Starting almost 25-years ago in a small studio apartment in Brooklyn, Native South Floridian Steve and his wife Victoria now operate over one of NYC's revered dessert bakeries while still focusing on one item: an authentic key lime pie. Believe it or not, they are supplying local groups in the Florida Keys with key lime seeds, something no commercial bakery in the Keys can do because seeds don't come in bottles or barrels of concentrated mystery juice.

The reoccurring theme from the movie Field of Dream was, "if you build it, they will come." Steve always kept this idea in mind when he started baking his key lime pies commercially, that if he baked an authentic key lime pie, using only the finest and freshest ingredients available, that they —the discriminating consumer of culinary delights— would come to embrace his efforts.

Their continual endeavor to improve their key lime pie in its quality while resisting the pressures to find cheaper ingredients or cut corners has made their product even better. They constantly look to source their ingredients directly from the manufacturer, and as they have grown over the years, their purchasing power has enabled them to do that. "Industry standard" isn't good enough. And Steve didn't need a television investor to make a transition to in-house crust; in fact, they probably got the idea from him. They have always made their crust in-house and recently started baking their own Graham crackers.

The one thing that will never change is Steve's commitment to using only 100% fresh-squeezed key lime juice, something that started when Steve began baking key lime pies for family and friends over 35-years ago. Authenticity matters.