St. Pat’s students and Pleins Pâtés raise funds for a good cause

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Photo: Cassandra Kerwin

The pie guys…. William-Alexandre Soucy (centre) led his team of nine volunteers, including his three classmates: Josemaria Inguanzo, a Mexican exchange student; Charles-Étienne Drouin; and original participant Ben Craig, in the fifth Pleins Pâtés fundraiser.

Pies for sale! All for a good cause. Proceeds go to Deuil-Jeunesse to help grieving youths and children.

Five years ago, William-Alexandre Soucy, now a Secondary 4 student at St. Patrick’s High School, got the idea to bake pies to raise money for this charity. On April 13, seven kinds of pie flew off the shelves of the family’s home in Charlesbourg. By closing time, he and his team of nine volunteers had raised a total of $5,780, surpassing their objective by $1,800.

Prior to Pie Day, “We asked that people tell us how many people, how many slices, what type of pie, and the same for dessert, and at what time they’d be arriving. We also offer take-out,” said Soucy. “We make as many pies as needed. This year, we baked 101 pies: shepherd’s pie, meat pie and salmon pie, and for dessert, we had apple pie, sugar pie, banana pie and lemon meringue pie.” Baking pies is a Soucy tradition; a year’s supply of all flavours is made annually.

“For the first year, we did it pretty much alone and it was a lot of work. The following year, we reached out to family members for help. Now, we have sponsors. Provigo gave us the chicken and salmon, while Pâté 2000 gave us our dough,” said Soucy. Each slice of pie was served with potato chips or ice cream in an aluminum pie plate, donated by Dubois Menuisier. “We do have a suggested price for slices of pie, and people most often donate more.

“I chose Deuil-Jeunesse because my mother, Kim Latour, volunteered there for 10 years before becoming an employee four years ago. It is an organization that is dear to our hearts. It is not easy grieving, especially when we are young. We are helping eight specific families. Some of them lost their fathers when they were four years old and others when they were in their teens. One family is going through a divorce, while another is a blended family without a father and a mother with cancer. These are tough situations,” said Soucy. “I am so lucky to have my parents and to have such a good relationship with them.” A large hand-drawn poster describing the eight families stood on an easel near the dining room.

This year, Soucy focused on the administration because, for the first time, he used this event as the main project for his entrepreneurship course at St. Pat’s, with the help of three classmates. “I chose to make this event our project. It was already a ‘thing’ and so, I integrated it into a course,” said Soucy.

“We had to choose a project, so we thought this one was a good project for a good cause. Will has been doing this for a while. It is incredible, a great cause and for children that truly need it,” said Ben Craig, a long-time friend and one of the original participants in Pleins Pâtés.

Family friend Chantale served warm pies to hungry customers. She baked the sugar pies and, with the help of her son Charles-Étienne Drouin, the chicken pot pies. Photo by Cassandra Kerwin

Slices of pie served with potato chips flew off the counters. Kim Latour (centre) prepares to serve hungry and generous customers in their family home, transformed into an temporary restaurant for the day. Photo by Cassandra Kerwin