
Large 9-inch Pumpkin Pecan Pie
We fill this pie with a mix of pureed pumpkin, beaten eggs, heavy cream, cinnamon, and nutmeg, top it with roasted pecans and glaze it with apricot jelly. Seasonal: fall & winter.
Holiday Large Pies
Our large 9" pies. Serves 6-8 people. Two business days' notice is required (Mon–Fri).
Thanksgiving pies are ordered through our Catering menu (48 hours' advance notice).
Pre-Order Thanksgiving PiesServed Cold

We fill this pie with a mix of pureed pumpkin, beaten eggs, heavy cream, cinnamon, and nutmeg, top it with roasted pecans and glaze it with apricot jelly. Seasonal: fall & winter.

Made with a butter crust filled with creamy sweet potato, blended with cream cheese, cinnamon, nutmeg, and brown sugar. Treat yourself to a slice of this delicious Southern-inspired pie!

Sliced apples, applesauce, and a crumble mix made with butter, brown sugar, pastry flour, and spices.
Chilled for freshness; warm before enjoying.
Fully cooked and sold chilled. Keep refrigerated. Enjoy within 5 days, or freeze for up to 2 months.

Experience Thanksgiving in every single bite. Crafted exclusively for the holiday season, this is our ultimate Thanksgiving tribute—literally Thanksgiving in a pie. We ferment our artisan dough overnight to create a perfect crust. Then we fill it with savory ground turkey, potatoes, carrots, peas, celery, and cranberries, simmered in house-made gravy. All baked to a golden crust. It’s warm, comforting, and wonderfully nostalgic—all wrapped up in one spectacular, mouth-watering pie.

Ground beef is sautéed with onions and spices then simmered with our own tomato sauce, mushrooms and roasted potatoes.

Ground chicken is cooked with spices then mixed with roasted potatoes, onions, celery, carrots, peas, and fresh dill.

Eggs are scrambled with Jack cheese and caramelized onion. Diced smoked ham is then added.

Scrambled eggs are mixed with potatoes, sausage, cheddar cheese, and caramelized onions.

Scrambled eggs are combined with tomatoes, onions, mushrooms, zucchini, and cheddar cheese, all encased in a baked pie crust.

Spinach is steamed and then mixed with Monterey Jack cheese, feta cheese, and beaten eggs.

Zucchini and mushrooms are combined with carrots, onions, jack cheese, all encased in a savory pie crust.

Garbanzo beans are soaked overnight, cooked, and then mixed with tomatoes, onions, curry, and other spices. (Vegan)

Lentils are soaked overnight, cooked, and then mixed with yams, sautéed onions, cumin, and other spices. (Vegan)

Chopped baby clams are simmered in a house-made spicy tomato sauce with garlic and crushed peppers, encased in a flaky pastry crust.
Oven / Toaster Oven / Air Fryer: Preheat to 400°F. Bake unwrapped on a tray for 8–10 minutes. Let rest for 3–5 minutes before serving.
Full heating instructions →
550 Gene Friend Way, San Francisco, CA 94158Inside UCSF Mission Bay
| Mon–Fri | 7:00 AM – 6:30 PM |
|---|---|
| Saturday | 8:30 AM – 2:00 PM |
| Sunday | Closed |

1039 Irving Street, San Francisco, CA 94122
| Mon–Fri | 7:00 AM – 6:30 PM |
|---|---|
| Saturday | 8:00 AM – 6:00 PM |
| Sunday | 8:00 AM – 6:00 PM |