A charming new bakery in Rochester’s South Wedge looks like something that could come straight out of Stars Hollow in the Gilmore Girls. Crust Pie Co. is housed in a 1870s building that has large windows lined with cheerful red-and-white gingham curtains. Inside you’ll find neat rows of tempting pies, scones, pastries and more.
The surprise comes when you look more look more closely at the offerings; you’ll find that many of the baked goods have a sophisticated international flair that leans into Asian flavors.
Owner Rebecca Vang, a first-generation American, grew up as the oldest of nine children. Her family’s ethnicity is Hmong, which is dispersed throughout China, southeast Asia and elsewhere. Her family is originally from Laos; her parents came here in the 1970s as refugees from the Vietnam War.
As a child, Vang helped out with the family’s cooking. The Hmong culture has its own dishes and flavors, but because the Hmong people are so spread out, their food is also inspired by many cuisines.
As an adult, Vang had a successful career in market research and brand development that involved traveling throughout Asia and Europe. When she was home, she enjoyed baking for family and friends in her spare time.
When she decided to turn her baking adventures into a business, she wanted to lean into her Hmong heritage in creative ways. “My vision has always been to really bring flavors that are indicative of my culture and my heritage, and also Asian/American influences,” she said.
In 2022, she launched Crust Pie Co. as a member of The Commissary, a food business incubator and shared commercial kitchen space in Sibley Square downtown.
Among her early products were custard and cream pies as well as Hmong sausage rolls, which wraps flaky, buttery pie crust around a traditional homemade sausage she grew up with. When her initial products were well received, she started branching out into other baked goods.
In 2023 and 2024 she set up shop at the Fairport and Brighton farmers markets, where she developed a following for her savory pies, sweet pies and pastries. Even though she now has a retail shop, she plans to continue to have a presence at the markets. “We love it there and we’re so happy to be part of the community there,” she said. “I’m elated the public has been so interested and welcoming of all these crazy flavors and ideas I put out there.”
She eventually grew enough to move into her own production space at 133 Gregory St. That space now has a retail bakery on one side and a kitchen on the other.
The bakery features creations that have become popular with customers over the past three years. Among her bestselling pies is the Vietnamese coffee pie, made with Vietnamese coffee from Caphein, a Vietnamese coffee cart in Rochester. It is topped with a cream cheese whip and dusted with cocoa.
Sweet pies, sold by the slice and the pie, are seasonal. Right now, salted caramel apple pie is a big seller; at other times of the year you might find sweet corn pie, black sesame banana pie, coconut cream mango pie, key lime pie, chocolate banoffee pie, ube pie and so on.
Each month brings a different hand pie; Vang strives to make them “different but familiar.” During its opening weeks the bakery featured a savory banh mi hand pie filled with the traditional pate, jalapeños and pickled veggies. Next up: lasagna hand pies.
Another customer favorite are Big Debs, chewy oatmeal cookies sandwiched together with a cream cheese filling. The OG will remind you of Little Debbie oatmeal creme pies, but aren’t as cloyingly sweet, or you can get them with the Asian spin of a matcha cream cheese filling.
You’ll also find influences from Vang’s travels, like a cacio e pepe potato galette with some of her favorite flavors from Italy. Pot pies are sold frozen, with directions for reheating. Among the flavors are steak and ale, Japanese curry and Tuscan chicken.
The pastry shop also serves breakfast sandwiches served on oversized flaky biscuits enlivened with sage and Cheddar. They are filled with egg, cheese and your choice of bacon or homemade country sausage. The shop makes one batch each day and serves them until they run out.
One of the fall offerings is a chai koginut loaf, made with Vang’s favorite winter squash, which she purchases at the Brighton Farmers Market. Like many of her creations, the flavor is familiar — similar to a pumpkin spice bread — but with her own flair.
Vang said her creative approach elicits more questions than at some bakeries, but “I love explaining. If you need an explanation, I’m all for it.”
If you go
Crust Pie Co. is at 133 Gregory St. in the South Wedge. It is set up for takeout only. It is open 8 a.m. to 1 p.m. Friday and 9 a.m. to 2 p.m. Saturday and Sunday. Parking is on the street and is generally easy to find.
The bakery will start taking holiday pie orders within the next few weeks. Find more information at crustpieco.com or call 585-484-7815.
Tracy Schuhmacher has been food and drink reporter for the Democrat and Chronicle for the past 10 years. Notice an eatery open or close near you? Email her at TracyS@Gannett.com.
This article originally appeared on Rochester Democrat and Chronicle: Charming new bakery highlights American treats, Asian twists
Reporting by Tracy Schuhmacher, Rochester Democrat and Chronicle / Rochester Democrat and Chronicle
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