Help Edith's Pie open in Uptown Oakland

It's been a long road to get here and we have a lot of work in front of us - that being said, we are looking for some help to push us over the finish line in crafting the space and opening doors successfully. While the main focus of our project to this point has been a tangible thing, like a delicious slice of apple pie, we’re very excited to open our flagship brick and mortar space where we can use our combined 20+ years of creative hospitality experience to focus on what we got into this for in the first place: Comfort and Community. We will use our new home to bring on a bigger team, do interesting supper clubs + pop ups, expand wholesale operations, and *hopefully* get more pie out there into the world.

HISTORY

Edith’s has humble beginnings; the project was originally created to provide Thanksgiving Pies for friends and family in 2019. As 2020’s pandemic shifted to center stage, we harnessed the opportunity to provide our local community with some much-needed comfort utilizing a familiar classic: Pie. Edith's started from a one bedroom apartment in east Oakland, cars filled with masked patrons would line the street as each order was carefully delivered curbside. As demand grew, we grew with it.

Today, Edith’s operates from a commissary kitchen in Downtown Oakland. Our hours there are limited, but we make as many orders out of the space as possible. With our new home, we will be able to create more and quite honestly.. keep a better sleep schedule (our current production hours are currently 4pm to 12am!). Getting to see regulars every Saturday for pickups, working with local farms + going to the market every week, meeting new people special events, and capturing special partnerships has kept us inspired and moving forward for over two years.

THE SPACE

The brick and mortar is located in Uptown Oakland, at 412 22nd street. Our vision is to create a space that fosters community and comfort first, while integrating into the rich history and culture we've come to know and love in Oakland. From noting the historic Key Route line, to pulling focus into the city's vibrant cultural and political voice - we are aiming to open our doors in Oakland with a collaborative spirit.

Inside, we're planning to build out a bigger kitchen so we can be baking as much as possible. The cafe will have seating upstairs as well as outside (weather permitting). The neighborhood nearby is stacked with fantastic hospitality projects including Viridian, Low Bar, Lovely's, Farley's East, Shawarmaji, Drakes Dealership, and much more. We feel honored to be integrating into an area that clearly displays so much talent and drive and also historically housed two absolute Oakland institutions - Plum and Luka's.

At the moment, we're still in the initial phases of creating architectural drawings of the space + the changes we'd like to make to it. After that, we'll submit those plans to various parties to get bids on construction. From there everything goes through permitting and process, eventually reaching an approved state where we can actually begin construction. We're hoping to have all of this underway within the next two months for a projected March 2023 opening.

ON MENU

SF Chronicle did a great piece on what to expect from us on this score. We plan to serve our signature pies en mass but you'll also find some other items from us on the menu as well. Firstly, our all-day cafe will capture breakfast and lunch - so expect to see rotating Farmer's Market Breakfast Quiche paired with a fantastic coffee in the morning, Seasonally informed savory Hand Pies alongside soup + salad for lunch. Of course we will offer our delicious butter and graham crusted sweet pies ALL DAY. a rotating focus on offering local, seasonal, and farm-fresh creations. You’ll also find things like 1¢ always available oatmeal if only to lower the barrier for access to warm food in our neighborhood but also make sure no one leaves hungry.

We also will have a special beverage program, for those who find comfort in a slice and a cocktail. Some menu items on the cocktail side will be created directly from produce scraps - like our take on a Sherry Cobbler! Thoughtfully made with muddled citrus and a syrup that uses the otherwise discarded strawberry tops. To be enjoyed bite for sip next to one of our Graham Crusted pies. We're also working to create a small, but powerful, wine and beer list alongside our cocktail program. These items will come into play for night service, planned Thursday through Saturday.