 
Baking at Sakonnet River Pie follows the
growing season of coastal farms in Southeastern Rhode Island and adjacent
Massachusetts, with strawberries and rhubarb in June giving way to native
blueberries, raspberries, peaches, sour cherries and blackberries as summer
unfolds. Fall and holiday baking brings apple and spiced pumpkin-praline pies;
and, pear-frangipane, Concord grape, and cranberry-almond tarts - and a French
Canadian-inspired savory Tourtiere (meat pie). Pies can be ordered with either
a traditional woven lattice or pierced full top crust. Chocolate-mint tarts and
lemon tarts with candied lemon peel are available year-round.
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Baked in the Little Compton, Rhode Island
kitchen of Paul Bergeron, graduate of the Culinary Institute of America, our
handmade pies, tarts and hand pies emphasize seasonal, locally grown fruit and
berries, and a simple, flaky pastry. We use only butter and leaf lard in our
pie pastry; our tarts feature an all-butter crust and our desserts contain no
artificial trans fats (hydrogenated oils).
Our ice creams are made in the
"Philadelphia" style: no eggs, just fresh cream and the very best natural
flavorings, churned in small batches. Vanilla is offered every day, with
several fruit and spice flavors as well. |
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Mailing Address: 160 Swamp Road Little Compton, Rhode
Island 02837 401-635-0022 |
Retail Locations:
The Mill Pond Shops at
Tiverton Four Corners 3964 Main Road, Tiverton, RI 02878 For
bake-to-order, call 401-635-0022
Whole Foods Market Garden
City Center, Cranston, RI University Heights, Providence, RI |
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© Sakonnet River Pie LLC
2005 |
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Photography: Al Weems |
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