Pies delivered to the loop?

I know I read somewhere, very recently, of someone who had a pie business, maybe in the Wicker Park/Logan Square area, but who would also deliver for a pretty reasonable charge. In my typical fashion, I remember nothing else, except that the flavors sounded intriguing and the prices reasonable. Does this ring a bell for anyone?

Thanks.

Is this what you are thinking of?

http://www.hoosiermamapie.com

Paula Haney, who was the pastry chef at Trio when Achatz was there, then later at Pili Pili, has a baked-to-order pie company called Hoosier Mama Pie Co. (she is originally from Indiana) . The 9" pies are around $18-$20, but they are worth it. I have had several of her pies (she is a neighbor of mine) , and they have all been phenomenal. You place an order on the website or by phone, then pickup your pies at one of their pickup locations (which are all pretty far north, unfortunately) . They will also deliver by bicycle courrier, but that is more geared towards giving a pie as a gift (like flowers), since it adds about $15 to the cost (per delivery, not per pie), but includes a personalized gift card. However, I am sure if you ordered a large enough quantity, they would be willing to deliver personally.

That's exactly it! Thank you so much.

They have a pretty short menu of flavors. No cherry, blueberry, peach, rhubarb, or boysenberry.

On the menu page, there's a sidebar on the left noting that the menu is seasonal. I bet you'll see rhubarb in the coming month or two, and then the berries and stone fruit later this summer.

Cogito wrote:They have a pretty short menu of flavors. No cherry, blueberry, peach, rhubarb, or boysenberry.

They only use fresh seasonal ingredients. The pies listed on the website are the winter pies. They had rhubarb pies last spring and berry pies in the summer. Since the pies are all made to order, you could ask about other fillings. Paula is totally into studying the history of pies. She researches old recipes, and bakes using old school methods and farm-fresh whole ingredients. Maybe working for 5 years with Grant Achatz drove her in a distinctly non-molecular direction.