Diva Mince pies we’re featured by the Irish Examiner ranking 1st place in 2012. Since then we have been taking mince pie reservation orders well in advance of Christmas. It helps the team anticipate how and when to soak all the fruit, and to make sure we have as many mince pies on the shelves as meets demand.
Mince pie season in the pastry case may start in November, but the work actually begins in mid October. This is when the Diva elves start soaking sultanas, raisins and currants in a blend of brandy and cloudy apple juice. After marinating for a week they add orange and lemon zests then sauté with fresh apples and christmas spices. This final mixture matures for a further week before it gets baked into flaky butter pastry and served out to our customers.
As with all pies and tarts, the pastry plays a crucial role with the overall flavour. That’s no different with our mince pies, we use our own made-on-site flaky butter pastry. After years of rolling with have cracked the perfect filling to pastry ratio. Baked to golden perfection our pastry is a crisp flaky shell that doesn’t crumble apart on first bite, but still melts in your mouth.
This year we are encouraging customers to use our Online Christmas Pop Up Shop to book their orders. It’s a sure proof way for our customers to guarantee they get the pies they want. Better yet they will already be paid for, just arrive to the bakery and collect or have us ship them to your door!