Between The Slices
612 Main Street
Blissful experience is found Between the Slices
We started with dessert. We couldn’t help it. The pies called to us from the counter like Sirens in a Greek myth. Coconut cream, key lime, mixed berry. We tried to look away, tried to ignore their sweet aroma, tried not to eavesdrop on customers coming in early to secure their favorite kind, but hey, we’re only human.
Forgive me for waxing lyrical, but it’s only because Betty Sayers and I had the recent pleasure of visiting Alma’s newest eatery, Between the Slices.
We arrived early in the morning to the fragrant smell of fresh baked bread, cooling pies, and home-cooked meat. We sat down with owners Shaun and Angela Moore to learn more about this gem of a sandwich shop.
Shaun, owner of a heating and air conditioning business, and Angela, a stay-at-home mom, dreamed up the store one evening when the house was empty. “We found ourselves without kids one night, so I made a simple panini dinner for Shaun and me. It turned out really good, and Shaun joked we should open a sandwich shop. We laughed, but the idea stuck.”
When ideas stick, you don’t ignore them. Shaun and Angela prayed hard and did their research. As it is with all things meant to be, everything they needed fell into place. They found an ideal location on downtown Alma’s main street, secured a rural development loan from their local bank, and advertised by word of mouth and on Facebook. In September 2015 they opened for business.
Dream team of sandwich shops
Restaurants can be tricky things, but the young couple had two things going for them. Shaun grew up in the food business and was an aficionado of cooking his own meat, and Angela was a star baker in her own right. Together, they formed the dream team of sandwich shops!
Open Tuesdays through Saturdays from 10 a.m. to 2 p.m., the restaurant offers an impressive range of soups, sandwiches, and pies, all homemade. “We make everything ourselves,” said Shaun. “I cook all our meat, except for the ham, and Angela does all the baking. Almost everything is made from scratch.”
And boy could we tell! We surveyed the impressive menu and put in our orders for two paninis and two slices of pie. The shop offers several delicious choices of bread, including gluten free. While Shaun got busy making our sandwiches, we gazed longingly at the pies displayed on the counter. Why not? We informed our hosts we’d be eating dessert first. I reached for the key lime, Betty for the mixed berry. HEAVEN! I think we made a spectacle of ourselves, oohing and ahhhing, but we didn’t care. You can’t be quiet when you’re eating perfection.
Now for the sandwiches
Then came the paninis. I ordered the Chipotle Chicken on gluten free; Betty the Reuben on marbled rye. When Shaun placed them before us, it took every ounce of self-restraint to wait while Betty took the photos. Our sandwiches were a visual and taste thrill beyond description. Chipotle chicken, guacamole, cheddar, tomato, and onion …. it doesn’t get any better than that. And Betty’s classic Reuben was a masterpiece of succulent corned beef piled on sauerkraut. (By the way, did you know the Reuben was invented in Nebraska?)
As we ate, the early lunch crowd began to drift in. Some had called in to-go orders ahead of time. Others, like us, blissfully studied the menu board. There’s a lot to choose from at Between the Slices. The main offerings don’t change, which is good news for those of us who already have our favorites, but the Special of the Day does vary. If you think Angela is limited to three kinds of pie, think again! She even takes custom orders for bread, rolls, whole pies, cookies and other treats. All you need do is ask.
Seven months into their business, Shaun and Angela have fallen into a comfortable work rhythm. With summer, however, will come new challenges as the wave of lake people (no pun intended) drive through Alma on their way to Harlan Reservoir. The opportunity excites Shaun and Angela. They love the service industry and view getting to know new people as a profound privilege. Their heart for their new business is obvious.
We reluctantly took our leave of Between the Slices, but not before ordering two pies to pick up for Easter weekend. I’d love to cheat a little and tell the family I made them, but no one would ever believe it!
Angela freezes her guacamole in a vacuum sealed bag, and it stays fresh for a month
10 avocados, coarsely chopped
6 Tbs. lime juice
1 Tb. minced garlic
½ tsp. cayenne
1-2 Tbs. dried cilantro
1 Tbs. salt
1 onion minced
Blend to the consistency of your choice, vacuum seal and freeze.