The student-run news site of Lawrence Free State High School

Jackson Barton

A blackberry pie sits on the counter. All fruit fillings were made in house at Ladybird.

The philosophy

Heriford does not just want her homemade food to be good, she wants her customers to be reminded of a time when someone took the time to make meals for them from scratch. She feels that the extra time and energy poured into each dish materializes itself in ways “you just can’t put your finger on,” and that it is worth it. Pie fits this viewpoint on service.

“With most people -and especially people from my generation- the people who made pie for us were like our grandmothers, moms or aunties, people who really loved us,” Heriford said. “It’s not beautiful or decorative in the way cakes can be or other pastries, but there’s something about the effort in it that really reflects my food philosophy.”

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