A second location in Ravenswood has since closed; this original California Avenue spot remains the flagship, now baking out of a dedicated production kitchen a block south on the same street. The key lime pie is the shop's declared "#1 seller" and has been named one of Chicago Magazine's top 20 desserts -- tart, not candy-sweet, and the thing regulars order by name. The apple pie leans on Michigan Mutsu and Honeycrisp apples from Mick Klug Family Farm under a spiced oat crumble, and the chocolate pecan uses real Vermont maple syrup rather than corn syrup.
Beyond pie, the shop runs a quieter savory program -- chicken, tomato, and mushroom pot pies in all-butter crusts, scratch biscuits, pie-crust-wrapped baked brie -- plus a retail shelf of house jam, hot sauce, granola, and a coffee blend developed with Gaslight Coffee Roasters. Weekend mornings bring scratch-made biscuit-and-pie-slice combinations.
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