Hand-Held Savory & Sweet Pies since 1993...

Our story begins in Sète, an old port city on the southern coast of France, where fishermen would fold their daily catch - seafood, tomato, and garlic - into pockets of dough, slip the little pies into their coats, and carry a warm, honest meal out onto the water. Cordon Bleu-trained chef Gérard Buulong knew those humble pies well, and when he and partner Ali Keshavarz set out to trade their jazz club and French restaurant for something simpler, that memory became the whole idea.

In December 1993 they opened the first Peasant Pies on 24th Street in Noe Valley with a clear mission - food that was inexpensive, delicious, and nutritious. It made them one of San Francisco's first healthy fast-casual spots, long before the term existed: no waiters, no fuss, just real food you could eat with your hands. The idea caught on, growing to neighborhood shops in the Castro and the Inner Sunset and, in 2008, a storefront and catering kitchen in Mission Bay.

More than three decades later, we're still folding every pie by hand and baking small batches fresh each morning - roasted vegetables, spiced meats, and homemade custards, with no fillers and no shortcuts. As a proud immigrant- and minority-owned San Francisco institution, cared for by a team whose longest-tenured bakers have been with us for over 35 years, we're grateful to keep doing what we love: comforting hand pies with real character, made to be eaten warm and shared often.