SHARING PIES MADE WITH LOVE - THANKSGIVING 2024
IT’s AAAAAALMOST TIME! I’m getting the final details of the menu and online ordering set. THIS TAKES A STUPID AMOUNT OF TIME AND EFFORT. Please be patient. It’ll be ready to go on Thursday Nov 7th at 2pm!
November means pie-time here at Factory Girl! We’re a super-small bakery, and we make all of our pies - crusts and fillings and toppings - 100% from scratch, and with all the love we can squeeze into them. SO —- this means that Thanksgiving pies are limited in quantity! While we do a great job of prepping everything that can be done in the weeks before, the thing about pies is that they can’t be made in advance - the way we do it (fresh and real), pies need to be baked within 24 hours of them going out the door - which means the 36-48 hours before Thanksgiving is MADNESS for us. (But we kinda like it.) Orders must be in by November 21st, but heads up — we ofen sell to capacity well before that - especially our apple pies, which require all of that peeling and trimming of soooo many apples. When we reach capacity for each kind of pie, we’ll take that one off the menu. Please get those orders in early!
Thanksgiving pick-ups will be: Tuesday 11/26 (4-7), Wednesday 11/27 (11-4), and Thursday 11/28 (9-11). When you order, you’ll be asked for a pick-up day, select the one that’s best for you. The system is then going to tell you that your order will be ready in five minutes - THAT IS A LIE; your order will be ready for you on the day that you select from the drop-down menu. Please allow extra time and bring your most patient and understanding self at pick-up - there will likely be a line and we may be scrambling to get orders together during the busy spurts… We will not be taking orders for items other than this menu this week. We’ll do our best to bake up extras and a few ready-to-go cakes, but with a team of 3 of us aiming to make about 250 pies in three days (on top of our regular wholesale commitments and other assorted bakes!), we make no promises for anything other than the orders that are placed from the menu in the time up to when we are at capacity. We will be closed the weekend following Thanksgiving to recover. We appreciate your understanding!
All pies are baked in 9.5” deep-dish pie pans and serve 8 generous wedges to 12 skinny slices. They’re big and heavy pies! All of our pies are made 100% from-scratch, from crust to filling, by our tiny-but-mighty team. We use real, fresh, natural ingredients and local produce, making our pies and other baked goods the old-fashioned way. Yes, they’re all a smidge more expensive than they were last year but hello, have you seen the costs of butter, eggs, milk, cream, and produce these days? Our pies use A LOT of butter, eggs, milk, cream, and produce and A LOT of labor - no shortcuts! We truly believe you can taste the love baked into everything we do, and we thank you for choosing Factory Girl goodies to share with your friends and family! Wanna see more about and of our pies? Keep up with our our Facebook and Instagram posts and stories!
Preview the menu and descriptions below, ORDERING WILL OPEN ON THURSDAY NOV 7th at 2pm! ORDER HERE: https://www.clover.com/online-ordering/factory-girl-bake-shop-new-hope-2
The T-Day Trifecta: a smooth, custard-y and perfectly-spiced pumpkin pie base, topped with sweet and crunchy pecan praline — both layers spiked with bourbon. It’s become the most-loved Factory Girl Thanksgiving pie.
Pear, Honey, and Juniper: Sweet local pears, tossed with honey and the surprising loveliness of juniper berries (the herb used in gin — it has a warm, pine-like flavor). With a spiced crumble lid topping.
SOLD TO CAPACITY! Classic apple pie. We use two pounds of local apples (that’s two pounds AFTER peeling and trimming), blended with cinnamon and all the other good spices. With a decorative cut-out lid.
Pumpkin Pie: It’s the recipe our pie-mentor Sarah developed for us for our very first Thanksgiving pie menu and some say it’s the best they’ve ever had! (I used to think that pumpkin pie was a waste of stomach space — not this one!!)
Vegan Apple Pie: All the goodness, minus the egg and dairy. Pie-shell bottom, topped with a crumble lid.
Crustless Gluten-Free Apple+Cranberry Crisp: Local apples and tart fresh cranberries tossed with spices and just a touch of sweetness, topped with a gluten-free crumble.
Small-bites Selection - bite-size pieces of our favorite bars; salted caramel brownies, raspberry oat bars, coconut caramel bars, creamy lemon bars. 20 piece or 40 piece selection.
Corn custard pie with cranberry coulis topping. Delicious corn custard (it kind of tastes like the batter of the most delicious corn bread — in a good way, if that makes sense to you?) filled into a cornmeal crust, and topped with a tangy sauce of pureed fresh cranberries spiked with a litle bit of sweet orange Aperol liquor.
English Muffin Bread - Get it for breakfast the next day. It’s the vehicle for those open-face turkey sandwiches, or toasted and spread with cranberry sauce, topped with mashed potatoes & stuffing.