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Jul 22, 2017
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Posts Tagged ‘Pie Oh My!’

The Scoop: Prioritized Pastries to launch with pop-up

Monday, January 9th, 2017

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Pastry chef Alex Feick is bringing her baking game to area restaurants and retailers. Prioritized Pastries aims to supply area restaurants, stores and individuals with quality artisan breads, pastries and desserts. Feick is an industry vet who’s worked in kitchens like Pie Oh My!The Libertine and now-closed Niche.

Feick said she wants to focus on smaller restaurants and retail outlets that might not have the budget or space for a full-time pastry chef, but still want high-quality pastry items on their menus or shelves. Individuals can place orders as well, and there is no minimum order requirement.

Instead of leasing her own space, Feick has arranged to prepare her wares in the kitchens of several local establishments like Pie Oh My! Orders can be made by contacting Feick via Facebook until the company’s website is up and running in the next two weeks.

To kick off the new venture, Pie Oh My! will host a Prioritized Pastries pop-up from Tuesday, Jan. 10, through Saturday, Jan. 14, from 7 a.m. to 6 p.m. or until sold out. Fieck said there will be a rotating menu of her “greatest hits” available, including gluten-free and vegan items.

 

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The Scoop: Jane Callahan sells Pie Oh My!

Extra Sauce: In case you missed it…

Sunday, March 27th, 2016

From neon tiki drinks to new ownership in Maplewood, here’s what went down last week in the St. Louis restaurant scene.

 

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1. Pie Oh My! founder and owner Jane Callahan is passing the rolling pin to employee Melennie Lorence in a sale set to be finalized on March 31.

2. Restaurateur Dave Bailey continues to expand his strip of Locust Street downtown, announcing multiple projects, including another event space, Slate, at 1015 Locust St., this summer.

 

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3. Boozy, juicy and the ultimate exercise in escapism, tiki cocktails are appearing (and staying) on menus across town. Giving winter a defiant one-finger salute, Ben Bauer launched the Tiki Attack menu at The Libertine.

4. You can hit up just about any restaurant in St. Louis and have a beer with your food, but there are certain restaurants that bring craft beer to life. Here are seven places that take pints to the next level.

 

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5. Butter-free, healthy-ish chocolate chip cookies mean we’ll eat twice as many as we should.

 

The Scoop: Jane Callahan sells Pie Oh My!

Wednesday, March 23rd, 2016

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Pie Oh My! founder and owner Jane Callahan is passing the rolling pin to employee Melennie Lorence in a sale set to be finalized on March 31, as reported by Feast

Callahan said she is hanging up her apron to spend more time with her husband and family, and is confident that Lorence is the right person to take over the business. “She is a talented pastry chef and brings experience beyond pie,” Callahan said. “You don’t always get to handpick who you want, and I couldn’t think of anybody better. You guys are going to love her and love what she does. She’s a darling person and a very hard worker.”

Callahan started the business more than five years ago with a modest $1,000 investment and sold her wares at farmers markets and to small accounts. She opened a brick and mortar location in Maplewood in September 2012 and a food truck in early 2014, which she recently sold.

“We were so surprised at the enthusiasm and support from the St. Louis community,” Callahan said. “Without meaning to sound trite, it’s humbling.”

Lorence said she plans to keep Pie Oh My’s! identity and products and is looking to slowly introduce additional items currently in development. “I’m discussing it with my co-worker then we’ll dart board it and see what sticks,” Lorence said.

Extra Sauce: In case you missed it…

Sunday, February 28th, 2016

From new taco shops in Kirkwood to the sale of an ice cream truck, here’s everything that went down last week in the STL food scene, in case you missed it…

 

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1. Club Taco, a new taco restaurant opening at 200 N. Kirkwood Road, is slated to open in late spring or early summer 2016 in the former Petra space in Kirkwood.

