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    Humble Pie. We can all use a slice now and then, but in our case a mouthful never tasted so good. After a spiurit of contrition hung heavily over… Read More
    Humble Pie. We can all use a slice now and then, but in our case a mouthful never tasted so good. After a spiurit of contrition hung heavily overhead, I determined to back a pie inlaid with cheek and cherry. A delicious yet modest pastry emerged from five hours of prep and exacto cutting our mouthwatering, homemade crust. A last minute decision to create an inline finished out the type beautifully. We took light inspiration from Christine Kawasaki-Chan's Easy As and wanted to acknowledge her like mindedness, but we made this idea our own. Many thanks to Joseph Alessio for hand modeling and Claire Coullon for taste testing. Read Less
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Humble Pie. We can all use a slice now and then, but in our case a mouthful never tasted so good. After a spiurit of contrition hung heavily overhead, I determined to back a pie inlaid with cheek and cherry. A delicious yet modest pastry emerged from five hours of prep and exacto cutting our mouthwatering, homemade crust. A last minute decision to create an inline finished out the type beautifully.
 
We took light inspiration from Christine Kawasaki-Chan's Easy As and wanted to acknowledge her like mindedness, but we made this idea our own.
 
Many thanks to Joseph Alessio for hand modeling and Claire Coullon for taste testing.
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