This Former Attorney Turned Her Passion For Pies Into A Whole New Career, Here's How

Going from being an attorney at a large international law firm to a successful, full-time owner and baker (while being the mother of two young kids!) is no easy feat. In fact, it sounds almost impossible, but that’s the story of Brianna Abrams, CEO, Founder and Chief PieSmith of Winston Pies. Having grown up in North Carolina where Southern hospitality is the cornerstone of day to day life, baking played a huge role in shaping not only who she is as a professional baker, but also as a female entrepreneur.

Her hometown of “Winston” is where her pie shop got its name and where, alongside the women in her family, she developed her love of baking pie.

“Pies are also so resonant of the south,” said Abrams. “Enjoying a slice of cherry pie while sipping on an ice cold glass of sweet iced tea and enjoying the company of your loved ones is so reminiscent of a real southern experience for so many people.”

In efforts to encapsulate this very feeling, she opened up her first pie shop in Brentwood in September of 2017, making sure it “brings a little slice of that southern life to Los Angeles,” and moreover, conveys those feelings of community and nostalgia within a welcoming atmosphere.

Just last month, one week shy of a year after she opened her first pie shop, Winston Pies opened its second brick-and-mortar location in West Hollywood. We chatted with the Los Angeles pie maven about her unusual career path, life lessons as an entrepreneur, brand expansion and, of course, tips on how to make an unbelievable pie.

Brianna Abrams, CEO, Founder and Chief PieSmith of Winston Pies

Talk a little about growing up baking with the women in your family and how that has shaped the baker and female entrepreneur you are today.

I grew up with parents who expected high performance in all that we chose to do and pursue, both in our personal creative endeavors and our professional lives. All the women in my family baked, and baking with my mom and my grandma was so much fun, but it also came with its own life lessons and we applied those high standards to our baking too.

I remember being about five or six years old and my mother telling me that cleaning up the kitchen after you put your pie or your cake into the oven is also part of the baking process, and that you weren’t finished until your bowls were cleaned. Completing a task from start to finish, including the oftentimes tedious task of cleaning up and putting dishes away and not just focusing on the “fun” or “tasty” parts, is all part of the process. That is a lesson that has served me well in life.

Was there a decisive moment where you knew that you were going to open Winston Pies?

For a long time, I was running Winston Pies out of my home kitchen. I spent a couple of years building a customer base and baked out of my home kitchen, filling orders for small parties, corporate gatherings and even some weddings. I would prep early in the morning, then go to work and be in court all day, and come home at night to bake pies. I knew that I had a concept that would resonate with people and I kept at it for almost two years.

When we discovered a really incredible retail space that was about to come onto the market in our local neighborhood of Brentwood it felt like all the hard work of the two years prior led me to that moment and it could be the perfect opportunity to share Winston Pies with the rest of the world. It felt very real and so exciting, like everything was falling into place, and we had to seize the moment and go for it – and it was absolutely the right decision!

Brianna Abrams behind the counter of Winston Pies

Prior to becoming a full-time owner and baker, you were an attorney at a large international law firm. Has the transition to your new career been tough at all and do you miss anything about being in the courtroom?

There are certainly ways that it can be difficult to make such a seemingly monumental change in careers. I had trained for years to excel at being a lawyer and then to suddenly jump into the retail food service business was a big change. In some ways though, being in the client service business is not that different from being in the retail business. You have customers who are sometimes demanding and for me the satisfaction is watching people enjoy our pies with friends and family and knowing that we contributed to bringing some sweetness into their day. That said, I don’t miss the courtroom at all! There are times when running a pie shop is just as demanding (and the hours can be just as long if not longer), but when it is a labor of love the time just flies by.

You opened a second location of Winston Pies in West Hollywood just one year after opening the very first. How do you approach the brand’s future plans and growth?

We are always keeping our eyes open to new ways to grow and scale the business, both with brand partnerships or with new retail locations. However, we are constantly focusing on strategy and careful growth. We opened our second location in a very trendy neighborhood of West Hollywood one week shy of a year after we opened our very first brick and mortar shop. While it had been a part of our expansion plan to eventually open a shop in West Hollywood, it happened earlier than we had originally outlined in our business plan.

When the space on West Third Street came along, we knew it was the right opportunity, so we pushed for it because it made sense for us as a brand. We care so much about the quality and consistency of our product, and that will always be a huge factor in our business’ growth plans, but we have to be nimble and flexible so we can jump at new opportunities. We’re always looking out for future opportunities to grow and share our love for delicious handmade pie with more people.

Freshly baked pies

What are some of the most unexpected lessons you have learned about managing a business such as Winston Pies?

I am constantly learning and that is one of the most exciting parts of being an entrepreneur. In order to grow and evolve as a business you have to tackle challenges as they arise and new challenges are constantly presenting themselves as we scale the business. One of the best lessons I have learned is confidence. I know my product better than anyone else, because I am quite literally building it from scratch (no pun intended!).

It can be tempting to think you need to adapt to what other brands have done or are doing, but it is incredibly important and valuable to stick to your gut instinct and create what you set out to create. We are an all-dessert pie shop and we make one thing better than everyone else: dessert pies. Customers are always asking if we can make cakes or other dessert items, but Winston Pies will always be a dessert pie shop where customers can go to find high-quality dessert pies, artisan coffees and teas and relax in a comfortable southern-inspired environment.

Berry pie à la mode.

What are your top three tips on making a killer pie for the home baker?

1) Take your time. This is especially true of pie making. The process of making an all-butter crust like the one we feature at Winston Pies, requires patience and time. If you don’t have the time, taking short cuts or rushing a process won’t lead to the best pie. If you are in a hurry, maybe choose a recipe that requires less time, or one you can prepare part of the dessert in advance, and just finish the last items the day of your event or dinner. I often do this when preparing a pastry cream or meringue. As with everything, if you’re going to do something, do it right, and in true southern fashion, making pies right means taking it slow.

2) Use only the best ingredients. You are taking the time to bake something from scratch so why use less than premium ingredients! Your skills and recipe will truly shine when supported by fresh, high-quality ingredients. At Winston Pies, we find simple, easy-to-pronounce, locally sourced ingredients result in the best pies.

3) Have fun! I am a big believe in the love you put into it will come through in the flavor. Find a recipe that you are passionate about, and the result will be great. It may not always be perfect, but you will know it is made with love and care. And your guests will know too!