July 5, 2024 • 26 mins
Lawry's Pasties has been a family-run business since 1946, specializing in traditional Cornish pasties and maintaining the original recipe through four generations. Located in Marquette, Michigan, Pete and Addie Lawry share their journey of rebuilding the business after a devastating fire in the strip mall where their shop was located. They used resourcefulness and determination to start over, which included using equipment from Pete's mother's shop.
With winter months being slow for tourism, Pete and Addie came up with a clever way to keep their business going while reaching UP transplants from around the nation year-round.
Links:
http://lawryspasties.com/
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Show Notes:
00:00 Welcome to Total Michigan
01:24 The History of Lawry's Pasties
02:26 What is a Pasty?
03:38 Generational Business Challenges
07:55 Rebuilding After the Fire
15:15 Shipping Pasties Nationwide
20:09 Local Favorites and Unique Offerings
24:33 How to Connect with Lawry's Pasties
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Pete Lawry (00:00):
There was a fire in the strip mall.
And our business burnedright to the ground.
So we really lost everythingand started over from scratch.
Cliff Duvernois (00:08):
Why not just hang it up and say, you know, I'm going to go flip
Pete Lawry (00:11):
That's what everybody asked.
Aren't you ready to just workin the mine or do something
else and I said no i'm not.
So we just bought some usedequipment and started over.
Cliff Duvernois (00:23):
Hello, everyone, and welcome back to Total Michigan, where
we interview ordinary Michigandersdoing some pretty extraordinary things.
I'm your host, Cliff Duvernois.
So when you make a trip up to theUpper Peninsula, you cross the bridge.
The one thing that you are going toget hammered with constantly as you're
driving around is these signs for pasties.
They are everywhere.
And what I wanted to do is Iwanted to come to the middle of
(00:46):
the Upper Peninsula, so to speak.
And find someplace that hasbeen doing it for a long time.
Doing it extremely well, loved by notonly tourists but as well as the locals.
And when I went to Marquette,I found Lawry's pasties.
Well rated online, everybody loves them.
And I thought, you know what, thesewould be the perfect people to come on
(01:07):
and talk to us about this UP delicacy.
So with that being said, Iwould like you like to introduce
you to Pete and Addy Lawry.
Pete, how are you?
I'm doing well.
Thank you for asking.
Addy, how are you?
So if you would just tell us reallyquick what is Lawry's pasties?
Pete Lawry (01:24):
Addie's the fourth generation pasty makers.
We started in 1946, theoriginal shop West of Ishpeming.
And we are been in Marquette since 1992.
We still make the original pasty,the original way that my grandmother
made it back in the 1940s.
Cliff Duvernois (01:41):
if you would, talk to us about, why did they start the pasty shop?
Why even go in thatroute in the first place?
What made them open up their doors?
Pete Lawry (01:52):
My grandparents had moved to Lansing.
And they wanted to get backto the Upper Peninsula.
And so in 1946, afterthe war, they came back.
And my grandmother was a wonderful cook.
They opened a little cafenext to the blueberry mine.
Out west of Ishmael and Ely township.
And she made packed pails for the minerswhen they went down into the mine.
(02:16):
And she specialized in pasties once aweek and everybody loved her pasties.
eventually, it just became pasties.
That's all they did.
Cliff Duvernois (02:26):
Why don't you talk to us about what is a pasty?
So
Pete Lawry (02:31):
So it is beef and potatoes and onions and rutabaga, our recipe, which is
the original Cornish version of a pastie.
It's wrapped in a crust.
It's similar to a potpie, but it's dry inside.
There's no gravy.
I don't mean to say dry.
It's It's just doesn't have gravy in it.
(02:51):
So it's more like asandwich than a pot pie.
But it's served hot.
And it's wrapped in a crustand we make them by hand still.
After all these years.
Cliff Duvernois (03:01):
Cause that's a thing I just learned today.
is that there's the Finnish versionand then there's the Cornish version.
So yours is Cornish.
Pete Lawry (03:11):
The Cornish version and they originated in Cornwall, but,
Cliff Duvernois (03:15):
Now, am I going to get some emails from some Finnish people
Pete Lawry (03:19):
Possibly Finnish people.
There are a lot of finish people in thisarea that work in the mines as well, and
they mainly put carrots in their version.
I would say.
Addie Lawry (03:32):
That's the biggest difference where the Cornish use
rutabaga and the Finnish use carrots.
Up here at least.
Cliff Duvernois (03:38):
Your grandma opens the business.
And at some point in time, it'spassed down to your parents.
Pete Lawry (03:44):
Yes.
In the fifties, my father openedit, came back from serving.
And he was in England in the Air Force.
And when he came home, he reopenedthe shop and and then met and married
my mother and they ran it togetheruntil, well, they, they ended
(04:06):
up getting divorced in the, 70s.
And my mother took over it and, um.
We all worked since I was in third gradewhen I started working in the business.
Cliff Duvernois (04:14):
Child Labor is cheap labor.
Addie Lawry (04:16):
Yep.
Pete Lawry (04:17):
And Addie too, along with her three brothers.
Addie Lawry (04:20):
I don't know if there's a better way to grow up than in a pasty shop
Pete Lawry (04:23):
to work with me every Saturday and whenever because I
worked all the time back then.
Cliff Duvernois (04:29):
Now, so you grew up in the business.
Pete Lawry (04:31):
I did.
Cliff Duvernois (04:31):
Why did you decide to step in and take over the
family business versus, you know,like I dream about these things.
They chase me in my dreams.
You know, I want out.
I want to, go, save the whales or
Pete Lawry (04:45):
No, I always, I always wanted to stay in the business
from the time I was a little kid.
Cliff Duvernois (04:51):
What is it about the business that that attracts you to it?
Pete Lawry (04:54):
It's just a way of life for me.
It's what I've known all my life.
I just, it's all I've ever done.
Addie Lawry (04:59):
There's a pride that comes with too, being able to take over
something that's the fourth generationAnd continuing on the family legacy and.
I don't know.
There's something special aboutbeing surrounded by family
and continuing on the legacy.
Cliff Duvernois (05:15):
people you love.
Yes.
Because now you're fourthgeneration, Addy, right?
You're primed to takeover the business too.
Was there any ever thought inyour brain at some point, you're
thinking to yourself, Man, I amout of here as soon as I turn 18.
I'm not making,
Addie Lawry (05:29):
Not really.
No, we were, um,
I had a couple other jobs.
I worked at a school for a little bit.
But we both knew, I think, the last straw.