2. Sweet (and savory) success for Pie Oh My! proprietor Jane Callahan prompted her to sell the Pie Oh My! food truck after two years on the road and at private events.

 

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3.The anti-big burger is being cooked up at Rock Hill’s newest restaurant as The Slider House started splitting buns at 9528 Manchester Road on Tuesday, Feb. 23 and will host a grand opening on Friday, March 6.

4. Joey B’s is opening a fourth restaurant in Manchester at 14445 Manchester Road in a former Chili’s. General manager Megan Rice said as long as construction stays on schedule, the newest Joey B’s will open in mid-April, just in time for patio season.

 

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5. Beckie Jacobs, owner of Serendipity Homemade Ice Cream, and Webster Groves attorney Matt Armstrong have purchased The Fire & Ice Cream Truck.

6. Super Smokers BBQ owner Terry Black is bringing his award-winning barbecue inside the St. Louis city limits. Located at 5656 Oakland Ave., St. Louis, the Highlander Pub & Grill will become St. Louis Ribhouse.

 

 

The Scoop: Pie Oh My! sells food truck

Tuesday, February 23rd, 2016

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Sweet (and savory) success for Pie Oh My! proprietor Jane Callahan prompted her to sell the Pie Oh My! food truck after two years on the road and at private events. Originally conceived as a way to reach new markets, expand and grow the brand and allow for some experimentation, Callahan said the truck more than delivered.

“The truck has more than exceeded our expectations on all fronts,” Callahan said. “The growth of the store for retail, catering and wholesale has blossomed significantly. It’s been a great adventure, but we’re going to focus on growth in the brick and mortar.”

Pie lovers will still be able to stop by the Maplewood storefront or order pies. Pie Oh My! will offer its empanadas fully baked for lunch, as well as take-and-bake shepherd’s pies and chicken potpies along with its sweet individual and full-sized pies.

Callahan said she could not announce the buyer’s name at this time.

 

 

In This Issue: How to make and lattice the perfect crust in 3 easy steps

Tuesday, August 26th, 2014

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Pie may be the Midwesterner’s comfort food, but that doesn’t mean everyone can pull off that coveted flaky crust. How does one avoid the dreaded crumble?

A 2007 Cook’s Illustrated article popularized the use of vodka for a foolproof pie dough. In addition to alcohol, some pastry chefs have found other secret ingredients in their quest for the perfect crust.

One of these is lemon oil, which can tremendously enhance a berry pie crust, according to Marilyn Lynch, kitchen and catering manager of Mannino’s Market in Cottleville.

For a subtler flavor, give your crust a splash of apple cider vinegar (or even white vinegar) to achieve that light and flaky texture. “I like the flavor of apple cider vinegar better because it is more mellow,” said Pint Size Bakery’s Christy Augustin.

But a certain famous red-and-white-checkered cookbook, first published in 1930, includes a basic crust recipe that uses vegetable oil and milk. This oil pastry recipe continues to be published in contemporary editions of Better Homes and Gardens New Cook Book, and a devoted contingent of bakers swear by it.

However, for all-purpose pie crusts, the resounding wisdom – from culinary schools and restaurants across the U.S. to professional kitchens around St. Louis – is that the secret liquid ingredient most vital to creating a great pie crust is the easiest to obtain: ice water. “It’s really important that you have ice-cold water … and really cold butter,” Augustin said.

Cold is critical: Whichever recipe you select, pastry chefs stress the importance of using chilled ingredients, working quickly, and touching the dough gently and briefly to keep it from warming before it’s ready.

That fancy crosshatch of dough that decorates the top of a store-bought pie only looks intimidating. But weaving a lattice isn’t difficult to do yourself. Get lattice-savvy with these tips from the experts.

 

This slideshow requires JavaScript.

