Meet Tanner Burgard | Head Pie Guy

We had the good fortune of connecting with Tanner Burgard and we’ve shared our conversation below.

Hi Tanner, what makes you happy? Why?
I really enjoy making other people happy through food and hospitality. Knowing that we go to work everyday to make food that will nourish people and allow them to gather and enjoy each others company is a really fulfilling prospect.

Can you open up a bit about your work and career? We’re big fans and we’d love for our community to learn more about your work.
At Mile High Pie Co, we’re equal parts chefs and bakers. I think that’s a big part of what sets us apart from other folks doing similar things, is that we take a great deal of pride in the creativity and innovation of our fillings, but also have a rigorous process for precision when it comes to our pie crusts. It’s certainly not an easy thing to do, but I believe that the process we have taken to get to where this company is today was completely necessary for its development. We had to struggle a little bit with our identity, carve out our niche with our off beat savory pies, and win over the mainstream with our spot on renditions of the well known classics. We had to be creative, but not at the cost of the hallmarks of a good pie: Tender, flaky, all butter crust, and balanced, flavorful fillings. The most important thing I learned trying to lead us along in pursuit of that goal is that you have to be oak with trying and failing. Any action is almost always better than no action, and sometimes you’re going to make something that wasn’t a hit, but its always better to learn and fail forward than to have never done anything at all.

Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?
Anyone visiting Denver with me gets a whirlwind itinerary that’s almost completely filled with various food and drink. We’d certainly try hard to get in and get some wontons and dumplings from Chef Penelope Wong at Yuan Wonton, I have been a huge fan of her food since I first had it when we started to work out of the same commissary. Usually that would evolve into a little dive bar tour of Denver. Don’t get me wrong, I love an excellent cocktail at Union Lodge or good glass of wine at The Greenwich, and those spots would also make the schedule for another night out, but there’s something about a neighborhood dive bar for me. Dons is a classic, and Pub on Pearl will always have a place in my heart from when I lived right down the street. You’re also pretty likely to find me taking folks out to walk south broadway and find places to weave in and out of, including, of course, The Dive Inn. The next day, I’m a huge fan of the parks in this city. I love the access to outdoor space we have here, and a long walk with my dog and breakfast burrito around wash park or down the Cherry creek trail are probably in order

Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
My mother in law- Patti Turner. She has volunteered on a weekly basis in my kitchen since the day we opened the pie shop. She’s an exceptionally hard working, generous person and I absolutely wouldn’t be here without her. Beyond the countless hours she has donated to the cause of me pursuing this dream, her advice and opinion have shaped a great deal of who the brand is and how we operate today.

Website: www.milehighpieco.com

Instagram: @milehighpiecompany

Yelp: Mile High Pie Co.

Image Credits
Logan Newell Photography