FIFTEEN PIES…
5 VISUAL CATEGORIES
Jaynelle St. Jean has developed a menu to satisfy her undying curiosity and craving for pie, merging taste with design. After many generations, a new American pie.
Butter is better
The fat that is used in a pie crust is, well, just about everything. Not only are palm and soybean oils fraught, they can't hold a flame to the taste of butter.
Natural ingredients,
nothing fake
Beets make our beet pie red. Annatto seed makes our lemon pie crust golden! Long story short, we bake with fruits, nuts and veggies sourced from regional farmers at their peak and that is what makes our pies stand out.
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“Leave holiday dessert to the Piemaker.
Pietisserie pies from the Bay Area are now available nationwide.” -
“Pie savant Jaynelle St. Jean has grown her bakery to a wildly-popular shop churning out tantalizing creations. Even before the pop-ups, it was St. Jean’s ingenuity that set her apart.”
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“Pietisserie bakery adds a surprising element to holiday dessert.”
WE HAVE ONE PASSION
In the business of pie, our competitors are the manufacturers of many different desserts, the growers of fruit, and us. We aren't distracted by cake and cookies. We don't need a way to bring excess fruit from our farms to the marketplace. We think only of how amazing pie can possibly be, and we are free to combine diverse and complementary flavors in order to delight you.