 

-photo by Jonathan Gayman, illustrations by Vidhya Nagarajan

Tenacious Eats, Pie Oh My! team up for pie-themed dinner

Sunday, January 19th, 2014

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Attending a Movies for Foodies event by Tenacious Eats is a little like being invited over to a friend’s apartment for dinner and a movie – the space is a little cramped, cocktails and food abound, and there are plenty of snarky comments and laughter. For each film in the series, chef Liz Schuster prepares and serves a multi-course meal themed around that night’s selection. She recently collaborated with Pie Oh My owner Jane Callahan to pair six courses to the film, “Waitress,” at Meyer’s Grove.

For more photos of the Movies for Foodies event, go to our Facebook page.

-photo by Michelle Jarvis

The Scoop: Pie Oh My! gets wheels

Tuesday, December 17th, 2013

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Business is good when it comes to pies. Jane Callahan has been delivering her from-scratch pies to area groceries, restaurant and farmers markets since 2010. In September 2012, Callahan opened a Pie Oh My! brick and mortar in Maplewood. Yesterday, she announced plans for a pie-touting food truck.

Callahan views adding a mobile element to her business as a great incremental approach to expansion, rather than adding another shop location. “I’m delighted with the response to the storefront, and I talked with some people in the food truck industry, and they were welcoming and encouraging,” she said.

Callahan plans for the truck to be an extension of what she does in the store, serving up individual pies, slices of pie and quiche. She also hopes to add savory potpies to her repertoire.

She acquired her truck this fall with a bit of serendipity. She had planned to drive to Illinois to check out a food truck for sale when she heard about a Hostess’ auction on the radio. There were more than 200 Hostess vehicles for sale, along with cupcake pans, Twinkie molds and the like. Callahan made plans to attend. “It was really interesting,” she said. “For some of these guys, this was their business. They were planning on buying a dozen trucks. Then here’s me. I just want one.”

Callahan’s hope is to have her Pie Oh My! food truck on the streets by early spring 2014; we hope to see her at Food Truck Friday!

 -photo by Greg Rannells

Sneak Peek: Pie Oh My!

Thursday, September 6th, 2012

Jane Callahan has been delivering her from-scratch pies to area groceries, restaurants and farmers markets since 2010. Back in June, Callahan revealed to Sauce that she was ready to take her business, Pie Oh My!, from a commissary kitchen to a commercial one all its own. The following month, she chatted with us about what we can expect to find when the doors to her storefront open.

Well, open they did. Yesterday, Pie Oh My! opened for business at 2719 Sutton Blvd., in Maplewood. And this morning, we stopped by to see what Callahan had baking at her brand new pie shop. Head over to our Facebook page for all the pie-filled fun. Then, stop by the shop, open Tuesday through Saturday from 11 a.m. to 6 p.m., and Sunday from 1 to 6 p.m.

— Photo by Greg Rannells

The Scoop: Pie Oh My! to open brick-and-mortar shop in Maplewood

Wednesday, June 13th, 2012

If you shop at Local Harvest Grocery, Baumann’s Fine Meats or the Clayton Farmers Market, you may have already tasted the pies made by baker Jane Calllahan. Now Callahan is bringing her business, Pie Oh My!, to even more St. Louisans as she makes the move from a commissary kitchen to open a shop of her own.

Callahan recently signed the lease on a space in Maplewood. And while she declined to give the exact address, she did note that it was on Sutton Avenue, adding that she looked at spaces throughout the central corridor, ultimately choosing Maplewood because it was a “supportive, inviting business community.”

When Pie Oh My! opens this fall, customers will find from-scratch pies of every size and flavor. There will be full-size pies, five-inch mini versions, two- and three-inch single-serve tarts, and even bite-size tartlets perfect for the waist-conscious sweet tooth. As for pie flavors, Callahan focuses on using seasonal fruit, which means her selection is always changing. Callahan noted that, although there will be no customer seating at the small store, the space will be designed in such a way that patrons can see through to the kitchen to watch the pie-making in action. “I think there’s this mystique about how you make pies,” she said. We’ll update with the address as soon as we learn it.

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