He just looked at me and said,okay, you coming back now it's time
And I
Pete Lawry (05:42):
Yeah.
It's actually only beena few years since she's
Addie Lawry (05:45):
been about five years.
So,
and I came and officially came backand started taking things over.
Cliff Duvernois (05:51):
That's great.
And In doing this, I guessI got to ask the question.
I'll ask this to you first, Pete, isbecause your parents ran it for a while.
And then you were taking over thebusiness and what was some of the
things that you learned or somethingthat really surprised you when
you took over the family business?
Pete Lawry (06:08):
Well, for one thing, I wasn't I didn't really know what I was doing
when I took over the, I thought I did.
But I was a young kid in my twenties.
So you just jump in and do things asit's always been done without really
knowing what comes with growth, whatcomes with, I moved to Marquette.
(06:29):
the original business is still openin Ishmael and my brother runs it.
But I ran into some hurdles as a youngkid that I wasn't really aware of.
I thought I knew more than I did.
business end of it.
I just wanted to make pasties.
Because I knew people liked them.
And I did a good job with it.
(06:49):
But, when it came to expanding andthe business side of it, there was
a lot to learn that I didn't know.
Cliff Duvernois (06:55):
Like the whole cashflow management
Pete Lawry (06:57):
Yes.
employees, raising prices, keeping upwith costs, inflation, all those things.
Right.
Cliff Duvernois (07:06):
And what about you Addy?
When you started taking overthe business, What are some of
the things that surprised you?
Addie Lawry (07:11):
I didn't have the hardships I don't think my dad had.
Cause I don't know.
He's wonderful.
And I think we work really wework really well as a team.
And if there's ever anything,you know, we, troubleshoot
really well together, I think.
And, I don't know.
I couldn't imagine a better role modelto learn to take things over than him.
Cliff Duvernois (07:31):
Certainly.
And it's gotta be good too becausewith you both being co-owners so
to speak that a lot of the problemsyou're discussing it's not like
your treating like a parent childrelationship where you have to protect
the child It's we're in this together.
So let's collaborate.
Addie Lawry (07:48):
Yeah.
It's his retirement in my future.
So, you know, we both have a stake.
Cliff Duvernois (07:52):
go.
There you go.
Awesome.
Love that.
as the business is ticking along, right?
And you've got your, you've gotyour location, you've got it built.
During the 1990s, youhad a pretty big problem
Pete Lawry (08:05):
We did.
Yeah, we had been openfor about four years.
And the, there was afire in the strip mall.
And our business burnedright to the ground
We lost everything.
We were underinsured.
We were just starting out.
We were in our twenties.
We had three I think outof four kids at that time.
And my wife, who is a nurse, was workingin the business with me at the time.
(08:30):
So we really lost everythingand started over from scratch.
We reopened two years later ina new, in this existing, strip
mall that we're in right now.
But after they rebuilt.
It started over.
Cliff Duvernois (08:44):
So the question I got for you then is, you know, with everything
burning to the ground, like you come overhere and it's just nothing but ash, right?
First off, you've just got to be crushed.
Pete Lawry (08:54):
Yeah, it was pretty devastating.
Cliff Duvernois (08:56):
And then To make the decision that we're
going to try this again.
Why not just hang it up and say,you know, I'm going to go flip
Pete Lawry (09:05):
That's what everybody asked.
Aren't you ready to just workin the mine or do something
else and I said no i'm not.
So we just bought some usedequipment and started over.
My mother had the Ishpemingshop still at that point.
So I would go up there and cut meatand grind meat and use some of her
(09:27):
equipment that I couldn't afford to buy.
So after hours, I would closethe shop, go up there, do my prep
work, come back in the morning.
My wife would come in and bakein the mornings and get started.
She would take kids with her, andthe ones that weren't in school.
And then I would get the otherones off to school and meet
(09:51):
her here and we would switch.
But it was, it's a way oflife and I didn't, couldn't
imagine doing anything else.
Cliff Duvernois (09:59):
That's actually quite clever and resourceful that you were
using the equipment from your mom's shop.
Pete Lawry (10:05):
Yeah, it's all I, it's the only way I could really stay in business.
Cause I couldn't affordto buy all new equipment.
I bought ovens.
I bought some used coolersum, to get started.
But we really didn't have much.
Cliff Duvernois (10:20):
And then as you're going through this, so you, so this
location had burned to the ground.
But you actually opened up in anotherlocation for a short while, right?
Pete Lawry (10:28):
We had another little shop, out in Harvey which is 15 miles from here.
Not quite, 10 miles, maybe.
But it never really took off.
It was a bad location.
So we wanted to get back here.
So that's where we took thatused equipment that we had there
and moved back into this space.
Cliff Duvernois (10:48):
And by that time they had rebuilt this little
Pete Lawry (10:51):
strip mall.
They had rebuilt.
Yeah.
So I
It is.
It's a great location.
We've been here for, well, since 1998 now.
it's back, back in this spot.
Cliff Duvernois (11:04):
And then from there it's just a matter of just keeping your
customers happy, keeping the doors open
Pete Lawry (11:09):
we've been doing the same thing, consistently over all the years.
We haven't changed a thing.
Our recipe is the same.
The way we make our pasties is the same.
We've got some new equipment, butwe still make everything by hand.
Cliff Duvernois (11:23):
So when you talked before about focusing on making a great pasty,
What, tell me, what does that, include?
and I ask you that becauseyou've been here for decades.
You've got people, obviously,I mean, you're going to have
tourists that come here, yes.
They're going to see your sign,they're going to want to stop in.
But probably, I would bet you dollarsto donuts that probably a bulk of
(11:46):
your customers are also locals.
And they have very discerningpalates when it comes to pasties.
what goes into making a good pasty?
I
Addie Lawry (11:58):
I think the biggest thing is, keeping, like, the same vendors,
and having good employees, and, like,making sure our potatoes are all
pretty, sourced pretty much locally.
All of our meat, everything we tryand get, the same as we have, and
keeping those, that quality up is huge.
(12:19):
still using lard in the crust,which a lot of people for a long
time were really hard on the lard.
But it's starting to come backaround, having everything, you know,
we don't put any preservatives in.
it's something that you can makein your kitchen just as easily
as we can make in our kitchen.
Wouldn't, shouldn't say easy.
It's a pretty complicatedprocess, there's a lot of peeling.
There's a lot that goes into it.
(12:40):
but yeah, just making sure that
Pete Lawry (12:42):
consistency, quality freshness,
Cliff Duvernois (12:47):
A large portion of your menu.
