By Jessica Pauley
Contributing writer
Local artisan baker Calvin Squires makes pies for all his friends' birthdays and puts on "pie events." These events always sell out, with more planned for the future.
Squires started baking in 1996 because he wanted to create something more wholesome and higher quality than he'd tasted before. His friends say his best pie is the Strawberry Rhubarb, but he disagrees. "I like my blackberry."
Pie was predicted to be the new food trend of 2011 and rise to the foodie obsession ranks of artisanal soda, donuts, cupcakes, mini cupcakes, cake-pops, froyo, cookies on a stick, pizza lolly pop, milkshakes and food trucks. Squires is unaware if pie has made it there yet. Maybe a Pie ATM soon?
More importantly, he reveals the secret to his flaky crust: vodka.
Contributing writer
Local artisan baker Calvin Squires makes pies for all his friends' birthdays and puts on "pie events." These events always sell out, with more planned for the future.
Squires started baking in 1996 because he wanted to create something more wholesome and higher quality than he'd tasted before. His friends say his best pie is the Strawberry Rhubarb, but he disagrees. "I like my blackberry."
Pie was predicted to be the new food trend of 2011 and rise to the foodie obsession ranks of artisanal soda, donuts, cupcakes, mini cupcakes, cake-pops, froyo, cookies on a stick, pizza lolly pop, milkshakes and food trucks. Squires is unaware if pie has made it there yet. Maybe a Pie ATM soon?
More importantly, he reveals the secret to his flaky crust: vodka.
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| Whole grain blueberry |
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| Organic apple cinnamon |
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