August 12th, 2014 by missionpie
8th Annual Pie Contest at Mission Pie Saturday August 30 from 1:30 – 3:00
Interested home bakers are invited to submit a sweet or savory pie to the 8th Annual Pie Baking Contest.
The first 20 people to enter will be the contestants this year. Current and former professional bakers are not eligible to enter as contestants, but may be eligible to serve as judges.
If you would like to participate…
- Please contact us before 5pm on Friday, August 29th at firstname.lastname@example.org or 415-282-4PIE with your name, email and phone number, and whether you will be submitting a sweet or savory pie. You MUST give us these four pieces of information to enter. We will confirm your participation by email.
- On Saturday, August 30, contestants must bring one whole pie and a list of ingredients to Mission Pie between 1:30 and 2:00 pm. Submissions without ingredient lists will not be accepted.
- A panel of judges will taste and evaluate each pie. Winners in a variety of categories will be announced around 3:00 pm. Feel free to bring friends and cheerleaders to the finale.
While the judges are hard at work, you might choose to take a stroll in the neighborhood, visit a friend or run errands, go home and come back, or simply hang out at Mission Pie. At 2:30, we will put pies out for contestants and enthusiasts to sample, and at 3:00, winners will be announced.
Good luck, bakers!
August 8th, 2014 by missionpie
June 24th, 2014 by missionpie
People love coming to Mission Pie because our FOH staff are AWESOME! We take pride in bringing sincere and friendly service to our customers, enhancing the flavors or pie and supper and making each visit a delight. We are looking for a star to join our team, and that might be you!
FOH responsibilities include serving customers, shop maintenance, dishwashing, opening and closing the shop. The ideal candidate will have a minimum of two years experience in food service or a related field, a proven ability to bring leadership to a role and desire to learn and teach about food-from both a culinary and agricultural standpoint. Mission Pie also works in collaboration with several local agencies which provide workforce development services to at-risk youth populations, so prior training skill and experience are a plus. Early morning, evening and weekend availability are all essential, and we are seeking a year commitment, or at least the promise that you won’t leave during the holidays.
We are devoted to shared workload, ongoing education of self, customers and colleagues and maintaining an upbeat, collaborative, unpretentious environment.
Mission Pie is committed to working with the highest quality fruits, vegetables, grains, meat and dairy products from California producers. Ideal candidates should bring a knowledge of and respect for the regional food landscape.
TO APPLY, please send RESUME and COVER LETTER regarding which position you are applying for and WHY you want to work at Mission Pie. No phone calls or drop-ins, please.
We offer competitive pay and excellent benefits.
April 25th, 2014 by missionpie
We have a new crop of books for sale on our shelves:
Vegan Soul Kitchen by Bryant Terry, which Van Jones describes as “Much more than a cookbook, Vegan Soul Kitchen reads like a rich gumbo of the African-American experience, a history lesson with a mouthwatering twist…”
American Wasteland: How America Throws Away Nearly Half Its Food (and What We Can Do About It) by journalist Jonathan Bloom
and, in case you missed it last time
the Field Guide to California Agriculture by Paul F. Starrs and Peter Goin, a valuable addition to your reference collection.
April 10th, 2014 by missionpie
We want to make your seder a little bit easier, so we’re making some of the essentials. We will be more likely to meet your holiday needs if you order ahead, so give us a cal at 415-282-1500.
Half-pint for $6
Half-pint for $6
Quart for $8
Chicken or Vegetable Broth
Quart for $6
with cocoa nibs
One dozen $10
March 23rd, 2014 by missionpie
We’ve been dreaming about all of those classic/retro/old school pies. And so, we’ve going to start baking a special sweet pie every Sunday. They will be available for one day only, whole or by the slice, while supplies last.
Pictured below: Key Lime Pie and Peanut Butter Pie.
March 23rd, 2014 by missionpie
March 20th, 2014 by missionpie
It’s the first day of Spring and here at Mission Pie we are eagerly awaiting our first delivery of strawberries from Yerena Farms in Watsonville. We’ll start off featuring the berries in a mini pie and once quantities ramp up, we’ll make strawberry rhubarb and mixed berry full size pies. So long, winter. Hello, berries!
March 16th, 2014 by missionpie
We’re anticipating that the holiday spirit may have you hankering for some Irish grub. On Monday, March 17 we’ll be dishing out a special meat supper in honor of Saint Patrick’s Day. Come on in for CORNED DUCK and CABBAGE plus your choice of a fizzy beverage. $10!
March 13th, 2014 by missionpie
If you missed the deadline, don’t sweat it. We will be making pies beyond the number ordered for $3.14 slices – SUCH A DEAL! – and walk-in pick-up. There’s no telling when we will run out, though we certainly will.
p.s. Even if you call and promise us the moon, we won’t be able to hold your order. Just come on over – we’re only a block from BART and parking is easy-ish.
March 1st, 2014 by missionpie
Don’t wait until the last minute to order your Pi Day pies!
To ensure that we can meet your pie needs,
order by Wednesday March 12 at 10pm.
Sweet pie menu
all whole pies are $22
Vegan Spiced Apple
Please CALL US to place an ORDER at 415-282-4PIE or at 415-282-1500
On March 14 only, we will offer pie delivery, thanks to the helping hands of our friends at Lucky Bolt.
Deliveries can be made between 9 and 11am or between 1 and 3pm.
Delivery cost depends on location and size of order, and starts at $25.
