The ‘pies’ keep on com­ing

Fam­ily opens pizza restau­rant in Bor­den-Car­leton

The Guardian (Charlottetown) - - BUSINESS - BY MILLICENT MCKAY millicent.mckay@jour­nal­pi­oneer.com

There’s a dis­tinct crunch as Elie Hoyeck cuts through the steaming pizza with its crispy crust.

It’s dur­ing the quiet pe­riod in the af­ter­noon, al­low­ing he and his fam­ily to catch up on pre­par­ing for the next rush.

“Ev­ery­thing we make and use is fresh. We don’t freeze our dough and make you an in­stant pizza,” said Hoyeck, the owner of Bor­den-Car­leton Pizza.

The new pizza place has been open for three weeks and hasn’t stopped pro­duc­ing pies since, he said.

“I’m from Le­banon. I moved to Canada 1989. I’ve al­ways been mak­ing piz­zas and now it’s time for Bor­den-Car­leton to have a pizza restau­rant.

“Bor­den-Car­leton is like a beau­ti­ful princess who’s not al­lowed to show her face. There’s noth­ing stop­ping this town from be­ing like Cavendish.”

Hoyeck also owns a car lot in North Bedeque and a lo­ca­tion in Hal­i­fax.

“It’s very dif­fer­ent. I’m not used to be­ing in­side four walls. It’s made me learn to be more pa­tient.”

He runs the busi­ness with the help of his wife, chil­dren and fam­ily friends. But what’s re­ally made a dif­fer­ence is how wel­com­ing the com­mu­nity is.

“If there’s a line-up, some cus­tomers will come back to the kitchen and of­fer to help us. Peo­ple from the com­mu­nity have wel­comed us like one of their own.”

One thing that makes his piz­zas dif­fer­ent from oth­ers is the fact that he uses old stone ovens.

“We don’t use the con­veyer belt kind of oven that burns the pizza be­fore it’s fully cooked. The ovens we use are rare nowa­days.”

Over the com­ing months, Hoyeck is plan­ning to have the restau­rant fully li­censed to serve al­co­hol. He also wants to start reg­u­lar karaoke nights and has al­ready set up a pool ta­ble for pa­trons to use.

“We’re here to make it hap­pen and give peo­ple what they want.”

Ce­line, Hoyeck’s 10-year-old daugh­ter likes to help in the kitchen.

“I like work­ing with the dough. But some­times I like putting the pep­per­oni on the pizza. It’s all a lot of fun.”

She added, “My favourite kind is cheese pizza. I kind of like pep­per­oni but it’s kind of spicy.”

The best sell­ing meal at Bor­den-Car­leton Pizza is the don­air, said Hoyeck.

“Peo­ple come from all over to get one of our don­airs. I’m con­stantly cutting the meat through­out the

day be­cause so many are or­dered.”

Hoyeck looks for­ward to see­ing the busi­ness con­tinue in the town.

“This is just a drop in the bucket of what is pos­si­ble for this com­mu­nity.”

MILLICENT MCKAY/JOUR­NAL PI­O­NEER

Ce­line Hoyeck, 10, weighs fresh dough for a large pizza.

MILLICENT MCKAY/JOUR­NAL PI­O­NEER

Elie Hoyeck tosses pizza dough in the kitchen of his new restau­rant, Bor­den-Car­leton Pizza.

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