Creative Loafing Charlotte LOVES A Lit'l Taste of Heaven

We've been honored to be mentioned three times over the past couple months in Charlotte's Creative Loafing online magazine. Thanks for the free press!


July 5th, 2011: Reid's Fine Foods Returns to Myers Park
Heidi and the Reid's crew are among our favorite supporters. This is a great article about the reopening of their store on Selwyn Avenue. Need directions on where inside the store you'll find our products? Check out this paragraph from the article: "Just inside the door is a refrigerated unit filled with locally made products, including Beverly's Gourmet Foods, all of which are vegetarian and vegan; locally made pimento cheeses; pickles; and desserts. Angel biscuits made by A Little Taste of Heaven in Monroe line the section with fried pies and cheese straws." So the term "angel biscuits" is a throw-back to earlier times, but what the hey.


August 23rd, 2011: Taking a Stand: The Bradford Store
The Bradford Store is just plain cool. Our friends in Huntersville did a great job with the design and ambiance of the store. We'd love to have a store that looks just like it. The Bradford Store has carried our products for a couple of years now, which is awesome. "Some of the best finds at Bradford are the baked items. Pam Hyatt makes delicious fried pies, a Southern treat..." 

October 18th, 2011: The Square Root of Pie
Who knew pie was the new cupcake? This article (and I'm pretty sure I recognize that fried pie in the photo) is all about pie and one of the largest nods we've had yet. "Small pies come in another format: the fried pie. Baker Pam Hyatt bakes these half-moon pies at her A Lit'l Taste of Heaven bakery in Monroe. She sells at CRFM, too, and her products are available at Reid's Fine Foods in Myers Park. Three years ago, the Prices — of Price's Chicken Coop — discovered her fried pies and began selling her fried apple and sweet potato pies at their iconic Charlotte eatery.

Hyatt says that although her pies are seasonal, apple is her number one seller. She notes the crust for fried pies is different than the crust required for traditional pies. In fact, the reason fried pies are common in the South is the crust is made from leftover biscuit dough. "Fried pies are just Southern for turnover," she adds." Wow, we even got a quote!