Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/1301686
111 Whether you are an apple pie traditionalist or someone willing to entertain another seasonal flavor, Sandpiper Bakery in Gloucester has one of the best reputations for pie on the North Shore for a (delicious) reason. Simple but sophisticated, Sandpiper's pastries prove the love and care owner and baker Susanne Clermont puts into every bite. e bakery prides itself on using traditional techniques that combine elements of French, English, and American baking that yield results as nice to look at as they are to eat. Whether you go with their traditional double crust apple pie, their bourbon pecan, their brown butter pumpkin, or their poached pear cranberry with beautiful lattice work, there's a pie to suit every palate. With a commitment to sourcing local ingredients and sustaining strong relationships with area farmers and artisans, Clermont can't overstate how important using fresh and seasonal items is to her. It makes sense to cook and bake with the seasons, and here on the North Shore, Clermont is especially appreciative of all of the local farms, where top-notch ingredients are often quite literally just down the road. "We feel so lucky to live in a community that really values food and quality and where ingredients come from because it can and does make all the difference," she says. "e variety of apples, the spices we use in our pumpkin pie, even the type of bourbon we select for our pecan pie, all of it has an impact on the final product," she explains. Clermont believes in a balanced pastry, something that ends up in that perfect place that exists between savory and sweet. Her baking is about elevated simplicity, something that might appear deceptively simple, but in reality is a product of her impressive technical skill set and ability to Molly Friedman (left) and Susanne Clermont Left, Clermont uses French, English and American baking techniques to create her pies. I F T H E R E ' S O N E T H I N G W E C A N A L L A G R E E O N T H I S Y E A R , I T ' S T H A T P I E I S E S S E N T I A L . consistently produce timeless classics. As a general rule, a big part of baking is about taking your time. Clermont insists it's both necessary and worth it to set aside the proper amount of time and to take your time once you begin. Rolling pie dough is a perfect example of this; it's a process that cannot be