The Cornish Pasty originates from Cornwall (Southwest England) and can be traced back as far as the 1200’s. Mining was once a thriving industry in Cornwall and at that time pasties were baked by the wives and mothers of the tine miners. Pastis were made with a thick crimped edge along one side so the miners could use the crimp as a handle to hold on to while eating. The miners hand would often be covered in arsenic from the mine, so the miners would discard the handle when they were done. The crusts were never wasted though, as many miners believed that ghosts, or ‘knockers’, inhabited the mines, and the leftover crusts would keep these ghosts content. Traditionally, pasties were made with different fillings at each end. One end containing meat and vegetables, and one end with a sweet filling. The sweet end would be marked with an initial so the miners knew what side to eat first.

Today, Cornish pasties are filled with steak, potatoes, swede (rutabaga) and onions.image002

Pasties are a great tradition from our Cornish heritage here in Grass Valley
and remain a favorite of everyone today.


Once a month, 35 volunteers gather to make over 1000 pasties, which are sold to the local community.


This fund raiser allows us to do more for our community, while giving us a place and time to gather and share our lives.


We have sit down jobs, stand up jobs, jobs that require some training and jobs that require only a willingness to help.  We can always use more help (no one can come all 11 months of our baking), and hope you might consider this a possible volunteer opportunity.


We gather at 7 a.m. in Wesley Hall on the last Thursday of each month.
(Except November).
To order the Pasty’s,
contact Janelle Berryman-Nosik
at: or call (928) 231-7969.
Pasties are sold: 11a.m. to 2p.m.
You must pick them up no later than 2p.m. sharp on Pasty Bake day.
Please park in the rear of the church
on South School Street.
On Pasty Bake day, for questions, call (530) 272-6220.