the story
A Name and a Standard Worth Keeping
Lew Blond showed up in Eugene at fifteen with a skateboard and a dream. The city got under his skin and he never left.
The name Sweet Lew's comes from somewhere deeper than a rebrand. Lew's uncle Lewis was a pillar of the Chicago community — a teacher, a wrestling coach, a man so loved that Chicago still runs in his honor every year to fight ALS. To carry that name is to carry a responsibility. Lewis takes it seriously, every day, in every pie that comes out of this kitchen.
The craft was shaped by chef Anne Changwong, who built the recipes with an uncompromising commitment to quality. Eight-hour sauce. Dough hand-layered with real butter. Pesto made entirely from scratch. Ingredients sourced with intention — flour from Camas Country Mill and Bob's Red Mill, sausage from Long's Meat Market. Anne set a standard that this kitchen has never let go of.
The name Sweet Lew's comes from somewhere deeper than a rebrand. Lew's uncle Lewis was a pillar of the Chicago community — a teacher, a wrestling coach, a man so loved that Chicago still runs in his honor every year to fight ALS. To carry that name is to carry a responsibility. Lewis takes it seriously, every day, in every pie that comes out of this kitchen.
The craft was shaped by chef Anne Changwong, who built the recipes with an uncompromising commitment to quality. Eight-hour sauce. Dough hand-layered with real butter. Pesto made entirely from scratch. Ingredients sourced with intention — flour from Camas Country Mill and Bob's Red Mill, sausage from Long's Meat Market. Anne set a standard that this kitchen has never let go of.