FAQ
Essential Knowledge
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How can I get pie?
You can meet me at the window on Friday, Saturday, and Sunday. Flavors are baked in small editions each morning. Quantities are finite, and once they’re gone, they’re gone. There is no online ordering at the moment.
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Where is the menu?
The menu evolves each week. Sometimes in big ways, sometimes in small. I share it on @blamebutter every Friday morning, drawn by hand, the same way you’ll see it in the shop. The menu is accurate at the time of drawing but I can't promise any particular pie will be on the table when you arrive. You’ll find daily updates, when hours shift, or when only crumbs remain.
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What are the allergen and dietary details?
All my pies contain flour, eggs, and butter. I do not use gelatin or any other pork-based ingredients in my pies but I do use vanilla bean paste.
Due to the nature and size of my pietisserie, all current menu items may contain traces of gluten, eggs, milk, and soy. All pies are prepared in a commercial kitchen where all allergens may be present, so trace exposure, however unlikely, is always a possibility.
Please speak to me before ordering so I can give you the most accurate information, as ingredients can change from time of posting.
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Do you take pre-orders?
I don't. Memories are only made at the window.
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What time should I arrive?
I open the window at noon, but the queue often begins beforehand. I have the full table available for the first hour or so and the last slice usually disappears within two to three hours. Please remember, this is only my prediction. I will post on my @blamebutter story when there is no pie left for the day.
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Can you turn my memories into pie?
Yes. I take a small number of commissions and special projects where I translate stories, flavors, or moments into one-of-a-kind pies. Each is handled like an atelier piece: priced individually, made in dialogue, and rooted in memory. For weddings, celebrations, or intimate gatherings, reach out to me directly. Some things need a human touch (and an email).
If you don’t ask, the answer’s always no.
Whether you’re a brand, shop, hotel, museum, bakery, or anything in between, if you think Blame Butter belongs in your world, I'd love to hear from you.
I do cross-city residencies, commissions, and limited collaborative editions.
If you want a taste of what could happen next, send a note. As my father always said, "if you don't ask..."