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New Blog Post - "Who Knew that Phyllis Lindstrom is a Vegetarian?"

Green!

St. Pat's Specials This Week!

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THIS WEEKEND'S SPECIALS AT ELLA BONELLA

  

The luck of the Irish in a cookie. Lulabelle’s Frosted Sugar Cookies are back and delicious as ever. They’re a little crunchy at the edges and soft in the middle with a simple buttercream icing. You can order these by the dozen for your leprechaun friends on the website


The Reuben Kincaid Sandwich – Everybody serves Corned Beef and Cabbage on St. Pat’s’ Day. We do it all year round on our Reuben Sandwiches: homecooked Corned Beef, Kraut, 1,000 Island dressing all on our homemade Rye Bread. Normally, we put Swiss cheese on our Reubens, but this month it’s Kerrygold Irish Cheddar! 


HOT MEATLOAF SANDWICH –  It's all about the Elements. We start with organic, grass-fed 85/15 beef, organic eggs, and even organic ketchup in and on the loaf (and a shout out to Trader Joe’s for the best ketchup I’ve ever tasted – organic and less than $2!!!). The bread we use for the sandwich is our homemade Milk-n-Honey White bread, made with local honey. Sure, we could buy good bread, but it’s worth it to have the bread that we feel is a good match. BTW, all of our breads are made on the premises. The bacon is Hormone/Antibiotic-free, plus Cheddar and Chili-Mayo. Grilled. $9.50


MARSHALL FIELD'S CHICKEN POT PIES – We’ll keep making these until you stop buying them $9 plus a refundable $5 deposit on the ramekins.


ROASTED VEGETABLE TARTS - Oven roasted vegetables like red and yellow peppers, zucchini, Roma tomatoes and whatever else looks good, plus a little Gruyere and a touch of cream (just a touch) in a vegetarian crust $9 


  

Everyone does Corned Beef and Cabbage for St. Pat’s Day, but we wanted a Vegetarian Option. This one was inspired by Phyllis Lindstrom herself (you have to be old to get that reference). It’s CLORIS LEACHMAN'S CABBAGE SALAD. The cabbage is in a vinaigrette loaded with stuff like Coconut Amino Acids (very tasty), mustard and cumin seeds, plus we put Gouda, Gruyere and, of course Kerry Gold Cheddar on the side $6


 For the POTATO, LEEK AND NAVY BEAN SOUP, I wanted a brighter green so I used lots of the leeks, sautéed and then pureed, but left the Yukon Gold potatoes in chunks and the creamy Navy Beans whole, for a tasty, hearty vegetarian soup $4/6/8 


Truth be told, we don’t use Key limes for our “Key” Lime Pie. Key limes yield about a teaspoon of juice per and it’s a scientific fact (as Joan Crawford used to say to promote Pepsi) that in blind taste tests, tasters couldn’t tell the difference between Key limes and Persian limes (those are the big limes we usually see). This one is a baked custard on a Graham Cracker Crust.  $9 6" pie. 


  

OUTRAGEOUS BROWNIES are back! These are the brownies for people who like a really fudgy brownie. LOTS and lots of chocolate and very little flour $3.50


  

This is probably it for Apple Pies for the season (they’ll be back in September). We also have Pear Pie in Walnut Crust, a Brand-New Mostly Raspberry Pie (with some Blackberries), Tart Cherry Lattice, Triple Berry, Triple Cherry, Banana Cream, Coconut Cream and Chocolate Cream, plus, of course Key Lime Pie in a Graham Cracker Crust. 


SUNDAY MORNING ONLY - PAIN AU CHOCOLAT BREAD PUDDIN' WITH WHISKEY SAUZ! $6


Find the beauty and joy in today and every day – there’s no do-over! 

Enjoy the Season!

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

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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!

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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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