Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Well, nothing says fall like the smell of pies baking
in the oven. Most of us probably are just not
really great at the pie baking part of it, but
maybe just the pie eating.
Speaker 2 (00:08):
And joining is now yeah, well that too, and joining
is now in studio the KWA Comment Spirit Health hot
Hot Health Studio and hotline as well. It is Tanner Berghart,
also known as Tanner the Pie Guy, the head pie
guy at Mile High Pie Company, and he's here to
give us some tips on baking, buying and eating pies. Tanner,
thanks for coming in so early with us this morning.
Speaker 3 (00:26):
Yeah, of course, good morning. Thanks for having me.
Speaker 2 (00:28):
This must be ramping up, as we like to say,
everything we always used under the auspices of Super Bowl.
This is this time year, getting ready to be your
Super Bowl pies with the holidays coming up. You know,
without a doubt, it's funny you say that. A couple
of years ago, I took an Instagram video of myself
throwing flour in the air like lebron does before he
goes on the court, and that's about how it feels.
Speaker 3 (00:49):
I love it.
Speaker 1 (00:49):
Can you explain a little bit of how Mile High
Pies came to be?
Speaker 2 (00:53):
You know, yeah, it's it came out of the idea
that we wanted to serve people the sense of hospitality
that we wanted to be in the business for. And
that means that given somebody something they can put in
the center of their table that makes them happy, makes
their family and friends happy, and it's something that we're
proud of that we made to be delicious.
Speaker 3 (01:12):
Are you a baker? Were you a baker before all this?
Speaker 2 (01:14):
I was a hobby baker and then decided that this
company was going to be my entry into the professional
world of it. Yeah, when did you realize you were
maybe good at baking and you thought I can make
a career of this. At some point in twenty twenty,
I think I did what a lot of people did,
and I was cooking a lot more at home. I
was baking a lot more, and I said, I'd had
(01:35):
an interest in this for a long long time. And
I said, you know what, now is my moment. It's
a weird moment in the world, but I think it's
I think it's hard time to try. And we jumped
in two feet.
Speaker 1 (01:44):
So you were a part of that pandemic sour dough
bread making phase that everyone was in, but then you
took it step further and actually made sure it made
money off of it as well.
Speaker 3 (01:52):
Exactly. Yes, well we're trying. Yeah, I love it.
Speaker 1 (01:55):
Where can you find these pies and give us the
elevator pitch wires? Mile High Pies the best pies.
Speaker 3 (02:00):
You could get. Yeah. Well, the two words are two
sentences is Mile High Pies. We make everything. It's all killer,
no filler. You know.
Speaker 2 (02:06):
Our pies are real fruit, real nuts, real sugar. They're
packed chok full. We freeze them so you can take
them and bake them for your own convenience. You get
that warm smell of the apple pie in your own oven.
You get that perfect tender, flaky crust. That butter comes
right out. We use an all butter crust. We make
them exactly like you'd make them at home. We just
do all the work.
Speaker 3 (02:27):
Do you with the name Mile High Pies?
Speaker 2 (02:29):
We would think, do you try to source all the
materials for the pies, everything that you put into them?
Here in Colorado, we absolutely do our best. We do
local fruit, We do palisade peaches, and we colorade as
an amazing produce and we get as much of it
as possible when we can.
Speaker 1 (02:43):
Yeah, we were mentioning earlier that we're a week away
from Halloween and all the fall festivities that come about it.
I have a personal question of why does pumpkin pie
get so much backlash?
Speaker 2 (02:54):
You know what, I don't understand that at all. Pumpkin
pie is my favorite pie. It's my favorite pie that
you make. It's my mom's recipe. It's fabulous. I have
no idea. I don't understand those people.
Speaker 3 (03:06):
Not my thing.
Speaker 2 (03:07):
So your mom's on payroll, you know, she likes to
think she probably should be. She's on a deferred plan. Okay,
that's good. Yeah, So you sell them. Obviously, we want
to buy them and consume them. That's your business. But
if somebody's at home and they're they're making something from
scratch and cooking, what is the biggest tip you can give,
as somebody who's a pro in the space to people
making their own pies.
Speaker 3 (03:27):
Yeah?
Speaker 2 (03:27):
Absolutely, I would say take your time. It's one of
those things making cross from home, especially, keep it cold,
and just take your time. It's one of those things
that if you're going to put it on the table
at the end of your meal, that you've spent all
this time and effort for don't rush it, don't try
to make it a last minute item, do your best
to do it the right way, and if you can't
come see us.
