The owner of Fuel was determined to bring more pie to Seattle when she launched High 5.
When business major and barista extraordinaire Dani Cone opened Fuel in 2005, she soon noticed her coffee drinks were crying out for pie. So in 2008 she launched High 5 Pie, a wholesale bakery that provided sweet treats based on her grandmother's recipes to espresso places and cafes around Seattle. Last week, an adorable retail shop opened on Capitol Hill.
Three cheers to High 5 for giving us cutie pies, slices, hand pies, and pie tucked into single-serving jars. Read part one of this week's Grillaxin Q and A to learn more.
SW: Fried pies are a huge hit in the South, but they're baked hand pies in this part of the world. Have you ever experimented with frying pies?
Dani: I have eaten many delicious fried pies, but I have not experimented making them for the shop.
SW: Speaking of experiments, what's your most memorable flop?
Dani: I don't know where to begin. I will say that the biggest challenge is figuring out the traffic patterns and how much pie to make. These past few days, I've been averaging three hours of sleep per night! But everything is handmade, so we have to keep on making pies.
SW: What are a few kitchen gadgets you cannot live without?
Dani: My pastry wheel, my 20-quart Hobart stand mixer, and French rolling pins.
SW: Where do you like to go out to eat in Seattle?
Dani: Any place that serves plate-sized burritos.
SW: Is this new place going to be the first of many?
Dani: Let me get through these first weeks. I'm just happy to be in this neighborhood near so many great businesses. [She shares the block with Local Vine, La Spiga, Boom Noodle and Barrio.]
SW: Do you take special requests?
Dani: Yes, with 48 hours' notice. We starting making "mile-wide" pies for weddings [18-inch pies for $90 that serve 30-40 people]. Now with the shop, anyone can order mile-wide pie for a party or event.
Check back for part three of this week's Grillaxin Q&A for a recipe from High 5 Pie's Dani Cone.