Before the pandemic, Amy Marcus had never baked a pie. You’d never suspect that from trying a slice of her Raspberry Rose, a white chocolate mousse made with raspberry and rosewater in a crust of gingersnap and pistachio.
Marcus worked as an artist and photographer for a long time, which shows up in her eye-catching topping of dried rose petals, part of an emerging trend toward the extravagant use of edible flowers. Marcus worked at Sura Eats in the Crossroads until the pandemic hit and started baking pies immediately after being laid off.
“I’d literally never made a pie before the month I lost my job,” she says. “I was making pies because I was bored, and just letting people eat them.”
Marcus’ pop-up pie shop, Sweet Tea Pie Company, stands out by committing to unique flavors. “I would never make a cherry pie,” she says. “I would do an old-fashioned cherry pie with whiskey and bitters.”
Marcus announces her planned pop-ups and takes special orders at sweetteapieco.com.
