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Mosby Pies Blog, Hatboro, PA (2026)

04/27/2026

Very relatable 🥧 💜

04/10/2026

One thing I think about a lot is what will be my menu. In the trial run, I offered about five different pie varieties. That definitely made things more complicated for me starting out. But I wanted to give choices for more customers. In the reboot, it would be much easier to only have one offering starting out, for example, just crunching out apple pies until I got the rhythm. Starting off with a bunch of pie flavors would add to the overwhelm of my startup. I’m keeping in mind, too, that being open and transparent is at the heart of my strategy. That’s why I like this blog idea. Keep everyone up to date on my thought process and involved!

The crumb-topped apple pies were always a crowd pleaser. But what would I say to my new customers who would be like “wait, you only have one flavor?🤨”

03/30/2026

Let's continue this story. I want to reboot Mosby Pies.🥳

I have thought a lot about how to do this. HOW to do this... I don't have all the answers still. And that's OK.

I prefer to keep things candid here.

But in my attempt to figure it out, I decided the first step is to rename this page. It's gonna be Mosby Pies Blog.

But Austin... if your goal is to relaunch your pie business, why would you change the name of the page to "Blog"?

That is a great question and I'm so glad you asked.

See, I want to differentiate the business from this platform, so I can be active on this platform while trying to figure out the business.

I think it's smart to keep them as two different things right now. Because to rebuild my pie empire, I need to reengage and grow my audience.

Even though it has been a few years since I sold my last pie as a licensed Limited Food Establishment, I've tried to keep my fanbase apprised of what's going on in my life and in this noggin of mine. And the truth is that I have ALWAYS wanted to restart with Mosby Pies from the last pie I sold.

But let's not look back too too much. I consider the original launch the "trial run," when I volunteered (reluctantly) to participate in the Hatboro Farmer's Market for the first time with some $1.00 slices, only to find myself soon overrun with orders for dozens—and eventually baked hundreds— of pies. Yes, I baked hundreds of pies.

So here's to looking forward. Where should I start?

Well, if you haven't heard the news, I am back in Pennsylvania. Should I start there?

And I have a master's degree now! And a new career. I'm an urban planner. Exciting things indeed.

And now? I'm ready to bake, baby. I want to bake. And what's interesting about that is, that's exactly how this whole pie thing started in the first place.

I love baking pies and I just wanted to bake more pies, all the time.

The thing about baking, though, is that ingredients are expensive. And if you want to keep practicing and improving your craft, you have to bake pie over and over and over again until you don't even think about it anymore. It costs a lot of money.

At first, selling the pies was just to fund my hobby. And that's where I find myself once again. But what's different now? (besides the academic and career updates, that is.)

Well THIS time, I know my talent, and I know my pies' worth. I know people love my product, and since I've come back to PA, just about everyone has asked me when I'm going to start baking again.

And the answer is, as soon as I figure it out, friends. I don't have a plan right now. I'm working on it. Dare I say I have a "concept of a plan?" (Oof sorry, I couldn't resist.)

We're gonna figure it out, and blog it out. Stick with me. Follow for more!🥧💜

10/08/2023

One of the biggest reasons I fell in love with Mosby Pies is because I quickly learned that it brought people joy. I was sharing moments with people. I was delighted in their delight. I was happy my product was making them happy.

Among many remarks that made me smile was, "I don't like pie. I've never liked pie. But I love YOUR pie."

I discovered a passion in dessert. Dessert is meant to follow a fantastic meal as the grand finale. If the meal was disappointing, there's a lot of pressure on the dessert to redeem the evening. I consider it an honor that people would choose my product to grace their dining room table as that grand finale, coupling it with a scoop of ice cream or coffee.

I also loved that my craft brought people together, as people from different walks of life, different political backgrounds would be at my booth commenting on their favorite flavors. I loved that I had devout fans defending theirs: Blueberry is the best, no his apple is the best. I loved that.

