Village Hand Pies
We had the pleasure of connecting with Amilea, owner of Village Hand Pies for our December Spotlight.
“Village Hand Pies is helmed by the husband-and-wife team of Graham and Amilea Mitchell, who call the West Village of Detroit home. Graham was born in Flint and trained in the kitchens of Los Angeles, where he met Amilea. He brought the whole family back to the Mitten State, where he’s cooked in some of the city’s best restaurants: Marrow, Wright & Co., and Craft Work.”
Why and how did you decide to start a food business?
At the start of the pandemic, both Graham and I suddenly found ourselves without work—and without the ability to hug our friends. I began baking as a way to show people I cared, to send a little comfort when the world felt uncertain. It was also how I soothed my own anxiety. From those small, heartfelt beginnings, Village Hand Pies was born.
How long have you been in business?
We’ve been proudly sharing our pies since August 2020.
How has owning a business changed since you first got started?
It’s both more challenging and more rewarding than we could have imagined. We’ve learned so much—about regulations, operations, and about ourselves. After trying out a few different business models, we’ve found our direction: becoming a boutique small food manufacturing company. We make the pies, and you bake them fresh at home—whenever you need comfort, joy, or a little warmth wrapped in puff pastry.
Can you tell us about your signature items?
We specialize in savory hand pies, made with love and bold flavor. Two customer favorites are The Sunshine—a bright and cozy mix of chickpeas and lentils in a coconut-berbere curry with kale—and The Cottage, our take on a classic, with beef mince and creamy, cheesy smashed potatoes.
How has utilizing the food business programming and/or incubator kitchen in Eastern Market impacted your growth?
Joining the incubator kitchen truly gave our business a new lease on life. We were at a crossroads, unsure whether to keep going. Finding a supportive home at Eastern Market reignited our passion for food, creativity, and community. It reminded us why we started in the first place—to nourish people and bring joy through what we make.
Do you have advice for future food business entrepreneurs?
Be ready to work hard, and lead with heart. Food is a labor of love—it takes stamina, patience, and care. There will be long days, but if you approach every challenge with kindness, curiosity, and a genuine love for what you do, you’ll find your way. The effort is worth it, every single time.
