Sit back, relax, and enjoy living vicariously through Lana for a day.

When Lisa invited me to contribute to the Dreamy Days series, I enthusiastically said “yes!” because I’m a woman of many opinions and a large appetite. As I’ve sat down to write this contribution many times over the course of the last few weeks, I’ve found that my easy “yes!” was actually much more challenging; how would I ever narrow down a day’s worth of Detroit when I have so many favorite haunts?! And while I’ve been known to cram a whole lot of activity into one day, it would feel like quite the stretch of time and space to do all of the things that I love to do in the confines of 24 hours. So, while I have narrowed down a dreamy Detroit day, I feel a little bit of guilt in not including some of the places that I know and love, but simply couldn’t fit into this list. As you read this, just know that I have many other thoughts, opinions, and regular spaces in my rotation that would make an equally dreamy day in the city. Luckily, in Detroit, there are many possibilities to dream about. And with that, here we go:

Breakfast at The Ham Palace: When I learned the old adage “breakfast is the most important meal of the day,” I took that to heart. Serve me any combination of eggs, breakfast meat, breakfast potatoes, and carbs and I’m a happy camper. And while I love a chic brunch as much as the next millennial, I do believe that the neighborhood greasy spoon is the heart and soul of a community. On my side of town, one diner reigns supreme: The Ham Palace (4700 E Davison St; not to be confused with The Ham Palace located on the south-west side of Detroit). The Ham Palace boasts a “U” bar with stools and a few booths. The portions are generous, the coffee is strong, and the flow of customers is constant. I’m partial to a big breakfast so I’m ordering a western omelet with hashbrowns, a side of pancakes, and toast with strawberry jelly. Whatever you do, get something with ham.

Palmer Park: Following breakfast, my canine companion, Brownie, is ready for a walk. I’m very lucky to live within walking distance of Palmer Park, which boasts tennis courts, pastoral meadows, a splash pad, a weekly summer farmers market, an annual art show, and winding wooded trails. Deer, owls, falcons, rabbits, and groundhogs can be found a-plenty, making one feel more like they’re in Northern Michigan opposed to the middle of the city. Palmer Park looks gorgeous in almost every season (albeit Spring brings the annual vernal pools, making a muddy mess of boots and paws), Fall is my favorite at the park. The trees turn bright hues of yellow and orange, littering the pathway with colorful leaves that smell crispy and vegetal in the warm sun. It’s easy to spend a little more time than planned at Palmer Park, admiring her beauty and hoping the trail never ends.

27th Letter Books: As far as booksellers go, 27th Letter Books is my favorite in the city. From the days of popping up on Van Dyke Street, just down the street from Sister Pie, to their current brick-and-mortar on Michigan Ave on the border of Corktown and Southwest Detroit, this book store has been high-up on my favorite places in the city. Beyond books, 27th Letter hosts a record store, Ginkgo Records, and will soon be the home of both Cairo Coffee and CopyCat printmaking studio. I’ve spent many an afternoon scanning the shelves and reading the apt-and-convincing staff recommendation tags, leaving with arms full of novels, cookbooks, children’s books, and one time, a beautiful golden barrel cactus that unfortunately met its demise one chilly winter. Within walking distance from Jack’s house (boyfriend, Nic Cage fan, lovable eccentric part of my life), we often take a quick stroll to 27th Letter to peruse records and books, digging for our next new-to-us treasure, a perfect activity after a full breakfast and a long walk.

The Congregation: After acquiring a new book, there’s no time like the present to dig in and start reading. I head to The Congregation, a remodeled church on Detroit’s north end, serving as a coffee shop, cafe, and event space. True to its name, this is a place where folks congregate. With eclectic indoor seating to the outdoor yard bordered with greenery, this place invites you to sit and stay a while. This is where I come to work, to gossip, to debrief, to catch up; to plan vacations and next steps and shoot the breeze; hang out with Jack while he diligently hammers away at his computer, while I dig into a new book. The Congregation also hosts community events, stand up comedy, speed dating, grief meet-ups, farmers markets, and much more, truly making it a place where everyone can gather.

It’s my dreamiest day so I’m getting whatever seasonally-flavored latte is on the chalkboard, a crisp Topo Chico, and a pastry from the case. I sit outside in the sun, with Brownie under the table, and begin the book I bought at 27th Letter, delighting in the hum of staff and patrons, and squeals of children who play in the park across the street. If I’m lucky, I’ll be there when the ice cream truck rolls by, in which case, I’m getting a strawberry shortcake bar.

Lunch at Cedarland: Here is where I break the “rules” for a dream day in Detroit and share a location outside of the city limits – but not too far outside! Cedarland is a Lebanese restaurant in Dearborn, located about a half-mile outside the city of Detroit (or one full mile, depending on where you’re coming from) and is celebrating its 40th year in business. I grew up in Dearborn and while Cedarland was a little bit of a trek from my childhood home, my mom and I would make the journey as she was convinced they had the best lentil soup, which I do tend to agree with her on. After graduating high school and attending Wayne State University, I forgot about Cedarland, forsaking it for options closer to campus. But I’m back baby! And it’s like I never left. In particular, I have come to love the rotisserie chicken entree, served with two sides, and at $19.99 for the half chicken, it’s a mighty fine deal. A half chicken for lunch with hummus and fattoush, plenty of punchy toum, pickled radish, and grassy olive oil, and I’m happy, full, and still have leftovers for the next day.

A Happy Hour of Sorts. My dreamy day in Detroit wouldn’t be complete without a bev or two. When I’m feeling adventurous, I might be willing to scour for a happy hour at a new-to-me location. When I’m feeling like I want to go somewhere dependable, I have two options: Stadt Garten and Brewery Faisan. Even when they’re not running a happy hour special, I’m still mostly likely to pick either location for a quick sip before the next activity.

Stadt Garten, located in Midtown, is a delightful space that celebrates German and Central-European wine and beer. The three-season garden is casual and cozy, with chairs, low tables, and plenty of people watching. I was charmed the first time I went to Stadt Garten and my wine bottle was chilled in a 4-quart cambro, a humble touch from your more upscale wine buckets. The squatty wine tumblers are served chilled and frosty, pairing well with a delightful Riesling.

Brewery Faisan, located in Islandview, less than a mile-and-a-half from Sister Pie, is my favorite beer brewer in the city. With roomy indoor seating and picnic tables outside, there’s always plenty of room for more people to join you, without feeling overcrowded. The beer is delicious and thoughtful, and the staff are relaxed and welcoming. Sadly, Brewery Faisan will be closing this Fall, but in my dreamiest version of Detroit, they stick around forever.

Detroit Tigers Game. My dreamiest day in Detroit does include a 3pm baseball game, not because I’m an avid baseball fan, but because I am a fan of PAWS, the official mascot of the Detroit Tigers. PAWS is a cat full of whimsy and dance moves, and any person who knows me knows that I love him so much. Every baseball game is a chance to try and see where PAWS may be, hoping he will visit my section. Last year, I was lucky enough to run into him as I was walking to the restroom and it made my summer. If it’s my dreamy day in Detroit, do I get to request that PAWS visits my section? Does he take a picture with me and give me a hug? Do we become best friends and watch the rest of the game together? One can only hope.

