Every weekend this summer, New York pastry chef Michelle Kogan could be found setting up at one of two outdoor markets: the Carroll Gardens market in Brooklyn or the Sunnyside market in Queens. Inside her pop-up tents, Kogan—a Michelin Star chef—has been selling her handmade Mishie’s Sunnyside pies. Her presence at these local markets stands in sharp contrast to her impressive résumé, given that she honed her skills at top-tier spots like Nobu, Morimoto, and Torrisi.
But this summer, without a bustling restaurant scene or a team of sous-chefs to rely on, Kogan decided to go out on her own. The past few months have been all about her, some delicious pies, and a clear goal: bringing joy to her local communities. “I just started selling the pies renegade-style,” says Kogan. “At first, I felt a little embarrassed—doing it with my little shanty table.”
“Anything that creates something heartwarming and joyful is what I’m here to do,” says Kogan about her pies.
Photo: Oliver Halfin
It didn’t take long for Kogan’s pies to create a buzz. Known for unique ingredients—like her signature key lime and ube coconut cream pies—Kogan has brought a refined touch to the usual farmer’s market offerings (not to mention a luxury price tag, since they cost anywhere from $35 to $45 each). They quickly drew a crowd. “One of my pies ended up in front of one of the most influential food influencers, Mike Chau,” says Kogan. “Once he posted me, my business spiked tenfold. Now, I’m overwhelmed—I’m making 800 pies a week.”
So, how exactly did Kogan become New York’s hottest pie-maker? And why did she leave some of the city’s most prestigious kitchens to chase her sweet and savory dreams?
Like many chefs, Kogan’s love for making pastries and desserts goes back to her childhood. She was born and raised in Brooklyn, then Queens, in a family of Russian and Ukrainian immigrants. Some of her fondest childhood memories revolve around what was served at the kitchen table. “My grandma on my dad’s side would make the most amazing cakes for my birthday,” recalls Kogan. “Watching her create these beautiful masterpieces inspired me: She taught me how to make something from nothing—turning eggs, butter, and flour into something delicious.”
Years later, in 2005, Kogan studied at the French Culinary Institute and soon started her career with a short stint at the now-closed Del Posto, as well as a role as sous-chef at Nobu. She then moved on to become a pastry chef, working at places like TAO Downtown, Morimoto, and Torrisi (where she and the team earned a Michelin Star in 2012). “I learned a lot because of the volumes we were doing,” says Kogan of her time at the top of New York’s kitchens. “I saw it as a chance to sharpen my skills and learn from all these amazing chefs I was working for. But the end goal was always to create something of my own.”
“I grew up in a family of people who were obsessed with food,” says Kogan about what led her to become a pastry chef. “We were huge fans of fine dining: They would take me to Daniel and all those fancy restaurants when I was about 10.”
Photo: Oliver Halfin
Fast-forward to two years ago, and Kogan knew it was time to start building her own food empire. Feeling burned out from a notoriously tough and demanding industry, she wanted to reset by focusing on what first made her fall in love with food. “You have to trust the voice inside you that tells you what you’re supposed to do,” says Kogan, who started experimenting with baking again, just like her grandma used to. “Once I actually started doing what I love and going back to my roots, little by little, I realized I was healing. I was finding my peace again.”
Her pie recipes snoFrom there, she branched out. One of the first pies she perfected was her now highly sought-after key lime pie. “I’ve been working on the key lime recipe for a decade,” says Kogan. “It’s what I used to make for myself every year on my birthday, and then people started asking me to make it for them.” Like all her pies, it has a cookie crust, and the filling is a key lime custard—though surprisingly, it doesn’t actually use key limes. “I really prefer the acidity of a regular lime—I find key limes to be a bit inconsistent and too floral,” says Kogan. “I get my limes from Mexico because the quality is excellent.”
Kogan’s mango passionfruit coconut meringue pie. “I feel like Willy Wonka—just taking all sorts of ingredients and trying to be creative with them.”
Photo: Oliver Halfin
Kogan’s summer pie flavors.
