Pot Belly Pies owner Bronwyn Mark relaunches The Pie Shop in Yamba
These aren’t your normal pie, they’re a meal in pastry. The original owner of Pot Belly Pies is ready to open her new Yamba shop. Here’s what is in store.
Grafton
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Bronwyn Mark says she has a few nerves about coming back to Yamba after an eight year absence.
But she said launching a new pie shop next door to where she had her original Coldstream Street Pot Belly Pies 15 years ago made her wonder why she ever left.
“It feels really good to be back,” she said.
“I think you have to leave Yamba to realise you want to come back.”
After many more pie shops between the Clarence and even Sydney, Ms Mark’s latest offering doesn’t muck around with what they’re good at.
“We’re calling it The Pie Shop,” she said.
“I’ve had so many different names and everyone just called it ‘the pie shop’ anyway, so we’re going with it.”
Her journey into pies started in a tiny shop in Hahndorf in the Adelaide Hills, in a leased premises where she didn’t know what to do.
“I think we were going to do a pet shop, but we didn’t really know,” she laughed.
“And we were standing there and someone came past and said ‘you can’t find a bloody pie in Hahndorf’ and that was it.
“I taught myself how to make pies right there.”
Ms Mark said her philosophy for pies was seemingly simple, but also the secret to their success.
“We treat the pie like a special thing,” she said.
“It’s not the offcuts, it’s not the second meat, it’s everything.
“And now I can’t help myself – they just get bigger and bigger.”
Coming back on opening day Wednesday are all the favourites that locals will remember, including lamb, mint and rosemary, steak, bacon and cheese and mushroom pepper steak.
“And then we’ll do stuff like seafood on the weekend,” Ms Mark said.
She said she believed any meal she saw could be put into a pie.
She said ingredients such as kangaroo, venison and others could help build more than 100 different variations.
She said her bright pink shopfront and cabinet full of pies had garnered a lot of support from passers-by.
“I think it could be a bit crazy,” she said.
“When we were first here it really took off and I think we’ve been away long enough that people still remember them.”
As for the most popular, her staff nodded in agreement that her corn beef and white sauce was the top of the tree.
“With all the vegies inside like it would be on the plate though,” she said.
“It’s a meal in pastry.”
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