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NEW BLOG POST, "Every Time it Rains it Rains Grape Leaves from Heaven"
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ORDER AHEAD ONLINE
A note about ordering after cutoff time
All items on the website have a lead time for ordering. Ideally, the website would not allow the placing of orders after the cutoff time, but our website isn't quite that sophisticated. We are not able to make orders placed after cutoff time even though the website will accept the order. Sorry for the inconvenience
HOW IT WORKS
Order Online
To minimize contact, all orders are placed online. All items are made in limited quantities and typically sell out well in advance.
All Orders are ready for pickup when the doors open
Pickup times are Saturdays from 11:30 - 1:30.
The website host sends you a confirmation email when you place your order, telling you that we'll send an email when your order is ready for pickup. Unfortunately, we can't get that taken out, All orders are ready for pickup at the stated times. Sorry for the confusion!
So Glad to Be Here!
Identity (No) Crisis
Peek Into The Piemaking Process
Peek Into The Piemaking Process
Every item on our menu has a background. Read about it here!
Peek Into The Piemaking Process
Peek Into The Piemaking Process
Peek Into The Piemaking Process
Here's a feast for the eyes! Check out a Tart Cherry Pie & Peach Pie Right Out of the Oven.
Pie For Breakfast?
You Betcha!
Tell Me About Those Croissants!
Just Open Weekends?
Back in the days when we sold pies at Farmers’ Markets, people would come up to us and say “I eat your pie for breakfast.” And why not? After all, people eat sweet things like pancakes and French Toast for breakfast – and the primary ingredient in most of our pies is either fruit, milk, or nuts.
The Streusel-topped Triple Berry Pie was
Back in the days when we sold pies at Farmers’ Markets, people would come up to us and say “I eat your pie for breakfast.” And why not? After all, people eat sweet things like pancakes and French Toast for breakfast – and the primary ingredient in most of our pies is either fruit, milk, or nuts.
The Streusel-topped Triple Berry Pie was typically the breakfast favorite, but I set out to find more pies that would be suitable for breakfast. There are savory pies like Bacon-and-Egg, and Ham-and-Egg, then some not-too-sweet pies like Oatmeal Walnut Pie and (my personal favorite) custard-y Cream-of-Wheat Pie, which I like cold with just a touch of Maple Syrup.
Then there are cereal pies like Euell Gibbons’ fave Grape Nuts Pie (you probably have to be over 50 to get that reference) and Cornflake Pie, which are def on the sweet side. BFK pies even take on International Character with an Orange-infused Italian Torta di Riso that will make you feel like you’re in Firenze!
Just Open Weekends?
Tell Me About Those Croissants!
Just Open Weekends?
Yep! We work all week to be ready for two days!
Tell Me About Those Croissants!
Tell Me About Those Croissants!
Tell Me About Those Croissants!
What the Pie is to the United States, the Croissant is to France, sort of. As a college student, I worked like crazy to be able to study in Paris for the Spring of 1985. I still remember that first morning in the City of Light – drizzly, homesick, thinking I’d made a mistake, and then I walked down the Rue Vavin and into the first Bar I s
What the Pie is to the United States, the Croissant is to France, sort of. As a college student, I worked like crazy to be able to study in Paris for the Spring of 1985. I still remember that first morning in the City of Light – drizzly, homesick, thinking I’d made a mistake, and then I walked down the Rue Vavin and into the first Bar I saw (Bars in Paris are known for their coffee) and ordered un express and a croissant, the taste, smell, feel and sound of which I will never forget. It was buttery and crisp, with enough butter on the exterior to leave my hands shiny.
Every subsequent trip to Paris meant a croissant and express first thing off the plane. I’d tried croissants in the states, but they were never the same. During an extended break from Franks, I made a commitment to “perfect” the croissant, to the extent that was possible. I slaved and tasted (and tasted) until I had something that brought me back to that first bite, and people loved them. These croissants are perfect on a weekend morning.
WORD TO THE WISE
The joys of the croissant are fleeting. With lots of air between layers, these ephemeral treats go from ethereal to stale in about 6 hours. We bake them right before we open and recommend that you eat them right away!