Photo: Oliver Halfin
A focus on seasonal ingredients—and sourcing them from the best places—has shaped the other flavors Kogan offers. What’s on her menu at the pop-up markets this summer? Lemon blueberry meringue, tiramisu, banana banoffee, and mango passionfruit coconut meringue. “I get my blueberries from Maine—they’re more flavorful—and my mango passionfruit from Colombia,” says Kogan. “I’m like a drug dealer—getting the purest ingredients. That’s why the pies are so expensive: I’m sourcing things based on where they should come from.”
These eclectic yet fresh flavors are what have been drawing crowds to her market booths this summer. After catching the attention of locals and food influencers alike, Kogan’s pies have become a hot-ticket item, often selling out by noon. The demand has been so intense that she’s had to completely rearrange her home to keep up with production. After all, she’s a one-woman show. “Thank God I’m a Virgo, and we’re good at organizing,” laughs Kogan. “I just got rid of my entire living room and second bedroom. I have eight refrigerators in my apartment.”
Kogan’s limited-edition raspberry cream pie. “We eat with our eyes first,” she says.
Photo: Oliver Halfin
Her pies have been such a viral success that Kogan is now expanding her business by opening her own Mishie’s Sunnyside store in Sunnyside, Queens, later this month. In mid-September, you can find her at 39-37 43rd Avenue—a sentimental address for the chef. “I’ve been eyeing that store for five years: It’s on the same block where my grandparents’ apartment building is, and it’s around the corner from my place,” she says. “The block feels like home to me.”
At the store, she assures fans that the inventory will finally be able to meet the demand. “I’m really excited, because it will allow more people to get their hands on the products,” says Kogan. And there will be new offerings beyond just the standout pies—like her creative takes on ice cream, for one. “I want to bring back American classics when it comes to ice cream,” she teases. “I really miss having banana splits, malted milkshakes, and hot fudge sundaes—and we’ll put some fun toppings on them.”
It’s a full-circle success story for the chef, who started from humble beginnings and worked her way to the top—only to start all over again. For Kogan, success now means bringing joy to people’s lives through her handmade creations. “Anything that creates something heartwarming and joyful is what I’m here to do,” she says. “Food is something that can heal us and bring us back to childhood memories. I find it the greatest honor that people let me make something they put into their body. It’s also a privilege and an honor to be a part of people’s lives in that way.”le’s celebrations and memories.” Kogan stands outside her new shop in Sunnyside, Queens, which opens in mid-September. “Now that I’m 40, I feel like I’m finally ready to take on a leadership role,” she says.
Photo: Oliver Halfin
Frequently Asked Questions
Here is a list of FAQs based on the article about the Michelinstarred chef baking hardtoget pies in New York
General Questions
Q Who is this chef and why is he famous
A Hes a chef who previously earned Michelin stars for his highend restaurant cooking Now hes switched gears to open a pie shop which has become incredibly popular
Q Where is the pie shop located
A The article focuses on his New York City location though its best to check his social media or website for the exact address as these spots are often tucked away
Q What kind of pies does he bake
A Hes baking elevated versions of classic American pies focusing on seasonal fruits and highquality ingredients often with a refined twist you wouldnt find in a standard bakery
Q Why are the pies so hard to get
A Its a combination of limited daily production a small storefront and massive demand They often sell out within minutes of opening and he frequently uses a preorder system that fills up instantly
Q Are the pies worth the hype
A Most customers say yes The quality of ingredients the technical skill of the pastry and the unique flavor combinations are considered a cut above typical bakery fare justifying the higher price point
Ordering Availability
Q How do I actually get one of these pies
A You need to be fast Check his Instagram or website for the exact drop time Orders are typically taken online for pickup a few days later
Q Do I need to preorder or can I just walk in
A Preordering is almost always required While they might have a few walkin pies available at opening they are extremely limited and people line up hours in advance for them
Q Is there a limit on how many pies I can buy
A Yes there is usually a strict limit to ensure more people get a chance to try them and to prevent resellers
Q When is the best time to check for new pie releases