22/11/2023
A FUTURE MEMORY OF PIG 🐷
In a move decidedly more Christmas ham than Thanksgiving pie, I have relocated to the country and started raising hogs.
It's not as far a cry from Pietisserie as it sounds, but it does mean that, sadly, I won't be part of your 2023 holiday celebrations. After a baker's dozen in years of operating Pietisserie, I still love pie. And yet, making new things involves hanging up this hat.
I have chapters now on the joys and sorrows of creativity and business, but the most important thing to say at this juncture is thank you! Thank you! I believed that miniscule seeds of inspiration are worth watering. Your part in the story of Pietisserie—as customers, collaborators and newfound friends—proved to me that they are.
When I started the company in 2010, I'd made only 25 pies in my entire life. Pietisserie grew into a company with a production capacity of 8,000 pies per day and a national reputation for ingenuity.
What is more Americana than pie? Through its iconography and my tenure as entrepreneur, I discovered something about aspiration: If the pursuit of happiness is our right, then our responsibility is the achievement of it by centering those undertakings which are rewarding in and of themselves—as Pietisserie was to me for so many years. (Continued)
