A Small Connecticut Farm Bakery Is Making Thanksgiving Pies From Scratch, Including Old-Fashioned Apple And Pecan

The apple pie recipe came from the baker’s mother. That single detail tells you a lot about this little farm bakery, where every pie gets made by hand in a kitchen on the farm itself.

The holiday lineup reads like a family reunion menu. There’s pecan, pumpkin, blueberry double crust, apple crumb, and a double crust apple pie named after Grandma.

Orders come in ahead of time, and pies go home just before the big day.

I like how the whole operation started with simple thank-you gifts. Loaves of bread went to neighbors who helped a young family build their farm, and the demand never stopped growing.

This Connecticut spot sits down a narrow dirt drive lined with stonewalls and tall pines. So what happens when a farm, a family recipe box, and Thanksgiving all meet in one place?

1. Grandma’s Apple Pie Has A Real Grandma Behind It

Some pie recipes are too good to change. Especially when they come straight from Grandma’s kitchen.

That’s the story behind the double-crust apple pie at Organic Roots Farm in Hampton, where baker Rosetta Fisher brings a family recipe to life. No fancy reinvention needed.

Just a homemade favorite with plenty of history behind it.

Rosetta prepares her baked goods by hand in a commercial kitchen on the farm, using natural and organic ingredients whenever possible.

Apple pie lovers have a lovely decision to make around Thanksgiving. Grandma’s Double Crust Apple Pie offers the familiar comfort of pastry wrapped around apple filling, while the Apple Crumb Pie swaps the top crust for a sweet, crumbly finish.

Choosing just one might be the hardest part.

The family connection doesn’t stop with the pies, either. Rosetta’s cinnamon buns follow a recipe passed down from her aunt, adding another personal touch to the bakery’s offerings.

It’s easy to see why recipes like these stick around. They’ve been part of family kitchens long before they ever reached a bakery counter.

And when holiday dessert is on the agenda, that kind of homemade tradition makes a pie feel a little more special.

2. Pecan, Pumpkin, And Blueberry Round Out A Very Full Pie Table

Five pies make up the Thanksgiving list, and each one covers a different corner of the dessert table. Pecan brings the nutty, rich option for anyone who wants something beyond fruit.

Pumpkin, of course, holds down the classic slot. No Thanksgiving feels quite official without it, and leaving it off would probably cause a family meeting.

Then there’s the Blueberry Double Crust, which feels like a little summer surprise in November. The farm grows blueberries along with strawberries and raspberries, so berries clearly matter here.

Here’s a smart way to plan your order. Pick one classic, one fruit pie, and one wild card, so every guest finds a favorite.

A table with pecan, pumpkin, apple, and blueberry covers almost every taste. Even the picky cousin who only eats crust will have plenty of options.

Everything comes from Rosetta’s farm kitchen rather than a factory line. That makes these pies a nice match for a holiday that’s all about gratitude, home cooking, and the people who grow our food.

Just remember that variety requires planning. Five choices sound easy until everyone at the table starts making requests.

3. Mark Your Calendar Before The Pie Deadline Sneaks Up

Timing matters here more than almost anywhere else. These Thanksgiving pies are made to order, so walking in on Wednesday morning hoping for luck isn’t the plan.

Pre-orders generally close around November 17th. Pickup usually lands on November 25th or 26th, right before the holiday rush hits your kitchen.

Think of it as a gift to your future self. While others wrestle with crusts at midnight, you’ll be picking up finished pies from a farm.

A little planning helps a lot. Count your guests early, decide how many pies you really need, and then add one more for leftovers.

Leftover pie for breakfast is a time-honored tradition, after all. Nobody needs to know it happened.

Since dates can shift a bit each year, check with the farm well before mid-November. Rosetta bakes by hand, which means her schedule has real limits.

Hand baking also means quality over quantity. Each pie gets attention, and that’s worth a reminder on your phone in early November.

Set the alarm now. Your Thanksgiving dessert situation will thank you later.

4. Thank-You Bread Turned Into A Whole Bakery

Some businesses start with a big plan. This bakery started with a simple act of kindness, which feels exactly right for a farm pie story.

Sam and Rosetta Fisher, a Mennonite family, moved from Lancaster, Pennsylvania, to Hampton, Connecticut. Around 2019 they bought a 35-acre property known as Popover Hill.

As they settled the farm, plenty of people pitched in to help. Rosetta thanked them the old-fashioned way, by baking breads as gifts.

