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New Blog Post - The Joys of the Magic Box a/k/a Modern Day Gleaning!

THE CHANGING OF THE SEASONS

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MEATLOAF SANDWICHES, CAESAR SALAD AND FARMER'S MARKET CREAM OF TOMATO SOUP

  

Last week's cool weather turned on our "Fall" switch


  

We’re also feeling like heartier food like the classic GRILLED MEATLOAF SANDWICH with Cheddar, Bacon and Chili-Mayo sauce  on our Milk-n-Honey White Bread.  $9


For a spin on a classic go for the LOADED CAESAR SALAD, Organic Romaine, homemade Focacia Croutons, and a tangy dressing that doesn't contain eggs or anchovies, plus non-traditional Amish Bleu Cheese and Salami.  $10 Get it with optional charbroiled chicken. for an additional $4.


We're still wearing shorts, but the cooler nights have us craving Chili, specifically SIRLOIN LOVER'S CHILI,. We like it hot $6/8 oz. $8/12 oz, $10/16 oz.

MUSHROOM AND RICOTTA-STUFFED ACORN SQUASH, SINATRA SANDWICHES AND BLUEBERRY-ALMOND CHICKEN SALAD

  

The recipe for the Mushroom and Ricotta-stuffed Acorn Squash is adapted from my very first cookbook, the original Vegetarian Moosewood cookbook, and its still a favorite. served with a small green salad $9


Our sandwich in honor of Ole Blue Eyes is back. Capicollo, Salami & Pepperoni, plus sauteed mushrooms, onions and banana peppers, Provolone Cheese and a homemade red "Gravy" all on our Tomato Basil Focaccia. $11


The Blueberry Almond Chicken Salad has oven roasted chicken breast meat, dried wild blueberries, slivered almonds, celery, parsley and may-o, on a croissant, over greens or on Focaccia bread $11






GOOD MORNING, MORNING GLORY and HELLO APPLE CIDER WHOOPIES!



Start out your day on the right foot with BLUEBERRY MORNING GLORY MUFFINS. These aren’t your average pieces of cake in a muffin wrapper. Nope, these are LOADED with goodness like grated carrots and apples, currants, pecans, coconut and, this week, Dark Michigan Cherries. We use raw sugar and very little flour for an excellent way to start the day or re-fuel after a morning run. $3.25 


We introduced APPLE CIDER WHOOPIE PIES last week. They were a hit. Two cakey cookies with Cream Cheese Frosting in the middle. $3.50


This week it's  Apple Ginger Limeade, made with fresh fruit, freshly-squeezed juice and about half the sugar of a typical 'ade. Check out the origin of the Foo-Foo drink on our blog $3.75 ea

PIES, AND BREAD PUDDIN' ON SUNDAY!



This week's PIELineUP is as follows:


Michigan Apple (some Golden, some Gala}

Pear with Blonde Streusel in a Walnut-Butter Crust

The All-American Pie - Double Crust

Peach

Tart Cherry - Lattice

Triple Berry Oatmeal Streusel

Triple Cherry Stresusel

Banana Cream

Coconut Cream

Chocolate Cream 




NEW YORK CHEESECAKE - 6" Cheesecake topped with a homemade local blueberry sauce $15.

PUNKIN CHEESECAKE with a Pecan Crust $15\6 6"


CRANANA  BREAD $6 each


MAGIC BOX SAUCE - We took a box of bruised and damaged stonefruit (peaches, plums., nectarines) and cooked them, ran them through the food mill and then added a bit of sugar and cooked down until delicious $ 10/pint. Check out the Article on the Blog!



Sunday:  Bread Puddin' with Whiskey Sauz $8


  

· Specials are made in limited quantities and are subject to change due to availability of products, a shift in the wind, force majeur (Jerry!), whim, and God’s Will.



Featured Items! - Order online

Join Our Team

One Goal - Excellence

  

Ella Bonella is looking for a few good people to join the team. Our goal is to provide a consistently excellent experience for each customer. We are a small place with one simple goal – excellence. 


Introductory shop hours are Saturdays and Sundays from 9-2, with either 4 or 8-hour shifts available. Additional days will be added as we grow. Additional hours may be available for prep, catering, and special orders. We are open to applicants of any age, from 15 (with a work permit) to 80+, as long as the applicant has the energy and the spirit to get the job done in a manner consistent with our Core Values of Friendliness, Superior Service, Integrity, Quality and Safety. Whether this is your all-important first job or you’re just getting back in to the workplace or you’ve decided that retirement isn’t for you, if you’re ready to work, we could use you!


POSITIONS AVAILABLE


Counter Service


Job Duties:

· Demonstrate a positive customer service attitude in keeping with the company’s Core Values. 

· Assist customers with questions and product selection 

· Follow procedures for safety, proper food handling, and sanitation  

· Smile and greets customers in a sincere friendly manner. Treat new customers like friends you haven’t met yet.

· Replenish product in the cases and create displays.

· Accurately record orders to ensure the customer is delighted with the finished product.

· Maintain cleanliness of the work area, including the visible front room and kitchen areas. 

· Assist in other areas as required.


Line/Prep Cook

Job Duties:

· Prepare sandwiches (hot and cold) and other items from the menu 

· Deep Frying experience a plus

· Follows procedures for safety, proper food handling, and sanitation  

· Replenish product in the cases and create displays.

· Accurately and consistently prepare orders to ensure the customer is delighted with the finished product. Our aim is a “Wow” from every customer

· Maintain cleanliness of the work area, including the visible front room and kitchen areas. 

· Assist in other areas as required.

Requirements (both roles):

  • Desire       to provide excellent customer service. 
  • Outgoing, friendly       personality. 
  • Ability to handle multiple       tasks. 
  • Able to communicate       effectively with others and convey enthusiasm 
  • Follow all LCHD Service       Standards & guidelines. 
Obtain Illinois Food handler certification

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Job Application

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Stay connected with Ella Bonella

So Glad to Be Here!

Order Online and Pickup In Store!

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Just give us 48 hours notice and we'll make it special just for you!

SHOP ELLA BONELLA

Identity (No) Crisis

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Every item on our menu has a background. Read about it here!

Read 'THE ELLA BONELLA CHRONICLES'

Peek Into The Piemaking Process

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Here's a feast for the eyes! Check out a Tart Cherry Pie & Peach Pie Right Out of the Oven.

ELLA BONELLA VIDEOS

Pie For Breakfast?

You Betcha!

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  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?

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Yep! We work all week to be ready for two days! 



Tell Me About Those Croissants!

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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!

Featured Products

You Deserve Pie (and Croissants)

Ella Bonella

421 N. Northwest Hwy., Barrington, IL 60010

(847) 560-1523

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