Hubig's New Orleans Style Pies
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Hubig's New Orleans Style Pies are fruit or sweet-filled fried pies, similar in construction to a turnover. They are made in the heart of New Orleans, Louisiana, and are considered a local delicacy, available at retail in over 3500 locations in southern Louisiana. They are baked fresh daily and use no preservatives, which gives them a shelf-life of approximately seven-to-twelve days. While they may be eaten straight from the glassine wrapper, local lore dictates that they are best after 25 seconds in the microwave. They are available in a variety of flavors, including Apple, Lemon, Peach, Pineapple, Chocolate, Coconut & Sweet Potato - however, at least 50% of available pies at the majority of locations are Apple or Lemon. Before Hurricane Katrina, in addition to the famous turnover-style pie, Hubig's also made individual and family-sized pies.
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[edit] History
Founded in Fort Worth, Texas at the beginning of World War I by Simon Hubig, the Simon Hubig Pie Company expanded to nine locations throughout the Southeastern United States, including the current New Orleans location in 1922, which was managed by Henry Barrett. During the Great Depression, all of the locations failed except the New Orleans warehouse, which survives to this day at 2417 Dauphine St. in the French Quarter. In the 1950s, the Ramsey family became majority owners of the company, eventually bringing in the Bowman family during the 1970s. The Orleans Parish jail has traditionally been one of the largest buyers of pies.
[edit] Savory Simon
Savory Simon is the mascot of Hubig's pies, and he is prominently featured on the packaging and the delivery trucks for the pies, similar to Hostess Company's Fruit Pies and Fruit Pie the Magician. Savory Simon is one of the most recognizable local mascots in New Orleans, and can be seen displayed on signs and t-shirts throughout the area.
[edit] Current affairs & Hurricane Katrina
When the city of New Orleans was struck by Hurricane Katrina, the ventilation system, an exterior wall, and the roof of the French Quarter Dauphine St. location were damaged. Production of Hubig's pies was halted and did not start again until January 4th, 2006, after the neighborhood had clean water, reliable electricity, and sufficient gas pressure. Currently run by the Bowman and Ramsey families, both now in their second generation of ownership, Hubig's pies have increased slightlyin cost since the storm, and the variety of flavors offered seems to have changed. The bakery is open Sunday through Thursday for Monday through Friday delivery. While they had over sixty employees over Katrina, as of November 29th, 2006, they still have less than thirty employees, many gathered from Red Cross shelters with bus tickets, and now produce only the famous turnovers. The factory is still largely un-automated and relies on factory workers rather than machines. About 30,000 pies are made a day to be delivered on the next day. They offer a 100% guarantee on all their merchandise and buy back compromised pies to maintain quality, and frequently donate fresh products to charitable organizations in the area.
[edit] External links and references
- Official Hubig's Pies Website, offering nationwide delivery.
- Hubig's Pies on YatPundit.
- An article on Hubig's struggle to reopen after Katrina.
- New York Times article on the return of Hubig's Pies.
- An audio interview with Andrew Ramsey after Hurricane Katrina, which describes the process of making Hubig's pies.
- An Emeril's article by Lorin Gaudin about the pie baking process.
- A personal testimonial by Andrew Ramsey on the problems facing Hubig's after Katrina.
