After last year's fire that took down the mighty pie factory, New Orleans City Planning Commission approved Hubig's plans to rebuild on Press Street.
The plan would move its operations from the former Marigny site at 2417 Dauphine St. — which opened in 1921 — to what's now a vacant lot owned by the New Orleans Center for Creative Arts. As Bruce Eggler reports, the tentative plans must be approved by NOCCA, and the city still has to give final approval on a request for a conditional use permit to build the factory.
In a 2009 Gambit cover story on the beloved local company, Katie Van Syckle reports on Hubig's dedication to tradition and New Orleans.
At Hubig's, "sustainable" is not a corporate buzzword, and the pies are not branded so the all-natural set can feel better about eating them. But unlike most items available at grocery and convenience stores, Hubig's Pies have traveled less than an hour to reach the consumer. The company makes pie filling with strawberries, sweet potatoes and other fruit from local farmers, depending on when fresh produce is available. Whenever possible, the company buys flour and shortening from local vendors. The recipes haven't changed in decades; only four ingredients are preservatives, two of which are considered natural. This has nothing to do with ecological footprints; it's the way Hubig's has always operated.
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