Hawaii Happens
Aloha,
HI Pie began out of my home on the North Shore of Oahu in 2014. What it’s become with hard work, passion and Gods grace has been a blessing and continues to amaze me. The preparation and enjoyment of food has captivated me all my life. Not only through the sensory experience of it, but also the power it has to create life long memories. I started my first restaurant job when I was 14, busing tables and washing dishes. Since then I’ve worked my way through many kitchens and bakeries, further cultivating my passion. As far as I’m concerned there’s no environment more exciting, enriching or one that stimulates creativity more than a kitchen. I feel a sense of stewardship to this work I so deeply enjoy and after more than 25 years it continues to thrill and excite me. My hope is that you taste the devotion and care that goes into our products.
Mahalo,
Casey Burns
We Love Our Local Farmers
A large part of HI Pie’s business model is to use as much locally sourced ingredients as possible. We get our poi from Homestead Poi in Waiahole, salad mix from Hydro Ola in Haleiwa, eggs from Peterson Farm in Wahiawa and Vinagar/shrub for dressings and drinks from Hawaii Vinegar and Spice Co. in Wahiawa, to name a few. As we continue growing we aspire to use even more organic, local, and seasonal products. We believe, as so many others do, that we need to support each other by buying and selling good quality products grown and prepared where we live.
Reppun brothers, Charlie (left) and Paul are legendary taro farmers in Waiahole.
Our fresh salads are supported with produce from Hydro Ola.