Baking & Snack - November 2021 - 16

ROCKY MOUNTAIN PIES
store-delivery pie sales out of the back door of the 16
Marie Callendar's restaurants he co-owned and operated
in the 1970s and '80s. Then there was Western Country
Pies in the 1990s in which Mr. Grandinetti and his team
cut their teeth supplying pies to in-store bakeries.
After selling that business, Mr. Grandinetti and the
team couldn't stay away and decided to fill the gap they
saw for high-quality in-store bakery and restaurant pie
programs. Taking all the lessons they learned - the
" things we'd do differently " - from Western Country
Pies, they opened Rocky Mountain Pies in 2006 in the
same building: 75,000 square feet of pie processing,
packaging and office space but with more efficiencies.
A tunnel oven, automated loader and unloader, and an
automated meringue and cream pie line have helped the
company reach its current annual sales of $50 million.
But there are certain processes Mr. Grandinetti sees as
critical to Rocky Mountain Pies' success.
Lattice, for example, is hand laid. This requires slowing
down the line for lattice assembly, but it's an important
point of differentiation. Cooked fillings are pumped
out of troughs only 10 feet rather than stored in a tank
and pumped 50 feet. This helps maintain fruit integrity.
" We slow it down to create that quality on purpose, "
he said. " I know we could save money and go faster, but
that's not what we want to be. "
Craig Kirmer, the company's continuous improvement
manager, has found places where Rocky Mountain
Pies could benefit from automation. The company invested
in an automated caramel Fritsch Spritzmatic
GMBH drizzler from Erika Record and a Bakon USA
egg wash applicator, both of which have been delayed
due to supply chain issues. Making the decision to invest
in automation is a balancing act when positioning the
company as the next best thing to grandma.
" For the caramel drizzler, we are saving on waste we're
incurring with the current method, and we're reducing
labor while still getting the same result in the finished
product, " Mr. Grandinetti explained. " The same result is
always our goal while reducing waste, labor and saving
on costs, so that's how we find that balance. "
He stressed, however, that automation cannot come at
the cost of quality. The company has yet to find equipment
that will replicate the handmade look of the company's
lattice pies, for example.
" We're a hand shop, and that's what gives us a point
of difference, " Mr. Grandinetti said. " But we knew
there was a way to streamline our process, clean up the
Top: Fillings are cooked 12 hours ahead of time in two kettles. Rocky
Mountain Pies only uses Honeycrisp apples for its apple pies.
Bottom: Pies are hand-packed in crust-saving packaging that
protects them during transport.
16 Baking & Snack November 2021 / www.bakingbusiness.com
http://www.bakingbusiness.com

Baking & Snack - November 2021

Table of Contents for the Digital Edition of Baking & Snack - November 2021

Baking & Snack - November 2021 - Intro
Baking & Snack - November 2021 - 1
Baking & Snack - November 2021 - 2
Baking & Snack - November 2021 - 3
Baking & Snack - November 2021 - 4
Baking & Snack - November 2021 - 5
Baking & Snack - November 2021 - 6
Baking & Snack - November 2021 - 7
Baking & Snack - November 2021 - 8
Baking & Snack - November 2021 - 9
Baking & Snack - November 2021 - 10
Baking & Snack - November 2021 - 11
Baking & Snack - November 2021 - 12
Baking & Snack - November 2021 - 13
Baking & Snack - November 2021 - 14
Baking & Snack - November 2021 - 15
Baking & Snack - November 2021 - 16
Baking & Snack - November 2021 - 17
Baking & Snack - November 2021 - 18
Baking & Snack - November 2021 - 19
Baking & Snack - November 2021 - 20
Baking & Snack - November 2021 - 21
Baking & Snack - November 2021 - 22
Baking & Snack - November 2021 - 23
Baking & Snack - November 2021 - 24
Baking & Snack - November 2021 - 25
Baking & Snack - November 2021 - 26
Baking & Snack - November 2021 - 27
Baking & Snack - November 2021 - 28
Baking & Snack - November 2021 - 29
Baking & Snack - November 2021 - 30
Baking & Snack - November 2021 - 31
Baking & Snack - November 2021 - 32
Baking & Snack - November 2021 - 33
Baking & Snack - November 2021 - 34
Baking & Snack - November 2021 - 35
Baking & Snack - November 2021 - 36
Baking & Snack - November 2021 - 37
Baking & Snack - November 2021 - 38
Baking & Snack - November 2021 - 39
Baking & Snack - November 2021 - 40
Baking & Snack - November 2021 - 41
Baking & Snack - November 2021 - 42
Baking & Snack - November 2021 - 43
Baking & Snack - November 2021 - 44
Baking & Snack - November 2021 - 45
Baking & Snack - November 2021 - 46
Baking & Snack - November 2021 - 47
Baking & Snack - November 2021 - 48
Baking & Snack - November 2021 - 49
Baking & Snack - November 2021 - 50
Baking & Snack - November 2021 - 51
Baking & Snack - November 2021 - 52
Baking & Snack - November 2021 - 53
Baking & Snack - November 2021 - 54
Baking & Snack - November 2021 - 55
Baking & Snack - November 2021 - 56
Baking & Snack - November 2021 - 57
Baking & Snack - November 2021 - 58
Baking & Snack - November 2021 - 59
Baking & Snack - November 2021 - 60
Baking & Snack - November 2021 - 61
Baking & Snack - November 2021 - 62
Baking & Snack - November 2021 - 63
Baking & Snack - November 2021 - 64
Baking & Snack - November 2021 - 65
Baking & Snack - November 2021 - 66
Baking & Snack - November 2021 - 67
Baking & Snack - November 2021 - 68
Baking & Snack - November 2021 - 69
Baking & Snack - November 2021 - 70
Baking & Snack - November 2021 - 71
Baking & Snack - November 2021 - 72
Baking & Snack - November 2021 - 73
Baking & Snack - November 2021 - 74
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Baking & Snack - November 2021 - 76
Baking & Snack - November 2021 - 77
Baking & Snack - November 2021 - 78
Baking & Snack - November 2021 - 79
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Baking & Snack - November 2021 - 81
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Baking & Snack - November 2021 - 97
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Baking & Snack - November 2021 - 99
Baking & Snack - November 2021 - 100
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