Piecemeal Pies

Piecemeal Pies is a British inspired pie shop and local hard cider bar in White River Junction, VT. We specialize in savory meat pies, but really, we love our vegetables and sweets just as much.

Using local, organic, and seasonal ingredients is what we’re all about, so we work with farmers to make sure we always have the best vegetables, fruits, and meats possible. We believe that starting with exceptional ingredients grown and raised by people we know, and committing to quality all along the way makes for the tastiest pies. We want to make food that’s delicious for the community we love. And we want to offer the best cider around.

Our MISSION: Using local, organic, and seasonal ingredients is what we’re all about, so we work with farmers to make sure we always have the best vegetables, fruits, and meats possible. We believe that starting with exceptional ingredients grown and raised by people we know, and committing to quality all along the way makes for the tastiest pies. We want to make food that’s delicious for the community we love.
The FOOD: We strive to serve exceptional Michelin-star quality food in an approachable comfortable atmosphere. Our concept and style are completely unique, and we know it will be a crave-able addition to Vermont, while drawing attention from greater New England. Favorites include Rabbit & Bacon Pie, Smoked Trout & Sweet Corn Chowder, Earl Grey Lavender Sticky Toffee Pudding, and many more. Our "Boozy Brunch" has become a huge hit in the Upper Valley, and we are excited to bring Spiced Cider Mimosas and Fried Rabbit & Waffles to Stowe.
The SPACE: Justin is an architect by trade, and he worked in offices in Portland Oregon before embracing the restaurant world over a decade ago. We are in the business of creating exciting experiences and human connections. We believe the space and atmosphere are crucial to that goal. The new location is in a centuries-old red carriage barn on the green in downtown Stowe. We are in the process of completely renovating the interior with large picture windows, pine beams, and a new outdoor seating deck. The space will be bright and vibrant, with plenty of sunlight, white walls, marble tables, and accents of blue and copper. We are taking extreme care in building a Covid-safe restaurant with air purifiers and large operable windows. See the images below for our past restaurant designs and new inspirations!!

• Equipment & Fixtures: $75,000
• Construction Costs: $42,500
• Mainvest Compensation: $7,500

Justin Barrett
Chef/Co-Owner
Chef/Owner Justin Barrett arrived in Vermont in 2010. After graduating from the University of Oregon with a degree in architecture, Justin decided to embrace his love of cooking and move to NYC where he worked at April Bloomfield’s Michelin-rated The Spotted Pig and designed and built the Lower East Side’s The Fat Radish. Leaving the city, Justin came to Vermont looking for a change of pace, and an opportunity to get back to the proverbial land. He wanted to learn to grow his own food, slaughter his own animals, and to do what he loves most: bring people together over delicious food.In 2012, Justin spent a year in Maine designing and opening Saltwater Farm at Union Hall as head chef.  But he had fallen in love with Vermont in general, and with White River Junction in particular, so he returned home to the Upper Valley. His contribution to the community is Piecemeal Pies – an amalgamation of the experiences, values, and tastes that have shaped his view of just how good rural dining can be.

Josh Brown
Co-Owner
Joshua Brown has been a partner since day one. He has managed some of the busiest restaurants in Florida, upholding exceptional service standards. He brings a vast knowledge of quality service combined with a keen eye for aesthetics, efficient processes and procedures, and replicable systems to ensure consistency financial success.

If you invest $100, the business agrees to share a portion of their revenue until you have been repaid $175. They will owe you this amount by 1/1/2028, regardless of revenue.