May is here, and with it comes sunshine, fresh blooms, backyard gatherings, and every excuse imaginable to eat pie on the patio. This month’s lineup leans hard into spring with bright baked strawberry sweetness and rich cannoli cream indulgence—equal parts fresh, nostalgic, and just a little over the top in the best possible way. Whether you’re celebrating Mother’s Day, hosting brunch, or simply trying to survive Texas weather before summer starts throwing punches, there’s a pie here with your name on it.

As we roll toward Memorial Day, May always feels like the bridge between spring comfort and summer fun. Longer evenings, fresh flowers on the table, and dessert worth slowing down for. From family gatherings to holiday weekends, we’re baking everything from scratch and loading the case with the flavors that make this season feel special. So grab a slice, grab a fork, and maybe grab an extra pie before someone else beats you to it.

Eat Pie, be happy!

Pie is LOVE!

Our classic double pastry crust loaded with fresh strawberries and spices.

Our classic pastry crust with a layer of fresh made raspberry coulis with a thick layer of ricotta cannoli filling topped with crushed cannoli shells.

We are really excited to announce that we won a national championship in the Open Cream pie category for something absolutely unique. Our Ube Coconut Macchiato is made in a chocolate pastry crust. Layered with our rich coconut cream. Topped with double chocolate mocha and a layer of ube Chantilly cream. We finish it with a sprinkle of espresso powder and toasted coconut shavings. We only have it in the shop right now. But keep your eyes open for online sales soon!

We won 2 more ribbons this year. More announcements to come!