Let's face it. There's an art to good crust. It needs to be delicate, flaky, and buttery, yet strong enough to keep all of that key moisture trapped inside the pasty. While others have tried to create even passable crusts, they have all fallen short, and in some cases the results can only be compared to compressed sawdust.
You won't get that with a Grammy's Pasty. Our crust is perfect, and follows an authentic Old World recipe handed down for generations. It's why you will get an exceptional pasty every time.
Ask a person about a pasty and the first thing they think of is drowning it in ketchup. You know there is a problem when the pasty/ketchup ratio is dangerously close to the condiment becoming a side dish.
A Grammy's Pasty is never dry - we believe it's because of all the fresh ingredients we use. All that sealed-in freshness is what makes ketchup totally unnecessary. Not that we have anything against ketchup. We just think you should save it for your fries.
Why on Earth would you want to eat something that wasn't the freshest it could be? That burger place you tolerate... the meat has been frozen for weeks if not months, and has more miles on it than a '72 Dodge Dart!
We use ONLY fresh, locally sourced meats that are NEVER frozen. Our potatoes, onions, peppers and carrots are all freshly diced in our facility, so we can ensure their quality. In fact, the only thing we use that comes pre-cut is our rutabaga. And the only reason for that is - have you ever tried to cut a rutabaga?!
So tonight, skip the burger joint, and eat fresher than you have since you lived at home. You're welcome.