Speaker 1 (03:47):
Well, going off of that, then Tanner, where can people
find Mile High Pies and what should they know if
they're looking to get an order in ahead of all
the holiday festivities.
Speaker 3 (03:55):
Well, yeah, absolutely so.
Speaker 2 (03:56):
We are available in quite a few retail stores around
the Front range. You can find the list of those
on our website under our retail page. And then as
far as coming up for the holidays go, we're doing
a really exciting thing this year where we are opening
a pop up shop with our friends at Torpedo Coffee
over in Oneida Park and we will be open the
two weekends Friday Saturday Sunday prior to the Thanksgiving holiday,
(04:19):
and so you can come see us anytime during their
opening hours. I want to say it's six am to
two or two thirty pm, and we'll have our full
menu available that whole time period. A good cup of
coffee and a pie that sounds good to me. Do
you ship to people?
Speaker 3 (04:34):
We don't at the moment, but we are trying to
figure out the right.
Speaker 2 (04:36):
Way that would be awesome, right to say you got
one other thing because Mile High cooking at altitude it
is a lot different as well. What is a recommendation
for that? That's something my wife is excellent what she does.
But and we're lucky we have some nice tools to
cook with, but it's always a problem realizing we're at
five thousand, two eighty feet. It's a little different than
cooking at sea level. Yeah, I think the big thing
is learning what you're looking for when you're baking something.
(04:58):
Baking is such a century experience and if you're looking
and feeling and smelling and touching and seeing what's happening
inside your oven, you're not going to be so worried
about the altitude or your recipe or your time because
you know what your recipe is supposed to be doing.
I would say learning how to feel your product and
understand what you're trying to do is going to make
you the best big So checking on your pie every
five minutes doesn't help, right, It doesn't help, And I
(05:20):
would go through the window instead of opening the oven.
Speaker 3 (05:23):
But yes, you can.
Speaker 1 (05:24):
Find more at Mile highpieco dot com and all of
those Torpedo Coffee pop updates. Tanner at nine am two
two thirty pm, although if you want people to line
up early to make sure they have those pies ready
to roll, you could do that too. The headpie guy
at Mile High Pie Company, Tanner Bergard, thank you so
much for coming in.
Speaker 3 (05:41):
We appreciate it. Yeah, thanks for having me
Well, nothing says fall like the smell of pies baking
in the oven. Most of us probably are just not
really great at the pie baking part of it, but
maybe just the pie eating.
Speaker 2 (00:08):
And joining is now yeah, well that too, and joining
is now in studio the KWA Comment Spirit Health hot
Hot Health Studio and hotline as well. It is Tanner Berghart,
also known as Tanner the Pie Guy, the head pie
guy at Mile High Pie Company, and he's here to
give us some tips on baking, buying and eating pies. Tanner,
thanks for coming in so early with us this morning.
Speaker 3 (00:26):
Yeah, of course, good morning. Thanks for having me.
Speaker 2 (00:28):
This must be ramping up, as we like to say,
everything we always used under the auspices of Super Bowl.
This is this time year, getting ready to be your
Super Bowl pies with the holidays coming up. You know,
without a doubt, it's funny you say that. A couple
of years ago, I took an Instagram video of myself
throwing flour in the air like lebron does before he
goes on the court, and that's about how it feels.
Speaker 3 (00:49):
I love it.
Speaker 1 (00:49):
Can you explain a little bit of how Mile High
Pies came to be?
Speaker 2 (00:53):
You know, yeah, it's it came out of the idea
that we wanted to serve people the sense of hospitality
that we wanted to be in the business for. And
that means that given somebody something they can put in
the center of their table that makes them happy, makes
their family and friends happy, and it's something that we're
proud of that we made to be delicious.
Speaker 3 (01:12):
Are you a baker? Were you a baker before all this?
Speaker 2 (01:14):
I was a hobby baker and then decided that this
company was going to be my entry into the professional
world of it. Yeah, when did you realize you were
maybe good at baking and you thought I can make
a career of this. At some point in twenty twenty,
I think I did what a lot of people did,
and I was cooking a lot more at home. I
was baking a lot more, and I said, I'd had
(01:35):
an interest in this for a long long time. And
I said, you know what, now is my moment. It's
a weird moment in the world, but I think it's
I think it's hard time to try. And we jumped
in two feet.
Speaker 1 (01:44):
So you were a part of that pandemic sour dough
bread making phase that everyone was in, but then you
took it step further and actually made sure it made
money off of it as well.
Speaker 3 (01:52):
Exactly. Yes, well we're trying. Yeah, I love it.
