De Pere’s Gina Guth taps family history to teach cooking

Merna Delaurentis

Table of Contents What the heck is a Belgian pie?Her job was to pit the prunesAfter raising a family and two careers later, Belgian pies became a focusCOVID-19 took away and provided  opportunitiesAbout The Flour Pot DE PERE — A Pabst Blue Ribbon served with a free slice of Belgian pie. […]

DE PERE — A Pabst Blue Ribbon served with a free slice of Belgian pie.

Patrons at Jean and Ray’s Bar in Brussels could order a PBR all year. The slice of pie was a limited time offer.

As a child, Gina Guth helped her mom make a couple of hundred pies for customers at the bar owned and operated by her parents, Jean and Ray Guth. For Jean — a full-blooded Belgian who spoke Walloon fluently — making the pies also carried on one of the traditions that Belgian immigrants brought to Door County.

Gina grew up to raise a family of her own and worked other jobs for more than 40 years before turning her childhood years of Belgian pie making and her mother’s recipes into a fulltime business. In 2017 she opened The Flour Pot, a home-based business focused on cooking demonstration and classes with a side of floral arranging.

Gina Guth, owner of The Flour Pot, holds a Belgian pie made using her mother's recipe while sitting next to original baking tools she used to help make the pies as a child.

In 2021, The Flour Pot went from home-based to permanent home when Gina opened her cooking studio and small retail space next to The Abbey Bar in De Pere. There’s more than just Belgian pies here, but those are the treats where it really began.

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