“At Pie Rolla’s, every bite is a tribute to our heritage, combining time-honoured family traditions with exceptional flavours, using recipes passed down through generations,” Lewis Mazza-Carson tells me of his new venture, an epic, artisanal pie shop on K’ Road he’s opened the doors to with friend (and ex-Ada sous chef) Patrick Marckus.
“Pie Rolla’s journey began 13 years ago, with my parents’ first café, Salvation Kitchen, in Avondale,” Mazza-Carson tells me, “My mum handmade pies from my grandmother’s recipes, which quickly gained a loyal following,” he continues, “At that time, handmade pies created with such love and care were hard to find. After my parents moved on to their next café, the beloved pies faded from the spotlight. However, in the past year, I decided to revive the tradition.” and thus, Pie Rolla’s was born.
Sign up to our free EDM subscription today.
Teaming up with friend and revered chef, Patrick Marckus, Mazza-Carson’s family recipes have been elevated to new heights, with fillings that harness Marckus’ extensive experience both within New Zealand and at Michelin-starred restaurants in France. One thing that hasn’t changed since those early days, though, is the pastry, which according to Mazza-Carson, “Remains a family treasure, and is only with real butter.” Each bite of a Pie Rollas pie, he tells me, is a tribute to his late grandmother who developed the recipes from scratch.
The concise menu, already drawing serious crowds, comprises Kiwi classics and a few more contemporary takes. From the Classic Mince and Cheese — a quintessential Kiwi staple (but not as you know it), to the much-beloved Steak, Stout, and Cheese, to the bestselling Smokey Brisket, Jalapeno & American Cheese (known to often sell out in under 15 minutes).
Beef aside, there is also a Creamy Chicken and Brie number, which, Mazza-Carson tells me they’ve elevated to “a new level of deliciousness” with a creamy béchamel sauce. There’s also a pitch perfect House Smoked Fish Pie which very much has my attention, a Layered Potato Pie for the veges, reminiscent of a potato gratin with caramelised onions, Mazza-Carson’s personal favourite, the Bacon and Egg Brekkie Pie, and last but, certainly not least, the Pulled Pork Pie — currently a weekly special, but so wildly popular that it will soon become a permanent fixture on the menu.
Drinks are super easy, with just the classic Karma Cola range on offer. The duo opted for Karma as they are B Corp, certified for their sustainability standards, which resonates with Pie Rolla’s sustainably-driven ethos. Mazza-Carson and Marckus have been able to limit the eatery’s pastry waste to 0% — avoiding food waste while using less energy, water, and ingredients in the process.
The space itself is pared-back, light, and minimal, with Mazza-Carson and his mum taking the reigns on the fit-out, “Mum and I worked together to bring the space together,” he tells me, “We used a simple colour base to make the Pie Rolla’s blue pop, and kept things simple and understated — letting the food speak for itself.”
The pair pride themselves on hand rolling their pastry, producing fillings with love, and providing every customer with welcoming, quick, and easy service. And, we’d add to that list: turning out the best pies in the city.
Filling, a bit indulgent and ultimately very satisfying, Pie Rolla’s’ epic pies are the quintessential comfort food we’re craving. And if you, like us, can’t wait to get your fix, we suggest getting in quick — as these tasty morsels are (unsurprisingly) in hot demand.
Opening hours:
Tuesday — Sunday, 10.30am until sold out
Pie Rollas
469 Karangahape Road,
Auckland CBD