Dinner and Singing at The Dakota Inn. Prior to living in my neighborhood, I had not heard of The Dakota Inn and oh, was I missing out! Located a few blocks from my house on John R and McNichols (Six Mile), this bar and restaurant has been operating since 1933. The Dakota Inn boasts all of the kitsch and charm of Bavaria with an old-world dining room, cozy rathskeller, and expansive backyard biergarten. My favorite part of the Inn is the piano organ, where sing-a-longs are a regular part of the routine. For all of the flak Central-Europe gets for beige-colored food, it consistently provides the substance, salt, and flavor you’re looking for. Briny red cabbage, crispy potato pancakes, salty pretzels, fried schnitzel, and buttery spätzle lay the foundation for tall German beers and singing full of laughter and cheer.

A Sit on My Back Porch. After a long day and full stomach, I love nothing more than to rest my bones on my back porch. My back porch is nothing to brag about, in fact, it’s falling apart and cluttered, but it’s mine and it’s where I spend a good chunk of time, weather permitting. It’s a place where I do morning and evening contemplating, while Brownie snuffles around the yard and chases squirrels. On perfect, dreamy days, I love to watch the sky turn soft orange, pink, blue, and violet while listening to the crickets chirp and the trees rustle in the breeze. Life in Detroit is not perfect; there are many ways she can change and improve. But what we have here is real. And sometimes, that dreamy enough.

Yesterday, 8/15 It’s Saturday at 12:38pm, and in an hour I’m teaching a Crimp Camp class. Earlier this morning, Casey Kempton (longtime pal of SP) fried 250 doughnuts in our kitchen and I baked and iced a whole bunch of buns. We opened at 10am with a bustling line down the street that lasted one whole hour, and not one person who waited in line left empty-handed. We couldn’t have done it without a small but mighty crew of volunteer helpers — thank you, Kristy, Meg, and Maisie!

My parents and sister sat in the nook, happily eating doughnuts and drinking coffee while watching the bakery chaos. I knew my dad was biding his time before saying what’s on every customer’s mind: “when will you open up on more days? (And also, more doughnuts, please!)”

It’s one piece of puzzle that Lana and I are focused on right now as we plan for the fall. Our revenue stream assessment spreadsheet (built by Lana, truly impressive) tells us that baking classes are the most profitable slice of the pie. But the classes aren’t selling out in ten minutes like they did back in 2019. Budgets are tighter.

A goal going into the Sister Pie interlude was to tweak the business model, with one essential question is if we can work smarter, not harder. The cost benefit analysis weighs the price (and physicality) of labor, what customers want, what we want, what feels healthy for our bodies and minds, the risk associated with retail, the fun associated with retail, the joy of teaching baking, the financial impact, and on and on.

Today, 8/16 It’s Sunday morning, nearing 7am, and I’m eating a bowl of yogurt with plums, bananas, and spranola. Sister Pie + granola = spranola. It’s the most shelf-stable thing we make, but thankfully it doesn’t stay on the shelves too long because customers love it! Figuring out how to efficiently make it in bulk and distribute to local grocery stores is our next move. We’re working with our talented pal Maggie Laughner to design a new packaging concept, and beginning to craft a plan for shelf-life testing. I feel excited about this avenue — we can spread Sister Pie around the metro area without compromising our commitment to freshness and quality.

In some moments, I feel impatient and frustrated with myself, like I’m trying to crack a code that doesn’t exist. Other times, I feel optimism and pure joy, derived from the magic of running a corner bakery with a vibrant community.

I’ll leave you here with this link to our customer survey. Taking it will give us helpful information as we plot our next moves.

xo, Lisa

Next week, I’ll share some business updates; we’re cooking up fun plans for the fall season and I’m feeling energized.

The following week, the post will be a special edition of Dreamy Days in Detroit featuring none other than Lana Williams! I’m really looking forward to reading her list of recommendations because I admire her adventurous spirit and passion for Detroit.

Now, back to our regularly scheduled bran muffin programming.

I have — once again — fallen in love with bran muffins. Embarking on this journey reminded me that this isn’t the first time. Nearly two decades ago, in my Brooklyn days, I lived about thirty minutes (by foot) from Blue Sky Bakery. I’d blissfully walk with my friend-in-food, Nicole, along Park Slope’s 5th Avenue from one far end of the neighborhood to the other, chatting about life and dreaming of the world’s best muffins. They were unlike any muffins I’d had before: not-too-sweet, made with whole grains, and absolutely stuffed with various fruits and (often) cream cheese. This style of muffin inspired ours at Sister Pie, clearly.

Years after this, Deb of Smitten Kitchen posted about her love for Blue Sky’s bran muffins (and the recipe!) on her blog. I’m relieved that we can keep those muffins alive in our home kitchens because while writing this post, I was crushed to learn that Blue Sky Bakery closed in 2024, after 21 years in business.

The recipe I’m sharing today is a marriage between Sister Pie’s Zucchini Cornmeal Muffins and, as it happens, Blue Sky’s Bran Muffins. Since I was motivated by Molly’s bran muffin request (and her fond memory of San Francisco bran muffins), I scoured the internet and my many cookbooks for all the bran muffin recipes I could find. I started with our cornmeal muffin recipe, and made small tweaks from there. I texted Molly whenever I had a new version for her to try; as I worried they were too dense, she wanted more bran. I’m feeling happy with the balance we've achieved. THANK YOU, MOLLY!

I conducted most of the recipe testing for these at Sister Pie, as I was simultaneously wanting to serve them on Fridays AND give you a recipe to bake at home. At the bakery, I used our commercial size muffin pans, which makes the home muffins seem almost unbelievealby small. But the great news is, they’re both completely delicious.

I generally dislike muffins that are actually just cake, so this carrot-date bran number really is the platonic ideal of a muffin for me. (Side note: Writing “cake” and “date” in the same sentence makes me think of good ol’ Amelia Bedelia.) You can make it your own by swapping out the carrots for shredded zucchini and dates for dried figs or raisins. Or you could go totally Blue Sky-style and stuff the center of the muffin with fruit and cream cheese.

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I’m so close to a bran muffin recipe worthy of sharing with you. My recipe development process tends to draw heavy inspiration from the talented, creative bakers and cooks all around me. At the turn of the century, my sister and watched Food Network just as often, if not more, than TRL. In the early 2000s, I obsessively pored over food blogs. Along the way, my cookbook collection grew.

I select cookbooks for all sorts of reasons. Some have a stunning design with gorgeous photography. Some give me the chance learn more about a place, a person, a history. And the best ones, of course, are the cookbooks that I actually use on a regular basis.

In each part of this new YWSSP series, I’ll share a few of my favorite cookbooks and the reasons why I love them.

Side note: I have a goal to build a Little Free *Cookbook* Library outside of Sister Pie. Once it’s up and running, you’ll likely see some of these titles nestled inside, ready for you to take them out for a spin.

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Hello, dear readers and happy Sunday! I’m writing to you with a very quick message from my cozy couch, enjoying a moment of quiet with my sweet Ruby girl, amid the three-day Skarjune Family Reunion. My mom’s side of the family loves a big ol’ get-together, and I’m soon heading over to help with today’s brunch.

Naturally, I’m thinking about summer fruit.

AND GALETTES!

How many galettes have you made this summer? Last weekend, I made one with blueberries and yellow plums. In class, the students worked on blueberry and peach galettes. On Friday, we served tomato and cheddar egg-on-top galettes! If need some guidance and inspiration to make your own, re-visit this recipe from early YWSSP days.

