Tag Archives: Calgary bakeries

A Perfect Way to Fill Your Pie Hole

The sour cherry hand pie at Calgary's Pie Hole is a devastating combination of buttery pastry and tangy berries

The sour cherry hand pie at Calgary’s Pie Hole is a devastating combination of buttery pastry and tangy berries

Contemplating some pie? You’re no doubt fixated on the contents. Will it be apple or key lime? Chicken or beef?

Sure, the crust is important. But critical?

Well, it certainly is when you bite into the splendid offerings at Calgary’s charming new Pie Hole. Virtually everything on the short menu is cocooned inside the daily, made-from-scratch pastry. There’s fruit pies, meat pies, quiches and perfect, snack-sized hand pies of sweet and savoury varieties.

Take your time getting to the inside of  these delicacies, because the pastry is worth savouring like a fine wine. There’s a lot to consider here: the slight crunch, the flakiness, the butter. Ah, the butter. Pie Hole goes through some 30 pounds a day of this elixir, and it makes all the difference in the richness of the pies.

Golden brown pastry shells awaiting their contents. Though I think you could eat these beauties on their own.

Golden brown pastry shells awaiting their contents. Though I think you could eat these beauties on their own.

This is not to say the innards don’t matter. The chicken pot pie ($8), for instance, contains tender chunks of chicken, gravy and all the requisite vegetables. A winter quiche might feature tomato, fresh herbs and chevre.

And then there’s the sour cherry hand pie ($5), a devastating combination of tart Saskatchewan berries and that amazing pastry. You can take it, or anything else, home with you. But I’ll bet it’s gone by the time you reach the car, crumbs trailing you across the parking lot.

Pie Hole partner Torin Shuster after a 12-hour shift of pie making. Now that's dedication

Pie Hole partner Torin Shuster after a 12-hour shift of pie making. Now that’s dedication

The Pie Hole
8 Spruce Centre SW, Calgary
Wednesday to Sunday 9 am-6 pm. Closed Monday and Tuesday
403-452-3960

Calgary Baker’s Sandwiches Are No Croque

The brioche bread makes this scintillating croque monsieur at Calgary's Manuel Latruwe bakery

The brioche bread makes this scintillating croque monsieur at Calgary’s Manuel Latruwe bakery

The conventional image of a croque monsieur is a béchamel-soaked ham sandwich, baked till the blanketing cheese (say a Gruyere) bubbles over.

But it took a trip to Calgary Belgian baker Manuel Latruwe for me to realize the essence of this caloric confection is the bread. Which in this case is a wonderfully soft, house-made brioche, offsetting the sandwich’s crunch (croque) and adding a layer of richness to this French standard. Continue reading