Eyes on Knoxville: Buttermilk Sky Pie Shop

Americans love pie, especially in the last two months of the year. Bearden's newest bakery opened just in time to catch the first wave of the high demand for the dessert.


Buttermilk Sky Pie Shop, named after a Southern slang term for a cloud pattern that resembles the dairy product, baked more than 1,400 pies in preparation for Thanksgiving.


On Nov. 14, when the store had its grand opening, workers began taking pre-orders for the upcoming holiday. Before they day was over, they were forced to stop accepting orders to avoid an overload.


"We barely had a chance to get our baking legs under us before the holiday hit," Meredith Layton, co-owner with Scott Layton said. "We were working 16 hour days to fill all the orders – lots of time in the kitchen."
Spending time in the kitchen is a favorite of the Laytons.


The couple opened The Cup, which sells a variety of cupcakes, about seven years ago. After serious consideration, they decided to move into the pie business and a new home on Kingston Pike.
Buttermilk Sky's location – a free-standing, quaint building with ample parking space – is located beside the newly-opened retail store Anthropologie.


Inside, the pie shop feels like grandma's kitchen.
"We wanted it to have a really homey, Southern feel," Layton said. "We decorated it with lots of things we had in our family, like the stuffed armadillo named Crusty."
The armadillo had circulated throughout the family as a joke Christmas present, and the Laytons decided to keep it. Vintage pictures of Meredith and Scott's grandmothers also decorate the space.


"They were the pie bakers in our families," Layton said. "His granny and my nanny were the ones who taught us to bake."
Scott's grandmother specialized in fruit pies and cobblers since they were surrounded by orchards. Meredith's grandmother, however, focused on cream and pecan pies. The recipes have been passed on and are still prepared today with fresh and simple ingredients.


"Everything is homemade from scratch here," Jenna Ross, one of the shop's bakers, said.
The proof is in the perfectly flaky pie crust. With locally sourced ingredients, the pies move away from the freezer-burn taste of grocery store desserts.


"Some of our wiser population who have been around for awhile come in, and they rave about our recipes," Layton said. "They say things like 'this is just how I make it – now I don't have to anymore.'"


Even with 500 mini pies and 50 large pies prepared each morning, the store sells out well before 5 p.m. The small kitchen space and lack of an automated pie-crust press has limited their production capabilities.
While they wait for specific parts for a pie-crust machine they acquired from an Amish bakery, all of the pie crusts are hand pressed.



"My husband has the largest forearms you've ever seen," Layton joked.
The bakery had community members in mind when they decided to start a program called "Pie it Forward."


Each month, a different pie recipe is connected to a local charity. December's is a chocolate chess pie, and 50 cents from each pie purchase will be donated to the Love Kitchen.
There's a catch: in order to try the new pie flavor, customers have to pay for two mini pies. They get one, and the next customer in line receives a free pie. This way, Buttermilk Sky is able to raise $1.00 from each transaction. Students also benefit from the bakery's good will with a 10 percent discount on each purchase.


The business hopes to enhance the community's holiday spirits.
"We don't mass produce anything, and we hope people understand that," Layton said. "It's all done with much care and love."

Eyes on Knoxville: K Brew

Knoxville's newest coffee shop does things a little differently. Sitting at the corner of Broadway and Glenwood Avenue, K Brew offers all the classics with a few twists.
When a coffee drinker enters a coffee shop, they already have an idea of what they will order. With K Brew's multitude of brewing contraptions and a rotating coffee roaster schedule, they may have to reconsider. Aside from the classic semi-gigantic espresso machine, there is a shelf lined with modestly-sized glass contraptions. Looking like they belong in a science lab, the machines each produce coffee in a distinct way.

"We've got a lot of brewing methods that aren't featured at other coffee shops," Josh Beard, K Brew's head barista, said. "You can get really fancy with the cona. Since there is no direct heat on the grounds, it is the smoothest cup of coffee you can possibly get."
Some will stick with their preferred French press, but there are still decisions to be made. K Brew offers two types of caffeinated coffee on a daily basis, one of which is "Costa Rica San Rafael." When January concludes, K Brew will exchange the coffees for a new roast.
"We try to get people to try new brew methods as well as new coffees," Beard said.


There is also a specific espresso roast, and they keep a decaffeinated coffee on hand, just in case. Maintaining a multiple roaster model can be difficult. There were only 24 reported multiple roaster cafes in America in 2012.
After Pierce LaMacchia, owner and founder of K Brew, took a coffee tour of the West Coast with his little brother in 2008, he realized how much effort goes into a great cup of coffee.
"We got a taste of third wave coffee, which consists of a dedication the origin of the bean, an intense focus on the flavor profile of the coffee and a scientific approach to the brewing methods," LaMacchia said.
That inspirational trip combined with 12 years in food service and a love for coffee and hospitality was the formula LaMacchia used to create the petite corner cafe.
K Brew's space isn't extensive. With enough room to house the coffee bar and six bar stools stationed by the two large paned windows, the cafe is quaint and cozy, creating a warm atmosphere.


"It kinda forces people to be close to one another – a little uncomfortable, but in a good way," Beard said. "Even from across the room, you hear people's conversations, and you can't help but join in."
It's the delicious coffee and the intimate atmosphere that keeps Hunter Wright, and others, coming back.
"I like to meet people," Wright said. "That's why I'm here, in public, rather than locked up in an office."
With the cafe situated at a busy intersection, there are plenty of people coming through the shop. Thousands of cars drive down Broadway, and people walk by every day.


Two and a half months after opening, K Brew's attempts at serving the community a great cup of coffee is still its No. 1 goal.
"Coffee is like a stereotypical high-schooler: fickle and full of potential," LaMacchia said. "Acing the right ingredient proportions, grind, drip rate and water profile is a great feelings.
"It's what we strive for every day."