I mean, I do see you've got some thatare a little bit off and I, and we'll
talk about that in a little bit.
But basically, like you said,your recipe is the same as your
grandmother started back in the day.
You haven't tinkered with it.
It's not like I'm coming in hereand, Oh, we have a Korean fusion
pasty or a Mexican fusion pasty.
It is, man.
This is the pasty.
(13:07):
This is it.
This is the uP.
It's
Pete Lawry (13:10):
It's the exact same recipe.
Cliff Duvernois (13:12):
Addie mentioned,
Pete Lawry (13:13):
as Addy mentioned, we do have, um, several employees now.
And so in morning, there morning, therecan be six or seven people sometimes.
And it's making sure thatthe seasoning is just right.
Not too much, not too little.
Um, We just had that issue whereyou're, you're kind of go back over.
(13:33):
Addie runs the kitchen and shemakes sure everything is mixed
by hand, which can be tricky.
We make batches of 50 of the classicsize in one, in one batch of pasties.
So making sure it's mixed properly andseasoned properly for every batch because
to 2025 batches
to 20, 25 batches of those some days.
(13:56):
to make So it gets tricky to make surethat everyone is going to be the same.
Cliff Duvernois (14:01):
Sure.
For our audience, we're going to takea quick break and thank our sponsors.
When we come back, we're going to talk alot more about pasties and what you can
expect when you come to Lawry's Pasties.
We'll see you after the break.
Cliff DuVernois (2) (14:17):
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Cliff Duvernois (14:40):
Hello everyone and welcome back to Total Michigan where
we interview ordinary Michigandersdoing some pretty extraordinary things.
I'm your host Cliff Duvernois.
Today we're at Lawry's Pasties andI'm talking with Pete and Addie Lawry.
And Pete, Addie, before thebreak we were talking about what
makes for a really good pasty.
My question to you now is, you know,as your business is growing and
(15:04):
you know, you're getting their foottraffic is starting to come back in.
You know, you've rebuilt from the fire.
You've got this nice, super nice location.
So my question to you is,at some point in time.
You got the idea to start shipping these.
How did that idea come about?
Addie Lawry (15:22):
People begging.
Pete Lawry (15:23):
Yeah well the big thing is we are the UP.
Everybody who's ever been to theUP in January knows it's cold.
There's lots of snow which iswonderful if you like snow.
But our big season is June,July, August, September.
People love to come to the UP in thesummer, not as much in the winter.
(15:46):
So we're very busy all summer long.
And we didn't really, our business dropsin half in January and February and March.
So we needed something to reallybring in business those months
when people that might love ourproduct, they come in the summer but
they're missing it all winter long.
So now they can buy online andwe send them all winter long.
(16:11):
The snowbirds that go to Florida orTexas, California we ship all over.
Cliff Duvernois (16:17):
So then I got to imagine that's a great way for you to be able
to create another revenue stream foryour business to make sure you've got
more money coming in throughout the yearversus just hoping somebody stops by,
Pete Lawry (16:31):
right
Cliff Duvernois (16:31):
if there's a six foot snow
Pete Lawry (16:33):
exactly you have a snow day where you're getting three
or four feet of snow in one day.
You don't get a lot of foot traffic.
So this way we we stillare busy all winter long.
From christmas right through.
you know tourists i come in inthe summer time will buy christmas
gifts for their families that cameon vacation as a remembrance of
(16:55):
the good old UP and Marquette.
It's such a wonderful place.
And it's a good way to remembertheir vacations and coming here.
Cliff Duvernois (17:03):
Addie was telling me before the microphones went
hot that there's actually peoplefrom the UP that have moved.
And actually appreciate thefact that you guys ship.
Addie Lawry (17:12):
I feel like a good portion of our, our shipping customers are
local Yoopers who ended up moving away.
And just miss that.
We do a lot of like 80th birthdays.
We ship out, you know, that kind of thing.
Like people who grew up here, movedaway and just still love the pasties.
And like my dad was saying, it's a goodremembrance of your childhood and those
(17:34):
days and that good comfort food, the goodwholesome, you know, meat and potatoes
Cliff Duvernois (17:38):
Slice of home.
Pete Lawry (17:39):
Yes, absolutely.
Cliff Duvernois (17:41):
And then so when you have the the this idea and your customers
are practically begging for it yes Iwill pay for you to ship them to me.
Talk to us about that process offiguring out how to make that work.
I mean you just throw a bunch of themin the cardboard box send them on
their way do you put like a plasticsheet over top of them that protects
them and keeps them separate is itlike an egg carton how does that work
Pete Lawry (18:02):
We have a down pat right now.
We buy shipping coolers that are boxed.
So it's in a styrofoam cooler in a box.
We use dry ice on the top.
So we have different sizecoolers to fit different.
We do an eight pack of12 pack or a 24 pack.
So we have the three coolersthat correspond with the size.
(18:23):
We, we hand cut the dry ice, put a slice,depending on how far it's going to go,
so it'll last two to three to even fourdays in the mail without thawing out.
Um, we, We've got it pretty down pat.
Cliff Duvernois (18:36):
Now how did you come up with the idea to be able to to do this.
Was it trial and error?
Did you jump on YouTube and watchsome videos of someone else doing it
Pete Lawry (18:44):
trial and error in the beginning, trying to figure it
out, especially with the website.
You know, We just startedwith people that would ask.
Like Addie said, people call all thetime and say, can you send us some
And we did start incardboard boxes a few times.
And we would next day air them in acardboard box and they'd usually be
thought out by the time they got there.
(19:05):
And it wasn't very successful.
Now you feel bad if people spendall that money and it doesn't work.
Cliff Duvernois (19:11):
Right.
Pete Lawry (19:12):
So we to figure out ways to make sure it would work
and be successful and it is.
Cliff Duvernois (19:17):
Did you ever wind up shipping anything to yourself just
to see what it would like when it
arrived?
Pete Lawry (19:21):
Yeah, we have, uh, we've done that.
We've shipped to relatives, um,friends that, that live away.
Um, We'll take a box and putit in the office where it's
going to be warm all the time.
And see how long it'll last.
Um, we've done lots of experimentslike that to make sure.
And there is an occasionalbox that will get lost.
(19:41):
And we have to reship.
But usually UPS does a great job.
Um, we don't lose many packages.
Um, we only a
Cliff Duvernois (19:50):
driver snacking somewhere right now.
Pete Lawry (19:53):
Yeah,
Cliff Duvernois (19:54):
ordering them.
Pete Lawry (19:54):
so yeah, it's been, it's been a good, um, way to increase
our business in the winter time.
