You can’t teach an old dog new tricks. Lies I say. Pure unadulterated lies. I went to cooking school over 20 years ago and I am still learning things everyday. I learned a thing or two while at Crave Pie Studio with owner/baker Breana Carson. I feel that as long as you are open to learning there will be growth in all that you do. I definitely grew while at Crave Pie Studio, which helps to make me a better chef.
When Atlanta Food & Lifestyle Bloggers’ Society presented the opportunity to take a pie making class, I hopped at the chance. It was a chance to create food and I am always game for that. Crave Pie Studio is located in downtown Duluth, GA, almost an hour’s drive from my neck of the woods. Upon arrival I knew it would be well worth the drive. It is the cutest shop with hutches stocked with pie related trinkets. Too cute! Her employees were preparing for closing; cleaning and putting away the few unsold pies for the day. What I saw of those pies made it evident why there were only a handful or so left. They looked so yummy! Being a gracious host Breana offered us a choice of savory pies for our dinner. Why thank you! I’ll have the roasted Red Pepper and Spinach Quiche. All I can say was, “Good Choice Cass!” I immediately fell in love with the crust, so flavorful and crisp. It was bound to be a good night.
Breana welcomed us into her kitchen. That in itself was an honor. When someone invites you into the space where they create, you should hold that dear to your heart. They are sharing a part of themself with you. A part that took time for them to feel comfortable enough in themself and their ability to open up and let you in. I took that privilege to heart. It’s like when I share pictures and videos (keep on look out I am about to get back to video creating for my YouTube channel) I am letting you into some of the most intimate parts of my mind, my creativity.
Once in the kitchen, Breana walked us through her recipe for Apple Crumb Pie. As I am not a fan of streusel, I asked if I could do a double crust Apple pie. And as gracious as she, she allowed me. I have to say I was so truly impressed with her recipe. It wasn’t too sweet and the crust was so tasty. I enjoyed the crust so much I have incorporated it into my repertoire. She was a patient teacher as well, which can make a huge difference in learning. While our pies were baking and becoming wonderful, Breana shared samples of the deliciousness she creates at Crave Pie Studio. My favorite? The Chocolate Bourbon Pecan Pie because who doesn’t like chocolate and bourbon? Number 2 on my list is the Lemon Cream Pie. It was light, airy, refreshing and tasted like a slice of Spring or Summer just waiting to be eate up.
I don’t think you can go wrong with any of the pies created at Crave Pie. They have a choice of sweet and savory pies available to select from and you can check out their menu on their site. Breana incorporates two ideals that I love. She bakes seasonally using only what is fresh and locally available. The other ideal is she doesn’t allow her bakers to bake pies if they are not in a good mood. Like me she believes happy people make happy food. There is a transfer of energies when you make food for others. I just love it!
When you get that deep down need for pie, please go visit Crave Pie Studio in Duluth. Make sure you tell them the Chef In Pearls sent you. I have great memories being there, baking with my fellow bloggers and eating ammazing pie! It will be great place to make awesome memories!
Until next time,
~The Chef In Pearls
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