Small Business Spotlight – June Pie | Mountain America Credit Union

(energetic symphony music) I love pie! I grew up baking, that’s all I’ve ever wanted to do was be a baker. My dad’s been giving me a cookbook every year for Christmas since before I could read. It’s so much fun to layer the caramel and the apple and the spices and the fresh nutmeg. You guys, I could talk about pie all day long. Hi, I’m Tehmi, and this is June Pie. (symphony music continues) Here we only bake pie, we’re gonna do one thing and we’re gonna do it really, really well. We start to bake at 4 a.m. We start with dough every morning fresh. So we roll the dough, the goal is to get them all done, baked, crimped, and ready to set and chill by about one o’clock in the afternoon. It’s really, really labor intensive. I employ three or four different people, hours a day, just to make that crust in the quantities that we do. That’s why we start so early, so that by three o’clock in the afternoon, when we open, that pie is as fresh as it possibly could be. We use real ingredients that are fresh and locally sourced. I refuse to cut any corners on that, I want to bake it real and I think that makes a big difference. I think you can taste that in the pie versus what a machine can create in a factory or something like that. And it was made by love and obsession, a little bit. A lot of an obsession. We have a total of 79 different pies that hit the menu throughout the year. We try to be creative and keep it fresh and different so it’s not the same thing every day, every week. For a lot of people Heber is a little bit far away. I knew that if I had a vehicle, we could take pies to the Wasatch Front, we could bring pies to our pop-up shop. It really exploded our clientele. We were able to take hundreds and hundreds of pies every week to different locations. All of that’s possible because we were able to get an auto loan from Mountain America on a car big enough so that we could load up hundreds of pies and a couple of kids in the backseat, which is helpful. I love to bake pie so much and I want that to come across from the counter. Not a lot of people will sit and eat an entire pie in one sitting, they share it with the ones that they love. I love that I get to be a part of that, that’s what it’s all about. (symphony music ends)

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