bake - November 2013 - 31
"Pie represents the Midwestern food style."
Jessica Armstrong, pastry chef at Rye
Why pie?
Rye offers more than just pie for dessert, but pie is
the signature dessert of the restaurant, Garrelts says.
"Pie represents the Midwestern food style," says
Jessica Armstrong, pastry chef at Rye. Garrelts and
Armstrong give other reasons for making pie Rye's
signature dessert and selling whole pies retail. "I
think it's probably the easiest dessert to package and
move," Garrelts says. But Garrelts does admit to not
being on board with pies in the beginning.
Ingrained in American history, homemade pies hold
a special place in the hearts of those who eat them.
Most everybody has a mother, grandmother, aunt etc.,
who makes the best pie in the world, Garrelts says. "It
was kind of the one dessert I was afraid of when we
opened here," she says. "I actually didn't love pies for
a long time because of the crust."
Some pie crusts taste too metallic, some are a little
sour, some are dry, some don't have enough good
flavor and some aren't cooked long enough. Many
reasons exist for executing a pie that falls below the
bar, Garrelts says. "I was really hell-bent on making
a good crust. So before we opened here, I spent a
month sequestered in my kitchen trying to find a
crust that I liked."
unsalted European butter/natural lard combo. "I went
The perfect crust
from all butter to shortening and butter, and did all of
Garrelts' quest for the right crust took her in a few
these different formulas," she says. "Then I went to a
different directions before she came up with the
family reunion in Ohio and my mom's cousin makes
hers with all lard."
Lard may get a bad rap, but it's actually a more
natural and "cleaner" fat than shortening, but alone
it didn't give the flavor and color that Garrelts was
looking for. "I like the flavor and color of butter, what
it can do, but I like the texture that lard gives and
the cleanliness of the fat versus shortening," Garrelts
says. "Merging those together, I feel like our crust is
fantastic." Garrelts and Armstrong use Plugra brand
unsalted European butter and natural lard. "It's got
the salt on the back end to it, which is good too," she
adds. "I like salt in pastries. I don't want anything to
be too sweet."
bakemag.com | NOV 2013 > 31
http://www.bakemag.com
bake - November 2013
Table of Contents for the Digital Edition of bake - November 2013
bake - November 2013
Editor's Note - Lessons from the Road
Table of Contents
News Bites - Clear Flour Bread Celebrates 30th Anniversary
Common Bond to Launch in Houston
Corner Bakery Revamps Online
3 Fellers Expands in Whole Foods
New Traceability Guidelines Offered
Dunkin’ Majors in College Expansion
Management - Steps to Growth
Tax Tips - Dodging the Audit
Labor Front - Business of Baking
Legislation - What ACA Means in 2014
Ingredients - Working with Suppliers
Innovation in Motion
Fine Foods in the Heartland
Little Bigs Hand Pies
Cause Marketing for Millennial Success
Raisin Bread Champs
Top Challenge
The Crowning Cakes
Sugar Art Stars
Cafe - Consumers Want Smaller Desserts, But More Often
Products
Product Showcase
Classifieds
Ad Index
BakeMark's Panaderia
Carta De Introduccion
Introductory Letter
Consejos para la producción de pan
Añade Color y Brillo
Promotores de Trá fico
Pan Dulce Bakery
Jacobo’s Grocery
El Rey Food Markets
La Baguette North Bakery
Ideas De Mercadeo Especiales
Recetas Destacadas
Productos Destacados
Bread Production Tips
Add Color and Sparkle
Traf fic Builders
Pan Dulce Bakery
Jacobo’s Grocery
El Rey Food Markets
La Baguette North Bakery
Merchandising Tips
Featured Recipes
Featured Products
bake - November 2013 - BB1
bake - November 2013 - BB2
bake - November 2013 - bake - November 2013
bake - November 2013 - 2
bake - November 2013 - Editor's Note - Lessons from the Road
bake - November 2013 - 4
