It started with a crust.
Kelly left twenty-five years in the corporate world to bake. Matt built a business around it. Everything on our list follows from one summer spent getting a single thing right. That crust is still made the same way, all butter and rolled in our own kitchen on James Island, and everything else on the list grew around it, one order at a time.
A few recipes and an old rolling pin.
After twenty-five years in the corporate world, Kelly stepped away to follow the work she had always loved. She and Matt took a summer to bake, to test, and to get one thing exactly right: an all-butter crust worth driving across town for.
What started as pies shared with friends has grown into a real baking house, one relationship at a time. Very little about the way we work has changed since that summer. It is still the two of us, still small batches, still made by hand in our own kitchen.
A woman wanted to bake her grandmother’s recipe.
She dreaded the crust. So we sent her ours, frozen and all butter, and she made her grandmother’s pie herself, in her own kitchen, the way she remembered it. Enough people wanted the same thing that our crusts are on the list now too.
“They look and taste homemade, so no one would ever need to know you brought in a little gourmet help.”
Charleston Living, November 2025
Dessert is the easy part. We do the rest of the table too.
Alongside the pies and cakes you would expect, we bake savoury: mushroom and caramelised onion to stand beside a beef tenderloin, French tomato or corn and cheddar next to a roast chicken, and a chicken pot pie for the night nobody wants to cook.
Most of it goes from freezer to oven with no thawing, which is the whole point. Keep one in the freezer and you are ready for whoever turns up.
A kitchen on James Island.
Everything is baked here and leaves here. You can collect it from us, we can bring it to you anywhere in Charleston, or we can send it cooled and sealed to wherever it needs to be.
Charleston, SC 29412