I was talking to Leah Greenfield about her new baking business, Pie in the Sky, when she told me about the Trinity Episcopal Cathedral Community Kitchen. Greenfield makes her tarts and pies in the church’s commercial kitchen, which keeps her legal and her output higher, and sells them at Terry’s Finer Foods. See the half-eaten chocolate ganache tart above — I devoured part before realizing I should take a picture of the densely chocolate yum for you. The ganache is as profound as fudge, the pastry flaky and light. But back to Trinity:
The church is offering, for a small fee, access to the kitchen for small start-ups that can’t yet afford their own. Their other “partners” in the enterprise include Kent Walker, maker of artisanal cheeses; Sally Mengle and Rachel Boswell’s Loblolly Creamery (on Facebook), which makes ice cream and syrups for the Green Corner Store downtown; Sharea Wheeler’s Sharea Soup, which delivers soups and salads for delivery. The kitchen is also a distribution point for Farm 2 Work, which sells produce from local farmers.
Now back to Greenfield. Using, yes, her grandmother’s recipes, she bakes dutch brownie pie, raspberry peach cobbler, bittersweet chocolate tarts, and more. Her cranberry walnut sold like hotcakes over the holidays, and you’ll see why on her website. Greenfield bakes and sells her pies ($30) in glass pie plates; return the plate to be entered in a drawing for a free pie. She does home deliveries as well as distribute at Terry’s.