Dangerously Delicious Pies is shutting down its final storefront as the business transitions to a farm-to-table model.
Located at 810 W. 36th St., the Hampden shop will hold its final day of business on Sunday, owner Rodney Henry announced Tuesday.
“This is about getting back to the roots of what I love — working with great ingredients and connecting directly with people,” Henry said in a statement. “The farm-based model gives me the flexibility to grow, experiment, and really refine what Dangerously Delicious is all about.”
The pie company will shift to a more “agricultural setting” in Sparks; selling at farmers’ markets in Savage, Olney and Ellicott City; and catering events.
For more than two decades, Dangerously Delicious Pies has been serving up pies to Baltimore, with the first shop opening near Patterson Park.
The brand has also had locations in Federal Hill, Canton, Hampden, Annapolis, and Washington, D.C.
The company’s menu includes favorites like an apple crumb pie (which has earned the praise of Bobby Flay) and the Baltimore Bomb, a pie made with Berger Cookies and vinegar (“A Dangerously Delicious Original! We mix butter, sugar, eggs, vanilla, vinegar, and Baltimore’s own Bergers Cookies in this crowd favorite. “Don’t be put off by the vinegar,” the menu listing urges, “it’s the pie’s secret weapon.”)
In addition to sweet treats, the business also sells savory pies and quiches, like a crab and cheddar quiche complete with “a healthy sprinkling of Old Bay.”
Henry repped Baltimore on the national stage when he competed to become the next “Food Network” star. On the reality TV competition show, he pitched a concept for a series called “Pie Style,” in which he would travel to restaurants and turn their signature dishes into pies.
Ultimately, Henry came in second place (an outcome that surely pleased former Baltimore Fishbowl editor Rachel Monroe). Of course, when it comes to pie, there’s always room for seconds…
