Joe Schlott always had a passion for baking. But instead of attending culinary school, as was his dream, he made a career from selling mortgages. When he and his wife moved into an old gray farmhouse across from the busiest church in the neighborhood, he decided to peddle his pies to hungry parishioners.
“We sold five pies the first day,” recalls Schlott. “Soon, it was a couple dozen. People started telling their friends about the ‘gray house pies.’”
Baked fresh daily, the pies are made with free range eggs, organic whole milk, whole butter, and ripe local fruit. The company roasts its own nuts, purées its own pumpkin, and bakes its own graham crackers for the graham cracker crust. Gray House also produces quiches and savory pies.
This article appears in Feb 23 – Mar 1, 2011.
