Our pies are a little bit smaller than printer paper (8×10 in) and as thick as Homer’s Iliad (1 in). One pie feeds two adults comfortably or one ambitious adult uncomfortably.

The Marge

Red sauce. Cheese blend. Finished with Parmigiano Reggiano, herbs, and EVOO.

What you see is what you get with Marge. That’s why we love Marge.

The Kathy 

Cheese blend and red sauce. Pepperoni. Finished with Parmigiano Reggiano, herbs, and Mike’s Hot Honey.

People think they know Kathy because she takes up space and’s a little rough around the edges. People *think* they know Kathy.

The Dennis

Burrata, cracked pepper, fresh garlic, Parmigiano Reggiano. EVOO. Cheese blend underneath.

Dennis is cheesy and that’s all there is to know about Dennis.

The Mary

Red sauce. Basil garlic and EVOO on the bake. Finished with more herbs, EVOO, and Maldon. No cheese.

You can’t judge a monograph by its dust jacket. Mary’s an old soul with a rich inner life.

The Sandy

A tip of the hat to the Essex Outlets and Cinemas. We cut a pie into strips, cover it with fresh garlic and the cheese blend, and bake it until the cheese melts and the edges crisp. Finished with oregano, EVOO, and Parmigiano Reggiano. Comes with a raw sauce dipper.

“Too many 18-wheelers, and driving too fast,” but she’ll be out walking you can be sure of it. You can always count on Sandy.

Rotating Visitors

The Susan (Sue)

Our supreme. Cheese blend and red sauce. Green peppers, onions, pepperoni, and our house-made sausage with Winter Hill pork. Finished with Parmigiano Reggiano and herbs.

Her Christian name’s Susan but all her friends call her Sue. You can just call her Sue.

The Dan

Our Buffalo chicken pie. We toss chicken thighs in a Buffalo sauce that starts with a mirepoix, features Frank’s Red Hot, and ends with a whole lot of butter. Cheese blend and red onion before the bake. Finished with ranch hot honey and green onion.

Everybody knows Dan’s the nicest mailman you’ll ever come across. People probably don’t know he’s also an expert in sauces and reductions.

The Norm

Our chili pie. We ladle our Cincinnati-inspired beef chili onto the cheese blend, then add peperoncini and red onion. Post-bake it’s diced onion, hot honey, more cheddar, a little yogurt drizzle and fresh parsley. (*Contains kidney beans; cocoa; anchovy in the Worcestershire.)

What Norm lacks in refinement and grace he makes up for in small machine repair know-how and surprisingly strong views on Wittgenstein’s Tractatus.

The Braden

Rosemary roasted cremini mushrooms with garlic. Red onion. Caramelized sweet onion. Winter Hill Farm yogurt, actually. Finished with Parmigiano Reggiano, rosemary, EVOO, Maldon, and cracked pepper. Cheese blend.

That earthy, dirt-under-the-fingernails thing is a mere affectation. Braden’s family owns half Martha’s Vineyard. Kid’s loaded.

The Kaden

Cheese blend, zucchini, garlic, EVOO, and feta from Winter Hill Farm. Red onion and caramelized sweet onion. Again with the yogurt. Finished with a little more EVOO, Maldon, and cracked pepper. Fresh dill.

Braden’s younger brother doesn’t appreciate being called Braden. *Kaden* goes to skateboard camp. *Kaden* likes the Thompson Twins. *Kaden* is his own person, thank you very much.

The Bryan

House-made sausage with Winter Hill Farm pork. Cheese blend and red sauce with caramelized sweet onions. Also red onions. Finished with herbs Parmigiano Reggiano and Mike’s Hot Honey.

Bryan recently discovered George Steiner and he’s thinking about a PhD again. Or maybe he’ll finish that screenplay. There’s a lot going on with Bryan. Sweet sweet Bryan.



Parmigiano Reggiano

caramelized onion

red onion


banana peppers

fresh basil

Mike’s Hot Honey

Dough is naturally fermented and hand-mixed using flour, water, and salt.

Sauce contains California-grown tomatoes, salt, fresh garlic, crushed red pepper, and EVOO.