Our sweet menu is characterized by three things: Handmade pastry, fresh, ripe fruit, and a celebration of seasonality.
Our all-butter crust is made in 65-pound batches and rolled entirely by hand. The flour we use is one-third white and two-thirds whole wheat pastry flour; the whole wheat flour is entirely California grown. We also make a vegan variation that is made with coconut and canola oils instead of butter.
Using fresh fruit that is harvested for ripeness and flavor rather than long shelf-life enables us to keep the recipes simple – a lot of fruit, a little sugar, seasoning, and thickener are all it takes to make our pies.
Mission Pie customers celebrate spring with strawberry-rhubarb, enjoy a long summer full of berries and stone fruits, welcome fall with Pumpkin Pie, and sweeten their winters with apples, pears and citrus. Our bakers start the day at 5:00 am and the full menu is available by 8:00 am. Whole pies are 9 inches, feed 6 to 8, and are $24, until September 1, 2015, when all pies will be $27. (Ingredient costs are shooting up due to the drought.)
We also serve all of our pies by the slice for $4.00, with complementary Straus Family Creamery organic whipped cream. For an additional treat, you can add a scoop of Straus Organic Vanilla Bean ice cream for $1.50. Enjoy a slice here, at home, or enjoying your favorite view – our favorite view is looking out at the café tables and seeing folks of all ages and backgrounds enjoying slices of pie alone or together.