![]() “If I ever wanted to open my own space, I didn’t want to rely on anyone else to finish the piece of the puzzle for me,” she says.īut after a particularly bad experience working in professional kitchens, she realized she no longer wanted to have food be her main source of income: in part because of the unsustainable low wages and also the general toxicity that has become endemic to the industry.Ī few years ago, she made the choice to break off from restaurants. Still, at the time, her end game was always to have her own space, a “kaleidoscope of a place that was one thing during the day, and another at night that was friendly to pop-ups.” For the past ten years she’s worked at a litany of restaurants in New York City, first in front-of-house, later attending culinary school and working as a cook, to understand the full 360-degrees experience. “When I was young the options in the food world seemed really limited, I wasn’t quite sure what I wanted to do,” says Hubner. Hubner grew up in the suburbs of New Jersey, a commuter town that’s in “diner country,” she says, where she found herself interested in food from an early age she worked in local bagel shops and cafes, experiences and a sense of place that has inspired her to want to create, what she calls, “grandma food,” comforting, nostalgic bites. I’m not like making anything dough-based.” ![]() Still, Hubner insists, “I’m in no way a pastry chef and I’m not trying to be. Since launching in the spring she has sold nearly 2,000 creations and has even delivered her treats to the actress Debi Mazar, of all people. (The aforementioned pop-up at Greenberg’s encouraged attendees to wear Yankee gear in lieu of being able to attend a game). Still, she dreams of someday bringing her pies to sell at Yankee Stadium. “I posted a picture on Instagram and was like, ‘who wants this pie, haha,’ and people responded being like, ‘I do!’ and I realized, oh, people actually want this right now!” What has blossomed since is a new way to make money as well as a lime green lifestyle that would make Brooklyn’s own Green Lady proud.Ī 7-inch pie will run you $22 for local pick-up, or $25 for delivery (there’s no additional cost for the transportation, but there’s a two pie minimum) 4-packs of 4-inch pies are also available. “I kept experimenting and became eerily fixated on making them,” she says. She began tinkering with her own recipes, eventually settling on one that was good enough not only for herself, but to begin sharing with friends. Come spring, while searching for key lime pie and dreaming of warmer days, Hubner was hard-pressed to find options in her neighborhood of Bed-Stuy, especially those that would deliver. ![]() Right before the pandemic, Hubner was in Florida. But 2020 has also ushered in a new person to keep in mind when craving the tart dessert: Caitlin Hubner of Cait’s Key Lime. These days, his pies can be found everywhere from local supermarkets to Goldbelly, which brings his creations to a national audience. Steve’s Authentic Key Lime Pie, from Steve Tarpin, first opened in Brooklyn in 1995. When New Yorkers want key lime pie-a treat not otherwise easy to find in the five boroughs- usually one name comes to mind: Steve.
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