When Pie Meets Bicycle: Street Food Profile on The Piecycle for Serious Eats

Photograph: Dawn WrightFact: food tastes better when it is made with love and delivered right to your doorstep.

But it gets even better when the food in question is freshly baked pie, and when the delivery mode is cute boy delivering it via bicycle. 

And in Seattle, that boy is Max Kraushaar, proprietor (and bike rider) of The Piecycle. It's exactly what it sounds like: pie, delivered by bike. By the slice, or by the pie--your choice.

I recently had the pleasure of profiling this sweet fella for Serious Eats--here's a sneak peek.

What's on the menu? It changes weekly. Whatever I feel like making. Recently it was Grandma's Lemon Meringue Pie and Vegan Choco-Peanut Butter (other flavors have included Vegan Apple Pie and Georgia Sweet Potato). I try to do at least one vegan flavor, and otherwise try to keep the flavors seasonal and if possible made using local ingredients. The cost is $3 per slice, or $20 for a full pie.

Hours and location? Anywhere in the University District of Seattle, Friday and Saturday evenings until 3 a.m., sometimes Sundays too. As for location, I come to you! It's delivery by the slice: I have my cell phone, and people text me requests. I have been called the "Jimmy John's of Pie."

How long have you been street-fooding? Since fall of 2010.

Why mobile over brick and mortar? I like riding my bike, and I don't have the capital to own a brick and mortar location. Plus, pie is better enjoyed in the comfort of your home or wherever you choose.

Describe a typical piecycle evening. I bake my pies in advance, then people will text me and I will bring them pie. I'm currently selling five to seven pies per weekend on average.

What do you do the rest of the time? School for theater and art, so I paint and act. I just got three paintings into the Jacob Lawrence Gallery. Art, theatre, and pies.

For the rest of the profile, check out Serious Eats!

Not Just Pie in the Sky: Pie Day Celebration on January 23rd in Seattle

Put on your fat pants: National Pie Day is coming up on January 23rd. And you know what that means--the annual Pie Day Celebration is going on in Seattle! Of course, not that you needed to be told twice, since Pie is so hot this year--no need to campaign to make it cooler any more.

This is the biggest, baddest, awesomest Pie celebration you're going to find in Seattle--if you want a preview, check out this coverage of one of the past events.

But here are the details on this year's event:

Sunday, January 23rd, 2011

Pie Party 2011 in Ballard, Seattle: This annual pie eating event and fundraiser is in its 8th year in Seattle! Here's the blurb from their Facebook invitation:

The 8th Annual Pie Party at the Salmon Bay Eagles ballroom in Ballard is certain to thrill and amaze! Witness a wonderland of consumption from sweet to savory to piefectly experimental.  Come for the tasty pie and stay for the sizzling entertainment featuring readings by Seattle Poet Kate Lebo from her book The Commonplace of Pie, MC Chef Razzle Dazzle aka Fred Northup and Pie Song covers from musical luminaries including Jake London, John Ramburg, Fredd Luongo, Kim Virant, Johnny Sangster, Steph Turner & more! All proceeds benefit The Marsha Rivkin Center for Ovarian Cancer Research.  Admission is free with a pie in hand or baked-in with a $10 donation. T-shirts!  Raffles! Pie-pharnalia!  Deck yourself out in your bedazzled Pie Best and COME ON DOWN! CHILDREN WELCOME!

The details: Sunday, January 23, 6:00PM to 9:00PM. Location: Salmon Bay Eagles, 5216 20th Ave NW, 2nd Floor, Seattle, Wa, 98107.

Cake Byte: Velvet Elvis Cupcakes for January from Cupcake Royale

Elvis is Dead.

But--you know--not in our hearts. Or bellies, what with the likes of the Velvet Elvis, the Flavor of the Month at Seattle's Cupcake Royale.

That's right: in honor of what would have been (or...was! shun the nonbelievers!) Elvis's 75th birthday, the Cupcake Royale Crew is serving up banana cupcakes topped with a rich peanut butter chocolate fudge frosting--need I say this is a cake fit for a king? 

Or, you know, you. At least for the rest of the month of January!

Keep updated via Cupcake Royale's twitter account and their website! 

