Goodbye 2017, Hello 2018!
Lauren Bolden, Pie Bar
Happy New Year to all our pie-loving family and friends!
Looking back over the past year, I am overwhelmed by how much Woodstock has continued to embrace our little pie shop. 2017 brought us a growing team, many new pie loving faces, and more pie than we thought possible. In our shop, we work around a four-season calendar as opposed to a twelve-month calendar. Part of our commitment to continue to provide the best pies possible is to honor the season in which we are present. 2017 provided us four beautiful seasons, each with its own set of challenges and rewards.
sweater weather, dreary skies, custard & cream pies
This was our second winter in the shop, and we were pleasantly surprised by how many of you braved the dark and cold nights to indulge in pie! Of course, our Rosemary Chicken and Roasted Veggie Pot Pies didn't hurt that cause either.
We closed out winter with the opportunity to be guests on The Very Vera Show. Watch (and mock) my southern self here.
farmer’s markets, sunshine, strawberry rhubarb pie
Spring time in a southern pie shop is a unique experience. The weather is hot enough to feel like summer, but not quite hot enough for all those beautiful fruits to be ripe and ready for pie. Of course, there was one fruit pie exception in Spring 2017 -- Strawberry Rhubarb! Strawberry Rhubarb pie was available for a painfully short period of time due to the brief growing season of strawberries and the lack of rhubarb in our great State of Georgia. I ate a slice every day we baked it, no exceptions. The overlap of fresh strawberries and rhubarb in the Spring is so short, we had to take advantage while we could.
Spring of 2017 also brought us our second Pi(e) Day and a parking-lot party with live music and hay bales to lounge on. The line was long, but yall were in it for the long run. We can't wait to throw down again this 3.14.
heat waves, honeysuckles, fruit pies
Finally!! Summer is the season of plenty. The shop was full of beautiful pies made with fresh, Georgia grown produce. Sweet, ripe peaches, strawberries that taste like the sun, and blueberries so plump and full of goodness you could cry. I know I sound crazy, but summer time in Georgia is my soul sister. I’ll deal with the heat, as long as I can get my hands on those peaches and berries that are just begging to be baked into a gorgeous pie.
Summer 2017 called for a celebration, so we decided to start being OPEN on Sundays and serving quiche! We also had the opportunity to announce a secret we had been keeping since January -- the launch of Pie Provisions!
We wrapped up a summer to remember with a feature in Taste of the South Magazine's Taste 50 and OUR VERY OWN DAY!!! That's right -- The City of Woodstock declared Pie Bar Day to be July 25th. Fingers crossed for this summer to be as exciting!
scarecrows, thanksgiving, pumpkin and apple pie
Welcome to pie season. As soon as the first scarecrow goes up on Main Street for Woodstock’s annual Scarecrow Invasion until the holiday season comes to an end, our little shop seems to continuously buzz with life. Apples were trucked down from BJ Reece Orchard in Ellijay and we peeled and diced and sliced until we couldn't hardly stand.
Fall 2017 ushered in a whirlwind of joy – our 2-year anniversary as a pie shop, a trip across The United States (#PieOneerTour) a 950 pie Thanksgiving, and the chance to partner with some amazing companies like Hedley & Bennett and Peach Dish.
We were allowed the opportunity to sell our pie crust mix at Target and The Fresh Market, and couldn't believe our luck when our frequent pie-ers visited the stores to buy up all the crust mixes!
Fall brings so much delight and relief and we were so grateful to be a part of the spirit of the season this past year.
As we look ahead to 2018, I can begin to see an outline come together. A year full of fresh, hand-crafted pies and the opportunity to continue to grow as a part of the Woodstock community. We cannot wait to spend another four seasons with you and your families.
See ya' 2017, Hello 2018!