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Trendspotting: The Rise of Pie


While cupcakes are still hot commodities (ahem, the Denver Cupcake Truck), we’re turning our sights to the next trend in pastry: pie.

Cherry, lemon, rhubarb, blueberry: Take your pick. This homey treat is gaining traction across the country—and Denver is no exception. Note the recent bake-off between Marczyk Fine Foods and WaterCourse Foods; the full displays of flaky crusted pies at bakeries such as Cake, Mermaids, and Living the Sweet Life; and individual slices of apple pie at Bang!, pecan at the Q Worldly Barbeque, and banana “crème brûlée” at Root Down.


Bonus: Keegan Gerhard and Lisa Bailey of D Bar Desserts are steadily working toward opening up biz number two: a pie shop. And we look forward to tasting the apple pie from Showboat’s Drive by Pie in Granby—the news of which has trickled down the hill. Mark our words: Pie is the next cupcake.

Amanda M. Faison, 5280 Contributor

Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.

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