Pie Chicks Business Has Recipe for Success

On an unseasonably chilly Friday evening in Vineyard Haven, Juliska on Main street is packed, though oddly quiet save for the occasional “yum... this is good” and a persistent scrape of silverware on plates. Odd sounds for a store devoted to tablewear.

Behind a table Chrissy Kinsman stands beaming. In front of her are the reasons for the night’s reverie. Pies, lots of them.

A Day With Juli Vanderhoop - In Aquinnah, Baking, Breaking of Bread Feeds Community Spirit

It’s 6 a.m., but the energy feels more like noon at the Orange Peel Bakery in Aquinnah. Music is blaring, the sinks are full of dirty pots and bowls, the mixer is going and the counters are covered with vats of bread dough and pre-ferments (wild yeast) that are so active they are pushing the lids off the containers.

Juliannne Vanderhoop looks up from lighting her outdoor stone oven that could house a character from a J.R.R. Tolkien story, and recalls how it all started.

Home-Baked Bread, Ready by the Road At the Orange Peel Bakery in Aquinnah

Julianne Vanderhoop’s front yard in Aquinnah features a modest house and small pond fed by a Black Brook underground spring. The property is otherwise unremarkable — unless you count the 20,000-pound beehive-shaped bread oven, made of several thousand terra blanc tiles mined from a clay quarry in France.

The wood-fired oven produces 30 to 40 pieces of baked goods a day for The Orange Peel, Ms. Vanderhoop’s new home bakery.

Aquinnah Bakery Serves Quality, Community

Mark Twain said, “Everyone talks about the weather, but no one does anything about it.” In these days of climate change that’s no longer strictly true, but most people recognize the sentiment. And as much as weather, community is one of those things that everyone talks about and everyone feels strongly about.

It’s Pie Time You Tried a Lobster Pie

Low-fat is not part of the vocabulary at the Savory Pie Company.

“I’ve had people ask me if I had any low-fat and I look at them like you’ve got to be kidding me,” owner Dee Smith said at her Tea Lane Catering kitchen in Chilmark this week. “There’s a need for gluten free and we’re just starting with that, but there’s certainly no word like low-fat in our category of pies.”

From an Island Family Recipe, A Vineyard Tradition is Born

For those easily intimidated by pie making there is a simple home truth; find someone who has mastered the art, and buy a pie from that person. For many an Island household, Eileen Blake, of Eileen Blake’s Pies, was that go-to expert for nearly 40 years.

Bread, Croissants, Macaroons and Biscotti Too

With a shiny brass espresso maker and French countryside decor, Rickard’s Bakery on North Summer street in Edgartown opened this week. Owners Kate and Gates Rickard are starting with what they call a soft opening at the shop which will sell bread and other baked goods, sandwiches, soups and espresso. “Everyone’s been ducking in to welcome us to the neighborhood,” Mrs. Rickard said. The shop is open from 8 a.m. to 6 p.m., Tuesday through Saturday. It will close Feb. 26 and reopen for good on March 7.