A. Over the years, we have noticed an increase with damaged product due to the plastic wrap failing to stand up to customer handling. We would replace damaged product to ensure quality and food safety. Some products were damaged beyond consumption and had to be thrown out. At a certain point, one wonders if there is a better way.
The new box provides much better protection from a food safety point of view – recommended to us by Provincial Food Inspectors. With continuous changes to label requirements, we also needed more surface area to meet compliance. The last thing we want is someone to become ill due to poor packaging and label issues, and we want to provide as much factual information as possible.
The new packaging also presents better for our retail clients helping them feel more confident with our product. It helps encourage new people to try our pies to ensure our longevity. This move to change packing didn’t come lightly and we spent months trying to come up with the best possible solution.
Fish – Anchovies in the Worcestershire Sauce
Wheat – all products (except Shepherd’s Pie)
Egg – all products
Milk – quiche, tarts, and products with cheese and butter
Tree Nuts – pecans in the butter tarts
A. No. We make tarts with pecans in them. We have good production policies to reduce the risk of cross contamination, but we still can’t guarantee products will be nut free.
A. Yes. Since all pies are filled by hand, we can make any pies in any size with just a top crust. There’s no minimum order, just give us a few days, and we’ll accommodate you.
A. Yes, we can make custom sizes depending on your needs. We generally use a 9×13 foil container that will hold 8 – 12 portions. All pies made this way will just have a top crust. You can also drop off your dishes and we’ll fill them up for those special occasions. Just need a few days to to get things made, so order ahead.
A. All unbaked products are designed to be cooked from frozen. Thawing will do little in reducing the cooking time, and may give undesired results. When thawing, the water in the gravy will thaw first and actually leave the gravy. While cooking, the water may not reincoperate into the gravy, and the pie may be very liquidy as a result. The water may also soak into the crust and make it soggy as well.
A. The aluminum plates conduct heat so fast, that they alone can’t transfer the heat needed to cook the bottom crust. It’s important to always place the frozen pie on a baking tray or cookie sheet. The heavier the better.