What makes our premium Oh Làlà! pies a cut above the rest? With irresistible and deliciously authentic flavours, our exclusive Oh Làlà pies are a combination of the finest ingredients and uncompromising quality. Crafted with the highest level of authenticity, the generous fillings and flaky crusts of Oh Làlà! pies are sure to please your guests every time.

DISCOVER OUR GOURMET PIES

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PEACH

Nothing says summer like this classic peach pie! Simple and rustic, this pie old-fashioned pie is filled with juicy, fragrant peaches and perfectly flaky crust.

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RASPBERRY

A classic raspberry pie with a tender crust and fresh, tart filling perfect for any summer cookout or holiday gathering.

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SUGAR CREAM

Paired with a flaky crust and rich sugar cream filling, this traditional French-Canadian recipe is bound to create memories through your taste buds!

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LEMON

A fresh, light taste meets a rich and creamy texture in this ultimate zesty lemon pie, combining the perfect amount of sweetness, smoothness and tartness!

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APPLE & CRANBERRY

A flaky and tender pie crust packed with sweet apples and fresh cranberries. This pie, a totally refreshing alternative to the classic apple pie, is the perfect addition to your fall or holiday dessert table.

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MAPLE SYRUP

This French-Canadian classic is a sweet treat packed with a luxurious creamy maple filling to create a silky, smooth and decadent dessert.

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PUDDING CHOMEUR

A true French-Canadian staple, the pudding chômeur pie is a delectably rich and tasty dessert with a sweet hint of maple syrup and a tender flaky crust.

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BUTTER CARAMEL & APPLE

This butter caramel and apple pie takes the classic apple pie up a notch! Baked in the flakiest crust, this pie is loaded with juicy apples and a sweet butter caramel sauce.

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WHAT’S BAKING?

Discover our variety of deliciously authentic oven-baked pies, certified COR Dairy (Kosher) and proudly baked in Quebec. Perfect for any occasion, with flaky crusts and smooth rich fillings, our pies are guaranteed to satisfy your taste buds and delight your guests.

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