Pie Maison Opened New Downtown Bend Retail Shop
Owners Brittany Ellenberg and Amy Bertram launched a European-inspired pie shop at 920 NW Bond St. to address a local market gap.
Updated on Oct. 13, 2026 in Openings & Closings
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Brittany Ellenberg and Amy Bertram opened the pie shop Pie Maison in downtown Bend on August 29, 2026. The new storefront features a selection of five staple flavors and a French-style all-butter crust.
Why it matters
The owners launched the business after identifying a lack of premium, European-style pie offerings in the local area. By focusing on specific sourcing, such as Marionberries from Hood River, the shop aims to differentiate its product in a competitive retail environment.
The shop currently offers five staple pie flavors and operates during set hours from 1pm to 9pm, Tuesday through Saturday. The business occupies a space secured by the owners in April 2026.
The players
Brittany Ellenberg
Co-owner and entrepreneur who identified a market gap for premium baked goods in Bend.
Amy Bertram
Co-owner and entrepreneur managing daily operations and the European-inspired culinary strategy.
The details
Pie Maison emphasizes a labor-intensive production model, utilizing a French pate brisse all-butter crust. Staff hand-juice and hand-zest lemons daily to ensure product quality. The operation is currently scaling to accommodate seasonal demands, including the introduction of a rotating fall menu and a pre-order program for Thanksgiving.
Timeline
April 2026: Owners secured the lease for the shop location.
Summer 2026: The business opened to the public.
August 29, 2026: The official grand opening ceremony was held.
October 2026: Introduction of seasonal fall pie flavors.
Market Landscape
The opening of Pie Maison reflects a broader trend of specialty food retail entries in local downtown districts aiming to create niche gathering spaces. This move mirrors the shift toward high-touch, labor-intensive production models as a competitive advantage against mass-market alternatives.
Operators in the retail food space should observe how the shop uses seasonal rotations and pre-order systems to manage inventory and cash flow. The high labor requirement for daily prep serves as a reminder to account for the true cost of production when pricing premium specialty goods.
The takeaway
Entering a niche market requires a focus on quality differentiation, such as the shop's reliance on specific regional sourcing and hand-processed ingredients. Owners should monitor how the transition from staple items to seasonal rotating menus impacts their daily operating margins.
What happens next
The shop is currently accepting pre-orders for Thanksgiving pies, providing a predictable revenue-generating event for the fourth quarter.
Further reading
For more on the retail environment in the city, visit Bend Openings & Closings.
Source note: This article includes information reported by Cascade Business News.
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