Baking does many things for me: It occupies all the senses. The aroma is hypnotizing; I feel the ice water on my skin as I hydrate the dough between my fingers until it is just the right consistency; I listen for the sizzling in the oven; I look for the bubbling of the filling; and, of course, I would occasionally get to taste a pie I made for myself.

I enjoyed having a creative outlet to express myself, designing the logos and font and stickers and banners, and connecting to an audience.

Baking was healthy for my self-esteem. I felt good at something and engaged in something I built myself. I rose to the challenge of troubleshooting if a pie was less than excellent, and I valued customers bringing any such incident to my attention so I could make it better and really wow them the second time.

I often considered myself the lonely baker. It wouldn't be inaccurate to call me that. Baking certainly filled many hours that could have been spent with a romantic partner, if I had one. Baking helped me to escape those lonely feelings. I lowkey hoped I would meet someone special at the farmers market who would strike up a conversation, but it never happened. Romantic frustration was a major motivator behind relocating to a new state.

I have only baked a few pies since coming here. I haven't been able to transition from baking professionally to baking personally. It's kind of an intimate thing for me.

I spend a fair amount of time asking myself just how I will resume my pie business in Pennsylvania and I have been thinking more and more that it could "take a village." I don't know if Mosby Pies will find itself opening on York Rd or somewhere else, but it is a gargantuan prospect I still think about a lot. Is it all just a pie in the sky?💜

08/19/2023

Hey y'all.

Today's post is about my dreams for the future. Dream with me, won't you?

So I went to check out the Winter Park Farmers' Market today here in Winter Park, FL. I didn't see any pie stands. For now it's only good information to have.

I am always thinking about how I will relaunch Mosby Pies. The Hatboro Farmer's Market was an excellent trial run that let me explore and develop my culinary talent and try my hand at entrepreneurship. I had never done anything like Mosby Pies before, and I learned I love it. For the relaunch, I am leaning away from the farmers' market platform: Transporting the pies, doing the setup and breakdown of the tent and tables, and then doing the sales all myself was a LOT. Even with a helper it's not the route I want to go. For the relaunch, I think it would be most practical to rent a kitchen and then do wholesale to a small business in the community.

Capacity was a challenge I ran into right away while baking in my tiny kitchen for the Hatboro farmer's market: Mosby Pies will need ample space to grow, and grow quickly. I would need a kitchen that would allow me the capacity to store the ingredients for and bake, cool, and package hundreds of pies per week. This may mean buying a home with a two- or three-car garage that I could convert to a kitchen. Local zoning ordinances could be an obstacle. My options will be explored.

I am on track to finish graduate school in 2025, so that's not next year, but the following year. I remember distinctly after I finished my undergrad, there came a very abrupt "what now?" feeling. So I plan to jump right into being a moonlight baker after my schooling is complete, and also work a normal 9 to 5 job to help fund my small business. I'm aiming for Thanksgiving 2025 for this relaunch.

I am working while I go to school and trying to put money aside for this dream that I insist is not just a pie in the sky. Maybe I should make a GoFundMe? I'd be shy to do that, but once I have more concrete plans pinned down I probably will.

Right now I think these are very ambitious goals, so there will be lots and lots of planning. With all that said, we're looking at some form of reopening, somewhere, in 2025. As always, I will keep you updated. Stay tuned friends! Oh, and wish me luck with fall semester!🥧💜

05/15/2023

So I survived my first semester of graduate school!!!
GPA clocked in at 3.98. 🤓
Here I am celebrating with some classmates who graduated this month.

I am only taking one summer class (which actually starts TODAY 😅) so maybe there will be some extra time to relax and, I dunno, maybe bake some pie. Probably. Maybe.

I am in some pie groups on Facebook and typically, the most beautiful, decorated pies are double-crust pies, not crumble-topped pies. You can put HOURS into just decorating a double-crust pie. But my favorite pies to actually EAT are crumble-topped pies. I don't know how elaborate you can get with decorating crumble-topped pies, unless there are sprinkles that look like sparkles or something.

