Local pop-up Ovinloven celebrates a life of pie

Plus, a mini guide to the region's best sweet and savory pies for Pi(e) Day, March 14.

Mar. 11, 2026 at 12:10am

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Local pop-up Ovinloven, run by Rachael Strickler, sells a variety of homemade sweet and savory pies at various locations around the East Bay. Strickler started the pop-up as a side project while bartending, but it has since become her full-time job, with Ovinloven now averaging three to five pop-ups per week. Strickler makes all of the doughs by hand and uses locally sourced ingredients, including produce from Kashiwase Farms and specialty products from Shared Cultures. She plans to eventually open a brick-and-mortar bakery that serves as a community gathering space.

Why it matters

Ovinloven's success highlights the growing demand for high-quality, locally sourced baked goods, as well as the entrepreneurial spirit of Bay Area residents who are turning their passions into full-time businesses. Strickler's commitment to using locally sourced ingredients and creating a community-focused bakery aligns with broader trends towards more sustainable and equitable food systems.

The details

Rachael Strickler started Ovinloven as a side project while bartending, but it has since become her full-time job. She makes all of the doughs by hand at a commissary kitchen on Treasure Island, a process that can take several hours. Strickler uses locally sourced ingredients, including produce from Kashiwase Farms and specialty products from Shared Cultures, to create a variety of sweet and savory pies. Some of her bestsellers include a miso, mushroom, and leek pie, as well as a corn galette made with Shared Cultures' corn miso. Strickler also experiments with unique flavor combinations, such as incorporating li hing, a powder made from dehydrated plums, in collaboration with a friend who makes Pan-Asian Hawaiian food.

  • Ovinloven began as a side project when Strickler's main gig was bartending.
  • Since last summer, Ovinloven has been Strickler's full-time job.
  • Ovinloven will pop up at Bad Walter's Bootleg Ice Cream on Saturday, March 14 for Pi(e) Day.

The players

Rachael Strickler

The founder and operator of the local pop-up Ovinloven, which sells a variety of homemade sweet and savory pies at various locations around the East Bay.

Kashiwase Farms

A local farm that supplies Strickler with stone fruit, including peaches, nectarines, and plums, for her pies.

Shared Cultures

A local company that produces specialty products, such as miso and black garlic miso, which Strickler incorporates into her pies to add unique flavors.

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What they’re saying

“It definitely is a hustle. I'm excited to be getting to a point where I have a bit more stability and consistency and routine.”

— Rachael Strickler, Founder and operator of Ovinloven (eastbayexpress.com)

“Part of why I like pie is that I view it as this blank canvas to highlight ingredients and tell stories.”

— Rachael Strickler, Founder and operator of Ovinloven (eastbayexpress.com)

What’s next

Ovinloven will pop up at Bad Walter's Bootleg Ice Cream on Saturday, March 14 for Pi(e) Day. After that, Strickler's beloved red velvet cheesecake pie will leave the menu for the foreseeable future.

The takeaway

Ovinloven's success highlights the growing demand for high-quality, locally sourced baked goods in the Bay Area, as well as the entrepreneurial spirit of residents who are turning their passions into thriving businesses. Strickler's commitment to using locally sourced ingredients and creating a community-focused bakery aligns with broader trends towards more sustainable and equitable food systems.