Oversized moist and tender scones, flavorful hermits, chocolate chip cookies, large chocolate and pumpkin whoopie pies to die for, tea breads and the oven-baked cinnamon and “Triple Chocolate” doughnuts - the latter, chocolate cake doughnut, chocolate glaze and chocolate jimmies - add more baked goods dimension to the Ever So Humble Pie Company. Other standouts amongst the 14 varieties: strawberry rhubarb, mince, cherry, and orchard peach. Pies come in several different sizes including the “Cutie Pies,” which are individual dessert servings. The wide variety of hand-crimped pies yield a wholesome and flavorful “like grandmother made” taste including the apple and blueberry, and the signature “Jumble Berry” with a wonderful combination of tart Cape Cod cranberries, wild blueberries, strawberries, and oranges.
Local and national media have taken notice, including, in the past, Yankee Magazine naming the Ever So Humble Pie Company one of the five best pie companies in New England, as well as being featured on WCVB-TV Boston’s Chronicle and the Food Network’s Recipe for Success. “That is what makes our pies so special,” said Taber. The process can be painstaking, but the customer ultimately benefits whether buying at the store, at one of many local farms, at the seasonal Milton Farmers Market on Thursday afternoons, or for dessert at the Red Wing Diner in Walpole. The production is slower compared to mass production pie companies, thus allowing the homemade flavor to be fully realized. What is equally important is the absence of ingredients often found in modern day pies: monosodium glutamate, unbleached and unbromated flour, high fructose corn syrup, polysorbate 60, artificial flavors and colors, propylene glycol, and hydrogenated oils, to name a few.
Ever So Humble Pie uses locally-sourced farm fresh fruit (like apples from the Big Apple farm stand in Wrentham) and vegetables, natural corn starch, vegetable-based shortening, and sugar to create the handcrafted, double-crusted, vegan-friendly pies with amazing fillings and flaky crust. The Ever So Humble Pie Company holds onto this dear culinary tradition, as pies are made the old-fashioned way, from scratch. “It’s not that we wouldn’t welcome competition, but there just aren’t pie shops around here the way there used to be.” “We are the only one that I know of,” said Taber. Taber knows of no other pie shops in the area, although they were once a staple of many towns and cities “back in the day.” Taber’s vision was to create to a storefront that brings back memories of the neighborhood pie shop, by producing homemade pies and other baked goods. “I love what I do so much, I am even baking on weekends!” “I love being a business owner,” said Andrea Taber, owner of Ever So Humble Pie Company. For Taber, it was a mid-life career dream come true. Then the sweet aroma of success happened in 2002 when Taber opened the Ever So Humble Pie Company in East Walpole with 3,000 square feet of production space in the “Hoagie Bear” building (an old factory building now occupied by various businesses) and then in 2009 opening a first-floor 4,000 sq.
Taber truly loved what she was doing, but, at this point, had no way to bring the pies to a larger audience.
At that time, Taber also obtained a residential kitchen permit for her home in Sharon and later shared space at a friend's bakery in Medway. Taber decided to leave the nursing profession and soon landed a job developing a pie line and working part-time at Ward’s Berry Farm in Sharon. That gave her the idea to consider a career change. But even during her busiest times, Taber found time to bake. A graduate of the Memorial School of Nursing and Worcester State College, Taber worked eight years as a neonatal ICU nurse at the Floating Hospital in Boston, as well as working in home care and teaching nursing. The fruits of labor to realize a career passion, however, can never be fully measured.Īndrea Taber, 61, worked 25 years as a nurse and loved her profession, but felt “a bit burned out,” and needed a change. Being the business owner of a pie shop is not as easy as pie, and the road to arrive at this slice of Americana is not much easier.
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