was established more than 25 years ago as a cottage industry by Marilyn Hanshaw
and Connie Allen. Initially, they baked delicious homemade pies in their own
kitchens for their catering business and for auction lunch stands. Increased
requests for their pies soon evolved into a local pie delivery route. The name
they chose for their fledgling business was "MarCon", a combination
of part of their first names.
popularity and the resulting increased orders soon found their homes filled
with wall-to-wall pies. This eventually forced them to purchase a separate
building that became the start and site of the present factory. The original building later was enlarged
twice to accommodate the growing business.
Today, MarCon Pies sells more than 90 varieties of pies and cheesecakes
to supermarkets and restaurants and also to customers in its retail shop at the
factory. These varieties are fruit, crunch-top fruit, nut, cream, cheesecakes,
some specialty pies and no-sugar-added pies. The pie crust, which was adapted
from a family recipe, is made fresh daily and is very tender and flaky. It is
made with heart healthy canola oil which is 100 percent cholesterol free, has
zero trans fat and is one of the good Omega 3 fats. No-sugar-added pies are
sweetened with sucralose, a highly concentrated Splenda, and are available in
fruit, crunch-top fruit and creams. Only 1/8 teaspoon is sufficient to sweeten
a pie, even gooseberry and rhubarb.
you're going to eat pie, MarCon pies are about as healtlhy as you can get,
besides tasting just like Mom and Grandma always made!
baked, baked frozen and unbaked frozen pies are made daily and delivered to
more than 100 customers in Kansas, Nebraska and Missouri.
are called weekly for their pie orders. Normally, calling is done Mondays
through Wednesdays, baking is done Mondays through Thursdays and delivery is done
Tuesdays through Fridays. On an average, we process about 500 pies per day for
the normal four-day baking week. Holidays,
however, do increase those numbers substantially. For instance, at
Thanksgiving, we average more than 1,000 pies per day while working the full
seven-day week. More than 100,000 pies are baked yearly.
feel that MarCon pies are the closest to homemade that can be found in a
commercial product. The making of the pies from start to finish was
always a total hands-on process until more recent years. The top and bottom
crusts are now formed with the aid of presses. However, the balance of the pie
assembly is still done entirely by hand.
using Marcon pies for organizational fundraisers continues to flourish.
Schools, clubs and churches have found this to be a profitable way to raise
needed funds. We have many repeat customers.
MarCon was very honored to be selected, by popular vote, one of the 8 Wonders
of Kansas Commerce, a project of the Kansas Sampler Foundation.
factory is located at 124 West 8th
Street Washington, Kansas, and is open 8 a.m. to 5 p.m. Mondays
through Fridays. Tours are always welcome but advance notice is
REQUIRED and very much appreciated.