Sakonnet River Pie was founded one summer day in 2003 when New York City chef Paul Bergeron set out handmade blueberry pies on a table by the road passing in front of his weekend house in Little Compton. At Noon on that Saturday in July, seven pies, fresh from the oven, were placed on a garden table next to a homemade sign by Ralph Romano, Paul's artist friend up from New York for a visit. One hour later the pies were gone, sold out. That experience was repeated over the following days, the only difference being that notes started appearing under the empty pie domes, such as one that read "Best blueberry pie I ever ate!! Thanks." Another note, with money, was an order for "one berry pie (the best in the world!) for tomorrow." With that Sakonnet River Pie was born.

The following year Paul converted a small outbuilding on the property to a commercial kitchen. Designed by local architect Stephen Greenleaf, the kitchen features materials and colors reminiscent of the nearby pebbly shoreline, historic town architecture and rustic stone "fences" that help define Little Compton's special character.

Paul Bergeron is a Rhode Island native and a 1973 graduate of the Culinary Institute of America. Prior to founding Sakonnet River Pie, he was the personal chef for a prominent New York City family for 22 years. Upon graduation from the CIA, Paul joined the kitchen staff of Carr's Catering, a Providence "institution" that once served American presidents and countless Rhode Island families for generations.

What helps define the special character of Sakonnet River Pie products is their abundant use of superb fruit and berries, grown on small coastal farms which remain an integral part of New England's rich agricultural heritage. Sakonnet River Pie is dedicated to supporting these family farms, which still provide Newport County and nearby Bristol County in Massachusetts with high quality produce for much of the year. Paul uses fruit picked at the peak of perfection, which is minimally enhanced with fresh butter and spices, and encased in an all-natural flaky pastry. Paul's pies and desserts - made by hand -- are simplicity itself, with flavor and texture being the point.