The Hoosier Mama Book of Breakfast Bakes

PRAISE FOR PAULA HANEY AND THE HOOSIER MAMA BOOK OF PIE

“At this retro-styled spot in Ukrainian Village, the menu from pastry chef Paula Haney includes five types of chess pie, as well as other American regional favorites like Indiana’s famous sugar cream.” —Andrew Knowlton, Bon Appetit, named one of the Top 10 Best Places for Pie

“Inside an unassuming storefront on Chicago Avenue sits one of the city’s favorite bakeries, Hoosier Mama Pie Company. Run by passionate pastry chef Paula Haney, the small, sunny bakery is forever filled with pie-loving locals who can’t get enough of Hoosier’s flakey, buttery crusts and fresh fillings that range from sweet to savory.” —Food & Wine, named one of America’s best pie spots

“A dessert that’s fit for The King!” —Duff Goldman, Food Network’s Sugar High, on Hoosier Mama’s Fat Elvis Pie.

“Everything you could possibly want to know about proper pie making is covered in The Hoosier Mama Book of Pie. No facet of the process is too humble for discussion; the merits of salt in the crust is given as much thought as the best way to combine butter and flour. If you’ve ever wanted to learn the right way to crimp a pie, or how to make lattice work actually work, this is the book for you.” —Serious Eats, naming Hoosier Mama a top dessert cookbook of 2013

“Extraordinarily delicious.” —Rick Kogan, Chicago Tribune

“With its attractive photos, thorough index, authoritatively warm tone, and mix of recipes that covers all the bases without claiming to be comprehensive, Hoosier Mama should help do just what its author intends: Bring bakers back to pie, not as followers of the latest trend, but as lifetime makers of simple, seasonal, satisfying fare.” —New York Journal of Books

“Paula Haney … just put out a massive cookbook with her recipes—The Hoosier Mama Book of Pie—and it’s something very special. The almost-400-page tome details Hoosier Mama’s opening and development, as well as Haney’s recipes for everything from crust to biscuits to custard fillings. The photos make everything look delicious and, to the above-average baker, everything seems relatively easy to execute.” —Marah Eakin, The AV Club

“The pies are, in a word, extraordinary.” —Time Out Chicago

“Haney has cultivated a devoted following in Chicago with her perfect pies.” —Robin Amer, Dynamic Range, WBEZ-FM Chicago

“Paula Haney’s incredible hand-baked creations will set you back on your heels.” —Chicago magazine

“There’s a secret to making great pie crust. And Paula Haney knows it… . A slice of any [pie] is a bite into American pie culture.” —Midwest Living

“Handmade pies are the calling card of Hoosier Mama Pie Company. Everything has a very homey appeal to it while still holding on to the fine touches of a gifted pastry chef. Fruit pies from the classics to the funky can be found here. It’s not just sweets though: if you like quiche or chicken pot pie, then Hoosier Mama is a must.” —Jeff Pearl, CBS Chicago, named one of the Best Bakeries in Chicago

“The best pies in town… . Last week, a friend came to visit and brought along two mini Hoosier Mama Pie Company pies. Result: she is now my favorite person on the planet. All kidding aside, a pie—especially if it’s an apple or chocolate chess pie from Hoosier Mama—pretty much says love.” —Kate Stahl, PopSugar

“Nostalgia and our national sweet tooth are nudging some bakers into the kitchen to give pies a try. Old-fashioned pies especially. Paula Haney understands this.” —Judy Hevrdejs, Chicago Tribune

Paula Haney is the founder of Chicago’s beloved Hoosier Mama Pie Company and author of the acclaimed The Hoosier Mama Book of Pie. With over two decades of experience in fine dining and pastry arts, Paula has redefined the art of pie-making, blending classic American traditions with innovative flavors. Her work has been featured in Bon Appetit, Food & Wine, and the Food Network. When not baking, she enjoys teaching and mentoring future pastry chefs. Paula lives in Chicago with her family, who continue to be her most enthusiastic taste-testers.