Pie maker eyes Australia

Hamuera Keen-Liu prepares pies at the Who Ate All the Pies factory in South Dunedin. Supplied photo
Hamuera Keen-Liu prepares pies at the Who Ate All the Pies factory in South Dunedin. Supplied photo

Dunedin business Who Ate All the Pies has gone from producing 150 family pies a week in 2008 to more than 3000 a week this year.

Last week, the company, owned by English expat Steve Turner, was named in the Deloittes Fast50 competition as the fastest growing manufacturer in Otago and Southland.

Mr Turner (45) said he was still ''processing'' the achievement and was considering expanding into Australia.

''Australia doesn't do gourmet, niche pies like we do. But they do have a strong culture of pie eating, so that is the logical next step for us,'' Mr Turner said.

The majority of Who Ate All the Pies produce is sold in supermarkets around the country, including 2 tonnes a week that go to Auckland supermarkets.

The best-selling pie was the family steak and cheese, which accounted for 25% of sales. Most people buying the company's products were over 25, but from all walks of life.

''I think everyone craves a pie, but the reality is in today's environment less and less pies are being eaten. People are more health conscious but also they have been buying pies at midnight after a boozy night and they are not very good quality, so that puts people off.

''Our biggest challenge is trying to convince people to try pies again.''

In 2008, Who Ate All the Pies employed three people. Today, that number had grown to 15. Most employees were men, mainly because the work was so physical, Mr Turner said.

''Each of my staff takes a lot of pride in their work. If you look closely, you'll notice each pie has slightly different, personalised crimping, and that's because our bakers like to put their individual stamp on it, which makes it more home-made and less commercial.''

Although Who Ate All the Pies occasionally produced seasonal pies, such as steak and Bluff oyster, its pies tended to be fairly traditional because the Kiwi palette was still fairly tame.

''We have done some more exotic pies, but they don't sell well. Steak and cheese and mince are still the biggest movers. And I always suggest things to my bakers that I like too.

''It's pretty personal sometimes. Kiwis seem to like what people from Lancashire like.''

- by Eleanor Ainge Roy 

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