When Pat Rutherford pulled the first pie out of the oven at Sugaree a year ago, she had no idea if the locals would embrace the idea of scratch-baked, deep-dish pies, available in 10 flavors and 2 sizes, or whether her making-ends-meet concept would even make it through the holidays. Turns out the locals all went pie crazy...Sugaree sells out almost every weekend.
The hook for me was the thrifty, nifty, no-guilt, just-enough, $5 size...no better self-indulgence for the money.
Some questioned Rutherford's decision to bake and sell the pies only on Fridays and Saturdays. And I was one of them. Then I thought about it...limiting production virtually guarantees freshness and quality, an interesting business philosophy in this "I want it now" age. (Who else thinks this way? Mike Emerson of Pappy's, and look where it got him?)
Sugaree is celebrating its brilliant business decision and first "pie" anniversary this weekend with special Halloween cookies and cupcakes and a special Halloween bag large enough to hold...at least a pie or two, I hope. -- George Mahe