bake - November 2013 - Table of Contents
bake - November 2013 - Corner Bakery Revamps Online
bake - November 2013 - 7
bake - November 2013 - Dunkin’ Majors in College Expansion
bake - November 2013 - 9
bake - November 2013 - Management - Steps to Growth
bake - November 2013 - 11
bake - November 2013 - Tax Tips - Dodging the Audit
bake - November 2013 - 13
bake - November 2013 - Labor Front - Business of Baking
bake - November 2013 - 15
bake - November 2013 - Legislation - What ACA Means in 2014
bake - November 2013 - 17
bake - November 2013 - Ingredients - Working with Suppliers
bake - November 2013 - 19
bake - November 2013 - Innovation in Motion
bake - November 2013 - 21
bake - November 2013 - 22
bake - November 2013 - 23
bake - November 2013 - 24
bake - November 2013 - 25
bake - November 2013 - 26
bake - November 2013 - 27
bake - November 2013 - 28
bake - November 2013 - 29
bake - November 2013 - Fine Foods in the Heartland
bake - November 2013 - 31
bake - November 2013 - 32
bake - November 2013 - 33
bake - November 2013 - Little Bigs Hand Pies
bake - November 2013 - 35
bake - November 2013 - Cause Marketing for Millennial Success
bake - November 2013 - 37
bake - November 2013 - Raisin Bread Champs
bake - November 2013 - 39
bake - November 2013 - Top Challenge
bake - November 2013 - 41
bake - November 2013 - 42
bake - November 2013 - 43
bake - November 2013 - The Crowning Cakes
bake - November 2013 - 45
bake - November 2013 - 46
bake - November 2013 - 47
bake - November 2013 - Sugar Art Stars
bake - November 2013 - 49
bake - November 2013 - Cafe - Consumers Want Smaller Desserts, But More Often
bake - November 2013 - 51
bake - November 2013 - 52
bake - November 2013 - 53
bake - November 2013 - Products
bake - November 2013 - 55
bake - November 2013 - Product Showcase
bake - November 2013 - Classifieds
bake - November 2013 - 58
bake - November 2013 - Ad Index
bake - November 2013 - 60
bake - November 2013 - 63
bake - November 2013 - 64
bake - November 2013 - BakeMark's Panaderia
bake - November 2013 - PAN2
bake - November 2013 - Carta De Introduccion
bake - November 2013 - Introductory Letter
bake - November 2013 - PAN5
bake - November 2013 - Consejos para la producción de pan
bake - November 2013 - PAN7
bake - November 2013 - PAN8
bake - November 2013 - PAN9
bake - November 2013 - Añade Color y Brillo
bake - November 2013 - PAN11
bake - November 2013 - PAN12
bake - November 2013 - PAN13
bake - November 2013 - Promotores de Trá fico
bake - November 2013 - PAN15
bake - November 2013 - PAN16
bake - November 2013 - PAN17
bake - November 2013 - Pan Dulce Bakery
bake - November 2013 - PAN19
bake - November 2013 - PAN20
bake - November 2013 - Jacobo’s Grocery
bake - November 2013 - PAN22
bake - November 2013 - PAN23
bake - November 2013 - El Rey Food Markets
bake - November 2013 - PAN25
bake - November 2013 - PAN26
bake - November 2013 - La Baguette North Bakery
bake - November 2013 - Ideas De Mercadeo Especiales
bake - November 2013 - PAN29
bake - November 2013 - Recetas Destacadas
bake - November 2013 - PAN31
bake - November 2013 - Productos Destacados
bake - November 2013 - PAN33
bake - November 2013 - Bread Production Tips
bake - November 2013 - PAN35
bake - November 2013 - Add Color and Sparkle
bake - November 2013 - PAN37
bake - November 2013 - Traf fic Builders
bake - November 2013 - PAN39
bake - November 2013 - Pan Dulce Bakery
bake - November 2013 - PAN41
bake - November 2013 - PAN42
bake - November 2013 - Jacobo’s Grocery
bake - November 2013 - PAN44
bake - November 2013 - PAN45
bake - November 2013 - El Rey Food Markets
bake - November 2013 - PAN47
bake - November 2013 - La Baguette North Bakery
bake - November 2013 - Merchandising Tips
bake - November 2013 - Featured Recipes
bake - November 2013 - Featured Products
bake - November 2013 - PAN52
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