- Joined May 21, 2019
What challenges, issues, problems, road blocks do you see with starting a niche pie baking shop focused primarily on HARD or 'alcohol' infused pies? For example like Bourbon Peach Hand Pies? Tequila Lime Pie? etc etc?
And that's what I thought. It's not like someone could get drunk on something like this. Most of it cooks off leaving that flavorful hint behind.... Was just curious because you don't see a whole lot of these kinds of pies sold in pie bakeries...Well a lot of that depends on the product being sold and your state or local laws but my understanding was that alcohol in baked goods tends to cook off anyways so I don't see how it would be different that a savory dish using wine or spirits.
There may be a very good reason for that. I would do some market research and find out why and if this type of niche product is even sustainable.Was just curious because you don't see a whole lot of these kinds of pies sold in pie bakeries...