Andre Mejia is pretty fly for a pie-guy.
Inspired by his mother, "who used to make buko pie [a Filipino coconut pie] at home as a little side hustle when [he] was younger," the entrepreneurial chef launched the venture last Thanksgiving and it has thrived on social media.
After mastering advanced crust-making techniques from the chef at Dinette Triple Crown ("the secret ingredient really is just butter, lots of butter," he said), Mejia began taking traditional Filipino desserts and reinventing them as pies.
Anyone can order one up over Instagram and he'll make it fresh.
His available pie flavours vary according to the season but include bibingka (a dessert made with rice flour and coconut), buko, Hawaiian-inspired chocolate haupia, Jollibee-inspired ube, banana langka, and peach mango.
The chocolate haupia pie is also available at Le Petit Vibe on chemin Côte-des-Neiges, where Mejia works as a consultant.
Mejia said launching the home-based food business makes sense during the pandemic as "there are no more jobs or positions available at regular restaurants these days and the way that food is going now, it's more quick-serve type restaurants or takeout."
Get all the details below.
Cuisine: Filipino-inspired pies
Why You Need To Try It: Original, ultra-decadent desserts to more than satisfy your sweet tooth.