“But, Karen, April is halfway over!” I can hear your clamoring now!
I sincerely apologize for falling behind on Pie of the Month matters; Scissortail is growing and changing every day and I’m going and flowing with it all. But enough with the apologies and let’s get to the important stuff — April pie!
There’s a rainbow of wildflowers cropping up on every patch of green in town and you’ve been invited to at least ten more outdoor events than last month. All this buzz could only mean one thing: it’s springtime in Austin, Texas! It’s that time of year again and you need something to take to all those parties! Well, I have a tasty solution for you.
(((obligatory drum roll)))
Filled with crispy bacon, scallions, Swiss cheese, and fresh cream, this beautiful egg pie is the perfect complement to weekend mimosas, way-too-early-morning office meetings, and –just between you and me– sneaky midnight fridge raids. There’s no bad time or event for quiche, really, and that is an indisputable fact. Go ahead — just try to think of one! You cannot.
Get your hands on one of these beauties by calling 512-571-3507 or e-mailing info@ScissortailSavoriesAndSweets.com.
- Full-size pie – $25 plus tax
- Mini pies – $33 plus tax per dozen (one dozen minimum order, please)
- Delivery fee applicable in some cases. Call for details.
Click here to see the full selection of savory pies, including quiches.
It’s a good thing 2013 is not a leap year because I don’t think I could have waited one more day to make this Year of the Pie announcement!
March pie is my take on a classic. It’s blackberry pie with a funky hint of grapefruit!
Both grapefruit and blackberries are so sweet and plentiful right now that I just had to take advantage of the season.
It’s typical for blackberry pie to have a little pop of lemon to really get those lips smacking, so I thought, ‘why not grapefruit?’ I tried it and the results were wonderful! The grapefruit adds the same citrus kick but with a sweet and subtle depth that only a ruby red can provide.
Then add a crispy, buttery crust and…. forget about it!
Have this juicy blackberry beauty delivered directly to your door by e-mailing me at info@ScissortailSavoriesAndSweets.com or calling 512-571-3507.
Full-size pie: $25 each
Mini pies: $33 per dozen
***Don’t forget! Easter is on March 31st this year!***
Pie lovers, you sure know how to party!
My sincerest thanks to all who came to the Pie Sampling and Preview Party last Sunday at the Hideout Coffee Shop and Theatre. With the help of a small army of fellow pie fanatics, I gave out nearly four hundred pie samples to a huge crowd of enthusiastic partygoers. Additionally, two lucky winners received a free pie and a Merlot Skin Care gift basket!
To supplement the feedback I typically receive (i.e. moans of ecstasy, eyes rolling into the backs of heads, involuntary expletives), I asked you all to vote on your favorite pie flavor. The votes have been tallied and the results are in! And what better way to show the data than in a nifty pie chart?
So there you have it! Chocolate Cream Pie wins by a landslide. It’s long been a customer favorite, and this Sunday’s party was no exception. Look for more mini pies at The Hideout Coffee Shop and Theatre, going on sale this March.
~ Karen Jane
To have a handmade pie delivered right to your door, contact Scissortail at
email@example.com or 512-571-3507.
Click here to sign up for e-mail updates from Scissortail!
Scissortail Savories and Sweets is proud to announce our preview party at The Hideout Coffee House and Theatre (617 Congress Avenue, Austin, Texas 78701) on Sunday, February 24th, 2013.
This party will kick-start the collaboration between two local businesses, with Scissortail’s handmade mini pies scheduled to be sold at the coffee shop beginning this March.
The preview party is open to the public and partygoers will have a chance to vote on their favorite pie flavor and enter to win free pie and other prizes. (Participants do not need to be present to win.)
We’ll have plenty of chocolate cream pie, Mediterranean quiche, and several other surprises for your sampling pleasure!
RSVP on Facebook.
See you there!
Ah, February. The month of love. Valentine’s Day is approaching with the velocity of a honey bee and the giddiness of a drunk butterfly. You want to do something special for your main squeeze, but the grocery store aisle leaves you uninspired. Why not do something a little different this year? Trade in that box of cellophane wrapped candy for a big box of handmade chocolate covered strawberry mini pies.
Each hand-held delight has a crispy, buttery crust lined with rich chocolate ganache, topped with fresh strawberry mousse.
Contact me at firstname.lastname@example.org or 512-571-3507 for more info.
Here’s to a love-filled month of pie!
Scissortail fans, it’s an exciting day! Our very first t-shirts from UnderDog Screen Printing have arrived.
I have a very limited supply of ladies v-neck and unisex crew neck. For $20, I will hand-deliver the shirt to you!
E-mail me at email@example.com or call me at 512-571-3507 to reserve your shirt. They’re gonna go fast!
That’s right, folks. I’m declaring 2013 Year Of The Pie. Why? Because I can! After all, pie already has its very own day, so why not give it an entire year?
How does one celebrate pie over the course of a year? For starters, Scissortail will feature a new pie creation every month of 2013. These perfectly periodical pies will be made of the best seasonal ingredients I can get my little hands on.
Since we’re well into January already, I shall take the liberty to make yet another bold declaration: the first featured pie of 2013 is…
Sausage, potato and kale pie! Or, January Pie.
It’s got savory. It’s got spice. It’s got that green in-season stuff that everyone says is good for you. It’s got a crispy, cheesy, potatoey top layer that just begs to be broken with your fork. I enjoyed a slice (or two) tonight with some homemade tomato fennel soup. See photo below!
So, what do you say? Join me in making 2013 Year Of The Pie. And keep an eye out for February pie. I bet you’ll fall in love (ahem).
More savory pie options here.
As I write this, I sit in my under-construction living room — full of extension cords, exposed electrical wire, power tools– in front of a too-tiny space heater, doing my best to stay warm. The house has a very long way to go, but the commercial kitchen is mostly done, save a few major installations. (See photo below!) I have stopped blindly declaring estimated deadlines for completion because… I just don’t know when it will all be done!
The past few months have been some of the most challenging months of my life, but also some of the most rewarding. While it is certainly easy to feel stressed and like nothing is going as quickly as it should, it is comforting to hear from other entrepreneurs that this is a normal phenomenon. This is part of it. I’m doing it!
And just when I needed that little bit of perspective, it occurred to me this week that I quit my day job only one year ago, on November 12, 2011. One year ago! 365 days ago! 52 weeks ago! That’s no time at all! And in that short period of time, I’ve learned (with an unbelievable amount of help) basic record keeping, accounting, website maintenance, how to use a jackhammer, how to not lose your mind while making a wedding cake, and, seriously, seven thousand other tiny bits of knowledge that now have a home in my brain.
And there is so much more to learn. So much. And I am so ready. But cool, calm, collected, and patient too, ya know? I’m keeping my eyes on the prize and taking it one day at a time.
Karen Jane DeWitt
To my sweet friends,
It’s time for your September update!
Just a few more big steps before the commercial kitchen is up and running! As with all construction projects, there have been surprises and delays along the way, and we’re working through them as they come.
On a personal note, you may find our current living situation interesting. A week ago, we moved into the 400 square foot kitchen space (don’t worry, I’m not baking in there!) and we are currently without indoor plumbing or gas. Soooo, we’ve been making the best of our glorified camping situation by taking plenty of outdoor showers and cooking dinner on the grill. Although it sounds pretty unpleasant, it’s certainly worth the sacrifice to see this construction project to the end. Over the next few weeks, we’ll be making yet another living transition into this beauty:
It’s a 1970 Airstream Ambassador. Pretty cool, huh? And just in time for the cool weather to roll in.
More updates to come!
Enjoy this lovely weather.