And we do ship all year round.
But our main shipping time is,um, December, January, February.
Cliff Duvernois (20:09):
So talk to us then about cause of the ones the ones you got on the
menu talk to us about maybe some of thefavorites that locals come and ask for.
Addie Lawry (20:19):
There is one pasty.
I mean, a lot of, Um, pastyplaces, especially, try and
push all the different flavors.
Um, People come in all the timeasking for a chicken pasty.
Well, in our mind, that's,that's a chicken pot pie.
That's not a pasty.
You know, a pasty is Beef,potato, rutabaga, and onion.
And, you know, that's it.
And throughout the years, youknow, we're, we're trying to
(20:41):
cater to other, like, vegetarian.
We do have a vegetarian pasty.
I'm hesitant to call it a pasty.
But we do have a vegetarian version,we have a breakfast version.
And then we have the differentsizes of our, our classic beef.
Cliff Duvernois (20:54):
guys have vegetarians in the UP?
Addie Lawry (20:56):
Not, not many, but we
Cliff Duvernois (20:58):
I shouldn't say
Addie Lawry (21:00):
I shouldn't say not
many, I have actually quite a fewfriends who are vegetarians, so.
Cliff Duvernois (21:05):
And, you know, with that being said, if somebody
were to come here, right, they've,you know, they've never been here
before, you know, what, what is thatexperience for them like looking like?
Or maybe, you know, what are some thingsthat they should be thinking about
when they, when they come in here?
What are their expectations?
Talk to us about that whole.
Addie Lawry (21:23):
There's a lot of people who come in not knowing how to eat a pasty.
I know that that's kind of funny.
But traditionally it's,it's a handheld meat pie.
You know, you eat it like ahamburger right out of the
bag is the best way to do it.
Um, There's a lot of controversyover what to put on a pasty.
Like, that's the biggest thing.
Is it gravy or ketchup?
(21:43):
Or, or nothing.
If you have a good one, generallyyou don't need anything that's, you
know, the purest, um, technique.
But, yeah, um, my favorite way, youknow, right out of the bag, with a
squirt of ketchup on each bite, you know,
And everyone, everyone has theirown unique way of eating a pasty.
Some people put, you know, Chowchow, relish, it doesn't, you
(22:06):
know, barbecue sauce, ranch,
Pete Lawry (22:09):
best, best way to eat a pasty.
I do this still at least once a week.
First one's out of the oven inthe morning, nine o'clock ish.
Grab it, put it on my desk, cut it inhalf, let it sit for about twenty minutes.
Each half, um, as it'scooled but still fresh.
(22:30):
No ketchup, no gravy.
Just chow it right down.
And it's delicious.
Cliff Duvernois (22:35):
See, I, I feel a little bit deceived, because when I
ordered lunch, You put a fork on my
Addie Lawry (22:40):
I did.
I did.
Cliff Duvernois (22:41):
that thing
Pete Lawry (22:42):
the
Cliff Duvernois (22:43):
whole time I was eating it.
I was like, man, this thing is hot.
How are
Addie Lawry (22:46):
We'll We'll get you one to take home too.
Cause That's good.
Just room temperature, letit sit for a couple hours.
And eat it right out ofthe bag on your way home.
Cliff Duvernois (22:53):
That's a yes because I love that idea.
Because I was so hungry whenI showed up at the shop today.
I was like, I just could not wait, butthat would have been the thing to do.
Now I got to know yougot to eat them by hand.
a hand delicacy.
Pete Lawry (23:03):
Yes.
So we have a small line of ovenbaked sandwiches that we have.
We have a lot of bigfamilies that come in.
And a lot of them will claim, you know,there's One or two of the children that
say, Oh, I, I don't want to eat a path.
I don't like pasties or blah, blah, blah.
So we have a few other thingsthat are on our menu besides just
pasties to kind of cater to that.
(23:24):
And we make really good sandwiches.
Addie makes the breadevery morning by hand.
Addie Lawry (23:29):
yeah,
Every day
Yeah.
Everything in here is made by hand.
All of our meats cut by hand.
We do.
Speaking of sandwiches, we have a Cudighi,which is very, um, native to the U.
P.
Pasties, you know, came from England.
A lot of people don't know whata pasty is, but Cudighi is a UP
staple brought over by the Italians.
(23:50):
we make a homemade Cudighi patty here.
It's ground pork and a lot of differentspices that's, you know, ours is massive.
It's not one of the things that youcan just eat and go on with your day.
It's, uh, like, You can eat a sliverof it, but if you're eatin the whole
thing, you better expect to take a nap,
cuz.
There's a food
Cliff Duvernois (24:07):
coma.
And what was that again?
A Cudighi?
Addie Lawry (24:10):
kudigy?
Cudighi, yum.
Cliff Duvernois (24:11):
I've never heard of such a thing.
Addie Lawry (24:13):
Yeah, It's gaining a little bit more popularity.
But it is pretty strictly a UP food.
Like I said, it's pork seasonings.
And then it's kind ofshaped out into a patty,
It's almost almost like ahamburger patty, but elongated.
And then you serve it on, um,our, our, um, homemade bread
with sauce, cheese and onion.
Cliff Duvernois (24:30):
Learn something new every day.
Have to try one of those, too.
Uh, And if somebody is listening tothis, and they want to come by and
check out what it is that you guyshave they want to check your place out.
What's what's the best wayfor them to connect you?
Where can they find you?
Pete Lawry (24:45):
We are online at lawryspasties.
com, L A W R Y S P A S T I E S dot com.
And, uh, you can find us thereif you want to order mail order.
If you want to drive up to ourshop, we're in Marquette, in the
middle of Marquette, basically.
Um, Right on US 41, it's hard to miss.
(25:07):
It's 2164 U.
S.
Highway 41 in Marquette.
But we're right on the main dragas you're coming through town.
We'd love to have you stopin and try our pasties.
Cliff Duvernois (25:17):
Awesome and if they do order online typically how long
does it take for a turnaround of
Pete Lawry (25:21):
We try to only ship on Mondays or Tuesdays to make sure
they have the week to get there sothey're not sitting over a weekend.
But you can order for a delivery timejust about any time later in the week.
Um, but yeah, we ship every Monday,
Cliff Duvernois (25:37):
any
Pete Lawry (25:37):
you order by Monday, we'll get 'em out that Monday.
Cliff Duvernois (25:40):
Perfect.
Awesome.
uh Pete, Addie, thank you so much fortaking time to be on the show today.
Really appreciate it.
