p i z z a

We introduced the pizza program with the same core values, make seasonally inspired pizzas with ingredients from around here. We opened last year in April after lock down and ministry issued vaccination cards were removed from all dinning establishments and really knocked the pizzas out of the park. Hat’s off the chef Octavio Ray Pauly who helped us get this concept off the ground.

The pizzas dough is made through a 24 hours cold ferment with local organic flour and fresh yeast.

p i e

"the pie shoppe" started as a pie bakery and coffee store with a focus on the quality of all products and a production process that is as natural as possible.

The pies specialize in baking in season with local and mostly organic products. No artificial flavours, additives, dyes, or commercially preserved product is used anywhere, but only good fruit, dairy, organic flour, eggs, fish and meats sourced from small scale farms in the area.

This is the same for the fruit: harvested in season focused on picked tree ripe fruit by hard working individuals, we’re dedicated to sourcing seconds and the bulk of ugly fruit. This helps us manage food waste and instill sustainable practiced in making our product, as well as supporting a farm-gate price for their harvest which makes it viable for them to embrace change.

The Fruit and meats are both sourced from farmers and growers that take pride in their growing practices with a passion for their product. the most rewarding aspect of this venture is that level of engage that comes with working along side these suppliers through shared values over the years.

In addition, the store's "footprint" on the environment is minimized by being as sustainable as possible. For example, the store uses as little plastic as possible: no straws, no plastic bags, no plastic lids, no plastic cups. We’re focused on using 100% recycled and post consumer unbleached packaging, single service napkins and leading a deeply ingrained compost program way before the city of Vancouver ever made this compulsory.

n a t u r a l w i n e

we offer wine that is made in the most natural way possible, also known as vin naturel. Supporting small growers in our region working sustainably from the vineyard to bottling, using as few interventions as possible and little or no added sulphites—-mostly fermented grape juice. We like to work with organic vineyards, where no chemicals, and no funny stuff have been added. We obsessively care about the soil, the famers and the wine makers. With our small purchasing power, the idea is that this will offset our footprint and do a small part in fighting climate change. Through regenerative farming we can support a beautiful product made with intention and put less less crap in our bodies. These practices of wine making are complicating and difficult to navigate sometimes, we only hope by offering sophisticated wines intended for every day drinking we can encourage a generation of new thinkers with less to little pretension. refer here to our list of wines, for a sense of this place.

the pie shoppe and space: blending food, culture and design. We offer a weekly changing pizza, pie and wine menu, reflecting the season’s ingredients. Our focus lies on sourcing beautiful produce from the Pacific North West and its surrounding farmland. We work directly with farmers and artisans who love their craft. At the shoppe, we hope to bring generations together at one table: establishing an open space for everyone to come together. Eating and sharing stories and memories.

The Pie Shoppe offers catering, food & beverage, as well as menu development and consulting, exploring the unique relationship between people and what they eat.

We would like to acknowledge that we are gathered today on the traditional, ancestral, and unceded territory of the Coast Salish Peoples, including the territories of the Musqueam, Squamish, and Tsleil- Waututh Nations.

Farms

Athiana Acres— Steveston, Snow Mountain Farms— Similkameen, Cherry Lane— Richmond, Cropthorn Farms —Westham Isalnd, Fresh Roots— Vancouver, City Beets —Vancouver, Oyster King Mushrooms— Surrey, Forrest Farms— Salmo, Parsons Farm Cawston, MATSQUI Blue Farms, O Farm, —Coast, Cedar Island,—-Agazis, Alexander McNaughton:Forager, East Vsn Bees—Vancouver, Six Legs Apiary—Van, Late Bloomers Flower Farm—- urnaby, Black Table Farms—- Surrey, ANITA’S ORGANIC FLOUR MILL, Tama Organics,

MEAT

JN+Z DELI, Beef way, Columbus, Cultivate Tea Co. ,

Artists & Ceramics

chloe st amour, freddi rhan, francis studio, the hive printing