The Sweetie Pie

A former graphic designer for the Gap, Marshall Cannon is now a professional pieman.

Marshall Cannon, 39, didn’t grow up baking with his grandmother, and he’s never worked as a pastry chef. A former graphic designer for the Gap, this now-professional pieman is pure self-taught talent, motivated only by a “huge sweet tooth.” His success has followed his practice of hand-rolling each all-butter crust for each small pie. As for fillings? The Hayes Valley resident, who commutes to a commercial kitchen in San Jose, keeps to the classics: lemon meringue, strawberry-rhubarb with a crumble top (our personal favorite), apple and sweet potato. Pies are $36 for a four-pack; go to mypiesf.com for more information.

“After winning a few basketball games at Potrero Hill Rec Center, you might find me pigging out on a fabulous burger at Chez Maman.” (1453 18th St., 415-824-7166)

“Mama’s in North Beach is my favorite breakfast spot. Their light pan doré, covered with lemon butter and topped with homemade jam, is delicious.” (1701 Stockton St., 415-362-6421)

“For down-home Vietnamese food, I go to Ánh Hông in the heart of the Tenderloin. They serve traditional dishes that you might get at someone’s home in Hanoi. I especially like the beef rolled in a banana leaf and the Vietnamese fondue.” (808 Geary St., 415-885-5180)

“For great steak, it’s a no-brainer—House of Prime Rib. You can have it cooked however you like, but for real prime-rib eaters, only medium-rare will do.” (1906 Van Ness Ave., 415-885-4605)

“Luckily, I live next door to Patxi’s Chicago Pizza, because they don’t deliver. I’m all about the pepperoni-and-sausage pie. You can watch the big game on their plasma.” (511 Hayes St., 415-558-9991)

email page | print page