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 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.  |
