Our story
A pie shop that starts at 6 pm.
Lattice opened in 2016 with one oven, one rolling pin and a rule we still keep: every crust is made by hand the night before it is baked.
The night before
Every pie takes about thirteen hours.
Most of that time the dough is simply resting. Here is what happens between closing time and the first slice.
18:00
the day before
Cut the butter
Cold Normandy butter is cut into flour by hand until the pieces are the size of peas. The dough is folded twice, wrapped and rested overnight at 4 °C so the gluten relaxes and the butter stays in sheets.
05:00
baking day
Weave the lattice
Strips are cut to 12 mm with a fluted wheel and woven over fruit picked within two days. We brush every top with cream and a pinch of demerara before it goes in.
55
minutes at 205 °C
Bake until it bubbles
The pies come out when the filling bubbles through the gaps and the crust turns the color of toffee. They cool for an hour so every slice holds its shape.
What we won’t change
Three rules on the kitchen wall.
01
Fruit within two days
If it was picked more than two days ago, it goes into jam, not into a pie.
02
Butter cut by hand
Machines warm the butter. Cold hands keep the layers flaky.
03
Nothing from a freezer
Every crust, cream and compote in the case was made since yesterday evening.
Come by while it’s warm.
Doors open at 7. The strawberry pie is usually gone by noon on Saturdays.