Tag Archives: Lucky Girl Bakery

Friday Pie Day, Thanksgiving Edition

It’s Friday Pie Day, and this week we’re gearing up for Thanksgiving, both at the bakery and at home. There are menus to plan, doughs to be made and google maps to be generated so that deliveries run smoothly on Wednesday.

This is exciting! I love Thanksgiving… the food, the sentiment, the leftovers! Maybe most of all, I really enjoy feeding family and friends. And that means you too!

We’re extending our order deadline for Thanksgiving pies until tomorrow, Saturday November 17th. We’re so thankful for all of your support this past year, especially during the market season, and we’re happy to provide you with fresh, beautiful desserts made with local ingredients and lots of love.

deep dish

Keep reading for details on how to order your pies. But first…. we’re having a Give Away to say THANK YOU for being so wonderful! A few months ago, the lovely and brilliant Ashley English published a must have book for every lover and baker of the miracle food that is pie: A Year of Pies. It’s filled with beautiful photography, great pie making tips and lovely, seasonal recipes. And I want one of you to have a copy!

A Year of Pies

Ok, really I want all of you to have a copy, but I only have one that I’m giving away. To be entered to win a copy leave a comment here and share your favorite pie, or favorite pie memory in the comments (and be sure that there’s a way for me to contact you if you win!) You can leave a comment here until midnight on Thanksgiving. I’ll select the winner on Friday using a random number generator and post it here.

And finally, if you’re still in need of pie for Thanksgiving, you can check out our pie menu here and either call (860) 373-0321 or email (order@luckygirlbakery.com) with your order.

And… we’re back. Sort of.


I’ve missed you! This summer was hectic and wonderful and lots of fun. There were frequently things that I planned to write about here, and I’ve got lots of half written posts to prove it. I’ve even toyed with the idea of going back and finishing them and posting, but really, the summer is gone. Blueberry mint jam was months ago, as well as crazy berry pies made with coconut tequila. They were delicious, but they’ll have to wait until next summer.


Fall (everybody’s FAVORITE season) is here and lots of wonderful things are happening at Lucky Girl. Even though it’s sad that the summer market season is winding down, there are still a few dates left, other fabulous events like Cupcake Camp New Haven are just around the corner. There’s apple picking, and eating, and baking to be done, and pumpkins and squash quietly awaiting their fate as pies and soups and whoopie pies.


Even if that means that the squash needs to be roasted and baked in the dead of the night to avoid letting a certain 3 year-old know that we’re eating her beloved “Teefer.” Hey, it’s a red curry squash… it’s fair game around here.

So, the “sort of” part of returning to TinyCake has to do directly with our website. Some of you may have noticed, either by going directly to the site, or via Facebook update, that the Lucky Girl Bakery site is in a state of crisis right now. There was a problem with the-server-who-will-not-be-named and we disappeared. In trying to go live again, a lot of our content seems to be MIA. I briefly had a big sad about this, and then decided that Hey, it’s FALL! Perfect opportunity for something new and wonderful!

It appears that I’m going to try and create a new site that has a better online shopping cart, layout, information and photography in the next week or so. Call me crazy, but I think I can do it! There’s major planning to be done today, and then a frenzied week of baking, photo shoots, and redrafting menus and content. We’ll see how this goes… send me words of encouragement, and coffee! I’m excited!

Also, you should be excited too! There will be some new features here on TinyCake, including some fancy kitchen tips so you can add to your own wealth of baker knowledge. And, next week, there will be a fabulous giveaway that I’ve been sitting on for a while, since obviously, I’ve been offline. Which is probably a good thing, as other bloggers will attest. I’m re-energized and ready to bake up a storm!