Not sure if you caught Click on Detroit, Live in the D last Friday morning? Their segment, “Get a taste of France at this Downriver Gem,” showcased Promenade Artisan Foods of Trenton, MI. We wouldn’t have missed it (and not just because the owner is our cousin)! Promenade Artisan Foods is getting the recognition they deserve, because their food is outstanding. Most everything they make is done in-house and from scratch (croissants & pastries, breads & baked goods, sauces, etc.), and I dare say: you won’t find better. Thankfully Click on Detroit shared their recipe for Blueberry Muffins for the world to enjoy. Obviously, we had to make them.
It was cold and dreary the day we decided to make the trek to West Village Detroit and put Sister Pie to the test. (Because what else is better on a cold dreary day than freshly baked pastry?) When we saw the “pie” sign pointing toward the iconic pink neon “Sister Pie” illuminated over the door, it was a little like coming home- with the porch light on waiting for your arrival.
Sadie had been wanting to go for months; ever since she saw the local dancer-turned pie maker’s cookbook in her hometown kitchenware store. Within days of the seeing the book on the shelf, she had convinced herself she should order a copy from Amazon. (It wasn’t hard to do… Michigan born cookbook author + local pie shop + baked goods recipes = no brainer.) The unusual flavor combinations, such as Concord Grape and Goat Cheese Pie; Rhubarb Blondies; Fennel Seed Snickerdoodles; etc; were intriguing.
I love that it smelled like the spices of India when we walked through the front door. Popular tunes were flowing from the radio, and the bakers were all doing their best Mariah Carey. (Note to reader: be sure to get there early before many items are sold out!) And to make you feel even more at home, if you are staying for coffee, you get to pick your own mug from an eclectic collection stored in a “help yourself” cabinet along the wall.
The flavor combinations are interesting for sure, but most alluring is author and owner, Lisa Ludwinski’s mission: “to serve food, our neighborhood, and each other.” Her business approach follows an ethical strategy that is hard to place a value on, and continues to be evaluated and evolved. It is a commitment in supporting employees (i.e. teaching valuable skills, paying them higher than average wages); supporting our environment (sourcing in-season produce from local farms, recycling, etc.); and the economy (they are transparent with their employees about financial reports and sales goals). Bonus: they donate their coffee grounds and egg shells to the local community garden! I’ll eat to that.
Furthermore, they have a great “Pie it Forward” program, where anyone can purchase a slice of pie that someone else can collect at any time for any reason. It keeps a sense of community in focus.
Sister Pie is truly unique, in recipe and vibe, but still has the ageless charm of an established neighborhood bakery. And don’t think just because “pie” is in the name that your options are limited. Rachel’s favorite item was the Salted Rosemary Shortbread. Sadie’s son begged for a second Buckwheat Chocolate Chip Cookie! (Which he received because “buckwheat” sounds healthy.)
Like many Detroit businesses, Sister Pie offers other Michigan made products. One of our favorite take-aways from our visit was this Detroit made Hibiscus Rosemary Mint Tea from Ellis Island Teas that we didn’t even know existed! Um, delicious!
Of course, being who we are it didn’t seem right to end our journey without cooking something from the Sister Pie Cookbook. We chose “Sweet Potato Coconut Pie” from the Fall and Winter section. (Granted our sweet potatoes were of the white variety, so colors do vary… but so yummy!)
Thank you Sister Pie for bringing the light and warmth on a dismal day!
For more information check out their website at www.sisterpie.com or better yet, visit them in person!
Driving across the country in the Upper Peninsula, it’s easy to get lost in paved (and not paved) roads lined with pine trees and over-grown greenery. It’s far from urban living. The occasional home or building you pass by is noticed, but doesn’t necessarily jump out at you or scream “look at me, stop here!” Such is the case with North Star Brick Oven Bakery. It sits humbly about 13 miles north of Newberry, and may easily get overlooked to the common passer-by. But those who know it’s there and are familiar with the local treasure are certainly pleased with its location.
The owners, Joanne and Paul Behm, have been perfecting their sourdough hearth bread recipe for years. In fact, all they bake is sourdough bread; in several varieties derived of an ‘Alaskan Mother’ from 1956. The selections are subject to change; such as the “red and white” made of unbleached flour, cranberries, ‘St. Joe’s maple syrup,’ well water and sea salt, aptly crafted for the fourth of July. They are quick to explain the health benefits of sourdough and share any information they know about the process and method about baking it into loaves.
Some of the spices and herbs used in the loaves
Most bread these days is made with baker’s yeast. North Star Brick Oven Bakery makes their bread the traditional way. That means their sourdough contains microflora, a probiotic which aids in digestion and inhibits bad bacterial growth. And sourdough microflora contains all of the amino acids of most plant proteins without the protein that forms gluten; so even those with gluten intolerances can often eat traditional sourdough bread (not those found at most supermarkets). There are many other health benefits from eating naturally fermented bread too, such as providing vitamins B1 through B6 from lactobacillus and B12 vitamins from wild yeast.
Joanne was in the middle of the “Rock and Roll” stage of the process when I arrived. She was cutting into portions, a large dough of her 12 grain variety into round “rocks” before she “rolled” them into more oblong loaf shapes to proof.
She had her regular white sourdough loaves already proofing; a technique that depends on the temperature of the bakery and the moisture in the air. It’s a science really that Joann has perfected from years of practice. This day for instance she did not need to cover the loaves with a sheet of plastic. There was enough heat in the bakery, and she didn’t want it to proof too fast. In fact, this stage of the process should take about 3 hours.
The loaves are baked in a wood-fired brick oven; which Paul had just cleaned. It’s a nostalgic and hands-on approach avoided by mass producers. And a personal touch appreciated by their customers. The result is an artisan, hand-crafted edible art. And Joanne and Paul are eager to share. In fact, they have dried “starters’ available for anyone wanting to start their own sour dough bread, and a wealth of information for a novice like me to get started.
The North Star Brick Oven Bakery is located at 19639 M-123, Newberry, MI and worth the visit! (They also have the cutest little bags to take your bread home!)
But if you can’t make it there, do yourself a favor and find a local sourdough bakery so you can start reaping the benefits, Joanne and Paul would want you to. Or if your feeling spunky… make your own!
