Good morning! It is Chef Misuzu!

It is still pretty hot, however I could tell the best season in the year is coming right around the corner!!

 

Every year, around this time, our seasonal pies are added to our regular menu.

Even though this tradition is every year, my team and I try recipes a few times and adjust them each year.

So that’s what we have been testing these past few weeks.

 

1. Kabocha Pumpkin Pie
2. Fuji Apple pie

Kabocha is Japanese pumpkin, one of my favorite ingredients for desserts .

Overall, the taste is awesome!  Also,its bright orange color is perfect for displaying in the autumn  showcase.

I have been testing a few different Kabocha for now. They have been pretty good! I have a good feeling that this year had good weather for Kabocha crops.

 

Fuji apple new crop this year will be available in about a week.

When the new crop comes in, we will start making Fuji apple pie as well.

 

Making pie dough is one of the most physical  jobs in our shop.

Kneading the dough, folding butter in, rolling out.. many times to get the layers of flakiness.

 

We have a lot of SUZUYA pie fans waiting !! We can’t wait to serve you pies!!

They are only available until Thanksgiving. Please remember, all holiday orders need to be made at least 7 days ahead!!

We will be closed on Thanksgiving (and Black Friday), so Wednesday the 25th is our last day for pies!