In other news, the bran muffin testing is going swimmingly! A version with shredded carrots, re-hyrdated dates, and just a touch of molasses has proven the most promising thus far. What’s missing is some element of heft — I don’t want to weigh the muffin down, but it’s almost too light and fluffy right now.

That’s all for now. See you next time :)

Through the entirety of running Sister Pie, I’ve received just two requests for bran muffins. One has been coming for years from Brian, Otis’ grandpa (aka “Pops”), who specifically requested that the muffin be dry. Hm. Then last week, I had coffee with Molly and she convincingly pleaded with me to workshop a SP version, inspired by her love of Bay Area bran muffins chock-full of dried fruit. Sure, why not?

Bran muffins have largely fallen out of fashion. What began in the mid 20th century as a health craze faded away once lower carb diets were the rage. Fast forward to the 2020s and fiber-maxing is back. But when you imagine a bran muffins, you likely imagine a muffin-shaped cardboard box. I’m determined to serve Sister Pie customers a version that will be both nutritious, delicious, and texturally complex.

What’s your history with bran muffins? Ideal add-ins? Let’s talk about it on the subscriber chat!

Yesterday I picked up couple bags of wheat bran from Hampshire Farms. Wheat bran is the protective outer layer of the wheat berry that is hulled off during the process of making flour; it’s slightly sweet and packed with insoluble fiber and ample health benefits. Shirley and Randy Hampshire don’t normally sell this byproduct from flour-milling, but I’m hopeful that’ll change if the bran muffin adventure continue with success. I started experimenting by taking our classic muffin recipe and making a few initial tweaks. No yogurt, more butermilk. No oats, add wheat bran. Folding together the wet and dry ingredients, the batter was stiff and I immediately wanted to add the plump and juicy blueberries delivered to us from Seedling Fruit last week. I divided the batter in half: to one I added blueberries, to the other I added re-hydrated diced figs, golden raisins, and pecans.

Naturally, the blueberries added plenty of moisture to the muffin — a textural boon! The more traditional bran muffin was a bit too dry and not nearly as appealing as its blueberry counterpart. That said, I’m mainly motivated to focus on the non-berry version because it feels like a worthy baking challenge.

Stay tuned!

Ellen is a champion for small business owners in Detroit, including Sister Pie. In addition to being a regular at the bakery for years, she generously welcomed Lana and I to work at BasBlue for visioning, planning, and developing the future for Sister Pie. We have been so grateful to spend our time in such a beautiful space, far from the distractions of buzzing timers and humming freezers at Sister Pie.

And now it’s time for Ellen to share some of her favorite places to go in our fair city.

ELLEN GILCHRIST'S DREAMY DAY IN DETROIT 
Detroit has been home for our family for 12 years. We live in Corktown, and love all that our neighborhood has to offer. And, as a person who stays are often jampacked with meetings, kid drop offs, after school activities, and various evening commitments, my dream day in Detroit will be an incredibly chill one.

Neighborhood walk with the husband. (editor’s note: “the husband” happens to be the inimitable Garlin Gilchrist, Michigan’s lieutenant governor currently running for Secretary of State — talk about a power couple!)

One of my favorite ways to start my day is to watch the neighborhood wake up. There’s something about the quiet morning that is magical. My favorite way to appreciate my neighborhood waking up is on a walk through my neighborhood with my husband. It’s one of our favorite types of dates! We wander through the brightly colored homes, making our way to the Michigan Central. It’s a building that never gets old.

Coffee Break. I’m the only one in my house who drinks coffee, so for me, coffee is just as much about the ritual as it is the caffeine. Most mornings, the coffee starts at home, but on a dream day I like to take advantage of the great coffee around the city. Weekend coffee comes from the neighborhood— Folk or James Oliver are my go to spots. Weekdays— my favorite place to pop in for a coffee is BasBlue. Even when I’m not at work, I find myself making my way over to say hi and get a drink that looks like a work of art. And on a Friday, there is nothing like a coffee from Sister Pie for me, Golden Oaties for Garlin, and a savory scone or two for us all to share.

Browse books at Next Chapter Books. I love a local bookstore- so finding time to stop in one of our city’s charming ones is always special. Fully caffeinated, and with the three kids in tow, I’d make my way to Next Chapter Books. There is something there for everyone. An hour of browsing later, we’re all leaving with a new book to keep us busy for awhile.

Bike ride the Joe Louis Greenway and Riverwalk. I have always loved riding my bike. As a kid, I rode to see family and have fun with friends. Everywhere I’ve lived since, I’ve ridden for function and pleasure. Detroit has so many great places to experience on two wheels, especially as the Riverfront and Joe Louis Greenway have evolved and expanded. I love Detroit’s bike culture. We have a way of making a statement— even on a bike. And there is no better place to take in Detroit bike culture than on the Greenway and Detroit— parks, playgrounds, quiet benches, grassy spots, beaches, and BBQ— there is something for everyone.

To start my dream ride, I’d load the crew up on their bikes and we’d head to the Southwest Greenway. Before we jumped on— a quick stop at Honey Bee Market would be in order for a mid-ride chips and guacamole snack. Six miles later, we’d stop in Gabriel Richard Park, read our new books and put that container of guacamole to work. Fully fueled, we’d turn around and make our way home.

Ice cream stop with kids at Huddle Soft Serve. One of my daughters does not believe any day is complete without ice cream. And I think it tastes better on a cone sitting outside. So it’s fun for us to duck off the Riverwalk and stop at Huddle Serve’s walk-up window Downtown. The kids always check the sign to see if today is the day where your first name gets you free ice cream. Several years in and no luck yet! Full of sprinkles and custard, we’d return home. But not without one last outing. For me, it’s a solo one.

Sunset paddle board on Belle Isle. My dream day ends at 99 Pleasure Drive. I mean— does Belle Isle not have the best address? The water is always calling me and a warm summer night seems like the perfect time to answer. My preferred way of enjoying the island with my paddle board— using the beach as a launch point. After an hour of paddling, dropping my anchor and watching the sunset is spectacular. There’s no better place in the city to see the sun say goodnight.

Thanks for reading, pals! Following an enthusiastic response to the first Dreamy Days in Detroit post back in March, I am happy to launch it as a regular guest post series. I’ll plan to share a Detroiter’s “dreamy day” every six weeks or so — please let me know who you’d like to see featured next!

I’ve eaten so many shortcakes this past week, and still I never tire of the ethereal balance between short pastry crumb, decadent cream, and bright, zingy berries. As I cut butter into cornmeal and flour, I reminisced about the strawberry shortcake of my youth, the “cake” part being altogether different than the kind I’ve been making lately. The dessert shells were angel food cake-adjacent — spongy, sweet, and ready to be piled high with fresh strawberries and Cool Whip or Reddi-Wip, whichever was in the fridge. I consulted my mom and dad on this, and to quote Kurt: “Cool whip lasts longer. Reddi-wip shrivels but tastes a bit better.” And how!

I’ve built this recipe by adjusting and re-testing our sweet cornmeal scones to be a bit more shortcake-like. No eggs, more butter. Sounds good to me! They’re a bit dense, standing up sturdily to the deluge of whipped cream and fruit awaiting it. The technique is straightforward and quite similar to our pie dough and scones. You can keep the pastry blender, however, in the drawer thanks to a step I picked up from this classic recipe from Jane Grigson’s Fruit Book, circa 1982.