Addie Lawry (25:47):
It.
Thanks so much for coming down
Cliff Duvernois (25:49):
And for our audience, you can always roll on over to TotalMichigan.
com and click on Pete and Addie'sinterview and get the links
that they have mentioned above.
We'll see you next time when wetalk to another Michigander doing
some pretty extraordinary things.
We'll see you then.
There was a fire in the strip mall.
And our business burnedright to the ground.
So we really lost everythingand started over from scratch.
Cliff Duvernois (00:08):
Why not just hang it up and say, you know, I'm going to go flip
Pete Lawry (00:11):
That's what everybody asked.
Aren't you ready to just workin the mine or do something
else and I said no i'm not.
So we just bought some usedequipment and started over.
Cliff Duvernois (00:23):
Hello, everyone, and welcome back to Total Michigan, where
we interview ordinary Michigandersdoing some pretty extraordinary things.
I'm your host, Cliff Duvernois.
So when you make a trip up to theUpper Peninsula, you cross the bridge.
The one thing that you are going toget hammered with constantly as you're
driving around is these signs for pasties.
They are everywhere.
And what I wanted to do is Iwanted to come to the middle of
(00:46):
the Upper Peninsula, so to speak.
And find someplace that hasbeen doing it for a long time.
Doing it extremely well, loved by notonly tourists but as well as the locals.
And when I went to Marquette,I found Lawry's pasties.
Well rated online, everybody loves them.
And I thought, you know what, thesewould be the perfect people to come on
(01:07):
and talk to us about this UP delicacy.
So with that being said, Iwould like you like to introduce
you to Pete and Addy Lawry.
Pete, how are you?
I'm doing well.
Thank you for asking.
Addy, how are you?
So if you would just tell us reallyquick what is Lawry's pasties?
Pete Lawry (01:24):
Addie's the fourth generation pasty makers.
We started in 1946, theoriginal shop West of Ishpeming.
And we are been in Marquette since 1992.
We still make the original pasty,the original way that my grandmother
made it back in the 1940s.
Cliff Duvernois (01:41):
if you would, talk to us about, why did they start the pasty shop?
Why even go in thatroute in the first place?
What made them open up their doors?
Pete Lawry (01:52):
My grandparents had moved to Lansing.
And they wanted to get backto the Upper Peninsula.
And so in 1946, afterthe war, they came back.
And my grandmother was a wonderful cook.
They opened a little cafenext to the blueberry mine.
Out west of Ishmael and Ely township.
And she made packed pails for the minerswhen they went down into the mine.
(02:16):
And she specialized in pasties once aweek and everybody loved her pasties.
eventually, it just became pasties.
That's all they did.
Cliff Duvernois (02:26):
Why don't you talk to us about what is a pasty?
So
Pete Lawry (02:31):
So it is beef and potatoes and onions and rutabaga, our recipe, which is
the original Cornish version of a pastie.
It's wrapped in a crust.
It's similar to a potpie, but it's dry inside.
There's no gravy.
I don't mean to say dry.
It's It's just doesn't have gravy in it.
(02:51):
So it's more like asandwich than a pot pie.
But it's served hot.
And it's wrapped in a crustand we make them by hand still.
After all these years.
Cliff Duvernois (03:01):
Cause that's a thing I just learned today.
is that there's the Finnish versionand then there's the Cornish version.
So yours is Cornish.
Pete Lawry (03:11):
The Cornish version and they originated in Cornwall, but,
Cliff Duvernois (03:15):
Now, am I going to get some emails from some Finnish people
Pete Lawry (03:19):
Possibly Finnish people.
There are a lot of finish people in thisarea that work in the mines as well, and
they mainly put carrots in their version.
I would say.
Addie Lawry (03:32):
That's the biggest difference where the Cornish use
rutabaga and the Finnish use carrots.
Up here at least.
Cliff Duvernois (03:38):
Your grandma opens the business.
And at some point in time, it'spassed down to your parents.
Pete Lawry (03:44):
Yes.
In the fifties, my father openedit, came back from serving.
And he was in England in the Air Force.
And when he came home, he reopenedthe shop and and then met and married
my mother and they ran it togetheruntil, well, they, they ended
(04:06):
up getting divorced in the, 70s.
And my mother took over it and, um.
We all worked since I was in third gradewhen I started working in the business.
Cliff Duvernois (04:14):
Child Labor is cheap labor.
Addie Lawry (04:16):
Yep.
Pete Lawry (04:17):
And Addie too, along with her three brothers.
Addie Lawry (04:20):
I don't know if there's a better way to grow up than in a pasty shop
Pete Lawry (04:23):
to work with me every Saturday and whenever because I
worked all the time back then.
Cliff Duvernois (04:29):
Now, so you grew up in the business.
Pete Lawry (04:31):
I did.
Cliff Duvernois (04:31):
Why did you decide to step in and take over the
family business versus, you know,like I dream about these things.
They chase me in my dreams.
You know, I want out.
I want to, go, save the whales or
Pete Lawry (04:45):
No, I always, I always wanted to stay in the business
from the time I was a little kid.
Cliff Duvernois (04:51):
What is it about the business that that attracts you to it?
Pete Lawry (04:54):
It's just a way of life for me.
It's what I've known all my life.
I just, it's all I've ever done.
Addie Lawry (04:59):
There's a pride that comes with too, being able to take over
something that's the fourth generationAnd continuing on the family legacy and.
I don't know.
There's something special aboutbeing surrounded by family
and continuing on the legacy.
Cliff Duvernois (05:15):
people you love.
Yes.
Because now you're fourthgeneration, Addy, right?
You're primed to takeover the business too.
Was there any ever thought inyour brain at some point, you're
thinking to yourself, Man, I amout of here as soon as I turn 18.
I'm not making,
Addie Lawry (05:29):
Not really.
No, we were, um,
I had a couple other jobs.
I worked at a school for a little bit.
But we both knew, I think, the last straw.
He just looked at me and said,okay, you coming back now it's time
And I
Pete Lawry (05:42):
Yeah.
It's actually only beena few years since she's
Addie Lawry (05:45):
been about five years.
So,
and I came and officially came backand started taking things over.
Cliff Duvernois (05:51):
That's great.
And In doing this, I guessI got to ask the question.
I'll ask this to you first, Pete, isbecause your parents ran it for a while.
And then you were taking over thebusiness and what was some of the
things that you learned or somethingthat really surprised you when
you took over the family business?
Pete Lawry (06:08):
Well, for one thing, I wasn't I didn't really know what I was doing
when I took over the, I thought I did.