Well, word spread fast. Her cinnamon buns became so popular that demand kept climbing, and the baking grew far beyond thank-you notes.

Eventually the family built a dedicated commercial kitchen right on the farm. That kitchen now turns out the pies, breads, and treats that fill the Bake Shoppe.

Sam brought his own story to the land. He started out as a carpenter and interned on a small Pennsylvania farm before taking up farming here.

The Fishers wanted more than an organic farm, too. They pictured a destination where visitors could come, shop, and feel connected to where their food grows.

5. Cinnamon Buns And Einkorn Bread Deserve A Spot In Your Bag

Those famous cinnamon buns launched this whole bakery, so skipping them feels almost rude. The recipe belongs to Rosetta’s aunt, adding one more relative to this delicious family tree.

Pies may steal the Thanksgiving spotlight, but the Bake Shoppe stays busy all year. Honey wheat and whole wheat breads fill the shelves, and some loaves use Einkorn flour.

Einkorn is an ancient type of wheat with a long history. It’s a fun detail that shows Rosetta cares about what goes into her dough.

Bagels show up here as well. The cookie lineup includes Molasses Ginger, Chocolate Chip, and Coconut Oatmeal.

More treats are on the way too. The farm has plans for Snicker Doodles, Chocolate Crinkles, and granola, which means your future visits look promising.

A practical tip for pie pickup day? Grab a loaf of bread for Thanksgiving dinner and cinnamon buns for the morning after.

Holiday mornings get hectic, and nobody wants to bake breakfast after cooking a turkey. A box of buns solves that problem neatly.

6. A Dirt Road, Stonewalls, And A Center Chimney Cape

Getting there is half the charm. A narrow, unpaved drive leads in, lined with stonewalls and tall pines like a New England postcard come to life.

At the end sits an old farmhouse built in the center chimney cape style. Stonewalls surround it, rolling hills spread out nearby, and evergreens give the property a sheltered feel.

The land carries deep roots, pun fully intended. Popover Hill has been farmed for hundreds of years, long before the Fishers arrived.

Starting in 1969, the Ostby family ran a well-known Christmas tree farm here for more than three decades. So this hill has been bringing holiday cheer to families for a very long time.

Now it brings pies instead of pine trees. That feels like a pretty great trade.

The farm store and bakery sit at 147 E Old Rte 6 in Hampton. Drive slowly on that unpaved lane, especially if you’re heading home with a pie on the passenger seat.

Seriously, buckle in that pecan. Gravel and fragile crusts aren’t always the best of friends.

7. Fill Your Basket With Way More Than Dessert

Pie may get you in the door, but the farm store makes it hard to leave with just one box. Organic in-season produce, non-GMO chemical-free eggs, and handmade soap line the shelves.

The Fishers also stock goods from other local farmers. That means raw milk, cheese, and grass-fed meats can join your holiday haul.

The growing list is impressively long. Think sweet corn, butternut and winter squash, sweet potatoes, Yukon gold potatoes, and string beans in yellow, green, and burgundy.

Heirloom crops are a big focus here. Amish paste tomatoes grow on the farm, along with Lizzy’s Lettuce from seeds saved by a former Amish neighbor.

How cool is lettuce with its own backstory? Most salad greens can’t say that.

Fall brings pumpkins and flavored popcorn, while winter adds Christmas wreaths and fresh roping. You could almost build a whole Thanksgiving menu from one stop.

Squash for a side dish, potatoes for mashing, and pie for dessert sounds like a strong plan. Just leave room in the trunk.

8. Plan Your Saturday Around Open Hours And Heritage Days

Saturday mornings give early birds a head start. The farm store and bakery open at 9 AM on Saturdays and run until 5 PM.

Weekday hours run from 11 AM to 5 PM, Monday through Friday. Sundays are closed, so don’t plan a post-church pie run.

Good news for year-round fans, too. Organic Roots Farm stays open through every season, not just the busy fall stretch.

Community sits at the center of everything here. The farm hosts events like Open Houses and Heritage Days, bringing neighbors together on this historic hill.

Those events fit the Fishers’ bigger dream nicely. They wanted a destination where people feel welcome, not just a place to grab groceries.

Hampton sits in the quiet northeast corner of the state, a region full of farms and open country. It’s the kind of drive that feels relaxing rather than rushed.

So order your pies early, then come back in spring for berries and summer for corn. Thanksgiving might be your first visit, but it probably won’t be your last.