Meet the chef
The person behind the pie
Every pie here comes from one baker, Chef Stacey Donayre. Before there was a pie company, there were years of professional pastry kitchens, and all of that training now goes into getting one dessert exactly right.
The training
Quietly obsessed
Chef Stacey graduated from the French Culinary Institute and the Culinary Institute of America, where she trained with some of the premier chocolatiers and pastry chefs in the world. She interned at Le Cirque under Chef Jacques Torres, and went on to teach the professional pastry program for the CIA in Mexico City.
From Le Cirque to fudge pie is not the usual path, and the pie is better for it. All of that training now goes into one thing: getting a fudge pie exactly right.
From the reviews
People notice the detail
We could tell that the chef uses the best chocolate (I know my chocolate) and the texture was a surprise, not overly chewy but rich and creamy, just perfect. Also, the crust was delicious and not too thick, the ideal complement to the pie.
Yelp review
Stacey presented me with the Keylime pie that I ordered along with a personal size dulce de leche pie for us to try, on the house, along with a pie topper to celebrate the birthday. She was so kind and everything was absolutely delicious and fresh tasting.
Yelp review
Stacey was kind enough to send me a miniature pumpkin pie for my competition. As an owner, I think this is a great gesture of kindness.
Yelp review
The fall menu
Six flavors, baked for fall
Pre-orders open October 1 to begin shipping November 1. Consider buying two pies, shipping costs the same.