January 6th, 2015 by missionpie
We want to let you know that we will be closed for a bit more than a week at the beginning of February, beginning the 2nd, to make a few simple and important upgrades to our customer space. We’ll move the counter a bit to improve your visibility and comfort as you move through the space, and replace some equipment with more efficient models, generally spiff things up a bit, all while maintaining the ambiance that we all enjoy.
We appreciate your understanding, and hope to neither inconvenience you nor impact your daily rituals for long.
December 3rd, 2014 by missionpie
WE WILL CLOSE AT 5PM ON WEDNESDAY December 24th.
DEADLINE FOR XMAS ORDERS IS Sunday, December 21st at 10pm.
We will be closed Christmas Day (25th). We will reopen on Friday Dec 26th at 8am.
We take orders by phone or in person, and NOT by email, tweet, nor Facebook. We ask that you pre-pay for your order. We will have a number of pies for walk-in purchase on December 24th.
SWEET PIE MENU
*All pies are $24*
The classic made from a combination of sweet and tart apple wedges topped with a perfectly browned crust.
Dutch Apple Pie
Apple chunks tossed with a bit of Straus organic yogurt to yield a creamier apple filling, under a crumble topping.
A winter favorite – the sweetness of fresh pears with bright raspberries and a light crumble topping.
Season’s Greetings to the walnut growers of California; this year-round favorite is a sweet holiday pie.
Sweet Potato Pie
Our take on this classic – roasted sweet potato custard, rich and decadent.
Cranberry Chess Pie
A light and sweet buttermilk custard dotted with fresh tangy cranberries.
Shaker Lemon Pie
Meyer lemons, sugar, eggs and that’s it! Sweet, tart and unaccountably delicious.
Vegan Apple Blackberry Pie
Made with our coconut/canola oil crust, sweet and tart apples, juicy blackberries and a crumble top.
Mission Pie also sells our pie dough! $3 a piece for the butter crust, $4 for the vegan. Add $1 for tinned.
October 25th, 2014 by missionpie
We are excited to offer 5 new books and one returning favorite to help you get an early start on your winter reading list or your holiday shopping. We are running a not-to-be-missed special this week – Buy a Book, we will give you a Free Slice of Pumpkin Pie!
Featured titles are
Defending Beef by Nicolette Hahn Niman
Wild Fermentation by Sandor Ellix Katz
Local: The New Face of Food and Farming in America by Douglas Gayeton
The Atlas of Food by Erik Millstone and Tim Lang
Food Politics: How the Food Industry Influences Nutrition and Health by Marion Nestle
Raise: What the 4-H Teaches Seven Million Kids And How Its Lessons Could Change Food and Farming Forever by Kiera Butler
The Field Guide to California Agriculture by Paul Starrs and Peter Goin
October 18th, 2014 by missionpie
All you need to know to apply to join our great team is here:
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.
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.
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 [email protected] 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.