Biscuit Time: Biscuits from Both Ways Cafe, Seattle WA

Basically all reviews will point you to the same summary of Both Ways Cafe: breakfast good, lunch meh. But whatever you do, you must order the biscuits.

I don't have to be told twice to order biscuits.

At Both Ways, they serve tall, flaky biscuits which are crispy on the outside, and soft on the inside. The overall size is generous, but not intimidating, as an accompaniment to breakfast. As a minor pet peeve, the biscuit was served at room temperature with chilled butter (if I am allowed to nitpick for a moment, if the biscuit is at room temperature, the butter ought to be too, to spread more easily; or, the biscuit ought to be slightly warmed so that the butter will melt). However, if the biscuit is going along with breakfast, this is a minor inconvenience--simply top it with a small bit of hot omelette and the butter melts beautifully. 

But if you want a sweet experience, butter your biscuit and spoon on a dollop of the jam waiting on each table--you'll be rewarded with a simple, but totally sweet, biscuit experience. Aforementioned crispy edge gives way to a soft interior, which is gorgeous with a slather of butter and smear of sweet jam. It is the type of thing that transports you to a simpler time, even if you've never technically known a simpler time, while eating it.

Of course, biscuits like these do go stale quickly, so for the best experience, be sure to go fairly early (or just be slightly more forgiving, the way you would with a croissant eaten after 10am. You totally know what I mean, don't pretend you don't). Of course, the bakery case does boast a bevy of other homemade sweets to sample if the biscuits are all gone.

Biscuits from Both Ways Cafe, 4922 S. Genessee Way, Seattle.

Sweetie Pie: CakeSpy Loves High 5 Pie and a Butter Love T Shirt Giveaway

Guess what, sweeties?

At long last, High 5 Pie has opened its retail operation in Seattle, on 12th and Madison. Which, not that you asked, but is right along my usual route from home to the store each day. You know what that means: CakeSpy's gonna be high on pie forever!

Now, I was pretty primed to love this bakery. After all, I've been a big fan of their pies (previously primarily found at owner Dani Cone's Fuel Coffee locations) for a long time.

Aaaand (full disclosure) I was a consultant for some recipes on their menu, which has expanded with the new retail operation (fun game: to to the bakery, and guess which flavors I helped develop). High 5!

But upon visiting on New Year's Day with Mr. Spy--our first official bakery visit of the year!--we were even more impressed than we expected.

Here are just a few reasons you should love the new High 5 Pie retail location:

• The pies are delicious. They come by the slice, in mini pie form, in hand pie ("Flipside") form, or as pie fries! And since they sneak crack into the pie crust, you bet your bottom dollar it's good.
• They serve them a la mode, if you'd like, with Bluebird Ice Cream.
• The space itself is beautiful, with a slightly more minty green version of Tiffany blue used all over the place--on the custom espresso machine, on the signage, you name it.
• But of course, they still maintain some secrets.
• And they have delicious cookies (and biscuits, and a few other items in addition to pies...including a nice variety of gluten-free and vegan items)
• ...and they have this t-shirt. BUTTER! LOVE!

Now, here's the thing. I bought this t-shirt, in Unisex Small, but as it turns out, your dear Spy is smaller than small, and it doesn't quite fit.

This is good news for you though, because I'm doing a giveaway! Even if unisex small isn't your size, I'm sure you can find a willing recipient for this BUTTER LOVE tee.

Want to enter? Simply leave a comment below, telling me what flavor of pie you favor best. The giveaway will close on Thursday, January 13, at noon PST; one winner will be chosen at random. US and Canadian entrants only, please.

For immediate pie gratification, visit high5pie.com.

Update on Friday, January 14, 2011 by Cakespy

UPDATE: THE WINNER!

We have a winner! Kase was chosen at random, and her thoughts on pie are: "i love love LOVE anything citrus, so it's gotta be key lime or lemon meringue tied for favorite. That said, I do enjoy baking any pie that involves booze, wink wink."

Cake Byte: Elvis Doughnuts for the King's Birthday

January 6 kicks of the season of the King. The King Cake, that is.

