PASTY [PAS-TEE]

You’re likely sleeping. It’s 4 AM, and we’re busy making the fresh dough that will envelope your pasty. The dough is critical to its taste and delicate texture. We then incorporate a combination of beef, potatoes, onions and some carrots, before baking our signature Reynold’s Northern Pasty.

Pasties were a staple of the southwest England diet that came to Wisconsin when Cornish workers migrated here. They were in search of mining jobs in the 1830s. The pasties would stay warm in their lunch pails and satisfy the hearty workers' appetite. Reynold’s Pasties are reasonably-priced, and much like their original appeal, they are still portable and filling. That's why they're known as "a meal in itself".