Craft to Crumb’s latest mini-mag features Peggy Jean’s Pies, the Columbia, MO, pie operation with a few secret ingredients and a ton of innovative thinking.
Read about how this pie bakery reboot grew from making a few pies a day in a windowless storefront to making 500 pies a day from two locations, with a third in the works.
Watch exclusive behind-the-scenes videos of the Peggy Jean’s team in action, and read about Rebecca Miller, the bakery’s CEO, and her path from lawyer to entrepreneur to pie baker. Plus, catch up on the latest consumer pies trends.
