Upon entering Molly Johnston’s eye-catching, red-bricked Nomadic Pies storefront, smack dab in the center of historic Kennett Square, I felt as though I stepped back into a simpler, nostalgic time and into the world of a true visionary.
Molly is a pie artisan with the creative foresight to anchor the center of her store using a vintage curved-glass display case filled with fruit- and vegetable-bursting flaky-crusted creations. Hand-hewn tables and chairs are almost as welcoming as the incredible aromas wafting purposefully from somewhere in the back of the store. Random-width, dark-planked wooden floors and a large sun-filled window help to stir this place into a scrumptious taste of old-fashioned charm deep within this diverse and growing community.
Absorbed in rolling freshly kneaded dough while covered up to her elbows in flour, Molly was all smiles and invited me back into her kitchen to chat and make myself at home. I was secretly hoping she would ask me to pitch in.
I watched in admiration as she methodically molded each hearty crust out of a palm-sized ball of white dough, then precisely laid each sheet into a waiting aluminum tin. “Making pies is fun,” she said. “You can do anything with pies. I started with the smaller 5-inch pies when I sold them out of my pie truck at local farmers’ markets and parties. Now, the 9-inch pies are becoming increasingly popular! This Chester County community has been so supportive of my venture!”
No modern assembly line or pretentious flashing digital equipment in this kitchen. There is hand-made, love-filled effort going on here, and this energetic, flour-dusted woman knows exactly what she’s doing, not skipping a beat unless an oven timer chimed. I asked why she chose the name “Nomadic,” and what made her concept different from other bakeries.
“Nomadic comes from when I started this venture, I used to travel in my truck to different farmers’ markets and events. The whole feel of this new location in Kennett is to create a much more personal and rustic environment with a nostalgic component,” she continued, in her charming Canadian accent. “I focus on making quality pies that taste good. I like to add a touch of salt to my crusts to bring out the flavor. I prefer to get my ingredients seasonally and locally. For example, my butter comes from Baily’s Dairy in Unionville. I even get rid of my scraps locally by sending them to Rambling Roots Farm in Cochranville to feed their pigs.” (Lucky pigs!)
Her evolving creations begin to come together in a culinary crescendo as she poured huge silver bowls filled with freshly washed, deep-crimson sweet cherries evenly into the welcoming pans. She then blanketed them with the crusted top to eventually find their way to the shelf of a hot oven.
As I wrapped up my delightful conversation with this fascinating, old-souled, well-cultured artist, I decided to purchase one of Molly’s 9-inch chicken pot pies to heat up for dinner later (and I can testify that my taste buds have not been the same since.).
Nomadic Pies offers a fresh and always evolving menu that few can rival. Perfect to bring to a family summer barbecue, picnic or even as a hostess gift, pies are baked in three flaky crust-covered categories: Sweet (including raspberry pear, apple ginger, maple pecan and Molly’s personal favorite, sour cherry); Savory (such as BBQ pulled pork and sausage, tomato and mozzarella); and signature Quiches (like rosemary, mushroom and swiss or spinach and goat cheese).
So, take a flavor-filled journey to delectable downtown Kennett Square and drop in to say hello to Molly at Nomadic Pies, where assorted sized pies as well as individual slices are available. Molly’s tag line sums up the philosophy of this thriving venture: Eat More Pie.
Catering, weddings and special requests available. Find Nomadic Pies at 132 W. State St. in Kennett Square; phone: (610) 857-7600.
Photo credits: Ed Williams
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