“Salt gives your mouth something else, another dimension of taste,” says Jamila Muhammad. “It’s sweet and salty, and there’s smoke, and there’s such a smokey flavour. There are many different notes.”
This is one reason why Muhammad, pastry chef and owner of Oviedo’s Mira front pouch, won the Blue Ribbon at the 2025 National Pie Championship at the Embus Suites by Hilton Orlando Lake Buena Vista last week. And a whole new category: Rebel Pie.
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Introducing by event sponsor Karo, a “rebel” category open to both professional and amateur competitors (where Muhammad competes between experts), they searched for a lost pie from tradition that features innovative flavours and bold choices.
Mira’s front pouches are baking with lots of vegan and allergy-free baking, which is something Muhammad has been doing for quite some time.
In 2011, Muhammad returned to school at the University of Valencia for baking and pastries. Soon after that, she began a part-time gig at Disney. “But I was doing farmers’ markets over the weekend: Lake Eora, Lake Nona, Baldwin Park.”
However, with three young daughters at home, her career plans wafted, and for a while she worked in health care management.
She moved to the commercial kitchen and began filling her orders full time. It was January 2020. Covid-19 was approaching, but for Muhammad, career-wise, it was more of a blessing than a curse.
“Other places were cutting pastries and sweets, and they didn’t have enough people to come, so there was a specialist type.
For two years, Muhammad continued to shop fronts, but lack of space made her too thin. She then returns to the commercial kitchen to fill in weekly orders such as cakes, cheesecakes, cupcakes, cookies, brownies, bars, pies and more. She also works on a monthly subscription box, and hopefully has a monthly pie.
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“I want space to do traditional vegan and gluten-free baking in a way that eliminates the possibility of cross-contact,” she says. “There aren’t many dedicated retailers that baking vegan or special allergies. I look forward to getting access to desserts with intention and care. I love doing this.”
Muhammad works part-time at Epcot and bakes in both restaurants and festivals. According to her, the experience is invaluable.
“I call it my CrossFit!” she jokes.
She fills the orders on other days, but now they are flying for the winning pie with Maldon’s smoked sea salt and all butter crust.
“There’s half-cup calos needed by the category, as well as a small maple syrup, dark brown sugar, toasted pecans and another secret weapon: brown butter.”
Would you like to give it a try? Find Mira’s front pouch website and place a pick-up or delivery order. The first round of orders will be filled on May 2nd and May 9th. Pies will cost $47 for $47 with an additional delivery fee.
According to Muhammad, the vegan gluten-free version is not too late. People are passionate about both.
“It’s a very unique pie,” she says. “And now, it’s a proven winner!”
More information: Milasfrontporch.com
Do you want to reach out to me? Find me on Facebook, Twitter, Instagram @Amydroo or the Osfoodie Instagram account @orlando.foodie. Email: amthompson@orlandosentinel.com. Join Let’s Eat, Orlando Facebook Group for more foodie fun.
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