But I was a young kid in my twenties.
So you just jump in and do things asit's always been done without really
knowing what comes with growth, whatcomes with, I moved to Marquette.
(06:29):
the original business is still openin Ishmael and my brother runs it.
But I ran into some hurdles as a youngkid that I wasn't really aware of.
I thought I knew more than I did.
business end of it.
I just wanted to make pasties.
Because I knew people liked them.
And I did a good job with it.
(06:49):
But, when it came to expanding andthe business side of it, there was
a lot to learn that I didn't know.
Cliff Duvernois (06:55):
Like the whole cashflow management
Pete Lawry (06:57):
Yes.
employees, raising prices, keeping upwith costs, inflation, all those things.
Right.
Cliff Duvernois (07:06):
And what about you Addy?
When you started taking overthe business, What are some of
the things that surprised you?
Addie Lawry (07:11):
I didn't have the hardships I don't think my dad had.
Cause I don't know.
He's wonderful.
And I think we work really wework really well as a team.
And if there's ever anything,you know, we, troubleshoot
really well together, I think.
And, I don't know.
I couldn't imagine a better role modelto learn to take things over than him.
Cliff Duvernois (07:31):
Certainly.
And it's gotta be good too becausewith you both being co-owners so
to speak that a lot of the problemsyou're discussing it's not like
your treating like a parent childrelationship where you have to protect
the child It's we're in this together.
So let's collaborate.
Addie Lawry (07:48):
Yeah.
It's his retirement in my future.
So, you know, we both have a stake.
Cliff Duvernois (07:52):
go.
There you go.
Awesome.
Love that.
as the business is ticking along, right?
And you've got your, you've gotyour location, you've got it built.
During the 1990s, youhad a pretty big problem
Pete Lawry (08:05):
We did.
Yeah, we had been openfor about four years.
And the, there was afire in the strip mall.
And our business burnedright to the ground
We lost everything.
We were underinsured.
We were just starting out.
We were in our twenties.
We had three I think outof four kids at that time.
And my wife, who is a nurse, was workingin the business with me at the time.
(08:30):
So we really lost everythingand started over from scratch.
We reopened two years later ina new, in this existing, strip
mall that we're in right now.
But after they rebuilt.
It started over.
Cliff Duvernois (08:44):
So the question I got for you then is, you know, with everything
burning to the ground, like you come overhere and it's just nothing but ash, right?
First off, you've just got to be crushed.
Pete Lawry (08:54):
Yeah, it was pretty devastating.
Cliff Duvernois (08:56):
And then To make the decision that we're
going to try this again.
Why not just hang it up and say,you know, I'm going to go flip
Pete Lawry (09:05):
That's what everybody asked.
Aren't you ready to just workin the mine or do something
else and I said no i'm not.
So we just bought some usedequipment and started over.
My mother had the Ishpemingshop still at that point.
So I would go up there and cut meatand grind meat and use some of her
(09:27):
equipment that I couldn't afford to buy.
So after hours, I would closethe shop, go up there, do my prep
work, come back in the morning.
My wife would come in and bakein the mornings and get started.
She would take kids with her, andthe ones that weren't in school.
And then I would get the otherones off to school and meet
(09:51):
her here and we would switch.
But it was, it's a way oflife and I didn't, couldn't
imagine doing anything else.
Cliff Duvernois (09:59):
That's actually quite clever and resourceful that you were
using the equipment from your mom's shop.
Pete Lawry (10:05):
Yeah, it's all I, it's the only way I could really stay in business.
Cause I couldn't affordto buy all new equipment.
I bought ovens.
I bought some used coolersum, to get started.
But we really didn't have much.
Cliff Duvernois (10:20):
And then as you're going through this, so you, so this
location had burned to the ground.
But you actually opened up in anotherlocation for a short while, right?
Pete Lawry (10:28):
We had another little shop, out in Harvey which is 15 miles from here.
Not quite, 10 miles, maybe.
But it never really took off.
It was a bad location.
So we wanted to get back here.
So that's where we took thatused equipment that we had there
and moved back into this space.
Cliff Duvernois (10:48):
And by that time they had rebuilt this little
Pete Lawry (10:51):
strip mall.
They had rebuilt.
Yeah.
So I
It is.
It's a great location.
We've been here for, well, since 1998 now.
it's back, back in this spot.
Cliff Duvernois (11:04):
And then from there it's just a matter of just keeping your
customers happy, keeping the doors open
Pete Lawry (11:09):
we've been doing the same thing, consistently over all the years.
We haven't changed a thing.
Our recipe is the same.
The way we make our pasties is the same.
We've got some new equipment, butwe still make everything by hand.
Cliff Duvernois (11:23):
So when you talked before about focusing on making a great pasty,
What, tell me, what does that, include?
and I ask you that becauseyou've been here for decades.
You've got people, obviously,I mean, you're going to have
tourists that come here, yes.
They're going to see your sign,they're going to want to stop in.
But probably, I would bet you dollarsto donuts that probably a bulk of
(11:46):
your customers are also locals.
And they have very discerningpalates when it comes to pasties.
what goes into making a good pasty?
I
Addie Lawry (11:58):
I think the biggest thing is, keeping, like, the same vendors,
and having good employees, and, like,making sure our potatoes are all
pretty, sourced pretty much locally.
All of our meat, everything we tryand get, the same as we have, and
keeping those, that quality up is huge.
(12:19):
still using lard in the crust,which a lot of people for a long
time were really hard on the lard.
But it's starting to come backaround, having everything, you know,
we don't put any preservatives in.
it's something that you can makein your kitchen just as easily
as we can make in our kitchen.
Wouldn't, shouldn't say easy.
It's a pretty complicatedprocess, there's a lot of peeling.
There's a lot that goes into it.
(12:40):
but yeah, just making sure that
Pete Lawry (12:42):
consistency, quality freshness,
Cliff Duvernois (12:47):
A large portion of your menu.
I mean, I do see you've got some thatare a little bit off and I, and we'll
talk about that in a little bit.
But basically, like you said,your recipe is the same as your
grandmother started back in the day.
You haven't tinkered with it.
It's not like I'm coming in hereand, Oh, we have a Korean fusion
pasty or a Mexican fusion pasty.
It is, man.
This is the pasty.
(13:07):
This is it.
This is the uP.
It's
Pete Lawry (13:10):
It's the exact same recipe.
Cliff Duvernois (13:12):
Addie mentioned,
Pete Lawry (13:13):
as Addy mentioned, we do have, um, several employees now.
