It started with a fruit stand. Now it's Northern California's best-kept pie secret. (via eatersf)
largely driven by tech. Through it all, Ikeda’s has continually adapted to meet customer demands, never sacrificing quality in the process. Those two things — responsiveness to changing tastes and commitment to quality — are key to the Ikeda’s longevity, says Derek Ikeda, Sam and Sally’s grandson and the third generation to run the family business. “Right now everything is going up,” he says, referring to rising prices due to inflation. “But we always do listen to the customer.
When Steve’s older brother Glen Ikeda graduated from college and took up his place helping run the business, he came up with the idea to start baking pies, the family agrees. Glen saw how blemished or otherwise imperfect fruit couldn’t — or rather— sell to customers looking for the perfectly peach-shaped peach or smooth-skinned apple. “It was like, ‘What do we do with this?’” Steve says. The answer: Turn them into pies. So the family hired a team of bakers and the Ikeda’s pie shop was born.
Thanks to its prime location just off I-80 and its legendary pies, Ikeda’s has most recently become a popular pitstop for anyone driving the northern route between the Bay Area and Lake Tahoe; often, those travelers want to be able to not only grab a quick bite on their drive but also stock up on groceries before arriving at their final destinations. That’s why Ikeda’s now stocks marinated chicken cutlets, plastic-wrapped uncooked porchetta, and vacuum-packed tomahawk steaks.
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