But on the very next day, something equally important happens in Seattle: Top Pot Doughnuts debuts a sweet 48-hour only special, "King Rings"! Per a tip from CS reader Marlow:

Top Pot Doughnuts King's Rings

To commemorate the king's birthday (and only once a year!), Top Pot Doughnuts -downtown concocts a decadent yeast raised, fried doughnut ring draped in maple cream icing and topped with caramelized bacon, christened "The King's Rings"!

We will feature a very limited number of these at our Downtown 5th Avenue Location only on both Friday January 7^th and Saturday January 8^th.

Due to high demand, we will be limiting sales of the doughnuts to 7:00 AM - 10:00 AM on both days.  Limit one per customer.

These luscious doughnuts are offered to commemorate the King's Birthday and also the 14th Annual Seattle "Elvis" Invitationals!

At this point, I've given you the knowledge: use it wisely. Find directions to the 5th Avenue Top Pot on their website.

Cake Byte: Australian Cake Baking Competition in Seattle

Delicious Lamingtons and more!If you're an Aussiephile (what do they call people who are really into Australia?) and live in Seattle, this one is for you.

Australia Day is coming up, and there will be a big celebration at Seattle Center. But the best part? There will be an Australian Cake Baking Competition. Yes, you heard me correctly. Here are the deets:

Australian Cake-Making Competition

The cake can be made at home and brought in on the day of Seattle's Australia Day Celebration – any time before 2pm on January 22, 2011.

Each cake goes to a table of 6 judges where it is evaluated on presentation (25%) texture (25%) and taste (50%)

The application form is attached. As it is tied into the BBQ competition ignore all that aspect and just tick the cake box and send to the PNWBA or you can pay on-line at www.pnwba.com

You do not need to enter the meats or be a member of the PNWBA.

Australian Cake

What is an Australian Cake? It can be something typically associated with Australia such as a pavlova or lamington. Or a cake associated to an Australian ingredient such as Queensland pineapple or Darwin mangos. Or an international cake of any type such as chocolate cake or cheese cake that is decorated in an Australian fashion with things such as the Australian flag, kangaroos or Koalas.

Entry fee of $10 – Anyone can enter

First Prize $100!

Make at home and bring in on the day.

Still need some ideas?

• Pavlova
• Lamington
• Mango Cheese Cake
• Upside-down Pineapple Cake

 Find out more about the Australia Day Festival in Seattle on the official website.

Peppermint Sweet: Peppermint Swirl Cookies from Essential Baking Company, Seattle

Today, without a doubt, one visitor to my store was far more special than all the others (no offense, all the others). It was Anna from Seattle's Essential Baking Company, because she came to hand deliver a holiday card --and she came toting a sweet batch of her company's Peppermint Swirl cookies.

There are several good things about these cookies. First and foremost, they are very buttery. Second, they are lightly crumbly--sort of tea cookie style, but not too dry. Third, the peppermint and chocolate swirl adds a nice flavor contrast to the crumbly tea cookie texture, and definitely gives them a festive holiday dimension.

I was even kind enough to share some with customers at the store, and everyone was very pleased. 

Want some for yourself? You can pick 'em up tomorrow at Essential Baking locations in Seattle--possibly for a few days after Christmas too, but I'd call first to be sure.

Find locations and contact info at essentialbaking.com! 

Gingerbread in the House: Gingerbread Crepes Recipe from Macrina Bakery

Gingerbread cookies are perfect for later on in the day, but what about for breakfast?

Howsabout these delicious Gingerbread Crepes, the recipe of the month from Macrina Bakery?

Here's the intro and recipe from their newsletter:

Jeanine Riss, one of our former chefs created these crêpes for a special Christmas Eve brunch at our café. They were a big hit, selling out earlier than expected. Jeanine found it best to prepare and fill the crêpes one day in advance. That way all she had to do in the morning was prepare the compote and syrup and reheat the crêpes before serving.

