Vail Valley Bizwatch: Magpies custom pies
July 22, 2010
Business name: Magpies.
Location: Eagle Farmers Market, Edwards Farmers Market.
Date opened: Summer of 2008 at Edwards Farmers Market.
Owner: Maggie Maloney.
Contact info: Call 970-331-4632 or e-mail email@example.com.
What goods or services do you provide? Fresh-baked fruit pies, coconut cream and key lime pies, and pecan pies, too. We provide two sizes – five-inch and nine-inch.- We do special orders, and will deliver mid-week for a nominal charge.-We also offer our pies, by the slice, at the Rittenhouse restaurant in Gypsum.
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What’s new or exciting at your place? We’re now featuring “THE MAGPIE,” a fresh peach and blueberry pie with lattice-top flaky crust.
What strategy do you use to differentiate your business from your competition? We like to give the customer their money’s worth by offerring a full, bountiful pie, “just like Grandma used to make.” Our crust is unusual in that it is very flaky with a sugary/molasses topping. We also offer sugar-free pies .
What philosophy do you follow in dealing with your customers? What can your customers expect from you? We want satisfied customers who promote our pies, so we will go to any length to please the customer. If the customer is not satisfied, we will replace the pie. We like to get to know our customers and have made several new friends in the past few years. It’s been fun .
Tell us a little about your background, education and experience: I spent 15 years in food and beverage management with the Westin and Hyatt hotels. followed by 10 years in private golf clubs in Florida. My assistant, Miguel Sornia, has worked in food service in Mexico and most recently as a cook at the Rittenhouse restaurant in Gypsum.-
What is the most humorous thing that has happened at your business since you opened? We’ve had several requests to ship our pies to various parts of the country. In experimenting with that I sent one to my sister. She said it was delicious but was a mess – it looked more like a cobbler ! I guess I’ll have to go back to the drawing board on that idea. One of the sweetest rewards of my pie making is when my little three-year-old twin granddaughters look up at me and say, “Grandma, we love your pies!”