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Archive for the ‘Banana Cream Pie’ Category

 

Dairy and Drought and Pie, Oh My!

August 29th, 2015 by missionpie

The price of pie is going up on September 1, 2015.

We have been wondering when the economic effects of the DROUGHT were going to show up in food costs, and sure enough, August brought a steep increase in dairy prices – up to a 15% rise. You can find dairy products throughout our sweet and savory pies, from butter in the pastry and crumb to milk and cream in custards and the hand-whipped dollop of cream perched on top of a slice. Beginning September 1st, both sweet and savory whole pies will cost $27, and slices will be 4.50. We also will begin charging 50 cents for whipped cream.

While we resist raising prices at Mission Pie, the commitment to participate fully and fairly in the costs and responsibilities of producing good food requires us to share these costs with the producers and with you. If you have wandered outside of the city and into the beauty of West Marin where the Straus Family Creamery and Clover Stornetta cows live, you might have seen the indicators yourself – the briefest spell of green hills last winter followed by months and months of dry brown hills. The uptick in truck traffic carrying alfalfa hay to supplement green pasture forage was notable even on my very occasional trips to the coast. It’s as simple and alarming a story as the local hills not producing enough food for the dairy cows, requiring farmers to buy more supplemental feed. We certainly are buffered within the city from the much more tangible effects of drought on our food producers. Now it’s our turn to step up and to stand by these producers of such high integrity and product quality with whom we have years-long relationships.

Mission Pie was built on a promise of delivering the best quality food at the most affordable prices we can. We also are committed to being real about food, sharing true information through our menu and our interactions with you. We stand behind these promises, hand in hand with you and the ranchers and farmers in California’s mysterious new climate.

Collin Hilton’s dinners, from Best to Bestest

August 15th, 2015 by missionpie

Collin Hilton transformed Mission Pie for a second time on Monday August 10th and outdid his first stellar dinner performance.  In response to the carefully selected natural wines and the exceptional menu, we heard guests murmuring “best meal I’ve ever had” and “most wonderful dish I’ve eaten” on their way out of Monday Night Dinner.

Here is the August 10 menu if you want to see what you missed. The next Monday Night Dinner by Collin Hilton will be Monday October 12th. We will start taking reservations on September 19.

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Collin Hilton’s inaugural Monday Night Dinner was a great success!  Guests delighted in the July 13 menu The Mission Pie space was transformed into a peaceful, elegant space full of enthusiastic eaters.

The NEXT DINNER will be Monday August 10th!CH Green Spat

To make a RESERVATION, please send an email to [email protected] with

your NAME,

your PHONE number,

the NUMBER OF PEOPLE in your party, and

whether you prefer EARLIER (7:30) or LATER SEATING (8:30) TIME

We will post the August 10th menu shortly here.

We will do our best to seat you within half an hour of your preferred time, and we appreciate your flexibility in this regard. We will confirm your reservation by emailSeveral guests from the first dinner are coming back for more! Don’t miss your chance to reserve a spot.

CH Blue profile

When we first met Collin three years ago, he was a talented chef who had just returned from cooking through South America. He spent several months helping us serve up Supper and driving our savory food to another level. Since then, Collin has continued to pursue creative avenues to showcase seasonal California ingredients. From doing local pop ups, to honing flavor profiles for Bay Area distilleries, he has continued to expand his horizons and his vision of “a good meal.” Collin‘s most recent endeavor was opening the kitchen of the local mission cocktail bar, ABV (imbibe magazine’s best bar of 2014) with his good friend.

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The Royal Blenheim Apricot

June 11th, 2015 by missionpie

Featured presently in our Apricot Frangipane Tart!

Belnheim

Detail from stunning drawing by Sergio Alfaro!

Blenheim detail

 

 

Welcome Spring with Strawberry Rhubarb!

March 21st, 2015 by missionpie

We have Strawberry Rhubarb, Apple Rhubarb, even Pickled Rhubarb in the Grain Salad> Spring has sprung.

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NOW SERVING Linea Espresso

February 27th, 2015 by missionpie

We are happy to announce that we are now sourcing our Espresso blend from our neighbor, Linea Caffe.

Linea Caffe is a San Francisco based coffee roasting company with a warm and modern café, located in the heart of San Francisco’s Mission District

The mission of Linea Caffe is to secure, purchase, roast, and serve the world’s finest coffees. The company strongly supports the sustainable efforts of farmers and organic farming techniques. The coffees that the company purchases command a much higher premium than fair trade pricing. Linea Caffe is committed to paying top premiums based on quality.

We will continue to offer Taylor Maid Farms‘ Goat Rock Roast year round, and we will select from among Taylor Maid Farms’ and Linea Caffe’s single-origin coffee for our seasonal offering.

We will close for renovations Feb 2-10

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.

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Christmas at Mission Pie

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*

Apple Pie

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.

Pear-Raspberry Pie

A winter favorite – the sweetness of fresh pears with bright raspberries and a light crumble topping.

Walnut Pie

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.

NEW FOOD BOOKS!

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!

 

books w 2014  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

 

 

We are hiring for the Front of House!

October 18th, 2014 by missionpie

All you need to know to apply to join our great team is here:

http://sfbay.craigslist.org/sfc/fbh/4707240221.html

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.

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.

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