Locals in the Loupe (Alexandria) – Meet Chef Amelia Mireille, Pientist aka Skinny Birch

I believe people cross our paths at the right time for a reason. A few years ago, while building our Tiny House near Martintown, Ontario, I discovered Skinny Birch Pie Co. That’s when I met Chef Amelia—an intriguing woman behind the counter with a talent for creating unique pies.

We chatted, and I learned about her fascinating journey and met the petite labradoodle, Chef, always by her side. Around that time, Julia and I had just launched our podcast, Monday Morning Motivation with the Seeker Chicks, where Amelia’s pies became a hit on our Taste Test segment.

When Skinny Birch had to relocate, due to the sale of the building, life moved on. Now, nearly two years later, Alexandria has become my go-to spot, and I reconnected with Amelia—who has re-launched Skinny Birch Pie Co. with the same retro charm and growing passion.

Julia and I recently revived our podcast, and on January 20th, we Taste Tested Amelia’s Peaches and Cream pie —definitely “two regular portions in each sweet pie” You can check it out on Facebook on The Seeker Community page. On one of our future shows we will be Taste Testing the Turkey Dinner Savoury Pie but in the meantime, if you have a chance to drive out to Alexandria, stop by the store and pick up some pies as they are amazing and I’m sure Amelia has a pie for every occasion! If you get the Turkey Dinner, let us know what you think or we can taste test it together on the show.

Here’s my 5-question interview with the “Queen of Pies”

Question #1 – You’ve been in the culinary field since the age of 14 and worked with renowned chefs like Gordon Ramsay and Heston Blumenthal. How did those early experiences shape your approach to food and entrepreneurship?

Answer – Cooking and baking have always felt second nature to me, even as a child. Starting in professional kitchens at 14 taught me discipline and resilience early on. Gordon Ramsay instilled the importance of precision—nothing less than excellence was acceptable. Heston Blumenthal taught me how creativity and storytelling elevate food to something unforgettable. These experiences gave me the foundation to blend technical skill with imagination, shaping the vision for Skinny Birch Pie Co. Here, it’s about savouring the moments!

Question #2 – What inspired you to transition from working as a chef on luxury yachts to founding Skinny Birch Pie Co., and how has that journey been for you? Why the name Skinny Birch Pie Co.?

Answer – In 2019, I stepped away from my career as a chef on luxury yachts catering to the rich and famous to spend my mother’s final months with her. Diagnosed with terminal pancreatic cancer, she became the heart of Skinny Birch Pie Co. Together, in her kitchen, we dreamed up recipes, discussed ideas, and she even named my doodle dog Chef. She gave me her blessing to carry the vision forward, and when she “left on her trip” a few months into the pandemic, I poured my grief and love into a dream.

The name “Skinny Birch” is deeply personal. The birch tree symbolizes resilience, renewal, and the ability to thrive in harsh conditions—Qualities I learned early on to start and grow this business. Every pie I create carries a piece of her story and the lessons life taught me. 


Question #3 – Having lived and worked in so many places around the world, how have those experiences influenced the flavors and styles of the pies you create? Where do you draw inspiration for your unique pie flavors? Do you have a personal favorite or a best-seller that customers love? What makes it special?

Answer – My time in BC, France, England, Spain, Southeast Asia, the Caribbean, and Hawaii has profoundly shaped my approach to food. I draw inspiration from the diverse flavours and techniques I encountered and reinterpret them into unique pie creations. Every recipe reflects a memory, a moment, or an idea that stuck with me. 


If I had to choose, I’d say my Beef Wellington Pie is a standout—it’s decadent, elegant, and truly special. Personally, I love the tart freshness of my Meyer Lemon Mousse Pie. The ever-expanding cream collection is a fan favorite, too, starting with Peaches ’n Cream and now featuring creations like Espresso + Donuts ’n Cream. With new flavors always in development, I am often in ‘Mad-Pientist Mode’!

Question #4 – What made you choose Alexandria, Ontario, as the new home for Skinny Birch Pie Co., and how do you see your business contributing to the local community? I know you have called this store a Pop-Up; what do you mean by that?

Answer – Fate led me to Alexandria, marking the fourth home for Skinny Birch Pie Co. after Lancaster, Martintown, and Casselman. Each move came with its challenges, but they taught me to persevere, pivot, and trust the process. Alexandria felt like the perfect fit—its small-town charm and sense of community made it an ideal place to re-root the business. 


I contribute by offering something truly unique: pies that bring comfort and joy, whether you’re dining solo, sharing a meal with family, or celebrating a special occasion. I hope Skinny Birch pies become part of local traditions, adding a little extra magic to life’s moments. My pop-up format keeps things flexible, with hours announced monthly on Facebook, and if the OPEN sign is on outside of the scheduled dates, simply text 613-447-PIES (7437) for service.

Question #5 – What have been the biggest challenges in starting and running Skinny Birch Pie Co., and what moments have been the most rewarding? What advice would you give to aspiring chefs or entrepreneurs looking to start their own food business?

Answer – Starting Skinny Birch Pie Co. during the pandemic was a leap of faith. With CERB as my only funding, I navigated challenges like building commercial kitchens, figuring out distribution, and learning from failed strategies (I’ll never forget those early sales where I lost money giving away too much product). But every challenge taught me invaluable lessons. 


The most rewarding moments are seeing my pies at weddings, birthdays, and quiet family dinners—knowing that something I created brings joy to others. This business has also been deeply personal, helping me heal and find purpose after losing my mother. 


To aspiring chefs and entrepreneurs, I’d say this: don’t fear failure—it’s where you’ll grow the most. Learn to persevere, regroup, and pivot when needed. Take care of your health to avoid burnout. Don’t be afraid to start over. Careful divulging all of your plans. Reputation is everything. If you build it they will come.

Bonus Question – Future Vision: What’s next for Skinny Birch Pie Co.? Do you have plans to expand, introduce new products, or further evolve your brand?

Answer – The future is wide open for Skinny Birch Pie Co. I’m always working on new flavors and ideas, including seasonal cream collections and innovative savoury pies. Long-term, I’d love to see Skinny Birch expand beyond Alexandria and become a household name across Canada. The future is limitless.

Contact Info:

Chef Amelia Mireille Facebook: Skinny Birch Pie Co.

Text for Service:613-447-PIES (7437) Store Location: 8 Main St. N Alexandria, Ontario

Pie Wagon + Distribution Vessel Location: 325 Main St. S (STARMAN’s Garage) Alexandria, Ontario.

Store Hours: Posted monthly on Facebook as a ‘pinned post’. 


Retailers: Sharyn’s Pantry (Cornwall), F N Good Foods (Pembroke), KCEES Convenience (Martintown) and Euphie d’ici Café + Smoothie Bar (Embrun)