There’s a Shortage of Pies
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There’s a Shortage of Pies

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There’s a shortage of pies, how come? I don’t know. I am discovering that people want more than just a preservative filled pie, they want something unique like the ice cream story below.

mixed berry
The Shortage of pies is because, people have forgotten about serving pies for desserts, of which my goal is to bring back pies to the marketplace. Yes, sure there are pies you buy in the stores..have you read their labels recently? It’s got all that preservative crap in them. I was told they have to in order to be distributed from store to store. Maybe it’s time for the small artisan bakeries like myself to bring back the gourmet healthy pies. And there is a cost for someone like me to bring you something exquisite unusually different. Read the story below about Ice Cream! My favorite all time sweet.

Or how about Ice Cream and Pie?..

You Scream, I Scream … at the Price of Ice Cream

EMILY EISENBERG, who lives in the Eagle Rock neighborhood of Los Angeles, said she let her young sons talk her into trying a new scoop shop, Gelato Bar, in nearby Los Feliz in June. It is the kind of place that describes its ice cream as “premium and handmade,” the mix-ins are from local artisans and farmers, and the prices are accordingly high. For two small servings, she paid more than $10, and walked out vowing never to return.

“Since when is ice cream so expensive?” she said. For Ms. Eisenberg, and others, this has been the summer of ice cream sticker shock.

In Boston and Beverly Hills, not surprisingly, but also in Columbus, Ohio, and Arroyo Seco, N.M., a small cone or cup now often costs more than $4 — and that’s without the toppings of organic whipped cream, sustainable strawberries and French bittersweet chocolate chunks that also command dizzying prices.

The owners of high-end scoop shops say that most customers don’t blink. “It’s still an affordable luxury,” said Sarah Bonkowski, a manager for Capogiro, a chain of gelato shops in Philadelphia. “People understand that things done by hand cost more.”

But is there any good reason for ice cream — basically milk, sugar and eggs — to cost more per ounce than wild Atlantic smoked salmon or prime rib-eye?

Stefano Ciravegna, the manager of Gelaterias in Manhattan, has many answers to this question. Grom serves what may be America’s most expensive ice cream cone: $5.25, with tax, for a “small.” Grom, which has more than 20 stores in Italy, was founded in 2003 in Turin, the birthplace of the Slow Food movement. Slow Food’s commitment to preserving the pre-industrial ways of making food provided Grom with a mission: to recreate the traditional ice creams of the region, which is known for dairy, nuts and chocolate, and especially for the chocolate-hazelnut combination gianduja.

“We do not do crazy funky flavors, but each one is the best,” Mr. Ciravegna said.

The company imports flavorings from small farmers around the world — pistachios from Syria, coffee from Guatemala, chocolate from Colombia — and now grows many ingredients on its organic farm outside Turin, where its sole factory is also located. (The mixtures are shipped frozen to Grom outlets all over Italy and in Tokyo and Paris as well as New York, and churned in each store.)

But raw materials and shipping have become so expensive, Mr. Ciravegna said, that the company actually loses money on some flavors. “The strawberries for our granita are grown only on 12 hectares in the entire earth,” he said, referring to fragolina di Ribera, a fragile Sicilian varietal that Grom makes into a limited-edition granita each summer.

Some makers don’t buy the argument, though, that prices need to be that high. “I just don’t think $5 is a fair price for a scoop of ice cream,” said Patricia Samson, an owner of Delicieuse, a scoop shop in Redondo Beach, Calif., where the flavors include oak sap, beer sorbet and lavender. Ms. Samson makes all of the ice cream served at Delicieuse, starting from raw milk: she pasteurizes, ripens and flavors the ice cream on site. She uses local fruit in season, opens only on weekends to keep wages to a minimum, and still manages to sell her ice cream for the relative bargain price of $2.95 a small. (Grom, it should be noted, will soon open its first United States store outside New York near her.) “Milk and sugar are cheap,” she said.

Those who think that the pint of Jeni’s Splendid Ice Cream, an excellent line made in Columbus, Ohio, is a little too pricey at Dean & DeLuca in SoHo, for $11 a pint, probably would hyperventilate at the thought of paying $50 for three pints of MilkMade, which may be the country’s most expensive pint of ice cream. It is available only in Manhattan, via a new home delivery service that has about 150 subscribers, according to Diana Hardeman, one of the company’s owners. For $50, subscribers receive three pints of ice cream over three months, made from fruit and milk with impeccable agricultural credentials, in flavors like Coffee + Donuts (made from fair trade coffee and local doughnuts) and Blackcurrant With Gingersnaps.

To read more about this story…

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