12/15/2023 0 Comments Leaning tower of pizza saugus maPiku has owned the small shop for almost 20 years. I came across this place and I loved it and I’ve been here since,” she said smiling. “Somehow I liked it, so I said why not my own thing. As a young 23-year-old, she started to work in the restaurant industry and grew accustomed to it. (Above) Piku shaping pizza dough for the day’s orders.īorn in Albania, the owner came to America with her family in January of 2000. to clean the restaurant and get ready for the next day. With a staff of only 5 people, the owner generally opens and closes the shop every day at 9 p.m, staying sometimes until 10 p.m. Every morning, Piku gets ready for the upcoming influx of orders. To the left, a machine whirs as it mixes a large batch of dough for another round.Įlda Piku, owner and chef at Ellie’s Pizza in Beverly, has been shaping pizzas in the back of the store since 9 a.m., an hour earlier than when the shop typically opens. ![]() ![]() With quick speed, two hands carefully pinch dough into a round circle, placing a black tray upon a towering mountain of already formed pizza bases.
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