BY TABHIRY MEN KAU RA

You cannot pass by the Diego Martin Taxi Stand in Port-of-Spain without noticing a sign in bold red that reads: ALL PIES $4.

Although the price of flour has been increased significantly, Dermot’s—For Fresh Pies—is still going strong.

He has increased his prices from $3 to $4 and customers are still buying. A female representative from Dermot’s said: “We have been asked by many of the other pie vendors to raise the price of our pies even further. But we are not doing that, because we do not want to lose our loyal customers.”

She said some of the other vendors felt pressured because their pies were going for $5.

“The vendors who sell further up town were forced to lower their prices because of competition,” she claimed.

The representative said although flour was the main ingredient in the pie, they tried not to make the layer too thick.

500 baked daily

Dermot operates out of a small factory in Barataria, and workers come out from 5 am.

More than 500 pies are baked daily, but because of transport limitations, all cannot be sold at the same time.

Pies are sold from 6 am on South Quay. When the first batch of pies are sold, the workers make two trips to the factory to replenish the supply.

“Our pies are probably the best-tasting pies in town. That is why people buy them all the time,” she boasted.

Sunday Guardian asked a few customers why they bought the pies.

“Well, I have been buying from here for a very long time, and even if he increase his prices I will still buy, because they taste so good,” Keron Alexander said.

A young woman, who only gave her name as Tishan, said: “I work in Port-of-Spain, so that means I have to get up early every day to get to town.

“I have no time to make breakfast, so I just purchase a pie and a drink and I am fine for the rest of the morning.”

Devon, who was biting into his fish pie, said: “Two pies are enough to fill my stomach on a lunchtime when I do not want to spend too much money.”