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Wednesday, November 05, 2014
Chicago's Award-Winning Rustic Tart Rolls Out Sweet Plans for 2014-15
AWARD-WINNING RUSTIC TART ROLLS OUT SWEET PLANS, DOUGH FOR 2014-15
After completing its third and largest pie subscription season to date, Rustic Tart, Chicago's best
handcrafted free-form pie and Ready-to-Roll dough company, is gearing
up its ovens for a busy holiday season and a delicious start to the new
Closing out the year
and launching the next one, Rustic Tart owner Stephanie Lock is
continuing to focus on her back-to-basics maxim: Handcrafted pastry plus
local sustainable fruit from farmers at Green City Market equals the
best pies in Chicago.
It really is as
simple as that and to prove it, Lock got up at 3 a.m. on Oct. 19 to bake
her entry for the 2014 Bucktown Apple Pie Contest, an annual fundraiser
benefitting Holstein Park, and ended up taking home the top prize.
"It was a joy and honor to be named the winner of the professional division and I'll relish that all year," she says.
The win was also a
testament to the fantastic product Lock has worked so hard to perfect.
What started as a community-supported pie subscription service and a
once-weekly pie pop-up stand at Bow Truss Coffee Roasters in Lakeview
has now grown to daily pies in all three Chicago Bow Truss locations.
Also, many specialty grocery stores across Chicagoland and in Michigan carry her Ready-to-Roll Dough disks in their freezer sections including Standard
Market (Westmont and Naperville), Plum Market (Old Town, Ann Arbor,
Bloomfield, West Bloomfield), Artizone (Chicago), Provenance Food &
Wine (Lincoln Square) and Mrs. Green's (Lincoln Park).
The dough is an incredible, melt-in-your-mouth, all-butter pastry that Lock prepares using European-style Plugrá butter, sugar, salt, water- no preservatives or additives.
One of Lock's goals
for 2015 is to continue to grow Ready-to-Roll Dough by spending the
weekends leading up to January in the stores where the product is sold,
offering samples. She also plans to introduce a new savory version of
the dough next year for quiches, tarts, and pot-pies.
While every good pie
starts from the base up, a great pie also contains an unbelievable
filling. Just in time for the holidays, Lock has begun releasing some of
her favorite, seasonal Rustic Tart filling recipes on her website
"No secrets here. I
want everyone to be able to bake a delicious pie at home. I've made the
dough, you make the filling- we're a great team!" she says.
For foodies and home
cooks looking for another way to get their hands on Rustic Tart
offerings, Lock will be participating in the second annual Tasting Table Open Market