My Sugar Pie opened in February inside the Greenwood Park Mall. Whether guests want a single slice, a whole, fresh pie or a pie they can keep in the freezer to reheat, all are now available. Each pie is made from scratch, one at a time.
Maucere first got into making pies as a creative outlet when she was a stay-at-home mom. She found comfort in the kitchen and often got compliments on her pies. Pie was also a family tradition.
“I love pie,” she says. “I grew up with our family gatherings — we always had pie, most of the women in our family make pie.”
After completing a three-day, 60-mile breast cancer walk, Maucere was looking for her next big goal in 2008.
“I thought ‘Well, I could go back to teaching now that my kids are going into school, or I could do something else,’” she says. “‘I like making pie, so maybe I’ll turn this into a business and see what happens.’”
After thinking about what she liked to do and wanted to spend her time doing, Maucere decided to start My Sugar Pie almost 12 years ago. The Zionsville location opened in 2011.
When one of Maucere’s longtime employees, Molly Worley, moved to Greenwood, she wanted Worley to have her own shop. Maucere’s friend and client is the long-term leasing manager for the Greenwood Mall, so the location was a perfect fit.
“I’m really excited about this location because there’s a lot of foot traffic, and it’s an opportunity for us to kind of expand our repertoire of what we do,” Maucere says.
The Greenwood location features a refrigerator, freezer and refrigerated display case, which allows them to serve cream pies by the slice, something that isn’t available in Zionsville due to a limited amount of refrigeration space.
In addition to fruit, cream and various other pies, My Sugar Pie also offers retail products such as mugs, t-shirts, aprons and kitchen items.
“Everything that we’re using here in our kitchen, those are the items I look for to sell at our stores just to make it the full experience,” Maucere adds.
The business name, My Sugar Pie, comes from Maurcere’s mother’s nickname for her grandchildren — sugar pie. Maucere makes each mix, and the pie recipes come from her, her mom or pastry chefs who work at My Sugar Pie.
“The pastry chefs that I’ve hired that work here, I always give them kind of the goal of coming up with a new recipe for us to feature,” Maucere says.
Now that she’s opened two locations, Maucere is considering other future expansion opportunities as well.