Where It All Began
In the heart of their cozy kitchen, the Slamdien family discovered that the best things in life are worth baking from scratch. What started as a weekend hobby—making extra biscuits for friends and neighbors—quickly turned into something special.
"We never planned to start a business," recalls Ma Slamdien, stirring a pot of mincemeat with the same wooden spoon her grandmother used. "We just wanted to share the taste of home. The smell of butter melting, the warmth of the oven, the smiles when someone takes that first bite—that's what it's all about."
The Birth of the LP
The Labarang Pie—or LP, as it's affectionately known—was born from a family tradition. During Labarang, the Slamdiens would always hide a boiled egg inside their mince pies as a symbol of new beginnings and good fortune.
"When customers started asking for 'that pie with the egg inside,' we knew we had something special. We gave it the nickname LP, and it stuck. Now people come from all over asking for 'the LPs.'"
The Slamdunk Philosophy
- 🧈 Pure Butter Only: No margarine, no shortcuts. Only the finest butter touches our dough.
- 🥚 Farm Fresh: We use free-range eggs from local farms.
- 👐 Handcrafted: Every biscuit is rolled, cut, and baked by hand.
- 💝 Made with Love: If it's not good enough for our family, it's not good enough for yours.
The Family Today
Today, the whole Slamdien family is involved. Pa Slamdien handles the deliveries (and quality control), the kids help with packaging, and Ma Slamdien still oversees every batch that comes out of the oven.
"We're not just selling biscuits and pies," says Pa Slamdien. "We're sharing our family's love with every customer. When you bite into one of our biscuits, we want you to taste the care, the tradition, and yes, the pure butter."
"It started as a way to make a little extra money. It became a way to spread a little extra happiness."— Ma Slamdien