Per my last post, I’m assembling these shortcakes with seasonal fruit compotes, but the dessert is traditionally made with macerated strawberries, which is a fancy way of saying that the berries have been hulled, sliced, and tossed in just a bit of granulated sugar. As they sit, the berries will release moisture and slightly break down, making a natural sauce. When I’m using compote, I like to serve it straight from the refrigerator, and so that takes some foresight and planning. If you’re making this somewhat last-minute, the macerated berries will be your best option. Or peaches!

After making a batch each of strawberry and serviceberry (Saskatoon/Juneberry/etc) compotes, I realized that I was about to create a most patriotic dessert. I’ve been feeling particularly glum about celebrating the Fourth of July this year, as both the nation reaches a major milestone and there’s a constant influx of “I didn’t think it could get any worse and then this happened” feelings, thanks to the headlines generated by the current administration’s activities.

But there are good things happening all around us, within our communities, all the time. It took just under two hours to listen* to the Robin Wall Kimmerer book’s — The Serviceberry: Abundance and Reciprocity in the Natural World, and I sure wish I had done so before my compote post. I felt so inspired by her musings on the ways a gift economy collectively allows us to have a non-capitalist option in some of our exchanges, eschewing the traditional market-driven practices and embracing “earthly gifts.” I love this excerpt:

“In a gift economy, wealth is understood as having enough to share, and the practice for dealing with abundance is to give it away. In fact, status is determined not by how much one accumulates, but by how much one gives away. The currency in a gift economy is relationship, which is expressed as gratitude, as interdependence and the ongoing cycles of reciprocity. A gift economy nurtures the community bonds that enhance mutual well-being; the economic unit is “we” rather than “I,” as all flourishing is mutual.”

Serviceberries, accordingly to Kimmerer are the perfect example of a gift economy. You don’t buy them in stores; instead, they’re shared among neighbors, and no money is exchanged.

*I’ve been listening to audiobooks lately when I’m working alone in the kitchen and it makes me so happy! Please leave a comment if you have a recommendation, particularly if the narrator is compelling.

Earlier today I stopped at Fisheye Farms in Core City to pick up some salad greens. Andy gave me a quick tour of the land, including their goumi berry (!) tree. The tree—native to Korea, China, and Japan— is filled with bright red, oblong fruits that look like a cross between strawberries and grapes and taste like a cherry Starburst candy. Juicy and ripe! Andy explained that they have no intention of selling the berries; they’re there for you, for me, for anyone to enjoy. What a deeply synchronous moment, what a feeling of gratitude.

And now, shortcakes!

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Happy Sunday! I’m in the midst of testing shortcake recipes. Certainly, one could make a batch of our sweet scones, pat the dough into a square, cut into circles, and bake for a close-enough version of the classic summer treat. But that would be too easy. I’m determined to find the fine line between crumbly and spongy. Our scones, particularly the juicy fruit variety, are much lighter in texture than what comes to mind for decidedly anti-scone people — dry and dense pucks of baked dough. However, if you’re serving that kind of scone with a whole bunch of luscious cream…it works. I could go on. Suffice it to say that the shortcake recipe I’ll share with you (hopefully this week! ) will be just right.

For today, I’m sharing an ever-so-slightly adapted recipe from the Sister Pie cookbook for Any-Kinda-Compote. I was inspired to write this post because my boyfriend Dustin (a carpenter/gardener/painter/dad/etc extraordinaire) has a Saskatoon tree in his front yard and I’ve been harvesting the deeply purple berries every chance I get.

Saskatoons — or serviceberries, or juneberries, or prairieberries — are native to North America and taste a bit like a blueberry crossed with a mulberry, with a hint of almond and rose. You can certainly eat them raw (and wild serviceberry shrubs are a plenty!), but I like their flavor best when punctuated by lemon juice and heat. Compote it is!

Side note: Robin Wall Kimmerer, author of the breathtaking Braiding Sweetgrass, also has a book called The Serviceberry: Abundance and Reciprocity in the Natural World. I’m planning to read it once I’m finished with Ruth Reichl’s iconic Garlic and Sapphires, and this all has me thinking that it’d be fun to start a food-themed/memoir-ish book club. Who’s in?

Although traditional strawberry shortcake is served with macerated* strawberries, you can shortcake with all sorts of berries and making a batch of compote with your berry (or other fruit) haul is a straightforward way to slightly prolong the fruit’s shelf life.

*Macerated fruit has been cut or smooshed and mixed with a bit of sugar to sit at room temperature, drawing the moisture and natural sweetness out of the fruit. It helps to slightly soften the berries without cooking.

Compote is, in its most basic form, fruit mixed with sugar and cooked on the stove until the fruit begins to break down. It’s not as thick as jam, and there’s no need to add starch. It’s perfect for ice cream sundaes, granola and yogurt, pancakes, or even on meat.

Any-Kinda-Compote
Makes roughly 2 cups of compote

The sugar amount in this recipe acts as a minimum, so feel free to add more if your fruit is extra tart. The zest is optional, but if I’m juicing citrus I may as well zest it first.

INGREDIENTS
4 cups fruit, appropriately prepped*

½ cup (96g) granulated sugar (sometimes I use turbinado sugar, instead)

½ teaspoon kosher salt

½ teaspoon citrus zest

1 tablespoon freshly squeezed citrus juice

*Small berries can be kept whole, strawberries hulled and halved, rhubarb and peaches/plums sliced into ½” pieces, etc

Combine all ingredients in a medium heavy-bottomed saucepan. Bring to a gentle boil, stirring often to make sure the fruit doesn’t burn then lower the heat and simmer for 15 - 20 minutes, or until the fruit has almost completely broken down and the mixture has slightly thickened. If your fruit yields extra liquid and you want a more hefty compote, you can continue to cook until some of the water evaporates, or mix in 2 tablespoons of tapioca starch. Remove from heat and allow to cool before transferring to an airtight container.

Compote can be stored in the refrigerator for up to two weeks. Make a batch soon, and you’ll be so ready for the shortcake recipe!

Any Kinda Compote

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Hello, readers! In honor of Father’s Day, I interviewed my dear ol’ dad, Kurt Ludwinski. Father Ply! As a fellow small business owner, he’s someone I’ve called again and again when I’m feeling lost and in search of advice to help me take a deep breath and steady my path. He’s happy to provide feedback even when I haven’t asked; sometimes I’ll come around to it, sometimes we disagree. I’m thankful for our communication and closeness and I massively value his experience, intellect, and humor.

My late grandfather Richard Ludwinski — affectionately called “Lud” to most everyone who knew him (and “Grandpa Lud,” to me and my sister) — started All America Plywood Co back in 1967 at Seven Mile and John R roads in Detroit. My dad unofficially took over in the early 80s, then more officially in the early 90s, and I’ve watched him work tirelessly, both working on and in the business. I suppose that’s one reason I don’t particularly aspire to remove myself fully from the day-to-day operations of running the bakery. For him, it’s been a lifelong pursuit of slow, meaningful growth.

I hope you enjoy these excerpts from our conversation the other day.

Your dad started All America Plywood Co. What led him there?

He had a history with other plywood companies and after working for others, decided that he wanted to start his own business.

How old were you when Grandpa started the business? What do you remember from that time?

I was 13 when he started it in April 1967. A couple months later, the Detroit riots started and we were right in the middle of it, and it was scary and sad. We stuck with it, and here we are almost sixty years later.

Will you share the story of the first 10 years?

