Using many of his Grandmother’s recipes, Wick was successful with his new restaurant. The pies were such a hit (especially Sugar Cream Pie) that he started delivering them out of a 1934 Buick Sedan. Wick reached his goal of producing and selling 300 pies per day after just 4 years. Through hard work and word of mouth, the demand for Wick’s pies outgrew his capacity, and he needed to scale his production. In 1961, Wick purchased a building just East of downtown Winchester and built his new production line which featured a nitrogen freezing process that allowed for the shipment of frozen pies. We still reside at 217 SE Greenville Ave in Winchester, IN, where we now make 10,000 pies and over 30,000 pie shells in an 8-hour shift.