The Hoosier Mama/Dollop bakery shop, which is now being renovated, will open in two phases, Dollop owner Dan Weiss said Monday. Hoosier Mama Pie Co. will start producing baked goods out of the kitchen by May, and the storefront coffee shop will open later this summer, he said.
The collaborators' journey to Pilsen began as Hoosier Mama Pie Company hunted for a production facility to meet growing demand, said co-owner Paula Haney, an Indiana native and alum of chef Grant Achatz's Trio, the now-closed, avante-garde Evanston restaurant. Hoosier Mama Pie Co. makes pies, muffins, scones and other baked goods for Weiss' existing five Dollop shops.
The Verdict: This was a very good pie. I am not complaining. But if I could fault it, I would fault it thusly: the crust was too thin on the bottom for me. It was one paperly layer of dough. I like a bit more stregth, and preferably, a graham cracker or gingersnap crust. (If you’ve got a good recipe, please pass it on!) Also, the Hoosier Mama pie itself–well, I like a bit more firmness to my pie filling. I have the same problem with lemon tart…I like my lemon tart really thick, not wobbly and jelly. All that being said, taste-wise, I couldn’t fault Hoosier Mama’s pumpkin pie. It was pretty darn excellent.