Starting a business is never easy. I was still in school. In high school, on Saturdays, I worked cleaning and sweeping up, and then as I got into college, I worked in the summers doing hi-lo driving, truck driving. We tried to grow the business, mostly my dad at that time.

What did you learn from your father? I’m curious to know what elements of his leadership inspired you to be like him, and what elements inspired you to chart your own path?

He had a background in both football and the navy. He was a tough guy that would do what he felt was the right thing and everybody had to go along with it.

I had a different style and tried to not just tell people this is the way it is but clearly communicate how we were going to do things and why. More communication on the goals.

I learned from my dad that a business is not done 5 days a week, you have to stick with it. It’s important to put the proper amount of time in to run a business.

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Just over a year ago, on June 10, 2025, we began the “Sister Pie Summer Interlude,” halting our regular hours of operation, shrinking our team from twelve to two, and embarking on an adventure with an unknown timeline. The reasons for doing so were layered and intersecting, and also — it was entirely necessary; our finances weren’t healthy enough to sustain our payroll and benefits. So, together Lana and I started plugging away at a business re-haul and revitalization. We had some semblance of a plan, but we’ve also sat with the discomfort of not having one, of not knowing what was next.

We went into this period with lots of questions. Many have been answered, and some still remain. With intention, we’re moving slowly and deliberately to make sure that future Sister Pie employees can count on good wages and benefits and opportunities to grow. You’ve no doubt seen other treasured small food businesses close their doors, or vulnerably share their challenges. We’re not alone. This industry wasn’t built for everyone within it to thrive, and we’ll do our best to keep challenging that.

The past twelve months have been a time to try new things, to dig deep into numbers, to write a vision of greatness, and to embrace the support of a loving community. I feel so thankful for, and in awe of, the patience and encouragement from you! Yes, you.

The world right now is complicated, beautiful, and harrowing all at once. We want to keep bringing you joy through pie, baking classes, and real life, in-person connection. So let it be known, Sister Pie community and beyond, that we are still here, we’re still going, and while we don’t have it all figured out just yet, we’re well on our way.

Here’s how to get some Sister Pie into your life:

• SHOP HOURS: We’re open every Friday from 7:30am - noon at our shop! The address is 8066 Kercheval, and the menu is filled with seasonal pie, breakfast baked goods, cookies, and more. You can preview the specific menu on social media the night before, or take a peek on our website.

• WASHED UP COFFEE: Visit our pals down the street at 8016 Kercheval. They’re open 8am-4pm and have our muffins and scones every Wednesday, Thursday, and Friday.

• LEARN WITH US: Our summer classes are open and we’d truly love to see you! ‘Tis the season to master the art of pie dough — you’ll be throwing together everything from apricot galettes in August to apple pies in October. Check out the options here.

• NEW: Pre-order breakfast baked goods for pick-up on Wednesdays, Thursdays, and Saturdays. Orders open every Thursday afternoon, and close the following Tuesday. We had a successful “beta phase” of our catering program, and are now rolling it back for awhile to focus on other things.

• COMING SOON: Starting June 25, we will be doing pre-ordered lunch boxes once a week for pick-up each Thursday. So like, maybe it’s a tuna salad sandwich (heck yeah!) with a featured baked good and a special fizzy drink made with our seasonal shrub.

• READ ALL ABOUT IT: And, of course, you can follow along for recipes, reflections, and more right here at Your Weekly Slice of Sister Pie.

  Your Weekly Slice of Sister Pie is a reader-supported publication. To receive new posts and support the bakery, consider becoming a free or paid subscriber.

Does anyone remember a cookie at SP called “PB S’mores”?! It’s a deep cut from the summer of 2019. As part of our annual partnership with Alternatives for Girls that year, we worked with grade-school girls to design a cookie together to be mixed, baked, and sold at the bakery all summer, with a significant portion of the sales going straight to the organization. Sitting around the big table at Sister Pie, we brainstormed flavor ideas with the girls, and eventually workshopped them into two potential cookies: one with with peanut butter, chocolate, and marshmallows and the other with rainbow sprinkles, white chocolate, and marshmallows. No matter what, this cookie was going to have marshmallows and everybody knew it.

Once testing was in progress, the Sister Pie staff fell deeply in love with the rainbow sprinkle cookie, feeling confident that the girls would pick that one. But upon sharing the testers with the girls and taking a vote, we were shocked to learn that the majority of votes went to the peanut butter cookie! Back into the recesses of the SP recipe archive went the rainbow sprinkle number, and we got straight to work making the cookies, selling just over six hundred of them that summer!

Little did we know back then that the rainbow sprinkle cookie had a bright future. Fast forward to 2023, and the rainbow sprinkle cookie re-emerges in our minds, ready to realize its full potential in June…to celebrate PRIDE! Each year we make as many as we can, and donate $2 from each cookie sale to another incredible non-profit in Detroit: the Ruth Ellis Center, whose mission is stated below (per their website).

Lately, I am feeling extra worried and afraid for the health and safety of the LGBTQ+ community. I just made a personal donation to the Ruth Ellis Center, and I hope you might consider doing so too (whether by coming in for a Sister Pride Rainbow Sprinkle cookie, or donating directly).

Speaking of remarkable people named Ruth, I baked an at-home, smaller version of the cookies with my 8-year-old friend the other day. Young Ruth and I are kindred spirits! We’ve been friends for nearly her entire life, with recent dreams of co-hosting a baking show together. The Sister Pride Rainbow Sprinkle cookies will be featured in the very first episode, which I still need to edit. For now, I leave you with the recipe…coming soon: an accompanying video!

A couple of plugs before you bake:

• Tomorrow (Friday, 6/5) is going to be a fruit-filled day at the shop! We’ll be serving both Rhubarb Rosemary Streusel AND Strawberry Rhubarb Lavender Streusel pies (and slices). Egg-on-top galettes, too. And the Pride cookies, of course!

• We have spots available in our summer baking classes! Check out the list here. If you’re interested in scheduling a private class for a group, email hello@sisterpie.com.

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As soon as asparagus bursts through the soil each spring, I'm scheming about baking it into savory scones, shaving it raw into salads, chopping it up for hand pie filling, or simply taking a big bite of a lightly roasted, crunchy spear. 

But there's nothing quite like the ease and aesthetic of a seasonal vegetable galette. So long as you have pie dough on hand — which, I do realize, is not as likely for you as it is for me — you can make a savory galette for dinner with whatever vegetables you picked up at the market. This asparagus and potato number can be riffed on in multitudes. A layer of caramelized shallots under the potatoes would deepen the savory richness, while a layer of shredded aged cheddar adds a hint of decadence. You could even opt to bake the galette with only the potatoes, and then top it with some quick-pickled asparagus after baking for a tangy bite. Just like with the fruit galette from last summer, once you understand the basic concept of galette assembly, you can run with it. I hope you do! And be sure to let me know in the comments. 

ASPARAGUS-POTATO GALETTE WITH SO MUCH DILL 
Makes one 9-inch galette, serves 3-4

INGREDIENTS for filling

8 ounces potatoes*, scrubbed clean and cut into 1” cubes

2 tablespoons (30g) sour cream, plus more for serving

6 ounces fresh asparagus, trimmed and cut into 4” pieces

Olive oil

Kosher salt & freshly ground black pepper

INGREDIENTS for assembly + finish

1 disc All-Butter Pie Dough**, rolled out into an 11-inch square and laid flat on a parchment-lined baking sheet and refrigerated (recipe below)

1 large egg, beaten

1 teaspoon flaky sea salt mixed with ½ teaspoon sesame seeds and ½ teaspoon poppy seeds — flaky sea salt on its own also works if you don’t have these ingredients in your pantry!

