Tip Top Savory Pies Flying Off the Shelves in US

At their new storefront in Lafayette, Colorado, Tip Top Savory Pies owners Christine Carr and Robert Morrow want to bring a slice of New Zealand culture to America in the form of hand-held meat pies, perfectly sized for mountain snacking.

For the past two years, Tip Top Savory Pies has been supplying Boulder coffee shops and one Denver distillery, but last month, its first dedicated pie shop opened in downtown Lafayette, gathering lines out the door and selling out by 2 o’clock. The 750-square-foot space will serve as an introduction for Colorado outdoorsy types to New Zealand “pie culture”, according to its owners.

“In New Zealand, there’s a pie shop on every corner,” Carr said. “It’s like the perfect, portable meal.” A French-trained chef, the New Yorker makes all of Tip Top’s pie crusts and fillings, starting with a butter “rough puff” pastry and finishing with mincemeat, or steak and cheese, or mushrooms and Boulder Beer, or cauliflower tikka masala inside. Morrow, a New Zealand native, is the inspiration behind the shop.

“Robert as a boy used to go to the pie shop to catch a ride up the mountain to go skiing and snowboarding,” Carr explained, “because he knew people would be there doing that.”

Carr said pie shops in New Zealand act as community centres, and they come in different shapes and sizes: “You have your gas station pie, your corner shop pie, and then your drive-out-to-the-countryside quaint café [pie].” Tip Top most resembles the latter, in Lafayette.

And while Carr’s current focus is savoury pies, come summer, she envisions adding dessert pies and New Zealand sweets to the mix – mini pavlovas, shortbread ginger crunch, British-style scones. “For now,” she said, “it’s just getting this pie message out.”

Original article by Josie Sexton, Eater, January 28, 2019.


Tags: Eater  pies  Robert Morrow  Tip Top Savory Pies  

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