Thank you for visiting our Web site. Golden Boy Pies has added this page to keep you up to date on brief or unexpected changes. Be sure to check it occasionally, as it may provide late-breaking information that we won't be able to announce in our monthly newsletters!
As the season comes to an end, some of or desserts beat us to the finish line. We are no longer able to provide Maple Caramel Cheesecake and are down to a very limited supply of the Flourless Rum Cakes. Please ask us for replacement ideas if this was on your order list as we have a large variety to still choose from. Have a safe and Happy New Year weekend.
Our Pies are no longer Trans-Fat-Free!
Our supplier was unable to get us our shipment of trans-fat-free shortening in time for production. So we appealed to the vendor with whom we dealt for the first 30 years or so that we've been in business. They were able to deliver us the shortening that we had successfully used for so long.
And we're already hearing that our customers are thrilled! We can make the crust much thinner than we've been able to do with the trans-fat-free shortening. And it doesn't crack and break apart.
So - unless you tell us to go back to trans-fat-free shortening for our pie crust, this is where we'll stay.
Please note that we are in the process of updating our nutritionals for the change in ingredients, and will get them posted on our Nutritionals page ASAP!
CUPCAKE NUTRITIONALS now available — on our Nutritionals webpage!
Click here to go directly to the PDF file for Cupcake Nutritionals.
November 2011 Features tempt Chocolate Lovers everywhere!
Double Nut Dixie Pie is staying on the menu thru December.....
We have taken our already perfect Pecan Pie and made it even better. We have blended the filling with Bourbon then added Chocolate Chips and Walnuts.This pie is a MUST TRY! This pie has been selling so well we decided to keep it thru the Holidays. Get Yours Now!!!
Double Nut Dixie Pie
We've made our trans-fat-free Vanilla Buttercream Icing even better! In fact, it's so much better . . .
we no longer offer original-recipe-iced White Cake with Buttercream!
Our newly reformulated trans-fat-free Vanilla Buttercream Icing is now creamier, tastier, and less prone to cracking than the original-recipe icing!
Price Change Effective October 4, 2011
Due to continually increasing costs, we have had to adjust our prices, effective with orders for October 4, 2011. More information is available by clicking on the "PDF" download link at the right.