2-4 tablespoons (8-16g) roughly chopped fresh dill (quantity dependent on how much you like dill)

*You can use an assortment of potato varieties here, or just one kind. Fingerling, yellow, Yukon Gold, red, and purple potatoes are all good choices! This time, I used a colorful mix of fingerlings.

**If you want to make a square galette like I did, simply shape the disc of dough into a square instead of a circle, and follow suit with the roll-out instructions, maintaining a large square shape as you roll the dough out to ⅛” thickness

Preheat your oven to 425 F.

Prepare the filling components. Place the potatoes on a parchment-lined baking sheet and toss evenly with one glug (1 - 2 tablespoons) olive oil, a couple big pinches of kosher salt (approximately ¾ teaspoon), and plenty of freshly ground black pepper (approximately 1/4 teaspoon). Transfer the baking sheet to the oven and roast potatoes for 30-40 minutes, or until they are golden brown and very smash-able. Check their smash-ability by pressing a fork on top of several potatoes on the tray. Remove from oven and set aside until the potatoes are cool enough to touch. Add the sour cream and, using a fork or your hands, roughly smash the potatoes, then allow to cool completely.

Place the asparagus in a medium bowl and toss with a small glug of olive oil, a pinch of kosher salt, and freshly ground black pepper.

Assemble the galette. Remove the baking sheet with the unbaked crust from the refrigerator. Evenly spread the smashed potatoes on the center of the dough, leaving about a 2-inch border. Carefully arrange the asparagus pieces in a single layer on top of the smashed potatoes. I alternated the stalk so that each serving includes the tops of the asparagus, too. Begin to seal the galette by folding up a 2-inch-wide section and pressing it down gently onto the filling. Fold up the piece directly next to it, and place it down at an angle, so that it covers the corner of the dough you just laid down. Continue to do this until the entire square is complete.

Brush the top of the crust with beaten egg, and sprinkle the topping mixture evenly over the crust. Place the baking sheet in the oven and bake for 40 minutes, or until the crust is deeply golden brown.

Remove the baking sheet from the oven and transfer to a wire rack to cool for 15 minutes. Cover the galette with the fresh dill, however much feels good to you and your people. Slice and serve, ideally with a dollop of sour cream on top and a big ol’ green salad on the side.

Store leftover galette, wrapped in plastic, in the refrigerator.

Asparagus Potato Galette With So Much Dill

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Hello, hello! Besides baking our hearts out, we’re in the midst of finishing up a deeper business model analysis based on nearly a year (!!) of experimenting, researching, calculating and patience. I’m feeling cautiously optimistic and eager to share more…once we have more to share!

In other news (although it’s all related, really), cash flow has been a little tighter thanks to a slow-ish Friday last week, and because we haven’t put June classes on sale yet. The latter is due to the aforementioned work, but also because we’re trying a new approach to classes this summer. More on that later, but it represents a major chunk of missing revenue until we launch the class sales.

So, we decided to bag up a bunch of our ingredients (with an emphasis on shelf-stable items that aren’t currently in use on the menu) and create a Sister Pie pantry as part of our Friday offerings. It’s a deeply random mix of coconut milk, dark brown sugar, “00” flour, and even some golden raisins. You could make a curry, or my favorite butterscotch sauce, or pizza, or even some Sister Pie Golden Oatie cookies!

Before I tuck in for the evening, I’ll share that our summer baking classes will be available for purchase on our website starting on Thursday, May 28 at 10am. We’re trying out the concept of a class series, kinda like getting your Sister Pie Baking Degree. For now, we’ll do two sets with three classes in each, but if it’s popular, I’d be thrilled to expand upon the concept even more!

Take a peek and you’ll be all ready for next week. :)

Series #1:

• Wednesday, 6/24 from 6-8pm: All-Butter Pie Dough

• Wednesday, 7/8 from 6-8pm: Savory Hand Pies

• Wednesday, 7/22 from 6-8pm: Seasonal Produce Celebration

Series #2:

• Wednesday, 8/5 from 6-8pm: All-Butter Pie Dough

• Wednesday, 8/19 from 6-8pm: Savory Hand Pies

• Wednesday, 9/2 from 6-8pm: Seasonal Produce Celebration

The series will cost $275 and you should only sign up if you can make it to all three dates in the series, as there will be no refunds offered. Feel free to drop some questions in the comments!

I’ll leave you this evening with a photo of verdant spring asparagus delivered to us straight from Michigan’s thumb earlier today. It’s ripe with possibility.

Your Weekly Slice of Sister Pie is a reader-supported publication. To receive new posts and support our work (especially while our cash ebbs and flows), consider becoming a paid subscriber.

Today we’ll be hearing from my friend Molly Mitchell, who also happens to be one of the most inspiring people I know. She temporarily closed her beloved East Village diner Roses in 2023 after experiencing pandemic-induced burnout. After some much-needed rest, a chance to try new things, and deep soul-searching, she decided to re-open the restaurant as a new concept — dinner! And Polish dinner, no less. The menu is fabulous, the atmosphere is magical, and Molly and her team make everyone feel right at home. If you haven’t visited the “new” Roses, now is your time.

And now it’s time for Molly to share some of her favorite places to go in our fair city. To read more of her writing, check out her Substack newsletter: The Flowering Hearth.

MOLLY MITCHELL’S DREAMY DAY IN DETROIT 
Detroit is such a dynamic and beautiful city that when I have a day off, I am excited I get to spend it here. Especially in the spring and summer! One of my favorite things to do is walk. I live on the Eastside where we have so many gems, including Sister Pie, that it can be hard to narrow it down but here is a typical fun day off for me!

Warda Patisserie: I will start the day at Warda, which is a short walk from my house. My order is a flat white and whatever seasonal pastry draws my eye — you really can’t go wrong. The quiche is transcendently smooth and custardy and when you are feeling naughty enough to eat cookies for breakfast, I love the halvah chocolate chip. If the weather is nice you can sit outside or even stroll the grounds of the Shepherd, a former Catholic Church-turned-art gallery.

Gabriel Richard Park: After I have the proper amount of caffeine, I will head to the river front. There are multiple ways to access the beautiful Detroit River and I enjoy them all but one of my favorites is Gabriel Richard Park. A grassy area with gorgeous old trees buffers busy Jefferson Avenue from the river walk. When the season is right, all of the service berry trees will be full of fruit…a nice little snack while you gaze at the river and Belle Isle.

LANTERN: Afterwards I may feel like browsing some beautiful things, I will walk up the street to eugenie in West Village, or head to Little Village and visit Coupe D’tat at the LANTERN building. I’ll sometimes stop for a beer at Collect afterwards; they have a lovely outdoor space to sit and contemplate your free time as well.

Dabl’s Mbad African Bead Museum: Over on the corner of Vinewood and Grand River, this museum is one of my other favorite places to go to fill my eyes with wonder. Founder Olayami Dabls has beads that are centuries old and is always down for a chat. Don’t miss the beautiful sculpture park behind the museum.

Rocco’s Italian Deli: More than likely I am hungry again at this point. Rocco’s in Midtown has a wonderful braised beef sandwich (called Serious Beef), and I’m also into the prosciutto, mozzarella and roasted tomato (Proscuitto Love). Wash it down with one of their homemade Italian sodas — strawberry lime is a true delight! You can also pick up provisions for later like dried pasta, deli goods and a bottle of Italian wine.

