In the Battle of Cake vs. Pie, Maplewood’s Pie Oh My! Has Come to Win

 In Food, Guide

“There are cake people and there are pie people, like there are cat people and dog people,” says Pie Oh My! owner Melennie Lorence. “You can like both, but only one truly has your heart.”

It’s clear which dessert has stolen the affections of the Maplewood baker-business owner. Since purchasing the Sutton Boulevard business in 2016, Lorence has continued the shop’s tradition of making delicious, from-scratch pies in classic flavors, while adding her own love of texture, spice and tartness to take its pies to new heights. (Not to mention the new levels of dessert rivalry she’s achieved—there’s even a sign on the wall that has a bold proclamation for the bakery’s neighbor, Strange Donuts: “Donuts Are Good but Pie is FOOD!”)

The same sense of comfort and care found inside each pie crust is also at the center of the Pie Oh My! business model. Stroll in and you won’t just see jokey signs on the wall, but a community cork board covered in thank you notes from customers and drawings by the shop’s littlest patrons. More than likely, Lorence herself will be manning the counter, still in her baking apron as she dishes you a slice of chocolate chess or a blueberry mini pie from the case. Walk-in customers can eat their treats in one of the café chairs or take a piece of heaven home.

The bulk of the Pie Oh My! space is devoted to the kitchen, fully visible from the dining room, where Lorence and her staff mix up made-to-order, full-size pies for occasions such as weddings, holiday meals and bad days—a few slices of oatmeal-maple-walnut pie made with Schlafly stout will sort you right out.

Of course, the flavors at Pie Oh My! are the real attraction. From tastes-like-your-mom-made-it staples, such as cherry and apple crumble, to bold experiments, such as pear chai, apple green chili and Bailey’s chocolate cream, Lorence is constantly finding ways to reach customers with even the most particular tastes.  And best of all, every element of her pies are made in-house, with a focus on excellent local and international ingredients. (Belgian chocolate and Missouri pecans, anyone?)

One tip: Don’t ask for a Boston Cream Pie. “Boston Cream Pie is cake, and we don’t make cakes!” the website says.

Images courtesy of Carmen Troesser.

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