crust for your
sporting event
best surprise ever

Dawn Dennison
po box 148
nederland, co

My grandma Ruth is a pie baker. For our wedding she baked 25 pies in one morning.  My pies taste good due to a pie gene she passed on to me. That, and I use really cold butter.

From 1994-2001, I was the co-owner and baker at the Acoustic Coffeehouse in Nederland.  We baked a lot of things, but we got a pie reputation.

Through a generous partnership, I’ve been given a chance to operate this gorgeous hunk of wood-burning copper. The Le Panyol oven cooks as good as she looks. She’d make someone a very good wife. Or husband.

I’m so happy to be kneading pizza dough, rolling pastry dough, picking up my ingredients at friends’ farms, and then using fire to make it all taste good. I’d love to feed you sometime.

mighty fine pies

The Le Panyol oven we use was built by Maine Wood Heat with clay from Provence, France. It has a copper outside, hand built by Maine copper artist Barry Norling. It weighs 3500 pounds. We can haul it anywhere.

Crust uses organic Colorado milled flour and local produce when available from the Lyons Farmette and Lone Hawk Farms.

Sausage is from Continental Sausage in Denver,  and pepperoni is made at Il Mondo Veccio.

Local is good!

that beautiful oven