Meta Physica Wellness Center: After all of this excitement I like to do something to calm my nervous system so I will head to Meta Physica in Corktown. Thirty dollars gets you an hour-long sauna in this beautiful space; they also offer massage, fresh juice and a variety of Korean sheet masks and skin care. You will feel like a new person afterwards!

It was hard to narrow down this list because there are so many great places in Detroit but I think this is a good start!

Xoxo Molly

Thanks for reading, pals! Be sure to subscribe to The Flowering Hearth, and let me know in the comments whose edition of “Dreamy Days in Detroit” you’d like to see next!

Greetings from Sister Pie HQ! We have been busy little bees this week, whisking up mocha filling, icing shortbread cookies, and making sure the shop looks super cute, clean, and tulip-y for our Mother’s Day extravaganzas. That’s right, multiple extravaganzas! It feels like an appropriate measure for how much I love celebrating this holiday. ‘Tis the season for the first fruit pies of the year, fresh farm bouquets, and semi-regular sunshine.

Another reason to celebrate for me, of course, is because I am lucky to have such a truly loving mom. Diane—or “Mother Pie” as she is known to many folks in the SP-universe—has chosen to care for me long after I left the family home. She always answers when I call, is game to take on any Sister Pie project, and fiercely adores (and dotes upon) her grand-dog, Ruby.

She’ll joke with people that I didn’t inherit my baking skills from her, though I can attest that early memories of strawberry bread making and hamburger cookie stacking are deeply ingrained in my culinary spirit.

But good food is nothing without sincere hospitality, and my mom has been subtly teaching me the art of being generous and welcoming since I was born. Whether she’s greeting people at Sister Pie, or inviting people into her home for a holiday meal, my mom has this magical way of making everyone in the room feel like family. There’s always enough for everyone (and usually at least 5 extra pounds of mashed potatoes!), she’s constantly surprising her guests with cute, thoughtful gifts.

Come to think of it, she reminds me of someone else: my grandmother, Irene, who passed away in 2024 after a lifetime of making people feel warm and welcomed. Although I may not be carrying on the tradition in quite the way they imagined, I’m proud to be part of the maternal lineage of Diane, Irene, and so on.

I love you, Mom. Happy Mother’s Day from me and Rubes.

Have you met my mom!? If so, please share in the comments. :)

When I lived in New York, one of my favorite Brooklyn restaurants was a hole-in-the-wall sandwich shop called Saltie. Known for their fluffy focaccia and unique, powerfully flavorful ingredient combinations—like the “Captain’s Daughter” with sardines, pickled egg, and salsa verde—the restaurant was a place of both inspiration and culinary delight. Sadly, they closed about eight years ago. Luckily, they published a cookbook in 2012 (out of print now but used copies can be found!) and included the recipe for their famous focaccia.

Over the years, I adapted the Saltie focaccia recipe for Sister Pie sandwiches. Rye flour evokes earthiness, and making it with sourdough starter instead of yeast gives it incredible oomph and tanginess.

Our sourdough starter, “Big Starty,” was born on March 23, 2020. Classic. Everyone was baking sourdough during the pandemic early days, and Sister Pie was no exception. We started making focaccia loaves to sell on our grocery menu, and then continued making it for years to come, using it for BLTs, tuna sandwiches, and salad croutons!

Before we hop to the recipe, allow me to share some Sister Pie updates with you:

• Pies! Pavlovas! & Cream Puff Rings! That’s the name of a very fun event we’re collaborating on with Renee Sandoval (former SP staff member!) of Woodbine Kitchen. In addition to being open for our regular Friday next week, we’ll also be open with pies, pavlovas, and cream puff rings from 10am-12pm on Saturday, May 9. Pre-orders for both Friday (Sister Pie baked goods only) and Saturday (Sister Pie & Woodbine Kitchen) go live on our website tomorrow at 10am.

• We still have spots available in some really fun baking classes. Like…Sweet Scones & Egg-on-Top Galettes, Cookie Fundamentals, and The Banana Pete.

• I made 200 scones yesterday to prepare for tomorrow because the people have spoken and they love scones. And I love making them!

And now, it’s Osh Kosh Focash time.

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Can you believe it?! Sister Pie opened its doors to the public on April 24, 2015. When we celebrated ten years on Kercheval in 2025, it was obviously a major milestone. Then just over a month later, we announced the Sister Pie interlude. Nobody, including myself, knew quite what that meant for the future. So I’m feeling particularly proud to make it to eleven years on Kercheval. I’m happy and energized to be here in the present version of Sister Pie, working diligently to ensure a long, fruitful future.

To commemorate the shop’s anniversary, today I’m sharing a photo or two from every year we’ve been open in the pie shop, starting with 2015. Like most people who have yet to reach enlightenment, my relationship with the past is complicated. Photos make it more so, and social media pleads with you to look back…and stay there.

For me, it became especially tempting to romanticize the pre-Covid years. As I perused the archives of Instagram posts, I could easily tell myself a fairy tale story of what life was like for a profitable, growing bakery with a new-ish cookbook and a fantastic, dedicated staff of bakers and managers. But everything looks better on social media! We faced plenty of daily and long-term challenges. Even if the jarring and unpredictable nature of Covid didn’t happen, we’d still have encountered myriad obstacles.

This last year has given me the space to start radically accepting reality and embrace where we are (and who I am) now.

Memory Lane time; these photos represent just a small snapshot of life at Sister Pie. I wish I could post them all!

2015

Here’s slap-happy me in 2015, running on little sleep and thinking how silly it was to create a pie that required you to place individual chocolate chips atop the meringue. During that first spring, I’d work most days in the kitchen from 6am-7pm, then run home to launder our linens, write the next day’s prep plan, and shovel leftovers of staff meal into my mouth. It was both exhilarating and completely unsustainable, but thankfully we were building a team who could step in and support the bakery efforts. Also, my mom and dad (and Anji’s parents, too!) were extremely helpful.

2016

Before we purchased a second pastry case, we showcased our abundance of baked goods right on the counter with perilously tall stacks of shortbread cookies!

In the second photo, behind Casey, Anji, Hannah, and Kamaria, you can see one of Erin’s breathtakingly gorgeous chalkboard menus.

2017

In the fall of 2017, we baked a total of 1000 pies for Thanksgiving! That year, the customers decided to line up down Parker, but we learned to direct the line on Kercheval once the possibility of disrupting sleeping neighbors was apparent. ;) 

2018

The year of the Sister Pie cookbook! A very fun year filled with joyful celebrations. Enough said!

2019

Sister Pie became infinitely better when Lana joined the team! Here she is on a Sunday shift in 2019 quarting up beet puree like a champ.

2020

Ah, 2020. Running a neighborhood grocery service sure kept us busy and connected.

2021

Sidewalk sales! We unearthed our pie counter from the basement, turned our front door into a menu, and took baby steps with safety in mind.

2022

We spent the first half of the year doing more sidewalk sales (Hi, Geethi!), then pivoted indoors with this special set-up in the dining area since we were still using the front counter as kitchen space — to support our social distancing practices, what a time.

2023

A beautiful chalkboard by Humna. Also, the Cranberry Beret pie was born!

