhubarb coffee cake. My mom always made a large cinnamon roll out of the scrap pie dough, and my sister, Pam, and I would always fight over who got the largest piece. My interest in baking came from the time spent observing my mom and grandmothers. Throughout my sons' childhoods, I continued baking from old family recipes with tried and true traditions. One day in 2010, my son, Andrew, innocently asked why he couldn’t take a piece of apple pie to school. I tried explaining to him that it wouldn’t be easy to eat. Andrew then suggested that we make a pie he “could eat with his hands”. That idea became what is today, Tiny Pies. Andrew was 9 years old at the time and now he’s 19 (see his photo below).
At 70 years old, my mother dove into the process of bringing our family traditions to other peoples' tables, inspired by my son’s childlike curiosity. We have stayed true to the baking traditions that have been passed down from four generations in our family; everything is handmade daily from scratch. Along with our variety of sweet pies, we offer both sweet and savory - (veggie and meat) pot pies as well as gluten free pies. We bake from a seasonal menu so it changes monthly. We're honored that our Tiny Pies® are a part of your tiny moments.
Amanda and Kit