And so in morning, there morning, therecan be six or seven people sometimes.
And it's making sure thatthe seasoning is just right.
Not too much, not too little.
Um, We just had that issue whereyou're, you're kind of go back over.
(13:33):
Addie runs the kitchen and shemakes sure everything is mixed
by hand, which can be tricky.
We make batches of 50 of the classicsize in one, in one batch of pasties.
So making sure it's mixed properly andseasoned properly for every batch because
to 2025 batches
to 20, 25 batches of those some days.
(13:56):
to make So it gets tricky to make surethat everyone is going to be the same.
Cliff Duvernois (14:01):
Sure.
For our audience, we're going to takea quick break and thank our sponsors.
When we come back, we're going to talk alot more about pasties and what you can
expect when you come to Lawry's Pasties.
We'll see you after the break.
Cliff DuVernois (2) (14:17):
Are you enjoying this episode?
Well, I can tell youthere's a lot more to come.
Jump over to TotalMichigan.
com, enter your email address,and get on our mailing list.
You'll get a list of the topfive episodes for the show.
Along with that, you'll getall kinds of behind the scenes
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Cliff Duvernois (14:40):
Hello everyone and welcome back to Total Michigan where
we interview ordinary Michigandersdoing some pretty extraordinary things.
I'm your host Cliff Duvernois.
Today we're at Lawry's Pasties andI'm talking with Pete and Addie Lawry.
And Pete, Addie, before thebreak we were talking about what
makes for a really good pasty.
My question to you now is, you know,as your business is growing and
(15:04):
you know, you're getting their foottraffic is starting to come back in.
You know, you've rebuilt from the fire.
You've got this nice, super nice location.
So my question to you is,at some point in time.
You got the idea to start shipping these.
How did that idea come about?
Addie Lawry (15:22):
People begging.
Pete Lawry (15:23):
Yeah well the big thing is we are the UP.
Everybody who's ever been to theUP in January knows it's cold.
There's lots of snow which iswonderful if you like snow.
But our big season is June,July, August, September.
People love to come to the UP in thesummer, not as much in the winter.
(15:46):
So we're very busy all summer long.
And we didn't really, our business dropsin half in January and February and March.
So we needed something to reallybring in business those months
when people that might love ourproduct, they come in the summer but
they're missing it all winter long.
So now they can buy online andwe send them all winter long.
(16:11):
The snowbirds that go to Florida orTexas, California we ship all over.
Cliff Duvernois (16:17):
So then I got to imagine that's a great way for you to be able
to create another revenue stream foryour business to make sure you've got
more money coming in throughout the yearversus just hoping somebody stops by,
Pete Lawry (16:31):
right
Cliff Duvernois (16:31):
if there's a six foot snow
Pete Lawry (16:33):
exactly you have a snow day where you're getting three
or four feet of snow in one day.
You don't get a lot of foot traffic.
So this way we we stillare busy all winter long.
From christmas right through.
you know tourists i come in inthe summer time will buy christmas
gifts for their families that cameon vacation as a remembrance of
(16:55):
the good old UP and Marquette.
It's such a wonderful place.
And it's a good way to remembertheir vacations and coming here.
Cliff Duvernois (17:03):
Addie was telling me before the microphones went
hot that there's actually peoplefrom the UP that have moved.
And actually appreciate thefact that you guys ship.
Addie Lawry (17:12):
I feel like a good portion of our, our shipping customers are
local Yoopers who ended up moving away.
And just miss that.
We do a lot of like 80th birthdays.
We ship out, you know, that kind of thing.
Like people who grew up here, movedaway and just still love the pasties.
And like my dad was saying, it's a goodremembrance of your childhood and those
(17:34):
days and that good comfort food, the goodwholesome, you know, meat and potatoes
Cliff Duvernois (17:38):
Slice of home.
Pete Lawry (17:39):
Yes, absolutely.
Cliff Duvernois (17:41):
And then so when you have the the this idea and your customers
are practically begging for it yes Iwill pay for you to ship them to me.
Talk to us about that process offiguring out how to make that work.
I mean you just throw a bunch of themin the cardboard box send them on
their way do you put like a plasticsheet over top of them that protects
them and keeps them separate is itlike an egg carton how does that work
Pete Lawry (18:02):
We have a down pat right now.
We buy shipping coolers that are boxed.
So it's in a styrofoam cooler in a box.
We use dry ice on the top.
So we have different sizecoolers to fit different.
We do an eight pack of12 pack or a 24 pack.
So we have the three coolersthat correspond with the size.
(18:23):
We, we hand cut the dry ice, put a slice,depending on how far it's going to go,
so it'll last two to three to even fourdays in the mail without thawing out.
Um, we, We've got it pretty down pat.
Cliff Duvernois (18:36):
Now how did you come up with the idea to be able to to do this.
Was it trial and error?
Did you jump on YouTube and watchsome videos of someone else doing it
Pete Lawry (18:44):
trial and error in the beginning, trying to figure it
out, especially with the website.
You know, We just startedwith people that would ask.
Like Addie said, people call all thetime and say, can you send us some
And we did start incardboard boxes a few times.
And we would next day air them in acardboard box and they'd usually be
thought out by the time they got there.
(19:05):
And it wasn't very successful.
Now you feel bad if people spendall that money and it doesn't work.
Cliff Duvernois (19:11):
Right.
Pete Lawry (19:12):
So we to figure out ways to make sure it would work
and be successful and it is.
Cliff Duvernois (19:17):
Did you ever wind up shipping anything to yourself just
to see what it would like when it
arrived?
Pete Lawry (19:21):
Yeah, we have, uh, we've done that.
We've shipped to relatives, um,friends that, that live away.
Um, We'll take a box and putit in the office where it's
going to be warm all the time.
And see how long it'll last.
Um, we've done lots of experimentslike that to make sure.
And there is an occasionalbox that will get lost.
(19:41):
And we have to reship.
But usually UPS does a great job.
Um, we don't lose many packages.
Um, we only a
Cliff Duvernois (19:50):
driver snacking somewhere right now.
Pete Lawry (19:53):
Yeah,
Cliff Duvernois (19:54):
ordering them.
Pete Lawry (19:54):
so yeah, it's been, it's been a good, um, way to increase
our business in the winter time.
And we do ship all year round.
But our main shipping time is,um, December, January, February.
Cliff Duvernois (20:09):
So talk to us then about cause of the ones the ones you got on the
menu talk to us about maybe some of thefavorites that locals come and ask for.
Addie Lawry (20:19):
There is one pasty.
