and chocolate graham cracker are just some

和巧克力麥片只是一些

of the hundreds of flavors made from scratch

從零開始的數百種口味中

at Bang Bang Pie & Biscuits in Chicago.

在芝加哥的Bang Bang Pie & Biscuits。

Customer: I've heard they're some of the best

顧客。我聽說他們是最棒的了

pies in Chicago.

餅在芝加哥。

Customer: I don't think it gets any better than

顧客。我不認為它得到任何更好的比。

biscuits and pie.

餅乾和派。

Narrator: Bang Bang Pie has been serving comfort food

旁白："棒棒派 "一直在提供舒適的食物

to the Logan Square neighborhood for eight years

在洛根廣場附近工作了八年

and has gained a local reputation for its delicious food

並以其美味的食物在當地贏得了聲譽。

and warm hospitality.

和熱情好客。

Even during the pandemic,

即使在大流行期間。

it often has a line stretching around the block.

它經常有一條線在街區周圍延伸。

Customer: I actually just moved into the area.

客戶。其實我是剛搬進來的。

This is one of the first places that I went to,

這是我最早去的地方之一。

'cause it is adorable,

因為它是可愛的。

and also I just tried the pie once,

而且我也只是嘗試了一次餡餅。

and it was delicious.

而且很好吃。

Michael Ciapciak: Having a focus on pie and biscuits,

Michael Ciapciak：專注於派和餅乾。

it's kind of like guests come here happy.

這有點像客人來這裡的快樂。

Narrator: The starting point of Bang Bang's famous pies

旁白：砰砰派的起點是著名的派

is the crust.

是地殼。

Chelsea Gerdeman: The crust should contribute something.

Chelsea Gerdeman。地殼應該貢獻的東西。

It's gotta be the perfect balance of flaky and tender.

它必須是完美的平衡 片狀和嫩。

You can actually see the pieces of butter in here.

其實你可以看到這裡的黃油片。

And when that bakes, the butter is gonna melt,

當它被烤熟後，黃油就會融化。

and the steam that comes out of it

冒出的蒸汽

is gonna give it a little rise,

是要給它一個小上升。

and that's gonna be a flake.

這將是一個薄片。

You want it sitting, like, right on the lip of the tin

你想讓它坐在，就像，就在鐵皮的脣上

so it doesn't fall over or shrink in when it bakes.

所以它不會倒下或收縮在當它烤。

So, you wanna just be as gentle as you can

所以，你要儘可能地溫柔一點

so it doesn't get stretched out at all.

所以根本不會被拉長。

Narrator: Besides its carefully constructed

旁白：除了它的精心構造

pastry crust, Bang Bang is best known

餅皮

for its graham cracker crust.

因為它的穀物餅乾外殼。

Customer: Their graham cracker crust is amazing.

客戶：他們的穀物餅乾皮是驚人的。

I usually prefer pastry, but I prefer their graham cracker.

我通常更喜歡糕點，但我更喜歡他們的穀物餅乾。

Chelsea: We make our own graham crackers in-house.

切爾西。我們做我們自己的 鹹餅乾內部。

We just add enough butter

我們只需加入足夠的黃油

that you can get it to stick together.

你可以把它粘在一起。

You just want a clump like that.

你就是想要這樣的一團。

We use a lot of cinnamon in ours,

我們用了很多肉桂在我們的。

so it has, like, a really distinct smell and taste.

所以它有一樣，一個真正獨特的氣味和味道。

Narrator: One of these bowls makes about 24 pie crusts.

旁白：一個碗能做24個餅皮

In total, Bang Bang makes

總的來說，棒棒使

a couple of hundred crusts each week.

每週都會有幾百個麵皮。

Michael: It's extraordinarily laborious to do what we do,

邁克爾：我們做的事情是異常辛苦的。

but I do think it makes a difference.

但我確實認為這是有區別的。

By the time you get it, it's been baked three times.

當你拿到它的時候，它已經被烤了三次。

It's gonna have a more complex caramelized nature.

它會有更復雜的焦糖性質。

That's what makes ours really shine.

這才是我們的真正的閃光點。

Narrator: Bang Bang rotates its pies every week

旁白：砰砰每週都會輪流做餡餅

and is constantly trying new flavors,

並不斷嘗試新的口味。

like root beer float and s'more.

像根啤酒漂浮和s'more。

But a couple of fan favorites always stick around.

但有幾位粉絲的喜愛總是能堅持下來。

Michael: Key lime pie would be considered our classic.

Michael：檸檬派可以說是我們的經典之作。

That has not left the menu in probably eight years.

這大概有8年沒有離開過菜單了。

We always do a chocolate pie, a fruit pie always,

我們總是做一個巧克力派，一個水果派總是。

and then either a custard or a wildcard.

然後要麼是保管員，要麼是通配符。

Customer: I've never tried the summer pie before.

顧客：我從來沒有嘗試過夏天的餡餅。

That's what I got today.

這就是我今天的收穫。

It sounds really good.

聽起來真的很不錯。

Their key lime is the best key lime ever.

