January 15, 2013
We’ve been keeping a secret for a few months now and we finally get to share it. We’ve picked our main charity to support this year. We are thrilled to support the Greater Chicago Food Depository! This organization collects and provides healthy and nutritious food to 140,000 individuals every week in the City of Chicago. As people who have access to nutritious food daily, we feel an obligation to provide the same resources to those who don’t have the same opportunities. The first way we will support this organization is by participating in one of Chicago’s most acclaimed annual food events. We’ve had the honor of being invited to Bacon Fest Chicago. This event is a gathering of local chefs creating bacon inspired dishes and serving them free of charge at a ticketed event. It’s an event whose main priority (besides bacon) is a food drive and fundraiser to support the GCFD. Each participant donates their time, ingredients, and staffing in order to keep costs down and drive more dollars toward the charity. It’s a big commitment for a small business but supports an incredible cause. Along with supporting an amazing charity, it’s an honor to be invited to this event. We will be serving our dish along-side some of the most acclaimed chefs in the city and nation.
Bacon Fest is just the beginning.
In addition to Bacon Fest, we will also participate in food drives and other events that support the GCFD this year. Expect more announcements as to what those are in the near future…
January 8, 2013
With spring here any day, new vegetables are starting to show up at the market. Because spring is so fleeting, the vegetables in this pie may change but this pie has been known to be filled with: fiddlehead fern, tricolored carrots, purple potatoes, asparagus, fava beans, shallots and more!
We thinly slice the vegetables and bake them into our traditional leaf lard pastry. This pie is topped with wisconsin gruyere, parsley and a spritz of lemon.
Its a very simple slice focused on highlighting beautiful spring vegetables.
December 4, 2012
It’s that time! Megan has been testing pies literally every single day since Thanksgiving. We’ve already consumed more ginger, custard, brandy, cinnamon, and figs than most people probably have in a year. All for good reason though, because we have come up with some great Holiday recipes!
Here they are:
Pear Brandy Mincemeat
Chocolate Pecan
Egg Nog Cream
Gingerbread Custard
Call the shop to order yours!
Our online ordering system is almost complete and may be up in the next day or so…
November 28, 2012
I began the idea of this post thinking I’d write something about how successful we were over Thanksgiving and about how many pies we sold. Halfway through writing my first sentence, I realized that the past is the past and this should be used as a forum for feedback rather than gloating. We do feel very successful because we sold a lot of pie and employed a lot of people but we’d love some feedback. I’m sure there are a lot of happy people out there, but I’m also guessing there are a few people who may have been let down.
If you’re happy, we’re so glad! We want you to know that we are happy too but we also want to change a few things in time for Christmas and for the other holidays. Here are a few things we’d like to change:
1. We didn’t like how impersonal the shop was set up. We did have a lot of orders and at times the lines were huge but it didn’t feel as rewarding because we didn’t get to talk to people and truly greet them.
2. We felt bad for excluding our customers who wanted to pick up a biscuit or something small on the way to work. We realized that a lot of people still wanted something small to munch on and in our fear of being too busy, we only had drip coffee. That will change.
3. We were unorganized and made people wait for first come first serve pies. While some people think that’s okay, we’d rather you get to your holiday rather than waiting around to see if we have any pies left. We’ll have a better system next time.
4. We missed hundreds of potential orders. Part of that was that we hit our capacity, the other part was that we could have been better at telling the public what date they needed to place orders by. Planning press better next time would also help.
5. The pies were amazing because they were completely from scratch but we’d love to change it up a bit and have a couple classic pies and a couple completely original pies. Megan is working on recipes as we speak.
6. We missed an opportunity to connect with new or current customers by having an option to join a newsletter/email list. We had the idea but never executed it. That’s something we’re working on now.
7. Purchasing over the phone was expensive for us and not as secure as we’d like. We are trying to build a component to allow pie purchases online through our website. We’re not sure if it will be ready by Christmas but we’re trying.
Now to the people who weren’t please. We’d love a chance to try again. If you have any concerns and would like to replace the pie you purchased, please email us at info@bangbangpie.com. We would be happy to address your concerns and potentially replace anything you’re unhappy with.
Looking forward to serving you all for Christmas. Orders will be accepted starting December 1st!
October 17, 2012
That’s right, its high time for pie time. That said, we are now taking orders for Thanksgiving. If you plan to have our pie for your turkey day then you’d better call us ASAP. Otherwise, you may have to make your own- and we all know how that’ll turn out…
Whole Apple Crumble, Roasted Pumpkin, Chocolate Chess with Rosemary Caramel, Whole Bourbon Pecan and Sweet Potato will be available to pick up Nov 20th&21st.
All Pies are $26 except for Bourbon Pecan which is $30 including tax.
Apples, sweet potatoes, pumpkins, bourbon, and maple syrup are all sourced locally.
Call the shop at 773.276.8888 to reserve today!
