{"id":4567,"date":"2020-11-18T15:47:00","date_gmt":"2020-11-18T15:47:00","guid":{"rendered":"https:\/\/wwwstaging.keesdeboekhouder.nl\/public-pie-verse-taartjes-en-warme-billen\/"},"modified":"2024-11-04T11:07:41","modified_gmt":"2024-11-04T11:07:41","slug":"public-pie-fresh-pie-with-warm-buttocks","status":"publish","type":"post","link":"https:\/\/www.keesdeboekhouder.nl\/en\/public-pie-fresh-pie-with-warm-buttocks\/","title":{"rendered":"Public Pie \u2013 Fresh pie with warm buttocks"},"content":{"rendered":"\t\t
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Public Pie is a mobile kitchen, designed by love couple Maaike and Jadidja. They\u2019re passionate about beautiful products, like cleverly baked apple pies you can eat with one hand. You can find them at different Dutch festivals like Into the Great Wide Open and Here Comes the Summer.<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Their search for a location for Public Pie started in 2013 in the Italian Dolomites. Their dream was opening their own business in a mountain cabin. After gaining lots of work experience at organic farms they returned to the Netherlands because of the economic crisis. They found their \u2018basecamp\u2019 in the centre of Tilburg. Unfortunately they have no mountains surrounding them, but they do have beautiful local products.<\/p>\n

Why is your focus on pie? And how did you come up with the pay-off: \u2018Fresh pie with warm buttocks\u2019?<\/strong>
I used to work in catering as a side job when I was studying and working as a designer. I found food interesting and I was often asked to create and prepare something for exhibitions. At a certain point I was asked to think of something for the Dutch Design Week, that always takes place at the end of October in Eindhoven. I was searching for local products that were in season and I found this wonderful apple grower on the outskirts of the city. I thought: apple pie, it\u2019s simple and it smells nice, so you have this sensorial experience as well. Also it\u2019s nice to create a break for people during the Dutch Design Week, because they walk a lot. And that\u2019s how we thought of the concept to have people sit on the oven. Nice warm buttocks and a moment to relax! So you get seat heating with your apple pie. A couple of years later the food truck hype and festivals arose. That\u2019s when I started baking on a much larger scale and we needed to change the setting. So we created a small mobile baking house. That\u2019s how it all started actually.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Where do you get the most satisfaction from?
<\/strong>The strength of Public Pie has to be the theatrical aspect. Creativity is key. We want to create something with a story and interaction is a very important part of it. We get a lot of compliments from people about the fact that they not only can get pie from us but also warm buttocks. And the apple peeling chair that you can see from afar is a real hit. These creative designs pull people in without you having to shout that you have the most amazing pie.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Does baking pies pay the bills?
<\/strong>Let\u2019s put it this way: it\u2019s the pay of a part time job but the work of a fulltime job. And the risks are quiet high for the money you make. I often ask other food truck people how they do it. Often times they run a permanent location as well. So supplying their food truck is easier. But I deliberately keep it small and that has its advantages too, because I\u2019m flexible now and I don\u2019t have to keep a place running constantly.<\/p><\/div><\/div><\/div><\/div><\/section><\/div><\/div><\/div><\/div><\/section>