And I want to try that instant thickener stuff that is supposed to be even better than cornstarch for the filling. Still gotta try it. I want to try some new recipes too.🥧💜

11/23/2022

So.
I'm down here in Orlando, wrapping up my first semester at UCF (University of Central Florida)!! Can you believe it? Assuming I don't choke on final exams, I should be in good shape! 🤞
Here I am with my friends at the UCF tailgate before last Saturday's football game! I got a little carried away with the winter wear; what can I say, a 55 degree morning feels really cold here, after weeks upon weeks in the 80s. 🌴☀️ I'm just sayin'.😆
And no, there was no pie in the tent. 🥧🤗 I was there with our student organization, the Urban Knights Planning Association. I am Vice President. 😀
I'm really trying to stay focused on my studies right now: graduate school is a LOT. I decided NO farmers markets or pie sales until after I graduate. There will be plenty of markets waiting for me afterward, once my work here in Florida is done. 😊 For now, I'm doing my best to live in the moment, something that's very challenging for someone who's always thinking ahead and planning for the future.

With Thanksgiving and Christmas basically upon us, I was thinking of doing a video or new recipe or SOMETHING to share with you all. Stay tuned. And thank you for all your love and support.💜

12/25/2021

So I want to give an update for everyone, all of my supporters. I must explain Mosby Pies.

Mosby Pies was unexpected. Mosby Pies came out of nowhere! Mosby Pies just happened. I tripped and fell into having a pie business. Seemingly overnight, what started as a simple hobby turned into baking and selling hundreds of pies to exhaustion, but a happy exhaustion, a labor of love, certainly! I did not go out of business. On the contrary, things were going so well that I could no longer keep up with my orders in the small space that I had.

There was a dilemma, because I had other goals before Mosby Pies came to be. Mosby Pies was a surprise, and Mosby Pies is a journey. The dilemma is that I love Mosby Pies, as unexpected and unplanned as it was.

I got some guidance from a financial advisor I sat down with. He said Austin, you've discovered something really special in Mosby Pies. He said, you obviously have a good product, people love it, you've developed a following, and if you expand, it's only going to grow. But once you take that step, you're on a treadmill. You already feel the treadmill.

He told me, if you wanted to go to school, if you wanted to explore a new career, if you're going to travel and sightsee, if you want to do any of those things, then THE TIME TO DO THAT IS NOW.

I mean, it's a very valid point.

He pointed out that I wouldn't want to wait until I have a pie shop to run, overhead expenses, maybe a house and a couple kids, and hundreds of customers, to then decide I want to try living in Las Vegas for a year. NOW is the time to do things like that. Seize the moment now while I am young.

I decided this is good advice.

So I gave myself permission to take action on what was my previous trajectory.

I relocated to Florida. I will be attending the master's program at University of Central Florida, to study urban planning. I have always wanted to pursue this field and I am really excited. I want to have new experiences and explore new places.

I hope you understand!

When I'm done with school and the beach, I'll be able to jump into a new career, and I'll be able to resume with Mosby Pies.

I am going to keep this page up and running in the meantime. I’ll post new recipes and my latest pie exploits.

If I wanted my pie journey to end here, now would be the opportune time to say farewell. But that is truly not the case. The truth is that I look forward to announcing an EPIC grand reopening, in due time.
💜

10/04/2021

The farmers' market season has come to a close and what a season it was! Thank you to everyone who came out to show their support and have a good time!
What's next? This baker will be taking some time to explore some things. So unfortunately I won't have pies for the fall and winter season. Sorry! 🤷‍♂️

09/01/2021

Send me a message to claim yours! All gluten-free* apple pies this Friday at Farmer's Market of Hatboro. Quantity is limited—they will sell out.
$20 per pie. Limit one pie per person!

*Kitchen is not a dedicated gluten-free facility. There is a substantial risk for cross-contamination. Pies may contain small traces of wheat.

Mosby Pies Blog

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