Flavor Trends, Strategies and Solutions for Menu Development




By Liz Barrett Foster

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Eric Stenta

Perhaps the only thing better than strawberry lemonade served in a tall, frosty glass is that same combination transformed into a creamy, dreamy pie. Boasting cream cheese, lemon filling, strawberries and whipped cream, the Strawberry Lemonade Pie delivers the perfect balance between sweet and tart with classic seasonal flavors. “This pie is a testament to that,” says Eric Stenta, CEO and President of Polly’s Pies restaurant and bakery. “This Strawberry Lemonade Pie continues to be in the top 10 of whole pie sales every year when it’s on the lineup. Not to mention it is one of the most beautiful pies on display.”

But this pie is more than a pretty face. It provides cross-utilization opportunities in the Polly’s Pies kitchens, too, according to Stenta, citing ingredients already being used in house, such as the cream cheese base. “This not only ensures freshness, but also helps in minimizing waste,” he says.


About The Author

Liz Barrett Foster

Liz Barrett Foster is a corporate content writer, editor and B2B trade writer focused on food, restaurants and marketing. [email protected]