他們的鑰匙石灰是最好的鑰匙石灰。

Chelsea: It's a really simple recipe, actually,

切爾西。這是一個非常簡單的配方， 其實。

but it's one of our most popular.

但它是我們最受歡迎的產品之一。

It is just sweetened condensed milk,

就是加糖的煉乳。

egg yolks, key lime juice, and lime zest.

蛋黃、青檸汁、青檸皮。

And that's it.

就是這樣。

Customer: Key lime's my favorite pie in general,

客戶：檸檬派是我最喜歡的派。

and theirs is delicious.

而他們的美味。

Michael: What really makes it shine is the contrast

邁克爾：真正讓它發光的是對比度

of the sweet, the tart, the perfect balance,

甜，酸，完美的平衡。

coupled with that house-made graham cracker crust.

再加上自家做的穀物餅乾皮。

Narrator: Another customer favorite is chocolate caramel,

旁白：另一個顧客最喜歡的是巧克力焦糖

which Michael describes as a light but rich

邁克爾將其描述為一種淡雅而豐富的

brownie filling in a chocolate cookie crust.

巧克力曲奇餅乾中的布朗尼餡料。

Michael: That's kind of like a layup.

邁克爾：這有點像上籃。

You know, it pleases everyone.

你知道，這讓大家都很高興。

Narrator: But for some people,

旁白：但對某些人來說

pie really means fruit pie.

派真的是指水果派。

Chelsea: Something about fruit pies,

切爾西。關於水果餡餅的東西。

I love both making and eating.

我既愛做又愛吃。

There's, like, really no room to hide

有一樣，真的沒有空間隱藏。

when the flavor profile is fruit.

當口味特徵為水果時。

Michael: Buying good berries in season is half the battle.

邁克爾：買到當季的好漿果是成功的一半。

We primarily partner with Mick Klug Family Farm

我們主要與Mick Klug家庭農場合作。

in St. Joseph, Michigan, about 60 miles away.

在密歇根州的聖約瑟夫，大約60英里遠。

It's important, you know,

這很重要，你知道的。

primarily to support Midwestern farmers,

主要是為了支持中西部農民。

but also because the product tastes better.

但也是因為產品的味道更好。

It is really fun when you get a delivery from Klug

當你收到Klug的快遞時，真的很開心。

that, like, they drop them off

那一樣，他們放棄他們關閉

and you pop a blackberry or a strawberry, and it's,

你彈出一個黑莓或草莓，它的。

like, the best blackberry or strawberry you've ever had.

像，最好的黑莓或草莓 你曾經有過。

Well, right then and there, we have to do

好吧，就在那時，我們要做的是

very little to continue on that flavor.

很少繼續這種味道。

Chelsea: I think it's just, like, a good Midwestern dessert.

切爾西。我認為這只是一樣， 一個良好的中西部甜點。

There's nothing overly pretentious about pie.

餡餅沒有什麼過分矯情的地方。

It just, like, is very up-front about what it is.

它只是，喜歡，是很直白的說它是什麼。

It's delicious.

很好吃

Customer: I think pie just tastes like home.

顧客。我覺得派就像家的味道。

The food's delicious,

食物的美味。

but every time we go there it just

但每次我們去那裡，它只是

feels kind of like an extension of our home.

感覺有點像我們家的延伸。

Chelsea: I grew up making pies.

切爾西。我從小做餡餅。

So I've been, like, indoctrinated my entire life.

所以，我一直一樣，灌輸我的整個生活。

I was considering what I wanted to do with my life

我在考慮我的人生要做什麼。

and getting really stressed out

並得到真正的壓力

and stress baking about it.

並強調烘托它。

And then I realized I could get paid to bake

然後我意識到，我可以得到報酬的烘烤

and I wouldn't be stressed out all the time.

我也就不會一直緊張了。

So I got a job at a pie shop in Atlanta,

所以我在亞特蘭大的一家餡餅店找了份工作。

and I have not looked back.

我沒有回頭看。

Narrator: We asked Michael to try some of

旁白：我們讓Michael嘗試一些

Bang Bang's current pie selections

梆梆當前的餡餅選擇

and tell us which is his current favorite.

並告訴我們他目前最喜歡的是哪個。

Michael: So, this is our key lime pie.

邁克爾：所以，這是我們的關鍵石灰派。

I haven't had it in a while,

我有一段時間沒吃了。

but it's as good as I remember.

但它和我記憶中的一樣好。

Perfect balance of sweet, tart, acidic, creamy.

甜、酸、酸、奶油的完美平衡。

This is another one of our classics.

這又是我們的經典之作。

It's chocolate chess.

這是巧克力棋。

It's the darkest, richest, lightest chocolate brownie

這是最深最濃最淡的巧克力布朗尼蛋糕。

you could ever imagine topped with the salted caramel.

你能想象到的頂部與鹹焦糖。

This one is in a chocolate cookie crust.

這個是巧克力餅乾皮的。

Totally different than the key lime.

和鑰匙石灰完全不同。

It is really good.

