Eyes On The Pies

Former biochemist Zainab Bilal is now using domestic science to make sure her pie business is flying high

- Emma Mayoh

There are five words written on the wall of Zainab Bilal’s office: ‘don’t think, just do it’.

They’re written on three large neon pieces of paper in black marker on her five-year business plan. It’s a mantra that has served her well. In the few years since she launched her pie company, Pie Mezzanae, she has grown from making pies in her small domestic kitchen at home, to making up to 1,000 pies a week.

When the 40-year-old, a trained biochemist and teacher, first founded her business in 2015 those pies were an easy, family dinner ime staple for her, her husband Bilal and their five children, as well as extended family. She used to spoon leftovers into a pie dish and cover them with shortcrust or puff pastry. But it wasn’t long before demand grew beyond the walls of her home and she needed more room. In 2017, she set up a unit in Blackburn town centre.

‘It’s a bit crazy, thinking back on all we have achieved,’ said Zainab. ‘I couldn’t have done it in those early days, and even now without the help of my family – my husband, children, mother-in-law, my aunty, they all chipped in when I needed to get things done.

‘I have four staff now, too, who are brilliant and my mother-inlaw still comes in to help. It’s a big unit but I wanted to aim high.’