Magpies recently opened at 65 Market St. in Eagle and as one might guess from the name, it's a pie and sweet shop.
Maggie Maloney moved to Gypsum from Florida five years ago to be closer to her twin granddaughters. She also started baking 30 pies a week to sell at the Edwards farmers market. She's since expanded to the Eagle and Vail farmers markets, making 300 pies a week. Now she also has a small, homey shop near City Market next to the former Mexican restaurant where people can sit and eat her delectables, which include quiche and danishes.
If there's something not on the menu, just ask. Maloney does custom pies and has gluten-free and/or sugar-free options. She also plans to offer chicken and beef pot pies and soups in the colder months.
"This is a dream come true for me - I love sweets," she said. "I have not grown tired of my product. Fortunately, I'm able to run it off," she joked about her pie consumption.
Maloney grew up learning her craft from her grandmother, who had strong southern roots when it came to baking.
"I come from a long line of great cooks and bakers," Maloney said.
Now she seems to have a long line of customers as well.
"I've had people bring me their deceased mother's pie recipe to bake," she said. "I do custom orders all the time. I even ship pies as long as they're not cream pies - those don't keep long enough."
Most of Maloney's pies are $22 for a large, 9-inch deep dish and $8 for a small, 5-inch deep dish. Her signature peach-and-blueberry pie costs $25 for a large and $10 for a small. Cream pies are $16 for a large and $5 for a small. Quiche is $16 for a large and $7 for a small. Individual slices are sold as well.
Magpies hours are 8 a.m. to 6 p.m. Tuesday through Thursday and 8 a.m. to 2 p.m. Friday and Saturday.
A basic menu and other information can be found at www.magpiesco.com. To place orders or get more information, email firstname.lastname@example.org or call (970) 331-4632.
"We're here for busy working people," Maloney said.