Oh yeah. I’m starting to get in full pie mode.
I saw a post at Food and Wine a few days ago about the Boston-based bakery, Tatte — that happens to be one of the first places that Suzanne (my Cambridge bestie — she works at Harvard) and I went when I visited her.
From F&W: The first time I walked into Tatte Bakery’s Harvard Square location, I’m pretty sure I gasped. The space was striking: stark black chalkboards adorning white-tiled walls, shelves stacked high with packs of candied nuts, pastries as pretty as the custom mosaic floor. Every aspect of the place felt deeply curated, homey, and warm. Stylized just enough to be beautiful but not intimidating, the bakery was unlike any I’d ever experienced.
Here are some pics I took of our visit to the Harvard Square Tatte:
Tatte in DC will open spring 2020.
I’m starting to figure out how many pies to make this year, and leading up to that is figuring out what flavors to make. Email me your flavors and let’s collab on ideas!
I also thought this piece about pies in bar form at F&W was interesting — it would be somewhat easier to get a bunch of servings done at one time, but considering that all but a handful that I make for family and friends goes to various places in Birmingham that feeds the homeless or the food insecure, my heart wants them to be traditional, not just cranked out for the sake of efficiency. Still, though, bars are fun.
I might try that for some kind of low-key Friendsgiving one evening with people just coming in and out over the course of a few hours rather than having a set “please arrive at 7p” kind of thing. Lots of fall-inspired cocktails and savory bites set on platters everywhere. And dessert…I mean, chocolate-espresso pie bars? Yasssss.
Since I love pie, thank so many of you for sending me fun pie things all the time (and I’m a little behind on answering DFK emails since I started posting again, but I’m getting there! Thank you!). Really nice is this one of a bakery in Toronto called Lamanna’s that does a dessert pizza that *has little pieces of pie on it*. And ohmystars THIS isn’t even pie but gets my full endorsement. COOKIE.
Really considering adding this to the repertoire: creme brulee pie from the NYT
More pie talk as we get closer to Thanksgiving. Loving hearing from all of you! xoxo!