Move over, pecan pie. Apple Hollandaise and Apple Regular were the pies figuratively flying off the shelves at Mama’s Kitchen bake sale this year.
Sponsors of the annual sale purchased 3,200 Dutch apple, traditional, pumpkin and pecan pies and picked them up at 10 locations just in time to take their place among the turkeys and garnishes.
All the cakes are gone, the group announced Sunday on Facebook.
More pumpkin pies were sold due to increased supply. But later pie buyers may have had to switch to a second option since apple pies sold out so quickly.
“This bake sale is one of our important fundraisers,” Mama’s Kitchen CEO Alberto Cortés said Wednesday at the Hillcrest (Lip Restaurant) location.
“(It) supports the mission … to address the nutritional needs of people living with critical illnesses, such as cancer, heart disease, HIV, chronic kidney disease, type 2 diabetes.”
Cortés said that the goal of the kitchen is to provide science-based nutrition that improves people’s prognosis. Meals are served to critically ill individuals who are mentally or physically unable to prepare meals as a result of their diagnosis.
Nick Norvell, a first-time cake buyer, said he’s known the group for a long time and “wanted to support families and people who need food during the holidays.”
Norvell bought a pecan and pumpkin pie.
A woman whose brother died of AIDS 25 years ago left with four cakes in the passenger seat.
He bought the desserts in his memory.
“I’m happy to do it,” said the woman who gave her first name, Jill.
Tom Vinson, who recently moved to the area, said a friend recommended he support the fundraising effort.
“I think it’s an amazing cause,” he said.
The organization provided 662,000 free meals to more than 2,000 people last year. Volunteers provide food twice a week, adding up to three meals a day, seven days a week throughout the year.
Established in 1990, Mama’s Kitchen began as a voluntary response to the AIDS epidemic, but has expanded to people with other diseases. During the COVID-19 pandemic, the organization responded to an overall 50% increase in demand.
And the demand increases every year, he said. However, no eligible person is turned away.
Supply chain issues have caused workers at Mama’s Kitchen to adjust menus this year, Cortés said.
But what’s worse, inflation has forced the organization to pay an additional $250,000 for the ingredients.
That in turn makes the organization have to ask for more financial help from the community.
Those who did not buy a cake but want to contribute to feed “those with least hope and few resources”, can donate here.
Donors can also fund a $32 holiday banquet that will also provide 12 meals to a client in need during the holiday season.
The organization has so far reached $125,920 of its $145,000 goal.
This year’s bakers included Bear Buns Bakery, Behind the Scenes Catering, Grossmont College, Hyatt Regency La Jolla at Aventine, Jenny Wenny Cakes, Manchester Grand Hyatt San Diego, Mook and Pops Culinary Delights, Nine-Ten Restaurant and Bar, and Pechanga Resort. Casino.
Also: San Diego Chicken Pie Shop, San Diego Convention Center, Starry Lane Bakery, Sugar and Scribe, Sycuan Casino Resort, The Wild Thyme Company, TinLeaf Fresh Kitchen, Travel+Leisure, and Twiggs Bakery and Coffeehouse.
Sponsors included Sycuan Casino Resort, Hyatt Regency La Jolla on the Aventine, Scatena Daniels Communications, Behind the Scenes Catering & Events, Shamrock Foods Company, All Fresh Wholesale and Crinetics Pharmaceuticals.