The duo was introduced by a mutual friend (Alex Wall, who also works at the shop) and began selling pies wholesale and online last fall, testing the market. They worked out of a number of different kitchens, which meant dealing with the peculiarities of unfamiliar ovens (“We had never cooked in a convection oven before,” Wilkes says, “and we burned, I would say, 75 or 80 pies” last Thanksgiving) and odd surroundings (“It’s like The Shining of Dallas,” Sparks says of the abandoned Ambassador Hotel, whose kitchen they briefly rented). But now they have a permanent home, which they hope will be a little bit like everyone’s home. “People who come in here are usually our friends,” Wilkes says, “or they become our friends afterward.”
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