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New Blog Post - "Size Matters"

Ella Bonella
  • Ella Bonella
    |
  • Summer Fruit is Here!

    OPEN THIS WEEKEND

    Saturday & Sunday

    Breakfast Items 7:30 - 11

    Lunch 11 - 2:30

    Peaches or Sin?

    What a Peach!


      

    Ah, Peaches. In French, Peach is pêche and “sin” is péche, which makes sense because it’s a sin that peaches are probably the most difficult fruit to work with. In order for a peach to make a good pie, it absolutely must smell peachy. If you put your nose up to a peach and don’t nearly swoon, it’s not going to have any flavor when you bake it. Peaches actually tend to lose flavor in the baking process. Then there’s the question of texture. Some peaches, particularly those meant for canning, can have a rubbery texture that doesn’t go away when baked. Others are mealy mush (and mealy peaches are typically flavorless). As much as we love using local fruit, Michigan peaches, most years at least, tend to be the mushiest, mealiest peaches (usually because of too much rain and not enough heat). California peaches tend to look good but lack flavor because they’re picked too soon (how appropriate for the Golden State). Southern peaches however, especially Carolina peaches can most often be counted on to come through. 


    Each week, we visit the Chicago International Produce Market to look for the best fruit available. This week, we found some Southern Peaches. These are not quite strong enough to stand on their own, but they pair remarkably well with the triple cherry mix we use (Michigan Cherries of course). This week’s Pie of the Week is Peach-Triple Berry. You can get it topped with Streusel (pictured) or Lattice. We’ll have a limited amount available, so pre-ordering is recommended. By the way, as soon as we get Great peaches, we’ll let you know!

    Enjoy the Season!

    New products are coming soon!

    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 7:30-2:30, 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

    Job Application

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

    Download

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    So Glad to Be Here!

    Order Online and Pickup In Store!

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

    Identity (No) Crisis

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

    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!

      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 On Weekends?

    At first, we'll only be open on weekends but we plan to jam a lot into those two days! 


    Breakfast items will be served from 7:30-11am, and Lunch (including the Siracha Focaccia Sandwich) will be served from 11am-2:30pm!!

    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 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

    Hours

    Opening date - 5/12 7:30 am

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