New Blog Post - Flour + Water + Time = Magic
1) NEW HOURS Fri & Sat NOON-1:30
2) Sunday 9-11
2) Order from the Featured Products in the next section by 8:00 a.m. for same day pickup on Fri and Sat
3) Order by 6 pm Saturday for Sunday Pickup
3) Pull up, stay in your car, I'll bring to you!
Rhubarb is here! That means that we are at the start of Fruit Pie season, Check out previous Blog posts for what to expect and when!
Last week, we said a seasonal goodbye to Marshall Field's Chicken Pot Pies. Don't Worry, they'll be back with Autumn's cool weather!!
To minimize contact, all orders are placed online. All items are made in limited quantities and typically sell out
But we recommend ordering much earlier. Pick up between Noon and 1:30 on Friday and Saturday. Pull up to the curb, and text your name and type of car to 847 560 1323 and we'll bring it out to you!
Pull up to the curb, stay in your car and text your name and type of car to 847 560 1523. I will bring your order to you.
The website host sends you a confirmation email when you place your order, telling you that we'll send an email when your order is ready for pickup. Unfortunately, we can't get that taken out, All orders are ready for pickup at the stated times. Sorry for the confusion!
Loaded with goodness, apples, carrots, blueberries, pecans, coconut
KITCHEN SINK COOKIES
STRAWBERRY HAND PIES
With Lattice Topping $9.50
Great with Coffee or Tea
81 layers of dough separated by butter $6
Every item on our menu has a background. Read about it here!
Here's a feast for the eyes! Check out a Tart Cherry Pie & Peach Pie Right Out of the Oven.
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!
Yep! We work all week to be ready for two days!
What the Pie is to the United States, the Croissant is to France, sort of. As a college student, I worked like crazy to be able to study in Paris for 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!