Ella Pops a Little Pie Shop for Thanksgiving & the Holidays

Apple of our eye.

Palm Court, Ella’s front yard, sparkles for the season!

Sweeten your holiday dessert game this year with Caramel Apple, Pumpkin and Bourbon Chocolate Pecan in your pie-hole!  For the first time, Ella Pop Café in the Miami Design District will offer a menu of homemade pies baked fresh by our pastry team and available for pick up at the café.  Beginning today, Thanksgiving pre-orders will be accepted in person or over the phone to Ella at 786.534.8177 with a credit card.  Pies range from $25-28 and guests will receive a copy of their receipt by email.  24 hour notice is required with Monday through Friday pickup available from 9am to 7pm at the café (140 NE 39th Street, unit 136).  Last day for Thanksgiving orders is Monday, 11.20 for pickup Monday 11.20 to Wednesday 11.22, based on availability.  The café will be closed Thanksgiving Thursday.

Can’t wait? Get a taste of what’s baking beginning tomorrow, Wednesday 11.15 when Ella will also sell pie by-the-slice and whole on the spot (limited availability).

Our Daily Bread from La Parisienne

Ali in action, slinging country loaf, while brioche buns sit pretty above.

It was 8:50 a.m., and I was 10 minutes early, standing at a door marked 1909 in large black stencil stickers. To my right, the mid-morning sun hung in a cloudless sky in the distance and perfectly positioned across from my nose, a large ventilation duct wafted the smells of baking bread. I texted Ali I was  outside and said a little prayer he would fetch me soon. I came prepared for this visit, and my stomach was already grumbling in protest.

La Parisienne’s bakery is situated in one of North Miami Beach’s strip of warehouses off West Dixie Highway.  As of about a year, we have been buying our daily bread for Michael’s Genuine from Paris-born Embarek “Ali” Alibey, specifically, 24 sourdough loaves, 200 raisin baguettes, 6 regular baguettes, 50 brioche buns, 5 brioche loaves, and 60 ciabatta buns, which arrive sometimes with a dozen or so little presents, or beaujolais. These are tender nubs filled with walnuts and raisins and wrapped in just enough dough to encase and let the delicious nutty, sun-kissed sweetness inside speckle through. It was the interception of one such loaded delivery that sparked my curiosity. Continue reading