Bakery Dough Mama Pie & Pastry opening in Clintonville
Local baker Perrie Wilkof-best known around town for her pies sold by the slice at area restaurants-will turn her home-based baked goods business into a brick-and-mortar operation in Clintonville this summer.
Dough Mama Pie & Pastry will take over the Virtue Salon space (3333 N. High St.) in Clintonville, when the salon moves into the former Sobo Style storefront down the street in June. The plan is to convert the shop into a bakery that will also serve sandwiches and salads. "I'm going to have biscuits and scones, sweet and savory, and a bunch of cookies and quiches and savory pies which will rotate seasonally," Wilkof says. Her hope is to open sometime in July.
As for the space itself: "The vibe's going to be pretty minimalist-lots of white and natural tables, and lots of plants," Wilkof says. There will also be a small retail space selling locally made goods.
Wilkof, who studied pastry arts at the International Culinary Center in New York City, started Dough Mama Pies & Pastry in September, baking out of her home for the last eight months. With orders that can exceed 40 pies a week, she's outgrown the space rather quickly she says. She's proved popular for her seasonal pies including Orange Chocolate Cream, Hot Chocolate Cream, Lemon Lavender Blueberry Chess, Ginger Pear, Honey Apple and Maple Bourbon Pecan Pie.
Until Dough Mama opens this summer, you can find Wilkof's pies by the slice at Mission Coffee, Katalina's, Kraft House No. 5, The Crest, Barrel on High, Yellow Brick Pizza and The Market Italian Village. Wilkof will also be selling at area farmers markets, including Clintonville, or you can order off her website.
A Brooklyn-native, Wilkof, who moved to the city nearly two years ago, was initially tapped as the pastry chef for yet-to-open Izzy & mo (see our Q&A with Wilkof here), a Jewish-deli concept from the owners of Till Dynamic Fare. We've since sampled her pastries at restaurants around town, including The Table. But opening her own pie company was always the goal, she says.