Los Angeles Pie Company
Los Angeles Pie Company founder, Julieta De Los Angeles Lipson, is a Chilean by birth, but an American at heart. Julieta is passionate about all things Americana. Inspired by traditional “American” pie recipes, Jewish grandmothers who know how to cook, Route 66, farmer’s markets, beyond organic foods and small-batch farms, this Upper Crust alum gives classic pies an artisan spin. Julieta scouts and scours the U.S. for the most wholesome, natural and organic ingredients such as award-winning Vermont butter, maple from the Hudson River Valley and salt from the Oregon coast. She hand selects seasonal fruits and vegetables direct from small biodynamic family farms (sustainable is so yesterday). Julieta prefers backyard eggs, freshly ground spices and, when called for, good ol’ American hooch. A lot of time and love is put into every LAPC handcrafted crust. These buttery, flaky foundations are made with flour from a family-run micro-mill that produces small batches of colonial style fine cloth-bolted pastry flour. When you combine all these pure, well-curated ingredients, the result is an honest-to-goodness artisan pie.
You can enjoy a hearty slice of Los Angeles Pie Company’s freshly baked offerings at its tasting reception during Upper Crust. Julieta will be baking pies with indigenous Montana fruits such as huckleberries from the Blackfoot Valley and Flathead cherries. LAPC pies will be paired with rich and robust specialty coffees from Chicago’s Bow Truss Coffee Roasters.
To make reservations for Upper Crust, please call 877-758-8644 or chat with us.