WE NOW ACCEPT ALL MAJOR CREDIT CARDS! Thanksgiving is November 23, this year. Our new place will not yet be open, but we have arranged to make the pies at a facility in Barrington. rything will need to be picked up on Tuesday 11/21, Wednesday 11/22, or Thursday 11/23 in Barrington. The pickup location will be OneLife at the Foundry in Barrington (742 W. Northwest Hwy) as follows:
Tuesday and Wednesday, 11/21 and 11/22 2-7 pm
Thanksgiving Day 9 am - Noon
OneLife is an upscale recreational cooking studio that offers fun, hassle-free cooking-dining experiences. OneLife services include demo and hands on cooking classes for kids and adults. In addition, it is a venue for hosting small business events, as well as celebrating life events in a private dinner-party setting.
New products are coming soon!
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!
For now, yes.
At the beginning, we're going to focus on Pies and Croissants. Later, as we add Focaccia Sandwiches and our Ahimsa Energy Bars, and as we slowly grow our staff, we'll be open more days and offer more items.
What the Pie is to the United States, the Croissant is to France, sort of. As a college student, I worked my ass off to be able to study in Paris in 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.
421 N. Northwest Hwy., Barrington, IL 60010
8:00 am – 5:00 pm
8:00 am – 5:00 pm