Shoutout to that little pie shop in Portland that got me rethinking fine dining

I visited Portland last spring and stopped at this tiny spot called Sweedeedee for a slice of their banana cream pie. Everyone in the chef community raves about fancy plating and molecular gastronomy, but that simple pie made me realize how much we overlook basic pastry work. The crust was perfect, the filling wasn't too sweet, and it cost $6.50. Has anyone else found a random hole-in-the-wall that totally changed how you think about technique?

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lisa8202d ago

Try the buttermilk pie at Bakeshop on Belmont.