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“Our pies and quiche will be fresh-made using local ingredients and suppliers, including local milk, cheese and butter,” Marie Clark said.
Mike Clark started making fruitcakes from a family recipe 25 years ago, and the fruitcakes proved to be so popular that he started selling them.
“I remember helping my dad make them when I was a child,” Marie Clark said.
Soon, the baking family was producing sweet treats for the South Slavic Club of Dayton for events such as A World A’Fair, and later starting making apple bread, pies and fritters for the Aullwood Apple Fest.
>> PREVIOUS COVERAGE: New bakery specializing in pies — yes, pies — to open near UD
Marie enrolled at Sinclair Community College, graduating recently with a business/entrepreneurship degree. As part of her course studies, she created a business plan for a bakery that became the blueprint and foundation for Partial to Pie.
The 1,500-square-foot bakery will offer seating for 20 to 25 “for those who want to come in for breakfast or lunch, order a slice of quiche, and have a glass of local milk or juice or a cup of coffee with it,” Mike Clark said.
“We will make all of our pies right here,” Marie Clark said. Recent “test pies” included a Very Veggie Quiche,a Fancy Ham & Swiss Quiche (with prosciutto), and a Banana Cream Pie.
The shop will serve coffee from Reza’s Roast, a coffee roastery based in Fairborn that is building out a new location on Wayne Avenue near downtown Dayton.
After its grand opening, Partial to Pie Bakery’s hours will be 7 a.m. to 5 p.m. Tuesday through Friday, and 7 a.m. to 2 p.m. Saturday, closed Sunday and Monday.