When Roy Cooper and Fiona McPhee, transplanted Australians who came to Pennsylvania five years ago, began making authentic meat pies, their biggest issue was keeping them on the shelves, writes Jason Sheehan for the Philadelphia Magazine.

They originally worked out of the Artisan Exchange in West Chester and offered their pies at pop-ups and farmers’ markets, and every time they sold out.

It was not just their meat pies; they sold out of their tiny fruit pies, sausage rolls, and pastries as well.

So they decided to move their operation to Royersford and open True Blue Bakery because they needed more space.

On their opening day, they sold out.

The excellent pies that started in the suburbs are flaky pastry shells filled with ground beef and thick gravy.

There are also the mouthwatering steak and pepper pies, pasties stuffed with beef and potatoes, and sausage rolls wrapped in buttery puff pastry dough.

On some days, there are also spinach and feta triangles and lamb and rosemary pies, among other tasty offerings.

The eatery also offers excellent deserts, including tiny apple and cherry pies, lemon meringue, and lamington cakes rolled in coconut.

Read more about True Blue Bakery in the Philadelphia Magazine.