"Dani Cone, owner of Fuel Coffee, was obviously in on some of these musings about the resurgence of pie as well. And according to the creation timeline of her new Capitol Hill pie shop, High 5 Pie, she either got her information early or made one very lucky guess. She was already working on bringing a pie shop to life back in 2009. That was when she first started trying to attract investors to her concept, and by December 2010, she had the place up and running in a large, bright, high-ceilinged space on the corner of 12th and Madison.
Looks good, doesn't it?
High 5 has everything you'd expect from a pie shop owned by a coffee entrepreneur trying to ride the zeitgeist. There are seats for about 20, arranged cafe-style, plenty of hot drinks on the board, big windows looking out onto the neighborhood (and the Ferrari dealership across the street), a long counter full of bakery cases to display the goods and, of course, pies. Pies in glorious variety. Pies in all shapes and sizes. There are full-size pies and smaller-size pies, petit pies good for just a couple bites, Cutie Pies baked in muffin tins, pies made in Mason jars and hand-pies, those staples of Southern pie-making history, of depressions and poverty, pride of scratch-cooks and leftover-utilizers everywhere. High 5 does a catering business as well, offering pie pops (tiny little pies on a stick), slab pies and huge pies that will serve 40. There are fruit pies and cream pies, a few savory pies, a board of specials that changes day-to-day, season-by-season."
From this week's review of High 5 Pie and Fremont's simply-named PieAll those pies at High 5 have one thing in common, though. And if you want to know what it is, you're just going to have to check out the review when it hits the stands (both digital and physical) tomorrow.
That review also takes on Pie in Fremont--those two places forming a kind of axis of pie-making in Seattle, a united front against the onrushing tide of cupcakes. According to many learned men, cupcakes are now, finally, over. Pie is the new thing, the hip trend. And what I wanted to know was how Seattle was stacking up. Did we have pies good enough to oust the entrenched cupcake loyalists? Was there enough of a pie groundswell to finally and forever do away with the flourless chocolate torte and the chocolate lava cake?
All the answers can be yours tomorrow. And in the meantime, I'm going to go get myself some donuts.
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