|This article needs additional citations for verification. (August 2010)|
Hubig's Pies mascot "Savory Simon"
|Current owner(s)||Bowman & Ramsey Families|
|Food type||Fruit Pies|
|Street address||2417 Dauphine Street|
Simon Hubig was born in Spain's Basque Country and immigrated to the United States after serving in World War I. He founded the Simon Hubig Pie Company in Fort Worth, Texas in 1922, capitalizing on baking skills he learned at his mother's bakery. In subsequent years, the company expanded to nine locations throughout the Southeastern United States and opened its New Orleans location in 1922. During the Great Depression, all of the locations were forced to close except the New Orleans bakery, which remained profitable. The New Orleans bakery is now the only bakery operated by the Simon Hubig Pie Company and is located in the same Dauphine Street location in the Faubourg Marigny it was founded in. In the 1950s, the Ramsey family became majority owners of the company, eventually bringing in the Bowman family during the 1970s.
Little has changed in the production of Hubig's pies since the pies were first produced. Before Hurricane Katrina, in addition to the famous turnover-style pie, Hubig's also made individual and family-sized pies. They offer a 100% guarantee on all their merchandise and buy back compromised pies to maintain quality, and frequently donate fresh products to charitable organizations in the area. The Orleans Parish jail has traditionally been one of the largest buyers of pies. The Hubig bakery remains heavily reliant on laborers rather than automated processes.
Savory Simon is the mascot of Hubig's pies, and he is prominently featured on the packaging and some advertising for their pies.
Hurricane Katrina aftermath
When the city of New Orleans was struck by Hurricane Katrina in August 2005, the bakery's ventilation system, an exterior wall, and the roof were damaged. Production of Hubig's pies was halted and did not start again until more than four months later, January 4, 2006, after the neighborhood had clean water, reliable electricity, and sufficient gas pressure. Hubig's pies have increased slightly in cost since the storm, and the variety of flavors offered has changed. About 30,000 hand-sized pies are made a day to be delivered on the next day.
On July 27, 2012 a fire broke out at the bakery. Flames were seen coming from the front of the building about 4:30 a.m. The fire grew to five alarms, engulfing the old factory. A little more than an hour after the first firefighters arrived, the facade of the building crumbled. No one was hurt, but the facility was a total loss. Co-owner Andrew Ramsey originally said he planned to rebuild and resume production as soon as possible, however the efforts slowed down for unknown reasons. As of summer 2014, no construction work had begun on a new factory, and Ramsey said, while he was still committed to a re-opening, he couldn't "give [...] even a tentative date."
- McMains, Frank. "Flaky Ephemera: Hubig's Pies". Country Roads. Retrieved 23 August 2010.
- Nossiter, Adam (10 January 2006). "And Hubig's Said, Let Them Eat Pie". The New York Times. Retrieved 23 August 2010.
- Van Syckle, Katie. "The Story of Hubig's Pies: Simon Survives". The Gambit. Retrieved 23 August 2010.
- Guas, David; Raquel Pelzel (2009). DamGood Sweet: Desserts to Satisfy Your Sweet Tooth, New Orleans Style. Newtown, Connecticut: Taunton Press. pp. 60–64. ISBN 978-1-60085-118-6.
- "Blake Pontchartrain: New Orleans Know It All". The Gambit. 24 July 2007. Retrieved 23 August 2010.
- WDSU News. 27 July 2012 http://www.wdsu.com/news/local-news/new-orleans/Hubig-s-Pie-factory-burns-iconic-building-a-total-loss/-/9853400/15752650/-/ji74ux/-/index.html. Retrieved 27 July 2012. Missing or empty
- Price, Todd A. "Rebuilding of Hubig's Pies continues at a 'snail's pace'". www.nola.com. Retrieved 9 September 2014.
|Wikimedia Commons has media related to Hubig's Pies, New Orleans.|
- Official Hubig's Pies Website
- Times-Picayune article on Hubig's history
- An article on Hubig's struggle to reopen after Katrina.
- New York Times article on the return of Hubig's Pies.
- An audio interview with Andrew Ramsey after Hurricane Katrina, which describes the process of making Hubig's pies.
- A personal testimonial by Andrew Ramsey on the problems facing Hubig's after Katrina.
- Article citing Hubig's pies as a prop in New Orleans-based television show Treme.
- A video report by WDSU News on the fire that destroyed the Hubig's facility.