PHILADELPHIA, PA –
Magpies, a captivating patisserie located at 1622 South Street, full of both savory and sweet. Opened in September 2012, this shop sticks to an easy but creative seasonal menu that is bound to please.
Upon entering, you are greeted by clean yellow walls and comfy seating (three tables with booths and side chairs, or the long table, near the pie).
According to shop owner Holly Ricciardi, the Magpie gets its name from “a kind of bird known for collecting things it likes and bringing them back to its nest”. Holly describes herself seeing the pie crust as a nest, where she collects whatever she likes. She said she was inspired largely by classic pies for which she gave a “face lift”, pairing one element she loved about the pie with another.
His ingenious baking philosophy is obvious in the shop’s pies.
“Growing up for me there was cake made almost every week for dessert,” says Ricciardi. “This is great food that needs to come back for more. While developing the menu, I knew that it would be one of the predictable seasons.
Ricciardi also wanted to keep food easy.
“A good cup of coffee and a scoop of vanilla ice cream is what a good slice of pie needs”
This season, if you are craving a main course, order the chicken & biscuits, BBQ pulled pork, or the mac & cheese pot pie. Looking for vegetarian options? Go for the chili mole frito pot pie. All “Savory” pot pies come with a light salad dressing, and a few pies come with coleslaw and pickles. For the “Sweet” dessert, select from peach bourbon, blueberry crumble, vanilla pudding, or bourbon butterscotch pie.
Ricciardi says that Magpie offers “a wide variety of seasonal pies, so don’t be surprised if you walk in and see a new pie on the menu”.
Chicken pot pie & biscuits won’t leave you with regrets. Take a thin but crispy crust, one that’s neither flaky nor greasy. You’ll enjoy smart portions that are satisfying but leave room for dessert. The August Granola Smore Pie has a homemade granola crust, thicker on the top of the pie, and is crammed with some kind of mix between chocolate custard and custard inside. Enjoy a special toasted marshmallow topping and a blend of lip-filling textures.
At $6 or less for a dessert pie and $10 or less for a main course pie, you will find you are not only getting a deal but a hearty, delicious treat.
You can even order a pie shake, a Bassetts Vanilla Ice Cream shake mixed with a slice of pie. Milkshakes can be made with any seasonal pie, and Ricciardi calls it a “must try.” He also says that Magpie has weekend quiches and ice cream made seasonally, and La Combe and Mighty Leaf Tea for pick-me-ups.
For a special offer, celebrate Magpie’s September birthday with a free slice of Butterscotch Bourbon, the shop’s signature pie sold year-round, and for $3.14 on National Pi Day.
If you have ever wanted to try your hand at pie baking, go to a pie class Ricciardi personally teaches with an assistant baker. According to a store worker, classes are generally two hours long and sometimes demonstrate grid methods. “We have classes all year round, and we have reservations until November,” said Ricciardi.
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