EmberFold

Thanks ya’ll!

We’re still up at the American Legion in Milan and we have some extra frozen pasties if you weren’t able to place your pre-order. We have some signature beef and some meats and roots available while they last.

A big thank you to the American Legion for letting us be there tonight! Everyone was so nice, helpful, and patient as we conquered another first: selling hot and frozen pasties at the same time.

We loaded up our little 4x6 trailer with hopes of finally putting our electric hotbox and little deep freezer to work. As always, there were some growing pains. One plug was different than we thought, and after that discovery, we didn’t even bother with the freezer.

But hey, we have all of the trailer pieces in place now, we learned some things, and we’ll do it better next time. That seems to be how every EmberFold first goes.

We also wore one of our new pasty shirts tonight, and gravy won out! We’ll be selling this gear soon, so stay tuned.

And Milan, THANK YOU for showing up! We hope you enjoyed your pasties. As always, we appreciate your feedback. It helps us figure out what works, what doesn’t, and what we should do next.

We’ve already been asked to do it again.

Should we? 🤔

Don’t forget we are in Milan every week filling orders. Place your order on our website at eatEF.com, and we’ll meet you in the parking lot near Danette’s Thrifts & Gifts.

🔥EmberFold

We’re still up at the American Legion in Milan and we have some extra frozen pasties if you weren’t able to place your pre-order. We have some signature beef and some meats and roots available while they last.

Ypsilanti, we’re coming back!

EmberFold will be filling frozen pasty orders at 734 Brewing Company on Friday, September 18th.

Stock your freezer with handcrafted EmberFold pasties. Our pasties are sold frozen and ready to bake at home whenever the craving hits.

Pickup: 734 Brewing Company
Friday, September 18th

Pre-ordering is required so we can have your order packed and ready for you.

Fresh Frozen. Never Reheated.
From freezer to oven. Easy to prepare.

🔥

Wow 🤩

🔥 EmberFold Beginnings 🔥

We have a little confession to make.

EmberFold wasn’t born from a lifelong love of pasties.

There. We said it.

Probably a little blasphemous coming from the pasty people, but our first experiences with pasties definitely didn’t win us over.

We remember thinking a few things:

1. They’re dry.
2. They don’t have much flavor.
3. The chunks of ground meat are so big, it’s almost like eating a hamburger inside a crust.
4. You don’t get a little bit of everything in every bite.

Not exactly the origin story you’d expect from people who would eventually start a pasty business.

Then, on a trip through an up north town, we picked up some frozen pasties to take home.

We weren’t expecting much. We figured they’d be more of the same.

They weren’t.

They were delicious. They had moisture. They had flavor. The ingredients worked together, and suddenly we understood what a pasty could be.

So we kept buying them. For years.

Eventually, we started making them just like the ones we had purchased years earlier.

And those early experiences shaped the way we make every EmberFold pasty today.

Ours are a bit over 3/4 lbs. and a whole meal for most. We want them moist and full of flavor, and we want you to get some of everything in every bite.

Meats & Roots was the original EmberFold pasty. We don’t leave the ground beef or pork in big chunks because we want it distributed throughout the filling. Potatoes, vegetables, meat and seasoning come together so you aren’t getting a bite of just one thing.

But if big pieces of beef are exactly what you want, specifically steak, that’s where our Signature Beef comes in.

And then there’s our crust.

Our crust is something we’re especially proud of. It isn’t just there to hold everything together. It’s part of the pasty, and it’s delicious.

There’s one more thing about EmberFold that we think makes a big difference: you get the first bake.

When you buy a hot pasty somewhere, chances are it has spent at least a little time being kept warm. By no means does that make it bad. But a pasty fresh from the oven, after its very first bake, is something different.

With EmberFold, that first bake happens in your oven.

You get all those juices while they’re still tucked inside. You get the first crisp of the crust. You get your pasty right when we think it’s in its glory.

We know there are plenty of other people out there making pasties, and everyone has their favorite.

But all pasties are not created equal.

In our humble opinion, ours are the best thing going.

And it all started because we weren’t all that impressed with pasties in the first place.

Pictured below is one of our first attempts using a store bought pie crust 😱

Labor Day weekend is here, and while it has become the unofficial end of summer, we think it’s worth remembering what the holiday is actually about.

Labor Day was created to recognize the contributions of American workers, the people whose labor has built our communities, kept businesses running, made things, moved things, cared for people, fed people, and helped shape the country we live in.

As a small food business, we have an especially strong appreciation for work done by hand. Every EmberFold pasty is rolled, filled, folded, crimped, and packed by real people. There’s a lot of labor behind something that eventually looks like a simple folded meal.

This weekend, we’re grateful for the people who get up every day and do the work, whether that work happens in a factory, an office, a hospital, a classroom, a restaurant, a construction site, a farm, a small business, or anywhere else.

So enjoy the long weekend. Fire up the grill, spend time with your people, eat something good, and hopefully get a little rest.

But somewhere between the cookouts and the last unofficial weekend of summer, take a moment to remember why we have Monday off in the first place.

Happy Labor Day weekend from EmberFold.

The fall fold trials are officially underway... and we may have a problem.

We’ve almost perfected one of the folds that will be part of our limited-production fall lineup.

Almost.

Right now, it’s being difficult and telling us it has too much moisture. That’s fine. We’ll be handling that attitude with the next bake.

But this one is absolutely making the lineup because we love it way too much to give up on it. We’re hoping that means you’ll love it too.

Ground pork, apples, potatoes, goat cheese, sage, maple syrup, garlic and seasonings.

It is something special. Savory, a little sweet, very fall, and unlike anything else we make.

And then there are the other trials...

Ground pork, sweet potatoes & cabbage

Ground pork, gold potatoes & cabbage, with a completely different seasoning profile

Beef, mushroom & onion

Chicken, mushroom & herb

And for our vegetarians: Butternut Squash, Caramelized Onion & White Cheddar

The problem is becoming pretty obvious.

How exactly are we supposed to decide which ones make the fall lineup?

We may end up making 100 of each of the finalists, calling it our limited fall collection, and when they’re gone... they’re gone.

Honestly, that solution is sounding better every time we add another fold to the trial list.

Stay tuned. The kitchen is going to smell VERY good for the next few weeks.

The smells coming out of this bakery when we go to make our pasties are amazing. We’ve tried a few things and they are so good. Our favorites are the Pork Sausage Rolls, Birthday Cake Shortbread, the Cinnamon Sugar Aberdeen Butteries, and the Macaroni and Cheese Pies.