Steak Seafood Sweets Pizza

Pecan Pies

Royers Round Top Cafe

Bud, “the Pieman” Royer is the funky founding father of Royers Round Top Café, and Royers mail order pies. Bud, along with his wife, Karen, and their four children moved to Round Top in 1987 and took over the tiny 40-seat Round Top Café. The Royer clan is the third family to run the cafe since it opened in 1946. With no culinary training or kitchen experience, Bud and his family, have built and marketed the café into a well-recognized Texas institution. Today, his oldest, daughter Tara “the Pie Queen”, has become the second-generation steward of the Royers brand. Tara now owns the café where she’s been working since the age of 12. She and her husband Rick Steele, take Bud’s vision and turn them into realities.

Royers Round Top Cafe

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Field's Pecan Pie

This pecan pie originated in Pauls Valley, Oklahoma when two brothers opened a small restaurant and persuaded their wives to cook pastries for their customers. So, each morning, year after year, seven days a week, one wife would deliver pies to the restaurant and the other would deliver cake. Business flourished and many things changed but the pastry remained the same. The same recipes are followed today as they were back in 1925 when Mrs. Hazelle Field started baking pastry.

Field's Pecan Pie

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Grand Traverse Pie Company

The Grand Traverse Pie Company was founded in 1996 by Mike and Denise Busley in Traverse City, Michigan. The original business is still operated by Mike and Denise. It strives to set the example and serve as the model from which all other Grand Traverse Pie Company shops evolve. The original Traverse City shop has been featured both regionally and nationally as a premier destination for great pies, which can now be shipped directly to you.

Grand Traverse Pie Company

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Chef Paul Prudhomme

Born and reared on a farm near Opelousas in Louisiana's Acadiana country, Paul Prudhomme was the youngest of 13 children. When the last girl left home, he was, at age seven, old enough to help his mother in the kitchen, and it was at her side that he learned the value of fresh, quality products. "We didn't have electricity, so of course there was no refrigeration. Therefore, we used only what was fresh and in season. I learned to appreciate herbs and vegetables right from the garden, freshly slaughtered chickens, and fish and crawfish just caught in nearby streams and bayous. This bounty, plus my mother's natural talent as a cook, our whole family's love of cooking and eating, and the joy we shared at meals, all influenced me as a chef," he said.

Chef Paul Prudhomme

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Georgia's Famous Pies

Georgia's Famous Pies

The story behind Georgia’s Famous Pies is quite interesting. One day while Georgia was in high school, she had some extra apples in the fridge, so she decided that she wanted to bake an apple pie. When her family tasted her finished product, they could not stop talking about it. It was quite simply the best apple pie they have ever eaten. It quickly became a family favorite.

Georgia's Famous Pies

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