2024

Renee designed the cutest t-shirt, modeled by Bel and featuring our storefront and the golden geese. Our favorite friend Stevie brought his prolific art practice to our table. (PS go support him at Washed Up Coffee this Saturday!)

2025

From people lining up to buy our baked goods in early June to folks coming to hear Lana and I talk about the 2030 SP Vision, we received an incredible amount of support this year as we moved into our interlude period.

2026

With each year, we begin again.

P.S: There will be LEMON BUTTERMILK CAKE with rhubarb compote and olive oil buttercream tomorrow at the bakery. We open at 7:30am.

P.P.S: Please share in the comments some of your favorite memories from visits to the bakery!

Each year in early spring, I wait patiently for tulip season. The anticipation builds when I spot the first pops of purple crocuses dotting neighbors’ yards on walks with Ruby. Daffodils are next, of course. All over Detroit, they’ve been planted in wavy, meandering lines in parks and on medians, bringing yellow sunshine to even the dreariest April day.

On Wednesday morning, after a sleepless night thanks to a storm, a tornado warning, and my nervous pit bull, the tulips decided it was time. For us at Sister Pie, it’s a true sign of what’s to come for the next five months. Deliveries of local fruit, vegetables, and flowers from our favorite farmers. Growth and change for the bakery. Bright skies ahead!

In other news…

• May baking classes are officially on sale! I am particularly excited about the Mother’s Day-themed on May 8 because I’m hosting it together with my mom (Diane, aka Mother Pie) and sister (Sarah, aka Sister Pie). As I type this, there are still four spots left!

• Tomorrow is Friday which means we’ll be open from 7:30am-12pm!

  • Scone lovers: we’re experimenting with doing a second bake of scones on Fridays since they’ve been in such high demand. So the first batch of them will come out of the oven in time for when we open (7:30am), and then we’ll bake more at 9am. Hopefully, this method will help spread the scone love!

  • Focaccia lovers: quarter sheet focaccia slabs will be available for sale around 10:30am.

  • Tulip lovers like me: we have bouquets of Coriander tulips available for purchase. The most beautiful tulips anywhere.

That’s all for today, see you next week!

Hello, dear subscribers. It’s a busy week in the Sister Pie universe, and tomorrow’s menu is looking pret-ty sweet: Malted Lime pie, Cranberry Crumble pie, Robert Redford cookies, Rhubarb Rye scones, etc.

Also…Lana is making chocolate cake with a whipped ruby chocolate ganache and an olive oil Swiss meringue buttercream!!!! Now that’s news worthy of four exclamation points.

Today’s post is short, sweet, and features a recipe from the Sister Pie cookbook.

When you make pie for a living, you realize quickly that dough scraps will accumulate. Enter pie sandwich cookies! We roll ours from our “super scraps”: the pie dough scraps that have been re-rolled out not once, but twice. This triple roll builds layers into the pie dough, hence why ours are often fantastically tall. They’re the preferred treat for many of our kid customers, often leaving a pile of flaky crumbs in their wake.

A note on leftover ingredients: As this cookie was born from an effort to reduce food waste, I encourage you to use what you have on hand for the fillings. There are a couple options to choose from below, and even within those are more options to get creative and resourceful. Heck, you could even sandwich these little cookies together with some peanut butter or whipped cream and they’d be delicious. They’re whimsical by nature and there’s no wrong answer — have fun!

PIE SANDWICH COOKIES 
Makes at least 32 sandwich cookies from one full batch of pie dough, or another amount based on how many scraps you have. 

As a baker at home, it can time some time to build up a scrap supply. So every time you roll out dough to make a pie (or a hand pie, or a galette), smoosh the scraps together and wrap them tightly in plastic. Store dough scrap packs in the freezer, then transfer to your refrigerator one full day before you intend to make the pie sandwich cookies. 

The other option? Mix up a fresh batch of our all-butter pie dough and instead of shaping it into two discs, press it into a rectangle before wrapping in plastic. If you choose that route — but still want to get ridiculously tall, flaky cookies — you can roll the dough to 1/8” thickness, fold like a letter, re-wrap and transfer to the fridge for thirty minutes. Repeat. Your scraps will be “super” after the third roll. 

INGREDIENTS for the cookies
All of your packaged pie dough scraps OR 1 batch of All-Butter Pie Dough, straight from the refrigerator (if using a fresh batch, follow instructions in the recipe headnote)

1 large egg, beaten

2 tablespoons Sugar-Sugar*

INGREDIENTS for buttercream filling
½ cup (113g) unsalted butter, at room temperature

2 cups (300g) confectioners sugar

¼ teaspoon kosher salt

½ to 2 teaspoons jam of your choice (use a berry flavor if you really want the color to POP!), or more as needed

INGREDIENTS for ganache filling*
¼ cup heavy cream

2 ounces bittersweet, milk, or white chocolate

Your favorite fun sprinkles, if using

*Note on Sugar-Sugar: This Sister Pie original ingredient is an equal-parts mix of turbinado and granulated sugars. Start by making a batch containing 1 cup of each, and store it in your pantry for future uses, like topping sweet scones.

*If you have the cookbook, I’m sorry to say but the ganache ratio in the printed recipe is wrong. The one here is correct!

Roll out and bake the cookies. Line one or more baking sheets with parchment paper. To roll out the dough, lightly flour your work surface and place the unwrapped pie dough scraps (or freshly made dough) in the center. Roll out the dough as if you are rolling it out for a pie crust, about 1/8” thick. Using a 2-inch cutter*, cut the dough into rounds and lay them on the baking sheets. Feel free to gather up the scraps and repeat, although that step may be easier if you allow the scraps to rest in the refrigerator for 30 minutes. Wrap the sheets in plastic wrap and refrigerate until cold and firm.

*You can use any size or shape cutter you want! We’re currently using a 2-inch heart cutter. We originally used circular cutter for these, but after making them heart-shaped one Valentine’s Day, we never went back. We love hearts at Sister Pie, if you haven’t noticed. :)

Preheat the oven to 450°F degrees.

Brush the cookies with egg wash and sprinkle lightly with sugar-sugar mixture. Transfer baking sheet to oven and bake for 10 to 15 minutes, or until cookies rise and turn deep golden-brown. Remove from the oven and set on a cooling rack while you prepare the filling(s) of your choice!

If you’re making the buttercream: Combine all ingredients in the bowl of a stand mixer fitted with the paddle attachment, and cream until very smooth. Taste for flavor. If you can’t really taste the fruit jam you added, try adding a squeeze of lemon juice to help brighten the flavor. If the texture seems super stiff, add more jam a 1/2 teaspoon at a time.

If you’re making the chocolate ganache: Combine cream and chocolate pieces in a heatproof bowl and place over a pan of simmering water. Stir with a spatula until completely melted and smooth. It will be very loose right after mixing, so it’s ideal to make this ganache in advance so that it has time to set up.

Assemble the pie cookies. Divide the pie cookies in two, and place half of them bottom side up on a baking sheet. For all fillings, you could either use a knife to spread a teaspoon or two of filling on top of each round or you could scrape the filling into a pastry bag and pipe onto the rounds. I prefer to pick up the pie cookie and hold it one hand while I pipe with the other. Top with another cookie and gently press together. If you’d like, roll the cookie in a bowl of sprinkles for a festive finish!

Pie sandwich cookies are best eaten on the day they’re assembled for maximum crispiness. Store any leftovers in an airtight container.

Pie Sandwich Cookies Google Docs

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