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24 COBB LIFE | JUNE 2020
t
Each of his pot pies comes
either fresh or frozen,
the latter just taking a little longer
to cook but still filled with the same
fresh, already-cooked ingredients.
t
corner where the church is, but there weren’t many
restaurants,” Paul said.
Paul said the Square has come a long way since
dusty antique stores and lunch-only courthouse
crowds.
“It’s just nicer. The arts has really been great
here. There’s new places. But we still have a lot of
the same loyal customers from when we started in
the 80s. Ledies Bargo used to come in all the time,
he was one of my favorite customers. We’d close at
2, and he’d come in everyday about 2:30 and I’d
have to make him a cup of coffee and he’d have a
piece of carrot cake,” Paul recalled, with a smile.
Bargo is the late father of longtime Marietta Daily
Journal columnist Sally Litchfield.
A TAKEOUT BUSINESS
IN THE AGE OF COVID-19
Paul, who opened a second shop in Kennesaw five
years ago, said business has actually picked up
since people have been staying home more due to
the outbreak of the coronavirus. His business
model has always been based on carryout, so now
more than ever, people have wanted something safe
and easy that they can still cook at home.
Each of his pot pies comes either fresh or
frozen, the latter just taking a little longer to cook
but still filled with the same fresh, already-cooked
ingredients. Cooking them in the oven just heats
the insides up and bakes the crust. And if you don’t
want to eat it that day, you can put the pies in the
freezer and save them for another day.
/www.PlasticSurgeryCenteroftheSouth.net
