The culinary scene in metro Atlanta has taken a flavorful turn with the rise of pierogi, thanks to a recent pop-up venture that has captivated locals.
Piechoczek, the mastermind behind this venture, has seen her creations gain a devoted following since launching in 2023.
“I didn’t realize how much of a demand I’d have in Atlanta,” she expressed, reflecting on the overwhelming response.
In the vibrant West End, she prepares her pierogi several times a week in the kitchen of Boggs Social & Supply, a bar where she also serves her delicious dumplings during pop-up events.
Making pierogi is no simple task; it demands both precision and patience.
On a typical morning, Piechoczek is found diligently at a metal counter, demonstrating the delicate nature of the dough.
“You want it to stay super cold, you don’t want it to get too stretchy,” she explains, showcasing how she pinches a piece of dough to illustrate its ideal texture.
Unlike traditional pasta dough, pierogi dough features butter and sour cream alongside flour, water, and eggs.
According to Piechoczek, these additional ingredients contribute to the pierogi’s unique bite once cooked.
Employing a KitchenAid stand mixer equipped with a pasta attachment, she carefully runs a disc of dough through, first at a low speed to ensure an even flatness, then at a higher speed for a final stretch.
The art of sealing is equally personal.
Every pierogi-maker has their own signature method; while some adopt a ruffled style, others prefer the simple crimp of a fork.
Piechoczek takes it a step further by braiding the edges of her pierogi, a technique learned from a traditional pierogi shop in Poland.
This method isn’t just about aesthetics; it’s a safeguard against the pierogi bursting during cooking, a concern she finds relatable.
Cooking the pierogi, however, is a much more straightforward process.
Gently placing each one into a pot of boiling water, Piechoczek watches as they begin to float.
“See how it’s floating already?” she points out, noting their quick cooking time.
Once cooked, the pierogi are served in two delightful ways: either simply tossed in butter and garnished with chives or pan-fried with crispy bacon crumbles and onions—always accompanied by a side of sour cream.
Interestingly, selling pierogi was never in Piechoczek’s original plans.
After feeling burnt out from teaching middle school literature in Shanghai and Jacksonville, Florida, she transitioned to bartending in her parents’ hometown.
Piechoczek relocated to Atlanta in 2020, taking up an assistant manager position at Cooks & Soldiers before eventually working for a nonprofit.
It was a casual request from her friend Andrew Selvagn, the beverage director at Burle’s Bar, to prepare Polish dishes for the bar that awakened her passion for cooking professionally in December 2023.
What began as a friendly favor has now blossomed into a full-time endeavor, allowing Piechoczek to share her family’s culinary heritage while adding her own twist.
Her business, Beksa Lala—an affectionate childhood nickname meaning “crybaby” in Polish—is thriving, with regular pop-ups at Burle’s and a new Monday evening residency set to launch at Tio Lucho’s.
Additionally, she offers frozen pierogi for sale by the dozen at Pure Quill Superette, catering to both seasoned fans and newcomers alike.
Piechoczek’s passion for pierogi not only connects her to her roots but also resonates with her customers, many of whom share nostalgic stories and memories linked to their own heritage.
As guests approach her booth and recount how her food evokes memories of their grandmothers’ kitchens, she relishes these interactions.
“It’s always nice to share those kinds of stories with people,” she shares.
The sense of community extends beyond the food itself; it is the very essence of sharing culture through each handmade pierog.
Piechoczek emphasizes, “Just as much as I love sharing what I’m doing, it really tickles me to hear other people come up to me and say, ‘Finally, someone who understands.’”
Follow Piechoczek and her culinary journey at Beksa Lala on Instagram: @beksa_atl.
image source from：https://www.ajc.com/food-and-dining/2025/06/for-atlanta-pop-up-owner-polish-dumplings-are-more-than-comfort-food/
