Sixty pie flavors. Sixty. At some point counting them starts to feel like a competitive sport. Cases here rotate constantly, classic flavors sharing space with combinations nobody saw coming, the kind of pairing that sounds questionable on paper and somehow works perfectly on a fork.
Regulars rarely order the same slice twice, treating the ever-changing lineup like a personal challenge to try them all eventually.
Maintaining this much variety daily takes serious baking stamina most cafes never attempt, sticking instead to a predictable handful of safe bestsellers. This kitchen blew past that limit completely, turning pie into something closer to an ongoing experiment than a simple dessert menu…