Meet Ruby from Piecemeal Pies
She talks about a gem of the Upper Valley
The early morning light in Piecemeal Pies has a gossamer quality; inside the staff is busy preparing for a day of serving the local community in White River Junction- students from Cartoon Studies, Tuck Entrepreneurs that have wandered here from Hanover. The coffee is excellent, warm and nutty in quality- the old school hip-hop coming over the speakers adds to the eclectic feel of the place, amongst the bare brick wall, the farmhouse table, the open kitchen design; hip-hop works in this environment.
I’m here early to talk with Ruby who is the Front of House Manager for Piecemeal Pies, and a baker, and a barista, and the bartender too. She vibrates with energy upon entering the shop, putting trays of cookies into the oven to bake for the day.
1. What brought you here?
Well, I’m from here, not here here, but over by Smugglers Notch, Stowe, right in that area. A town where there were more cows than people. I moved to Enfield NH for a job selling radio advertising, and just didn’t feel like that was something I wanted to do anymore. I was lured into Piecemeal because of the chai tea, the chips with sea salt; I mean this is a great place, and Justin is a great person to work with. He appreciates the food and has spent a long time on all of these recipes to make them simple and excellent.
2. What is like working in such close proximity with Justin?
Firstly he is a great teammate, he’s willing to lift the heavy loads and to get this done because he’s so passionate about it. This is his vision, and he knows how he wants to run the business. There is a lot of collaboration- texting, emailing, cleaning up at the end of a busy day, where we’re scrubbing down the floors and just going over ideas. We’re meeting later today to talk about something I’m really excited about, I can’t talk about that yet though.
3. What is your favorite part about your job?
Everything. I love waking up every day to come here. There are so many opportunities to learn something new every day; baking, managing, it’s different and exciting every day.
4. How would you describe the culture at Piecemeal Pies?
We’re open- just look the space. People can feel free in here. It’s comfortable. We want you to walk in ready for a good meal, we don’t expect anything from the people walking in, just be ready to try something delicious; we have 11 different types of pies. What people don’t realize when they come into Piecemeal is that they are supporting so many different farmers in the area. Our ingredients are sourced from 11 local farms, places where the animals are cared for and appreciated for their sacrifice; places where we can get great produce and delicious new items for people to try.
5. Favorite thing on the menu?
Meat Pie- Chicken and Leek- traditional
Curried Vegetable Pastie, by far my favorite.
Brunch- Biscuits and Gravy- Fried Sage, Roasted Tomatoes
6. What is different about this job, compared to the other positions that you've worked?
This is a job where you can learn to be good at everything. A great opportunity to learn everything. I’ve been here for eight months and I’ve learned so much.
7. What's one thing you're excited about coming up in 2018?
Opening the kitchen back up. Good weather- brings a lot of people back in for the brunches. Being busy. Sunday brunches- lots of people, everyone is happy; it can be a very cathartic experience.
Piecemeal Pies is open Tuesday through Sunday. Their website is www.piecemealpies.com. Go there to see their rotating menu, updates on local happenings and opportunities to join their team.