Henri's Bakery and Miss Amelie are among the Border businesses teaming up to survive difficult times brought on by COVID-19, by creating family-sized pies.
Chef David Kapay told supporters of the partnership on social media, and the response was huge.
From 8am on Friday, the queue extended out the door - with customers appropriately spaced apart - and soon all the pies were gone.
"We sold 100 in 15 minutes," Kapay said.
"We sold the last ones that were still in the oven, in the line.
"We'll keep doing this, as long as people keep coming ... even when the restaurant re-opens, I reckon we've started a good thing.
"Miss Amelie and Henri's have worked together for a long time."
Henri's owner Ian Shirley was happy to be run off his feet at the shop, during a difficult time.
"The other day we sold one apple slice and two muffins; people can't sit in and have a slice with their coffee," he said.
"We are getting support from people still working, which is really good.
"Kaps came in on Wednesday and we had a meeting, and then he went straight to Arnold's and Kennedy's and started ordering.
"Pies are great because you can pop them in the freezer; we're going to run with it while we can.
"We'll also start doing takeaway to go with pasta, like sauce and meatballs, and soups."
Kapay spent all day Thursday prepping at his restaurant, which closed after dine-in cuisine was banned by the government.
"I don't normally work this hard at the restaurant," he joked.
"I was pretty close with one of Ian's sons growing up; I've known the Shirleys for a long time.
"We're overwhelmed, but it's pretty exciting. It's humbling."
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Flavours on offer were truffle, cauliflower, porcini, Mac and Cheese, seafood bisque pie, lamb scotch and Parish mash, and Wagyu lasagne - with layers of pasta in the pie.
Pies will be sold from 8am each day of operation at Henri's until they run out, including on Saturday, with the bakery being open until 2pm.