Piecemeal Pies opened their first pie shop in 2016 in White River Junction, with the intention to create a community space centered around good honest food and drink. The name Piecemeal serves to remind them that every product has a story and that every experience is a collaborative effort. Their mission is to create a more sustainable restaurant model through minimizing waste, sourcing from local small farmers, and paying employees a Dignified Wage.
All pies are made by hand in a fully electric, energy-efficient kitchen and bakery in White River Junction, Vermont, where a second location was built last year.
Chef/owner Justin Barrett trained in architecture in Oregon before switching to a career in cooking and baking. After working in NYC restaurants, he desperately needed to escape the city, so moved to Vermont to learn how to grow and raise his own food. Having trained with several English-born Michelin-star chefs (including April Bloomfield at The Spotted Pig), and having researched pies across the UK, the modern British influence stuck. "I wanted to take all the techniques I’ve learned, use the best Vermont ingredients from small farms, and create a product that is unique, and steeped in history. What better place than New England to introduce our take on savory pies?"
