Hammonton · Blueberry Capital of the World
Fifty years of pie, still sold only at the barn.
The case
Pies piled with fruit, not filler.
Eighteen seasonal varieties. Crusts pre-baked so they can hold several pounds of Hammonton fruit. Ricotta where other bakeries use cream cheese. Sold whole, to go, from the Red Barn on Route 206.
Blueberry
Hammonton blueberries, cooked down and packed into a pre-baked crust so several pounds of fruit stay glossy, not soggy. Crumb topping baked separately, then finished on top.
Pumpkin Ricotta
The pie Al Roker came down Route 206 to film. Lighter than a cream-cheese cheesecake, scented with pumpkin, still the Thanksgiving call that fills the barn.
Very Berry
Evelyn's mix her mother first forbade: apples with peaches, raspberries, blueberries, blackberries, and strawberries. Baked in batches of twenty-four with more than sixty pounds of fruit.
Apple Crumb
The pie people drive from soccer tournaments to buy. Tart apples under a thick, buttery streusel — the one reviewers call absolutely amazing.
Our story
South Jersey's pie queen.
Evelyn learned pies from her mother Jessie, who sold them from this barn when it was still a farm market. She was a seventh-grade English teacher who insisted she couldn't boil water. Her son Fred talked her into the shop anyway.
“Our business may be pies, but warmth, pride and caring is our true family legacy.”
— Evelyn Penza
Read the family story
The cafe
Breakfast, lunch, and a slice if you can wait.
The dining room is the barn itself: flowers, antiques, wrought-iron tables, morning light. Blueberry pancakes, omelets, broccoli cheddar quiche. Chicken pot pie and tomato pie when you come through later. Patio tables when the weather is kind.
Cafe menuPeople still drive from Philly for the blueberry.
“I got the apple blueberry crumb and the ricotta coconut. Best pies I have ever had. So many compliments.”
“Hints of cinnamon, a rich array of blueberries, and a flaky crust that doesn't get in the way. You will go for one serving, and then another.”
“We'd driven by a hundred times during soccer. We finally stopped. The apple crumb pie is absolutely amazing.”
“The pies are pricey but they are full of ingredients and well worth it. No cutting corners.”
Also on the farm
Sunflowers, a 10-acre corn maze, and Fritz Grill — fall at The Red Barn Farm.
The bakery sits on the same family land. Festival weekends run through November 1. Fairgrounds are free; maze, hayrides, and bounce pad are ticketed.
The Red Barn FarmCome by
391 Route 206, Hammonton.
On the way to the shore, thirty miles from Philadelphia. Closed Mondays. Tuesday through Sunday, eight to five. Whole pies to go; call for holiday orders and today's flavors.