它真的很好。

This is triple berry.

這是三漿果。

It's in our house pastry crust,

這是我們家的麵皮。

which is an all-butter crust.

這是一種全黃油皮。

Crumble top, we call it lemon sparkle.

碎面，我們叫它檸檬火花。

It has a little bit of lemon zest in there.

裡面有一點檸檬皮。

Just really highlights the fruit flavors.

只是真正突出了水果的味道。

Take a big bite.

咬一大口。

The combination of berries,

漿果的組合。

I prefer than an all-fruit pie.

我喜歡比全水果派。

Gives different complexities,

給人以不同的複雜感。

but you still can taste each individual fruit.

但你仍然可以品嚐到每個單獨的水果。

That particular bite had some really tart components

這一口有一些真正的酸味成分

of the red raspberry kind of, like, wrapped around

的紅色覆盆子那種，喜歡，包裹著

a fresh blueberry that popped in my mouth.

一個新鮮的藍莓，在我的嘴裡彈出。

And then the bottom still has a really beautiful crispness.

然後底子仍是有一種很美麗的清脆感。

Narrator: And finally, coconut passion fruit.

旁白：最後是椰子百香果

Michael: So, again, this is the fourth different crust

邁克爾：所以，這又是第四種不同的地殼。

that we've experienced today.

我們今天所經歷的。

We had the graham cracker, we had the chocolate cookie,

我們有穀物餅乾，我們有巧克力餅乾。

we had the pastry crust, and this is the toasted coconut.

我們吃的是酥皮，這個是烤椰子。

Hit it with a little whipped cream,

打上一點鮮奶油。

more toasted coconut on top,

在上面多放些烤椰肉。

and then, just for a little glam

然後，只是為了一點魅力

and kind of summer pizazz,

和種夏日的瀟灑。

we put a passion fruit curd.

我們放了一個百香果凝乳。

It's a classic coconut with a twist.

這是一個經典的椰子與扭曲。

It's perfect for summertime days.

很適合夏天的日子。

The passion fruit comes through very, very well.

百香果的作用非常非常大。

And, again, it takes that kind of, like,

而且，同樣，它需要那種，喜歡。

classic coconut cream and really elevates it.

經典的椰子奶油，真正提升了它。

If you're forcing me to choose a favorite at this moment,

如果你此刻逼我選一個喜歡的。

I would have to skew towards the chocolate caramel.

我得偏向巧克力焦糖。

It's moist on the inside, the texture's exquisite.

裡面很溼潤，口感很細膩。

But that's what's so great. You know,

但這才是最棒的。你知道嗎？

I mean, they all balance off each other.

我的意思是，他們都平衡了對方。

There's a time and a place for each one.

每個人都有自己的時間和地點。

Narrator: But food isn't the only thing

旁白：但食物並不是唯一的東西

that keeps people coming back to Bang Bang.

讓人們不斷回到棒棒身邊。

Over the years, Michael has put just as much focus

多年來，邁克爾把同樣多的注意力放在了

on hospitality.

關於接待。

Customer: I come back because it's always creative menu

顧客。因為這裡的菜單總是很有創意，所以我才會來的

and the people are so wonderful.

和人民是如此美妙。

Michael: My background is on a fine-dining level.

邁克爾：我的背景是在高級餐廳層面。

I always thought that to have a career

我一直認為，要想有一番事業

in the restaurant industry, you kind of needed

在餐飲業，你需要

to be the best of the best.

要想成為最優秀的人。

And at that time in my life, that was, you know,

而在那個時候，在我的生活中，這是，你知道的。

considered working at Gramercy Tavern in New York City.

考慮在紐約市的格拉默西酒館工作。

But as I traveled and saw spaces

但是，當我旅行，看到空間

that I would seek out in cities,

我會在城市中尋找的。

I realized that I really wanted to

我意識到，我真的想

have more of a neighborhood place.

有更多的鄰里場所。

I'd rather see people, you know, multiple days a week

我寧願看到人們，你知道的，一週多天。

than just once a year for a special occasion.

不僅僅是每年一次的特殊場合。

Customer: Everyone that works here is amazing,

客戶。每個人都在這裡工作是驚人的。

and they're super nice and accommodating.

他們是超級好的和包容的。

Customer: Michael, the owner, is amazing.

顧客。邁克爾，老闆，是驚人的。

He's one of the friendliest people we know.

他是我們認識的最友好的人之一。

Michael: My customers and friends

邁克爾：我的客戶和朋友

express surprise when they see

驚見

myself working the register or, like, busing tables.

我自己也在收銀臺工作，或者，比如說，在餐桌前忙碌。

"Why are you doing that? Is someone, you know, out sick?"

"你為什麼要這麼做？是不是有人，病倒了？"

Or things like that. But to me,

或者類似的事情。但對我來說。

that's, like, why I got in the business,

這就是，喜歡，為什麼我得到了在業務。

is to take care of people.

是為了照顧人。

And no matter how busy we are,

而不管我們有多忙。

I don't want to lose that aspect of it.

我不想失去這方面的東西。