Speaker 1 (01:55):
Where can you find these pies and give us the
elevator pitch wires? Mile High Pies the best pies.
Speaker 3 (02:00):
You could get. Yeah. Well, the two words are two
sentences is Mile High Pies. We make everything. It's all killer,
no filler. You know.
Speaker 2 (02:06):
Our pies are real fruit, real nuts, real sugar. They're
packed chok full. We freeze them so you can take
them and bake them for your own convenience. You get
that warm smell of the apple pie in your own oven.
You get that perfect tender, flaky crust. That butter comes
right out. We use an all butter crust. We make
them exactly like you'd make them at home. We just
do all the work.
Speaker 3 (02:27):
Do you with the name Mile High Pies?
Speaker 2 (02:29):
We would think, do you try to source all the
materials for the pies, everything that you put into them?
Here in Colorado, we absolutely do our best. We do
local fruit, We do palisade peaches, and we colorade as
an amazing produce and we get as much of it
as possible when we can.
Speaker 1 (02:43):
Yeah, we were mentioning earlier that we're a week away
from Halloween and all the fall festivities that come about it.
I have a personal question of why does pumpkin pie
get so much backlash?
Speaker 2 (02:54):
You know what, I don't understand that at all. Pumpkin
pie is my favorite pie. It's my favorite pie that
you make. It's my mom's recipe. It's fabulous. I have
no idea. I don't understand those people.
Speaker 3 (03:06):
Not my thing.
Speaker 2 (03:07):
So your mom's on payroll, you know, she likes to
think she probably should be. She's on a deferred plan. Okay,
that's good. Yeah, So you sell them. Obviously, we want
to buy them and consume them. That's your business. But
if somebody's at home and they're they're making something from
scratch and cooking, what is the biggest tip you can give,
as somebody who's a pro in the space to people
making their own pies.
Speaker 3 (03:27):
Yeah?
Speaker 2 (03:27):
Absolutely, I would say take your time. It's one of
those things making cross from home, especially, keep it cold,
and just take your time. It's one of those things
that if you're going to put it on the table
at the end of your meal, that you've spent all
this time and effort for don't rush it, don't try
to make it a last minute item, do your best
to do it the right way, and if you can't
come see us.
Speaker 1 (03:47):
Well, going off of that, then Tanner, where can people
find Mile High Pies and what should they know if
they're looking to get an order in ahead of all
the holiday festivities.
Speaker 3 (03:55):
Well, yeah, absolutely so.
Speaker 2 (03:56):
We are available in quite a few retail stores around
the Front range. You can find the list of those
on our website under our retail page. And then as
far as coming up for the holidays go, we're doing
a really exciting thing this year where we are opening
a pop up shop with our friends at Torpedo Coffee
over in Oneida Park and we will be open the
two weekends Friday Saturday Sunday prior to the Thanksgiving holiday,
(04:19):
and so you can come see us anytime during their
opening hours. I want to say it's six am to
two or two thirty pm, and we'll have our full
menu available that whole time period. A good cup of
coffee and a pie that sounds good to me. Do
you ship to people?
Speaker 3 (04:34):
We don't at the moment, but we are trying to
figure out the right.
Speaker 2 (04:36):
Way that would be awesome, right to say you got
one other thing because Mile High cooking at altitude it
is a lot different as well. What is a recommendation
for that? That's something my wife is excellent what she does.
But and we're lucky we have some nice tools to
cook with, but it's always a problem realizing we're at
five thousand, two eighty feet. It's a little different than
cooking at sea level. Yeah, I think the big thing
is learning what you're looking for when you're baking something.
(04:58):
Baking is such a century experience and if you're looking
and feeling and smelling and touching and seeing what's happening
inside your oven, you're not going to be so worried
about the altitude or your recipe or your time because
you know what your recipe is supposed to be doing.
I would say learning how to feel your product and
understand what you're trying to do is going to make
you the best big So checking on your pie every
five minutes doesn't help, right, It doesn't help, And I
(05:20):
would go through the window instead of opening the oven.
Speaker 3 (05:23):
But yes, you can.
Speaker 1 (05:24):
Find more at Mile highpieco dot com and all of
those Torpedo Coffee pop updates. Tanner at nine am two
two thirty pm, although if you want people to line
up early to make sure they have those pies ready
to roll, you could do that too. The headpie guy
at Mile High Pie Company, Tanner Bergard, thank you so
much for coming in.
Speaker 3 (05:41):
We appreciate it. Yeah, thanks for having me
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