STEP 01
Understanding the brief
We start by understanding the project requirements, how the pie will be served and what it needs to deliver, then shape the flavour, format and ingredients around the customer.
STEP 02
Ingredients selected for the job
Ingredients are chosen around the brief and the production requirements. Some projects call for richer, more indulgent ingredients; others need a tighter commercial balance. In every case, the focus is on flavour, consistency and a proper finished product.
STEP 03
Pastry with structure
The pastry is developed for texture, finish and service. It needs to bake cleanly, hold its shape, carry the filling and still eat like a beautiful handmade pie.
STEP 04
Fillings made from scratch
Fillings are cooked from base ingredients, then portioned and assembled for consistency. The aim is strong flavour, the right texture and a filling that holds.
STEP 05
Finished by hand
Each batch is crimped, decorated, brushed and baked with care. The finish is part of the product: colour, structure and presentation all matter.
STEP 06
Quality at scale
Our process is designed to keep the product consistent as volume grows. Presentation, portioning, bake, packing and service performance are checked so the pies can work across any environment……………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………..
