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New Blog Post -1969: The Age of Innocence or the Cookie as a Time Machine!

A TRIO OF SUPER BOWL WINNERS!

A TRIO OF SUPER BOWL WINNERS!

A TRIO OF SUPER BOWL WINNERS!A TRIO OF SUPER BOWL WINNERS!A TRIO OF SUPER BOWL WINNERS!
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THIS WEEK'S MENU 1/25-1/26

MARSHALL FIELD'S CHICKEN POT PIES

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Classic Comfort Food - our most popular item! We make 'em - you bake 'em (instructional video below  $9 plus 5 refundable deposit on the ramekin

GRILLED MEATLOAF SANDWICHES

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What's better than meatloaf in winter? A meatloaf sandwich on our Milk-n-Honey White Bread with Cheddar Cheese, Bacon & 1,000 Island Dressing $10

SIRACHA FOCACCIA SANDWICHES

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Turkey Breast, bacon, avocado, lettuce and tomato plus our homemade Siracha aioli on our Pane Foacaccia $10

DRUNKEN MUSHROOM SANDWICHES

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Mushrooms sauteed in Port and then served with Parmesan Cheese and Organic Spring Mix on our homemade Pain-au-Levain Rolls $9

SPINACH & ORANGE SANDWICHES

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With Red onion and a homemade vinaigrette. Popeye's fave. $8

CHICKEN SALAD

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Get it on a Croissant, over Greens or on Focaccia $9

More, Please!

A TRIO OF PECAN PIES

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Louisiana Brown Butter Pecan, Butterscotch Pecan or Jack Daniels, Chocolate Chip Pecan (Pictured) $10/6" in store - Large Pies can be ordered online 

GRAPEFRUIT SANDWICH COOKIES

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When winter gives you Grapefruits, make grapefruit cookies! These have Ruby Red Grapefruit in the cookie as well as in the sweet/tangy filling. 

LEMON CHESS PIE

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It's a Southern Thing - I don't really understand Chess Pie, but this one is really good! it's a baked lemon custard  $9/6"

SUMMER COME BACK PIE

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Let's see what we tucked away from the Summer's Harvest $9/6"

DANISH AND CROISSANTS

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Artisan Pastries made from hand-laminated doughs (i.e. lots of work). Baked Fresh just before we open 

GOOD MORNING MORNING GLORY!

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Start your day out right with these delicious, nutritious Moo-Fans. Cranberries, carrots, apples, pecans, coconut and currants, plus raw sugar. Great for that pre or post-workout fix 

How to Bake a Chicken Pot Pie!

Eat them fresh out of the oven!

Stay connected with Ella Bonella

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

job-application-form-template-download-standard-20170814 (pdf)

Download

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!

Identity (No) Crisis

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

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.

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!

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You Deserve Pie (and Croissants)

Ella Bonella

421 N. Northwest Hwy., Barrington, IL 60010

(847) 560-1523

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