About The Pie Hole

We offer pie by the slice and individual savory pies. To order a whole pie please use our online ordering form or call us at 213-537-0115.

Hours of operation

Tue-Thurs: 11am-10pm or until sold out
Fri-Sat: 11am-11pm or until sold out
Sunday: 11am-10pm
Monday: Closed

Contact Us

To inquire about filming, large groups, or private parties, please email sean@thepieholela.com.

Mission

Our mission for The Pie Hole exists today to provide our customers with a great cafe experience. We believe this experience first starts with the pie and coffee, sourcing primarily local high quality ingredients and custom roasting organic and ethically grown coffee to demanding specifications. We work with the exceptional Los Angeles based Ground Work Coffee Company, custom roasting all our beans for our fine tuned equipment. The Pie Hole hand makes all baked items from scratch. We focus on responsibly sourced ingredients lends an authenticity to the already authentic American experience of great pie and coffee. We believe a pie shop is a living institution, a neighborhood gathering spot, and a welcoming environment for all. The Pie Hole is family run small business that would love to hear from you.

The Pie Hole is located on Traction Avenue near the popular German sausage restaurant Wurstküche, in the building formally home to the famous Joel Bloom's corner market in the center of Los Angeles famed arts district. The Pie Hole offers sweet and savory pies along with other baked items that complement the artisanal coffee program sourced from LA's own Ground Work coffee roasters, which includes custom roasted organic and ethically sourced beans roasted specifically for our use.

The Pie Hole uses fresh, local and organic ingredients and provides meat free and occasionally vegan options. We carry locally made and hand crafted merchandise, including our proprietary Pie Hole Blend coffee by the pound.

Our Team

Adrianna Sullivan

Head chef Adrianna lead's the kitchen and product development. Having worked in some of LA's best restaurants (Providence, Water Grill, Nickel Diner, Eveleigh, Manhattan Beach Post), she uses her wealth of experience, creativity and passion to create amazing pies you will never forget.

Rebecca Grasley

The matriarch of The Pie Hole, Becky has been baking for over 50 years and comes from a family of pie makers. She has won the coveted 'Best Pie" award at the New Jersey State Fair a record seven years in a row. The Pie Hole fulfills her dream to open a pie shop with her son to share the love of pie with the masses.

Matthew Heffner

Matt has been baking with his Mother since he was old enough to hold a rolling pin. Matt hand built all the wood tables, counters, and just about everything else you see made out of wood in the pie hole. He is a world traveler and loves nothing more than sharing his mothers recipes with LA.

Sean Brennan

Most recently the opening manager at trendy 'Eveleigh' restaurant (Top 10 restaurant 2011) in Los Angeles, Sean has been in and out of culinary world since his first bartending job at the age of 17. Sean has lived all over the world and has been high school teacher, a ditch digger, a nanny, a prizefighter, a bartender, wine director and restaurant and retail manager.