Hop At It!

Mac Crunch Bars

Spring is in the air all around Downtown Providence and if you look closely, you’ll see all of the trees ready to bud, lining up the streets with hues of white and light pink! What better way to get in the mood than to take a look at our Easter Offerings from Ellie’s? We encourage […]

We Are Getting There

We Are Getting There By Max Hodge When our team sat down for our annual meeting to build the framework for 2020 we never expected it would go in such a different direction. Our conversations on how to celebrate graduation season followed by wedding season have now pivoted to quickly building a robust online ordering […]

Holiday Memories Made Sweeter by Helping Families in Need

Gingerbread Drive 2018

Warm-A-Heart Gingerbread Program Think of the Warm-A-Heart Gingerbread Program as a kindness movement that wraps the community in a warm embrace over the holidays. It starts with a team of compassionate bakers from Ellie’s and Gracie’s restaurants in Providence who spend hours during the holiday season mixing, shaping and baking thousands of gingerbread people before […]

September Sweets at Ellie’s

September brings with it some new sweet offerings on Ellie’s daytime and dinner dessert menus! The pastry case is popping with rainbow hues thanks to our back-to-school September macaron collection, which drew its inspiration from Crayola crayons. Our team had a blast selecting some favorite colors and using them as a springboard for creating the […]

Berry Cobbler

Berry Cobbler yield: 1, 8″ glass or ceramic baking dish or 6 individual ramekins Biscuits All purpose flour 2 cups (300g) Cornmeal 1/4 cup (65g) Salt ¾ teaspoon (3.5g) Sugar ¼ cup (50g) baking powder 1 Tablespoon (20g) butter 1 stick plus 2 Tablespoon (130g) Eggs 2 Buttermilk ½ cup (110g) Heavy Cream ½ cup […]

New Menus for Autumn

Fall has arrived, and we’re marking the change in seasons with a change in menus at both Ellie’s and Gracie’s! See how we’re making the most of our favorite seasonal fare with these new menu highlights. Quintessential New England fall produce graces the menu at Ellie’s, with autumn vegetables like cauliflower, kale, and squash adding […]

October’s Macaron Collection is Harry Potter-Themed!

October’s Macaron Collection is Harry Potter-Themed! This month we’re serving up magic with our special Harry Potter-themed French macarons! The collection was inspired by our baking team’s love of all things Harry Potter. We chose to create flavors inspired by foods found in our favorite magical novels. This collection is destined to leave you spellbound! […]

Peach, Goat Cheese & Chive Scones

Earlier this month, Motif Magazine interviewed Ellie’s Lead Baker Caitlyn McGuire for their Chef’s Corner feature and revealed some pretty exciting tidbits, including which spice Caitlyn would be and why plus the recipe for the peach, goat cheese and chive scone currently making waves on our menu! For your convenience, we’ve included the full recipe […]

August’s Garden Macaron Collection!

Our August French macaron collection was inspired by the the bright and delicious flavors enjoyed during summer’s peak. We utilized produce from our local farms to create the flavors of Heirloom Tomato & Peach, Corn & Blueberry, and Sunflower Melon. Read on to learn about the flavor profiles behind each! Heirloom Tomato & Peach For […]

July Macaron Collection

July Macaron Collection

July’s macaron collection is inspired by our favorite smells and tastes from summer in New England. We foraged beach rose petals from Beavertail state park and cooked them into a vibrant and floral jam for our Beach rose Macaron. Rhode Island Summer Harvested Honey from Full Bloom Apiary is combined with sea salt harvested from […]

Blueberry Muffins

Blueberry Muffins

Blueberry Muffins Yield: 12 muffins butter 1 stick plus 6 Tablespoons (200g) buttermilk 1/2 cup plus 1 Tablespoon (124g) eggs 2 each yolks 2 each vanilla 2 teaspoons lemon zest 1 each all-purpose flour 2 2/3 cups (364g) sugar 1 1/3 cups (266g) baking powder 2 teaspoons salt 1 teaspoon blueberries (fresh) 2 1/2 cups […]

Semolina Frangipane

Semolina Frangipane Yield: 1, 9″ cake pan Butter, softened | 2 sticks plus 2 T. Light Brown Sugar | 1 1/8 cups, packed Orange Zest from 1 orange Granulated Sugar | 1 1/8 cups Eggs, room temperature | 2 Salt | 1 t. Vanilla Extract | 2 t. Semolina Flour | 1 1/3 cups All-Purpose […]

Ellie’s Spring Menu

by Alyssa Jerrell Spring and summer are by far the most exciting times to eat and cook in Rhode Island—our chefs and guests delight equally in the abundant return of fresh local produce. With our spring menu at Ellie’s, we wanted to let these amazing products shine through on their own—we’ve been re-inventing the squash […]

May Macaron Collection

Welcome spring with May’s heartfelt collection of cookies! For this month’s signature macaron collection, each of our bakers created a flavor inspired by a mother figure in their life to celebrate Mother’s Day, resulting in the flavors of Pine Nut Coffee, Rhubarb Pie, and Brownie Batter. Indulge in their inspiration by reading their stories below! […]

Spring Onion Pistou

Spring Onion Pistou 3 garlic cloves, super finely minced 2 cups fresh basil leaves (blanched) 2 cups green onion tops (blanched) 2 teaspoons salt ½ teaspoon cracked black pepper 1 cup olive oil In a blender or food processor, add garlic, blanched green onion tops and basil, salt and pepper and blend. Slowly add the […]

Ellie’s Single Origin Project

By Alyssa Winter is a slower time around the bakery, but a wonderful opportunity for our team to learn and grow when the day-to-day bustle of the holidays subsides. This year we embarked on a project that was inspired by the parallel processes that create coffee and chocolate—two products that are near and dear to […]

Service Sessions: Coffee Trainer, Matthew Williams

By Kelly Doran Upon meeting Matthew down at Ellie’s for the very first time, I could tell that we had hired someone who was truly magical. Matthew, a newer team member, radiates positive energy and his laugh is contagious. Matthew introduced himself with a strong handshake and eye contact. He spoke about his coffee, his […]

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