February 24th, 2014 by missionpie
Like the ingredients that we use in our food, coffee is an agricultural product. There is more than one species of coffee. Coffea Arabica beans have rich dimensional flavor profiles, and account for 70% of world production. That’s what we serve here, and what you will find in most specialty coffee shops that source coffee for great flavor. Arabica coffees grow best on steep hillsides at altitudes up to 7000 ft, making mechanization virtually impossible. These plants are high maintenance, requiring 10 times the amount of hand labor as products like wine, beer, and cigars. Arabica plants are large bushes with dark-green oval leaves. The fruits—called cherries– take 7-9 months to mature. Each Arabica cherry contains two seeds: the coffee beans.
We are proud to source our coffee from Taylor Maid Farms. All of their coffee is organic and fair trade, grown, picked, and processed around the world, then roasted at their roastery in Sebastopol, 58 miles north of here. The “roast” to the degree to which a coffee is developed through the application of heat. Each Arabica bean has a comparable amount of caffeine, and this stays stable up to 500°F. During the roasting process, the coffee bean both loses weight through evaporation and puffs up in size. So, although the caffeine content isn’t changing, as the bean roasts, the caffeine to weight ratio increases. This means that a darker-roasted bean will have a higher ratio of caffeine to weight than a lighter-roasted bean.
The darkest roast that we serve is Goat Rock—a favorite blend of beans from South America, Ethiopia, and South East Asia. Blended coffees attempt to keep a desired flavor profile consistent year-round. On the other hand, single-origin coffee offers an experience that changes with the seasons. Terroir refers to how geography, geology, and climate express in agricultural products. For example, Guatemalan coffee tends to be spicy and chocolate-y, Indonesian coffee is earthier, while Colombian coffee has fruitier notes. Like other crops, coffee, too, has seasons. You can follow your coffee seasonally by spinning the globe. Our medium roast is always single origin—grown within a single geographical region—and changes throughout the year, offered only at the peak of freshness. Espresso beans are chosen for how their flavors will come through using an espresso machines, and the roasting process is a little longer. Taylor Maid Farm’s Sweetwater Espresso is post-blended, meaning each bean variety is roasted to bring forth its optimal qualities, and then blended with the others for the best overall flavor profile.
We love Taylor Maid Farm’s commitment to provide the highest quality coffee with the most protective ecological methods by dedicated farmers in mutually beneficial relationships!
February 3rd, 2014 by missionpie
We’re delighted when we hear that something you ate at Mission Pie inspired you to cook or bake at home. We want to make that as easy and affordable as possible. That’s why we keep our merchandise shelves stocked with the grains, beans, oils, vinegars, and sweeteners we use in our food.
Now you can buy our ready-to-eat, house-made salad dressings, the same one’s you enjoy on our salad. 8oz for $7.5
January 31st, 2014 by missionpie
We’re making it easy for you and your squeeze to share a romantic meal at home.
We are accepting orders through Wednesday, February 12; simply call 415-282-1500 or 415-282-4PIE to order. Sorry, we can’t take orders through the website, twitter or email.
Dinner for two, to-go: $48
Butternut Squash Risotto creamy Arborio rice with roasted butternut squash
Slow-Cooked DuckMarin Sun Farms pasture raised duck
Winter Greens market’s best
Plus your choice of dessert, sized for two:
Mini Butterscotch Pie made with local scotch
Chocolate Tart with maple glazed almonds
(also available individually, $8 each)
Rather dine here? Whether you’re with or without a date, beginning at 5pm we’ll be serving this special Valentine’s Day menu in place of supper. $48 for two, dessert included. $24 for one, with your choice of dessert.
January 27th, 2014 by missionpie
In honor of Super Bowl Sunday, this weekend we’ll be selling a savory special to-go: Dips! We’re crossing our fingers for your favorite team and whipping up an Ayocote Negro bean dip and an herbed sour cream dip. $8 for 16oz.
January 10th, 2014 by missionpie
We celebrated our 7th anniversary last week with tacos and margaritas at Tacolicious. Thank you to our wonderful customers for helping us get here. Age 7 is looking good on us!
January 10th, 2014 by missionpie
We’re packaging up the same delicious stews you enjoy in our supper into 16oz containers so that you can enjoy them at home. We’ll always have at least two: one meaty and one vegan, and, like the rest of the menu, they’re changing all the time. $6.50!
January 1st, 2014 by missionpie
Mission Pie is seven years old! We’ll be closing early on Thursday January 2nd at 4pm, in order to take the hard-working and talented team out to celebrate. We will re-open on Friday morning at the usual 7am.
December 30th, 2013 by missionpie
We’ll be open for normal business hours on New Year’s Eve, then open at 9 am on New Year’s Day.
We think it’s good form to start off the New Year doing something a little bit out of the ordinary. And so, on New Year’s day we’ll be serving macaroni and cheese for supper. That will be Community Grains fusilli pasta tossed in a cheesy sauce: béchamel with sharp cheddar and parmesan. You’ll have a choice of 3 toppings: pulled Marin Sun Farms beef, crimini mushrooms in truffle oil, or broccoli with lemon and herbs.
Looking forward to an extraordinary new year!
December 24th, 2013 by missionpie
Open 7am – 5pm on Christmas Eve. We will be CLOSED December 25th and 26th, and reopen on Friday, December 27.
Looking forward, we will be open for normal business hours on New Year’s Eve, then open at 9 am on New Year’s Day.
Wishing you a sweet holiday!