Today we’d like to introduce you to Oreste Cardillo.
Hi Oreste, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
Our story has unfolded across several chapters, each one building naturally on the last. Long before this became our full-time work, baking was already a meaningful part of our lives. We were the people who brought something homemade to holidays, celebrations, and dinners with friends, and over time that habit grew into a serious passion. Oreste’s long tradition of baking pies during the Christmas season made pie-making feel deeply tied to generosity and celebration, while Deon was drawn to the creative side of flavor, recipe development, and hospitality. We met in South Africa about ten years ago, during a major turning point in Oreste’s life, and from there began imagining a shared future together. After we married, we moved to Chicago in early 2021 and launched our first food business, Empanada Mama and the Pie Man, in East Lakeview. That experience taught us a tremendous amount about building a food business that reflected our values and our personalities. From there, our connection to northern Michigan deepened. After spending time here and falling in love with the beauty, pace, and sense of community, we purchased the Alanson shop in 2022 and began putting down roots. In 2025, we opened our Petoskey location, and today both shops operate year-round. What began as a personal love of baking has become a business centered on craftsmanship, comfort, and community.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
It has definitely not been a completely smooth road, though that is part of what has made the journey meaningful. We made several major life transitions in a relatively short period of time, including moving countries, starting a business during a period shaped by the pandemic, and then learning how to grow that business in a new community.
The food world also asks a lot of you very quickly—production, staffing, customer service, scheduling, and consistency all have to come together at once. There have been practical challenges too, especially during peak seasons when demand can rise dramatically and the pressure to maintain quality is high. But every challenge has also forced us to become clearer about who we are, what we value, and how we want the business to feel. In many ways, the harder parts of the process helped strengthen the business and our partnership.
As you know, we’re big fans of The Sweet and Savory Pie Company (Formerly The House of Pies). For our readers who might not be as familiar what can you tell them about the brand?
At its heart, our business is about handmade sweet and savory pies created with care, craftsmanship, and a strong sense of place. We specialize in pies that feel both artisanal and welcoming—carefully made, rooted in technique, but never overly precious. We are known for balancing comfort and creativity: classic fruit pies, savory pot pies, and seasonal offerings that make the most of Michigan produce when it is available. We also care deeply about the crust, because to us it is one of the defining elements of a memorable pie. Beyond the product itself, what sets us apart is the way the business reflects our full creative sensibility. From the menu to the atmosphere to the artwork in our spaces, everything is meant to feel personal, warm, and expressive of who we are. We are especially proud that the brand has grown out of our own story rather than from a formula. We want readers to know that this is a business built on hospitality, detail, and community connection—not just a bakery, but a place shaped by generosity, creativity, and genuine pride in what we make.
We’d love to hear about how you think about risk taking?
We do think this chapter of our lives has involved a meaningful amount of risk, even if we do not always think of ourselves in dramatic terms as risk-takers. Moving from established professional backgrounds into food and hospitality required us to trust that a long-held passion could become something sustainable and real. Moving internationally, building a business in Chicago, and then choosing to buy a shop in northern Michigan were all major decisions that involved uncertainty. But for us, risk has never been about recklessness. It has been about paying attention to what feels meaningful, preparing as carefully as possible, and then being willing to step forward even when the outcome is not guaranteed. We have learned that some of the best things in life and business come from taking thoughtful risks—especially when they are grounded in hard work, shared vision, and a genuine belief in what you are building.
Contact Info:
- Website: https://www.sspiecompany.com
- Instagram: https://www.instagram.com/sweetandsavorypiecompany/
- Facebook: https://www.facebook.com/thesweetandsavorypiecompany/
