Croshaw’s Gourmet Pies has run out of a brick storefront at 175 W 900 South in St. George since 1991. Ron Lloyd opened it with Greg Croshaw — Lloyd bringing the recipes from his time inside a national pie chain, Croshaw bringing his identity as a local college football coach. That kind of two-founder pairing, where one partner has the operational expertise and the other has the community visibility, is part of why Croshaw’s surname is the one that ended up on the door. Thirty-plus years on, the business still operates as Croshaw’s Gourmet Pies, Inc.

Two Founders, Two Skill Sets, One Storefront

The 1991 opening landed Croshaw’s in St. George at a moment when the city was still small enough that a college football coach’s name on a pie shop made the place easy to find. Ron Lloyd’s chain-pie experience gave the shop a working operational template; Greg Croshaw’s profile gave it a customer base that was loyal before they tasted the first slice. The two-skill-set partnership is one of the cleaner founder arcs on the sheet, and it’s part of why the shop has survived three decades of growth around it without resetting its identity.

Fruit Pies, Cream Pies, Chicken Pot Pies

The format has held remarkably tight: fruit pies, cream pies, chicken pot pies, the kind of menu that doesn’t change much because it doesn’t need to. Customers have been driving across the metro for thirty-plus years to get the same pies they got the first time. The 900 South address is the original storefront. Most of the city around the shop has changed; very little inside has. That kind of formal continuity in a category — pies — that has otherwise mostly disappeared from American small-business landscape is part of why Croshaw’s reads as a Southern Utah institution.

Croshaw’s in the 435

For a register of locally rooted Southern Utah businesses, Croshaw’s is a clean, long-tenured St. George independent. The corporate operating entity — Croshaw’s Gourmet Pies, Inc. — is on file. The two founders are documented. The address has been continuous since 1991. The kind of editorial work the register can do here is mostly confirmatory: verify whether both Ron Lloyd and Greg Croshaw remain operating owners or whether one has exited, and surface the production-lead and day-to-day-manager identities that the brand site doesn’t enumerate. The pies have been the same for thirty-plus years; the public record needs catching up.

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