I mean, a lot of, Um, pastyplaces, especially, try and
push all the different flavors.
Um, People come in all the timeasking for a chicken pasty.
Well, in our mind, that's,that's a chicken pot pie.
That's not a pasty.
You know, a pasty is Beef,potato, rutabaga, and onion.
And, you know, that's it.
And throughout the years, youknow, we're, we're trying to
(20:41):
cater to other, like, vegetarian.
We do have a vegetarian pasty.
I'm hesitant to call it a pasty.
But we do have a vegetarian version,we have a breakfast version.
And then we have the differentsizes of our, our classic beef.
Cliff Duvernois (20:54):
guys have vegetarians in the UP?
Addie Lawry (20:56):
Not, not many, but we
Cliff Duvernois (20:58):
I shouldn't say
Addie Lawry (21:00):
I shouldn't say not
many, I have actually quite a fewfriends who are vegetarians, so.
Cliff Duvernois (21:05):
And, you know, with that being said, if somebody
were to come here, right, they've,you know, they've never been here
before, you know, what, what is thatexperience for them like looking like?
Or maybe, you know, what are some thingsthat they should be thinking about
when they, when they come in here?
What are their expectations?
Talk to us about that whole.
Addie Lawry (21:23):
There's a lot of people who come in not knowing how to eat a pasty.
I know that that's kind of funny.
But traditionally it's,it's a handheld meat pie.
You know, you eat it like ahamburger right out of the
bag is the best way to do it.
Um, There's a lot of controversyover what to put on a pasty.
Like, that's the biggest thing.
Is it gravy or ketchup?
(21:43):
Or, or nothing.
If you have a good one, generallyyou don't need anything that's, you
know, the purest, um, technique.
But, yeah, um, my favorite way, youknow, right out of the bag, with a
squirt of ketchup on each bite, you know,
And everyone, everyone has theirown unique way of eating a pasty.
Some people put, you know, Chowchow, relish, it doesn't, you
(22:06):
know, barbecue sauce, ranch,
Pete Lawry (22:09):
best, best way to eat a pasty.
I do this still at least once a week.
First one's out of the oven inthe morning, nine o'clock ish.
Grab it, put it on my desk, cut it inhalf, let it sit for about twenty minutes.
Each half, um, as it'scooled but still fresh.
(22:30):
No ketchup, no gravy.
Just chow it right down.
And it's delicious.
Cliff Duvernois (22:35):
See, I, I feel a little bit deceived, because when I
ordered lunch, You put a fork on my
Addie Lawry (22:40):
I did.
I did.
Cliff Duvernois (22:41):
that thing
Pete Lawry (22:42):
the
Cliff Duvernois (22:43):
whole time I was eating it.
I was like, man, this thing is hot.
How are
Addie Lawry (22:46):
We'll We'll get you one to take home too.
Cause That's good.
Just room temperature, letit sit for a couple hours.
And eat it right out ofthe bag on your way home.
Cliff Duvernois (22:53):
That's a yes because I love that idea.
Because I was so hungry whenI showed up at the shop today.
I was like, I just could not wait, butthat would have been the thing to do.
Now I got to know yougot to eat them by hand.
a hand delicacy.
Pete Lawry (23:03):
Yes.
So we have a small line of ovenbaked sandwiches that we have.
We have a lot of bigfamilies that come in.
And a lot of them will claim, you know,there's One or two of the children that
say, Oh, I, I don't want to eat a path.
I don't like pasties or blah, blah, blah.
So we have a few other thingsthat are on our menu besides just
pasties to kind of cater to that.
(23:24):
And we make really good sandwiches.
Addie makes the breadevery morning by hand.
Addie Lawry (23:29):
yeah,
Every day
Yeah.
Everything in here is made by hand.
All of our meats cut by hand.
We do.
Speaking of sandwiches, we have a Cudighi,which is very, um, native to the U.
P.
Pasties, you know, came from England.
A lot of people don't know whata pasty is, but Cudighi is a UP
staple brought over by the Italians.
(23:50):
we make a homemade Cudighi patty here.
It's ground pork and a lot of differentspices that's, you know, ours is massive.
It's not one of the things that youcan just eat and go on with your day.
It's, uh, like, You can eat a sliverof it, but if you're eatin the whole
thing, you better expect to take a nap,
cuz.
There's a food
Cliff Duvernois (24:07):
coma.
And what was that again?
A Cudighi?
Addie Lawry (24:10):
kudigy?
Cudighi, yum.
Cliff Duvernois (24:11):
I've never heard of such a thing.
Addie Lawry (24:13):
Yeah, It's gaining a little bit more popularity.
But it is pretty strictly a UP food.
Like I said, it's pork seasonings.
And then it's kind ofshaped out into a patty,
It's almost almost like ahamburger patty, but elongated.
And then you serve it on, um,our, our, um, homemade bread
with sauce, cheese and onion.
Cliff Duvernois (24:30):
Learn something new every day.
Have to try one of those, too.
Uh, And if somebody is listening tothis, and they want to come by and
check out what it is that you guyshave they want to check your place out.
What's what's the best wayfor them to connect you?
Where can they find you?
Pete Lawry (24:45):
We are online at lawryspasties.
com, L A W R Y S P A S T I E S dot com.
And, uh, you can find us thereif you want to order mail order.
If you want to drive up to ourshop, we're in Marquette, in the
middle of Marquette, basically.
Um, Right on US 41, it's hard to miss.
(25:07):
It's 2164 U.
S.
Highway 41 in Marquette.
But we're right on the main dragas you're coming through town.
We'd love to have you stopin and try our pasties.
Cliff Duvernois (25:17):
Awesome and if they do order online typically how long
does it take for a turnaround of
Pete Lawry (25:21):
We try to only ship on Mondays or Tuesdays to make sure
they have the week to get there sothey're not sitting over a weekend.
But you can order for a delivery timejust about any time later in the week.
Um, but yeah, we ship every Monday,
Cliff Duvernois (25:37):
any
Pete Lawry (25:37):
you order by Monday, we'll get 'em out that Monday.
Cliff Duvernois (25:40):
Perfect.
Awesome.
uh Pete, Addie, thank you so much fortaking time to be on the show today.
Really appreciate it.
Addie Lawry (25:47):
It.
Thanks so much for coming down
Cliff Duvernois (25:49):
And for our audience, you can always roll on over to TotalMichigan.
com and click on Pete and Addie'sinterview and get the links
that they have mentioned above.
We'll see you next time when wetalk to another Michigander doing
some pretty extraordinary things.
We'll see you then.
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