Pies That Take You Home
Hi! I’m Kim Thirion and this is my culinary story in a nutshell.
With a Bachelor’s Degree in Restaurant Management and decades in the commercial foodservice industry, I set out on a personal mission to complete the Le Cordon Bleu culinary program in St. Louis. I staged (volunteered) in some of the best restaurants the City had to offer and ended up completing my internship at a Gerard Craft Restaurant, The Taste Bar, under Executive Chef ‘Mateo’ Daughaday and His Sous Chef Heather Stone (Ah-Mazing).
Since Returning to Springfield, I’ve been privileged to spend time in various restaurants such as Metropolitan Farmer and The Order, developing my skills in baking and assisting with dessert programs.
Fast forward to 2017. After meeting with Chef Cody Smith, I became a wholesale baker and started creating pies for City Butcher. My Husband Jim and I set up a commercial kitchen. With a dozen or so licenses in hand, a successful State Inspection and registration with the FDA/Homeland Security (sheesh), Thirion Bakehouse was born (angel choruses) …We are now working on developing our retail presence at our location in 2018.
This has been the project of my life. An endeavor of hope and with every pie and treat I create, my love letter to this corner of the world!