Some people don't care about pie outside of the holiday season. For people like Corte Madera resident Steven Timmons, pie is a delicious, homemade food that delivers nostalgia and the aroma of sweet Americana year-round.
“There's nothing like a good pie,” says the enthusiastic bakers at Steve's Pies. “This is a blank canvas where we can highlight really great local products and let them sing.”
The pie baking and delivery business started as a passion project during the holidays, but has become a nearly 24-hour, one-man operation based out of Timmons' home kitchen.
Our organic 9-inch pies are made to order and delivered to your door daily. This is an endeavor that requires careful planning and preparation, including frequent early morning shopping trips. Prepare and freeze up to 50 pounds of pastry dough. Toss the ingredients and mix. Balance oven temperatures and baking times to bake up to 100 pies a week.
“We want to provide an exceptional experience,” Timmons says of his largely word-of-mouth marketing business. “I feel encouraged, blessed and loved by the positive feedback.”
Choose classic double-crusted apple or sweet and sour cherry. Key lime and gingersnap graham cracker crust and whipped cream. Roasted organic pumpkin with butterscotch and fresh spices. Rich pecans with a touch of pure maple syrup and bourbon. Or banoffee, a childhood favorite inspired by her mother's recipe of toffee, banana, and a crown of whipped cream inside Biscoff cookie dough.
With choices influenced by what's at the farmers market and the bounty of the spring and summer seasons just around the corner, Timmons regularly wonders what's next.
“I've lived all over the country, and this is the most attractive place for produce,” he says.
If pie isn't your thing, the menu also includes brown butter dark cookies and milk chocolate chunk cookies. Snickerdoodle; toffee sauce. and a 16-ounce container of fresh vanilla bean whipped cream (but I wish I had this for pie).
Timmons moved to Marin from San Francisco in his early teens, graduated from Redwood High School and worked as a line cook at celebrity chef Michael Mina's RN74 (now International Smoke) in San Francisco. While he attended culinary school at the Art Institute, he worked at the Bourbon Steak Group in Los Angeles and then moved on to Alinea in Chicago. He returned to Marin in 2018 and started working in catering.
“In general, nothing makes me happier than making food for people or baking something for someone and the joy it brings them and me,” he says.
That gradually came to an end in 2020 during the pandemic.
“I worked a lot of different jobs after that, but I always knew I wanted to do something creative,” he says.
Why pie?
“I was interested in cooking and baking ever since I was little,” he recalls. “All I wanted to do was be on 'The French Chef with Julia Child.' I was so obsessed with her and Jacques Pepin that I would take out a bowl and imitate them. I used to sell baked goods outside my house on the weekends.
Pick your pie or any other item, choose your date (or order by 5pm the next day), and we'll deliver it for free within Marin or $10 outside the county within a 20-mile radius. Pies are made and delivered daily. See the complete menu, place your order, and find answers to frequently asked questions at stevespies.shop.
Learn from renowned culinary talents
Jennifer Luttrell, executive chef and culinary director of Point Reyes Farmstead Cheese Company in Point Reyes Station, will be attending the inaugural Homeward Bound of Marin event in Novato on March 21. Standing in the kitchen at Spring's Fresh Start Chef Event. She shares tips on selecting, serving, and preparing artisan cheeses while Fresh Starts Culinary Academy prepares meals based on her recipes.
Kristina Topham, chef-owner of Sonoma's Spread Kitchen, will be cooking seasonal dishes from Lebanese traditions on April 25th, and Chef Stuart, founder of San Francisco's State Bird Provisions, Progress, and Anchovy Bar, will be cooking seasonal dishes from Lebanese traditions. Mr. Brioza talks about how to draw inspiration. Taking advantage of the abundance of local ingredients, May 15th's dishes incorporate wild ingredients such as seaweed and mushrooms.
The dinner will be held from 6:30 to 9 p.m. at the Key Room, 1385 North Hamilton Parkway in Novato. View the full calendar of Chef events and purchase individual or table dinner tickets ($100 per person up to $800 for a table of eight) at thekeyroom.com/chef-events or 415-382-3363 ext. Please call us at 243. Income Support Shelter, Housing and Job Training Programs at Homeward Bound of Marin.
Leanne Battelle is a freelance food writer and restaurant columnist. Email news and recommendations to ij.lbattelle@gmail.com and follow us on Instagram @therealdealmarin for updates on local food and the launch of The Real Deal Marin restaurant search guide .
