I started baking pies in the summer of 1995 at my father’s restaurant on Cape Cod.
We had a bakery that was active for about 8 of the 30 years we owned the “Lighthouse
Restaurant” on Main Street, Wellfleet, MA. This is where I learned to bake. I
became the “Pie Girl” and for 2 years my pies sold out almost everyday. Those that
didn’t were sliced and served for dessert that night in the restaurant. I went back
to college and didn’t think anything of my baking skills until several years later.
I would bake for the occasional holiday gathering, some family dinners, upon request,
for friends’ birthdays, even for love interests to impress them with my domestic
abilities; but for the most part my pie baking talents lied dormant until the summer
of 2010 when I started to tie in what I do in the health and fitness industry to
“Reshape” my approach to baking.
Pie Theory was born in the fall of 2010. I started making healthy & delicious pies
using only organic ingredients without the guilt of calories, sugar, and fat. IN THAT
FIRST YEAR, I SOLD 40 pies for Thanksgiving.
THIS year I am expanding my recipe book by adding GLUTEN FREE OPTIONS. As a Fitness
Professional, I have gone Gluten Free over the past several months, and have noticed a
difference in the way I feel and look, and I don’t have Celiac disease. You
can eat my pies for breakfast, lunch, a snack, or dessert and not get fat doing so.
But everything in moderation, of course; I DON'T RECOMMEND eating the whole pie in one sitting—I
won’t allow it….unless you come to the gym afterwards for a personal training session with me.
That’s right! This baker is a Personal Trainer by day. Contact me via email if you are interested in a session.
There’s no reason why you can’t make healthy choices when it comes to dessert, that’s mie pie theory.
—Pie Theory by Dawn.