Most pies go through a general four-step process: mixing, filling, baking. After December 30th, 2022, Sugaree Baking Company will no longer be open for retail. View ACCCOB3WRITTEN-BUSINESS-CASE-HUMBLE-PIE-TERM3-AY2020-2021.pdf from BUS. Artisan bakery with pure intentions, humble beginnings, quality focus & exceptional customer service offering handcrafted sourdough bread and artisanal. Work the fat into the dough until it's crumbly with pea-sized lumps. Cut in: 1/4 cup (46g) vegetable shortening. Just be sure to get pictures, because we’re certain that once your guests get a taste, there’ll be nothing left but sweet memories. In a large bowl, mix together: 1 2/3 cups (198g) King Arthur Flour Unbleached All-Purpose Flour. You’ll appreciate all that a Sugaree wedding cake can add to your special day. They strive to bring you a wedding cake of unique character and stellar flavor. They are proud members of the American Culinary Federation and the Chefs de Cuisine Association of St. Together, Pat and Jim bring over 50 years of culinary experience to their wedding cakes and desserts. Not surprising, considering the building they moved into has always housed a bakery since it was originally built over 100 years ago by the Keis family. Pat and Jim knew immediately that they had found a new home as this family-oriented neighborhood embraced their presence at the well-traveled corner of West Park and Tamm. This prompted further expansion, and in 1999, Sugaree Baking Company moved into the heart of historic Dogtown. After the addition of Jim, things really got “cooking” at Sugaree. Louis’ loss, for Jim left 12 years of teaching the culinary arts to young aspiring chefs. Soon, Pat was joined by her husband and Culinary Institute of America (C.I.A.) graduate, Jim Pettine. Louis got a taste of her desserts that word spread and business picked up. Her enthusiasm quickly made up for any lack of elbow room, as she created spectacular wedding cakes to feed the eyes before thrilling the palate. Eager to utilize her art degree from Boston University to accentuate her 20 years of baking expertise, Pat set up shop in a 400 square foot space in the basement of an area restaurant. That was the year Pat Rutherford-Pettine decided to leave her position as pastry chef at Patty Long Catering to start her own wholesale and special order bakery.
Sugaree Baking Company had a humble beginning back in 1996. We’ve been making sweet memories for every occasion in your life since 1996. Louis is the specialty bakery of pastry chef Pat Rutherford-Pettine. “There aren’t a lot of bells and whistles.The finest ingredients for the most important occasions of your life. “You know, it’s a comfort food that everyone is familiar with,” Keim says of the humble pie. Store, covered, in the refrigerator for 3 days. Remove it from the oven, and cool for 15 to 30 minutes before cutting into wedges. Bake the pie in a preheated 425F oven for about 35 minutes, or until the filling is bubbling and the edges of the crust are brown. While Keim has always loved to cook, she has no formal restaurant experience (she worked at Furman University in the development department and more recently managing a retirement community), but she has spent the last year honing her skills in her cousin’s Buttermilk Sky shop in Johnson City, Tennessee. Spritz the crust with water and sprinkle with sparkling white sugar, if desired. OTHER NEWS: 9 things to add to your Greenville bucket list for the summer OTHER NEWS: Chef Curtis Wolf navigates passion for food, and cancer that took away his taste for it “So we’re filling a need that people may not know they even have.” “It’s just that nobody makes their own pies anymore,” Keim adds. “So, it’s something we’ve always grew up doing…” “In the Southeast, we’re all familiar with growing up going to your grandmother’s and eating pie at your Sunday lunch or dinner,” Christopher explains.
And while the shop is a franchise, everything, from crusts to fillings to toppings are made from scratch, in-house. When it opens later this summer, Buttermilk Sky will offer 8-9 varieties of pie daily, available in 9-inch and 4-inch sizes. The shop is less of a dine-in café and more of a bakery, though it will feature some outdoor seating.
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