The Flying Pieman

New Zealand inspired · Made from scratch · Baked fresh in America

Handheld pot pies. Lose the fork.

Chicken pot pie, beef stew, cheesesteak, butter chicken. The comfort food you already love, baked into a flaky, golden pie you can eat with one hand.

See the menu Where we'll be

Final approach

Desserts

Sweet slices and pastries you won't find anywhere else in town.

Cloud Nine Slice: vanilla custard between flaky pastry layers

Cloud Nine Slice

Vanilla slice

Flaky pastry layers with silky custard filling and an icing top.

The Ground Stop: chocolate slice packed with cookie chunks

The Ground Stop

Hedgehog slice

Rich chocolate, crunchy cookie chunks and a fudge topping.

The Sunshine Altitude: lemon custard slice on a cookie base

The Sunshine Altitude

Lemon slice

Sweet cookie base, tangy lemon custard and a smooth icing top.

The Golden Runway: shortbread, caramel and chocolate layers

The Golden Runway

Caramel slice

Buttery shortbread, smooth caramel and a rich chocolate topping.

The Cloud Break: chocolate and coconut sponge cake square

The Cloud Break

Lamington

Fluffy sponge cake dipped in rich chocolate and rolled in coconut.

The Quick Turn: apple turnover cut open

The Quick Turn

Apple turnover

Flaky puff pastry filled with spiced apples, dusted with sugar.

Departures

Where We'll Be

The cart's flight plan goes up here first. Sign up below and we'll tell you the moment the first stop is booked.

DateTimeLocationStatus
First flightTo be announcedWichita, KS● Boarding soon
The Flying Pieman van and tent at a busy fair, with a pie warmer and a chalkboard special A customer takes a Flying Pieman bag from the serving window A customer grins as she bites into a Flying Pieman pie at a lantern-lit night market

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Tauranga, 1994: a young man takes his first bite of a hot pie outside the corner dairy while his cousin laughs
Today: a warmer case full of Flying Pieman pies, each row labeled, from The Aviator to The Captain

Our story

American as they come. Born in New Zealand.

I grew up on hot dogs at the ballpark, pizza at the food festival and turkey legs at the state fair. If you're American, you know: comfort food is part of who we are. But I was born in New Zealand. My dad, a Marine turned Air Force man, met my mom, a Kiwi girl working in Greece, on a beach during his R&R.

In 1994, my cousin walked me into the corner dairy in Tauranga and said, "Let's get a pie." I was picturing apple. Cherry. Key lime. What he handed me was a small, savory pie in a paper bag. Who eats salty pie? He insisted. One bite of beef and cheese in thick gravy, the crust holding together perfectly in my hand, and I wondered where this had been my whole life.

I came home craving them, so I learned to make them. It took years. I think I've got it.

You already eat these by the millions. You just eat them with a fork. I'm handing them to you.

— Shaun, The Flying Pieman

Made from scratchReal ingredientsBaked in Wichita