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Archive for the ‘Banana Cream Pie’ Category

 

Late Night and Early Morning Transit Survey

September 7th, 2014 by missionpie

Earlier this year, the Office of Economic and Workforce Development and the San Francisco Entertainment Commission formed a Late Night Transportation Working Group comprised of local transportation providers, representatives from nighttime and early morning businesses, nightlife advocates, labor unions, and other stakeholders (including Mission Pie) in order to study ways to improve late night and early morning transportation to, from, and within San Francisco.

One of the first steps is to survey more broadly refine the understanding of people’s challenges and priorities. We know that many of our staff struggle to get to work for early morning shifts, and also struggle to get home at the end of the night. Folks also talk about it being difficult to get around on nights off when just trying to meet up with friends. If you relate to these challenges, please take a minute and take the short survey which you can find on the NightlifeSF site. Your input will be useful to the Task Force. Also, pass the link on to others. Thanks.

…. and the WINNERS are…

September 2nd, 2014 by missionpie

The 8th Annual Pie Contest at Mission Pie was a great success and wonderful event last Saturday.

Our judges were a distinguished group, including Mac and Chris who won the grand prize last year for their Gravesntein Apple and Fresh Baby Ginger Pie, Josey Baker, of Josey Baker Bread, Bill Niman of BN Ranch, and the head of our baking team at Mission Pie, Lisa Ziebel.

Seventeen pies competed for 5 prizes and the winners were as follows:

“Best Classic” – for the best rendition of a classic pie: Chiara MANODORI for her Key Lime Pie

“Make Yo’ Mama Blush” – for the most decadent pie: Jaime THOMAS and her Peanut Butter Chocolate Cream in a Pretzel Crust Pie

“Bakers’ Choice” – for the most perfect execution and balance: Deborah CARSWELL (and daughters) and their Apple Blackberry and Sage Pie

“People’s Choice” – as voted by the crowd of enthusiastic tasters: Long LE and his Pear and Pistachio Frangipane Pie

“Best in Show” – for best in all categories! Olivia THOMAS and her Pear and Blackberry Crunch Pie

Each winner received a basket of goodies, and in addition, Olivia received the crown that passes from winner to winner and is also entitled to a day in the kitchen with Mission Pie bakers featuring her pie on the menu.

Thanks to all who participated in any and all ways. We love this event, and look forward to it next year.

 

8th Annual Pie Baking Contest!

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 eatpie@missionpie.com 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!

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.

New Food Books!

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.

 

Passover Menu

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.

Chopped Liver

Half-pint for $6

Horseradish

Half-pint for $6

Charoset

Quart for $8

Chicken or Vegetable Broth

Quart for $6

Macaroons

with cocoa nibs

One dozen $10

Half-dozen $6

 

 

Old School Sunday!

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.

 key limePB Pie

Welcome Strawberries!

March 23rd, 2014 by missionpie

Strawberries

First Day of Spring

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!

Saint Patrick’s Day Special!

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!

No more PI DAY orders, but plenty of PIE.

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.

Having a Pi Day party?

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

Apple

Pear Blueberry

Dutch Apple

Walnut

Shaker Lemon

Banana Cream

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.

Crop of the Week: COFFEE

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!

Love our salads? Take home our dressing!

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

 

Valentine’s Day Supper

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.

Super Bowl Sunday!

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.

Mission Pie turns 7!

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!

Stew Now or Stew Later

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!

Closing early on JAN 2

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.

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