For the crêpes:
1 cup unbleached all-purpose flour
2 tablespoons granulated sugar
1 teaspoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1-1/3 cups whole milk
2 eggs
2 tablespoons molasses
3 tablespoons unsalted butter, melted
Canola oil

For the citron ricotta filling:
2 cups ricotta cheese
1/2 cup granulated sugar
1/2 cup candied citron*
1 teaspoon freshly grated orange zest

For the cranberry compote:
2 cups fresh cranberries
1/2 cup water
3/4 cup granulated sugar
1 tablespoon freshly grated orange zest
2 tablespoons unsalted butter

For the vanilla syrup:
1 cup pure maple syrup
1vanilla bean

Powdered sugar

Preparing the crêpes:

• Combine flour, sugar, ginger, cinnamon and cloves in a medium bowl. Toss together and set aside.
• In a separate medium bowl combine milk, eggs, and molasses mixing together with a whisk. Slowly drizzle the milk mixture into the bowl of flour, whisking as you pour. When ingredients are fully combined, whisk in 1 tablespoon of the melted butter. Cover bowl with plastic wrap and place in the refrigerator for 2 hours.

• Heat a small (7-inch) nonstick sauté pan over medium heat and brush with a little canola oil. Ladle in just enough crêpe batter to eventually cover the bottom of the pan, about 2 tablespoons. Lift and tilt the pan to spread out the batter more quickly. Cook until edges start to turn brown, about 1 minute, then flip the crêpe over with a spatula and cook the other side. Transfer finished crêpe to a large plate and cover with a piece of parchment paper. Repeat with the rest of the batter, placing paper between each crêpe as you finish. You should have 8 crêpes.

Preparing the citron ricotta filling and assembling the crêpes:

• Combine ricotta cheese, sugar, candied citron, and orange zest in a medium bowl mixing well with a wooden spoon.
• Line a rimmed baking sheet with parchment paper.
• Lay the crêpe out on a work surface and scoop equal portions of citron filling into the center of each crêpe. Roll each of the crépes into a log and place them seam sides down, on the prepared baking sheet. Brush tops with the remaining melted butter.  (It may be necessary to reheat the butter.)
• At this point the crêpes can be wrapped with plastic wrap and stored in the refrigerator overnight. If you are ready to eat, move on to the next step.

Preparing the cranberry compote:

• Combine cranberries, water, sugar, and orange zest in a medium saucepan. Cook over medium heat until cranberries begin to burst, 5 to 7 minutes. Remove pan from heat and drop in butter, stirring until butter is melted and evenly distributed. Set aside.

Preparing the vanilla syrup:

• Pour maple syrup into a medium saucepan. Cut vanilla bean in half lengthwise and using the tip of a sharp knife, scrape the seeds out of each half and add them to the pan.
• Drop opened bean pods into the syrup for extra flavor and simmer over low heat for 10 to 15 minutes. Remove bean pods and set aside.

Finishing the crêpes:

• Preheat oven to 350°F.
• Place baking sheet of crêpes on center rack of oven and bake for 10 minutes. Crêpes will be heated through and golden brown on the edges.
• While crêpes are baking, reheat the cranberry compote and the vanilla syrup.
• Place 2 crêpes in the center of each plate and top with a generous scoop of compote. Drizzle warm syrup around the edges of the crêpes, and garnish the plate with a little powder sugar. Serve while still warm.

Cake Byte: Happy National Boston Cream Pie Day from Trophy Cupcakes, and a Sweets Crawl in Seattle

Guess what? I'm headed to Canada (home of the mighty Nanaimo Bar) this weekend. But clearly I've chosen the wrong weekend to flee Seattle, because there's a lot of awesomeness going on! First off, did you know it's National Boston Cream Pie Day? Well, Seattle's Trophy Cupcakes is bringing on the party--as owner Jennifer Shea says:

Happy National Boston Cream Pie Day! Of course Trophy whipped up a cupcake version today...Vanilla Cupcake filled with pastry cream and dipped in Belgian Chocolate Ganache!

Now, if that doesn't sound like a celebration, I don't know what does.

Find them while they last at Trophy Cupcakes locations in the Seattle area!

But wait, there's more! If you're in or around the Capitol Hill neighborhood today, there's also a totally sweet walking tour--The Great Cap Hill SweetTooth Crawl! Although CakeSpy Shop does not actually have cake, it will be a sweet stop on the tour (buy some cards while you digest!). Check out the details here.

Oh, and finally, how cool is this: CakeSpy Shop artist Mike Geno's Challah Painting is on the cover of The Stranger! You can buy the real thing here.