Carrie Morey has hit her stride. First, she started her popular biscuit company, Callie’s Biscuits, which has received national accolades and awards over the past few years. Now, Morey had opened the brick-and-mortar Callie’s Hot Little Biscuit, on Upper King Street. The restaurant/provision store is the size of a small alley located in between two buildings (629 square feet, to be exact), which is what it once was. It is now an adorable quick-stop place to grab fresh biscuits or other specials. A few bar stools perch against the wall and if you are lucky enough to score a spot, your meal is delivered to you to enjoy.
We wanted to ask Morey about her goals, her journey, and her future ambitions:
Tell us a little about the evolution of your company, and why did you chose to open a storefront?
I started Callie’s Biscuits in 2008 as an Internet Specialty Food Business with the hope of expanding into a few high-end gourmet food stores. Nine years later, our products can be found in over 200 specialty food stores freezer sections across the country. I’ve also written a cookbook chock full of recipes inspired by my family’s traditions, and two weeks ago marked an exciting venture into the restaurant world. Our fans were always asking, “where can we get hot out of the oven Callie’s Biscuits?" and they now have a grab-and-go spot. It’s truly amazing all of the support we’ve gotten over the years from Callie’s Biscuits lovers. Ultimately I want people to be able to get a feel for what Callie’s Biscuits is all about; the made-by-hand process, the good ingredients, the nostalgia behind traditional southern biscuits, my love of simple yet inspired food.
What are your long term goals for the business?
We have a laundry list of new products, but since everything is handmade, we are taking it slow! We’re excited to try out some new recipes at HLB and see the response. So, you could say that our fans are going to help us decide what’s next.
What are some highlights from the menu or special things you are offering?
I love the late night option. Our homemade Oreos have been wildly successful; we can’t make them fast enough. Tomato pies made in our biscuit bowls have been the source of a lot of “oooh”s and “aaahh”s this summer, as is the biscuit bowl filled with piping hot grits, pimento cheese, and bacon. “Fried Chicken Fridays” have been a sell-out success, whether at lunchtime or late night. We’ve had people calling ahead to reserve them.