I’ve eaten a lot of cookies in my day. But, if I’ve learned anything in my travels it’s that secret of making a good one, depends on two things: An outstanding cookie should always be slightly underdone. While it may look impossibly gooey out of the oven, once that baby cools, you’re going to have a perpetually soft biscuit no matter what temperature it’s at. And that is the sweet spot for diving into those nostalgic bites from when you were no taller than a Keebler. Boosting that savoury flavour. Anybody can dump sugar in flour, chuck a stick of butter in and call it a day. But for a cookie to transcend, there should be full palate engagement, not just the tip of the tongue. I wanted to outline these rules first because the “Best Ever Chocolate Chip Cookie” from Flourist Bakery takes these criteria and pushes them as far…
The Pie Hole, Jenell Parsons’ beloved Vancouver and Burnaby-based cafe, has expanded to Langley. Parsons founded the Pie Hole in 2011, starting with farmer’s markets and pop-ups before expanding to a brick and mortar location in 2017. In 2020, she published You Wanna Piece In Me?, a best-selling cookbook with over 100 recipes, tips and tricks. Setting up shop in what was previously The Pinkavo Cafe on the Fraser Highway one-way, The Pie Hole opened three days before Thanksgiving to enthusiastic, sweet-toothed customers. Serving up their famous classics like Raspberry Cream Crumble, seasonal favourites, half-pound cookies, and the Pie Hole’s own coffee, Parsons’ family business has already earned the trust of the Langley community, with regulars piling in on the daily. I sat down with Parsons to learn more about the Pie Hole’s brand new location. Tell me about what inspired you to start baking pies? JP: For me, pie…