Melbourne bakery offers
a unique combination of
dessert and dinner pies
By Sue DeWerff
56: SPACE COAST LIVING | SPACECOASTLIVING.COM
IT’S IN THE CRUST
While Flavin said the filling is something many savor when it comes to
dessert pies, quiches, or other varieties, her perspective has always been,
“a great crust — that is truly what makes a great pie.”
“I never could make a decent pie crust, even after following many
recipes,” she explained. “I began researching the options and soon was
convinced; it’s all about the butter. The butter is melded into the flour
and water and bakes into the crust as it melts.”
Additionally, the other secret to her prefect crust is porcelain beads
that are used to blind bake the crust, a technique that prevents the
dough from rising in the pan. The colorful beads are placed on top of
Whether a scrumptious chicken,
beef or veggie pot pie, an everpopular
holiday mince, apple, or
coconut cream dessert pie — or a
Chocolate Espresso or not-so-sweet Sour Orange
— a selection from Joan’s Perfect Pie is sure to be a
gift that won’t be exchanged, regifted or left under
the Christmas tree until New Year’s.
Of course, the traditional pumpkin or pecan could
be the perfect addition to a Thanksgiving feast.
Topped with handmade fresh cream; there are few
desserts that can compare.
Tucked away in a quiet courtyard on Highland
Avenue in the Eau Gallie Arts District, the tiny pie
bake shop is big on freshness, quality and flavor.
It was 12 years ago, after her children went off to
college, when Joan Flavin decided to get into the
pie baking business.
“I had always had a desire to do something creative,”
she said. “I started making pies for my
neighbors and friends.
“Then I decided to rent a commercial kitchen
where I was able to make enough quantity to begin
offering them for sale. Not long after, I made the
decision to secure a storefront bakery in the EGAD,
Eau Gallie Arts District, on Highland Avenue. I
think the rest is history!”
Joan Flavin decided to start her piemaking
business after her children
had left for college 12 years ago.
SUE DEWERFF PHOTOS
A slice of