Unearth The Voyage
Tucked beside the Mississippi River bluffs, Stockholm Pie and General Store turns small town charm into big league flavor. Readers voted it the #1 Pie Shop in America two years running, and one buttery bite makes the reasons obvious.
You get flaky crusts, bright fillings, and friendly faces that remember your last favorite slice. Come hungry, leave plotting your next excuse to return.
The buttery, hand-rolled crust
The crust is what stops you in your tracks. Buttery layers shatter delicately, then melt, leaving a whisper of salt that makes fruit sing.
You taste patience, the kind you cannot fake.
Here, dough rests, rolls, and chills until it behaves. You notice the hand-pressed crimps and the rustic edges that say a human touched this.
That texture feels like hospitality.
When you lift your fork, the crust holds its shape without turning tough. It is a golden promise, carrying cherries, apples, or bumbleberries like a polished stage.
You get why locals brag.
Cherry pie a la mode mastery
You sit down thinking you will share, then the cherry pie arrives. Tart fruit pops against the buttery crust, and the ice cream slides into every warm crevice.
The bite becomes memory.
Reviews rave for a reason. The cherries taste like fruit, not syrup, with a clean finish and deep color.
The scoop is real vanilla, rich and fragrant.
Take a second bite and notice balance. Nothing clobbers your palate, everything hums.
You lean back and realize you are grinning, spoon still in hand, pretending you will not chase the last red streak.
Bumbleberry crowd favorite
Bumbleberry is a love letter to summer crammed into a slice. Blackberry, blueberry, raspberry, maybe strawberry, tangled together beneath that golden lid.
You get sweet, tart, and a little wild.
Warm it up and let the berries exhale. The juices glisten, the crust holds, and the flavors harmonize like a small town choir.
It feels generous, not fussy.
You taste place. River breezes, farm stands, and the kind of patience that lets fruit ripen on vines.
Order one to go and you will nibble it in the car, pretending you will save some.
Double lemon and lingonberry lemon
When lemon meets Scandinavia, things get interesting. The double lemon brings sunny intensity, creamy yet bright, with a crust that does not quit.
Lingonberry lemon adds a ruby streak of tartness.
You taste playful contrast. Sweet, tangy, and bracing, like a breeze off the river.
Some bites lean candy-bright, others pucker pleasantly, and every forkful feels alive.
If you love citrus, this is your lane. Ask to warm a slice slightly, then let the aroma rise.
You will chase the last crumbs, already wondering which lemon version you will pick next time.
Caramel apple, deep and cozy
This is sweater weather in pie form. Thick-cut apples keep their shape, meeting a buttery crumble and ribbons of caramel.
The crust stays crisp, even under all that comfort.
You get spice, but not too much. Cinnamon and caramel behave, letting the apples lead.
The filling is tender, not mushy, and the fruit still tastes like fruit.
Grab a coffee and settle in upstairs or on the garden patio. Each bite lingers, like a story you plan to tell again.
You may finish the slice and immediately order another.
Cream pies with real whipped cream
The cream pies are unapologetically lush. Real whipped cream crowns silky fillings that taste like vanilla bean and dairy farm mornings.
It is indulgent, but never heavy.
Texture matters here. The custards slice clean, wobble slightly, and dissolve on the tongue.
The crust adds structure so the bite never slumps into sweetness.
Ask for seasonal flavors and you might discover a new favorite. Sit by the window and watch the village amble by while you polish your plate.
You leave feeling like you got exactly what you wanted.
Savory comfort: chicken pot pie
When you need lunch before dessert, the chicken pot pie answers. Flaky top, hearty filling, big chunks of chicken, and vegetables that still taste like themselves.
It is cozy without being stodgy.
You get a proper crust, not an afterthought. The seasoning is steady and the gravy clings rather than pools.
Each forkful feels like a meal.
Pair it with coffee, then follow with a fruit slice. Your table will go quiet, the good kind of quiet, and you will nod at strangers who made the same smart order.
This is balance.
The general store experience
Step in for pie, stay to wander. The general store winds through rooms of cookbooks, retro candy, local wine, and cheese, each corner a small temptation.
You keep discovering more.
Up the steep staircase, there is extra seating that feels like a secret. Downstairs, tastings and displays turn browsing into sampling.
It is playful, never pretentious.
You leave with pie and something unexpected, maybe coffee beans or a quirky spatula. The place tells a story about community and curiosity.
It is part cafe, part treasure hunt, and wholly worth your time.
Scenic stop on the river bluffs
Getting there is half the magic. You roll along the Mississippi River, cliffs and trees framing a village that looks painted into place.
The shop appears like a promise kept.
Park, breathe, and slow down. Inside, old music floats over clinking plates, and the pace tilts toward pleasure.
You feel welcomed before you order.
Take a slice to the garden patio or a riverside bench. Small towns make big memories when pie is involved.
You will plan a longer visit next time, just to catch every bite and view.
Awards and national praise
Two years running, readers crowned it the best pie shop in America. That kind of praise only sticks when the slices deliver.
Here, they do, day after day.
You notice framed clippings and smiling photos, but the real proof rests under glass domes. Travelers detour.
Locals celebrate milestones with whipped cream swirls and candles.
Accolades can feel like hype until your fork finds flaky edges and honest fruit. Then it turns into trust.
You join the chorus, not because a list told you to, but because the pie does.
Prices, value, and quality
Yes, slices and whole pies can feel spendy. You are paying for butter, fruit, and time, not shortcuts.
The difference shows in every flaky layer and clean finish.
Think of it like a destination dessert. You would drive for less, so the value sits in the memory you carry home.
Quality costs, but it also lingers.
If budget is tight, share a slice or try a pie cookie. You still taste the craft without committing to a whole.
Either way, you leave satisfied and a little spoiled.
Tips for your visit
Check hours before you go and build in time to browse. The seating upstairs is cozy, but the staircase is steep, so plan accordingly.
Back entrance helps with accessibility.
Order a savory plate if you want balance, then save room for fruit or cream. Warm fruit slices bloom with flavor, and real whipped cream is worth it.
Coffee pairs well.
Take a whole pie for gatherings or a six inch for road trips. If indecisive, bumbleberry rarely misses.
A river view makes dessert taste even better.
Why it truly wins
Great pie needs heart, not just technique. Here, you feel it in the greeting, the careful slices, the patience behind every crust.
The flavors taste honest and bright.
Consistency seals the deal. Visit in summer or snow and you still get flake, fruit, and balance.
Standards hold, even when the line forms.
You leave with crumbs on your plate and a plan to return. That is how a tiny Wisconsin diner beats big cities.
It chooses care every day, and you can taste the choice.
