Rymolene’s Pies has become a holiday staple in Northwest Arkansas, serving up everything from classic pies and savory pot pies to rich cheesecakes, the perfect finale to any Thanksgiving meal. At the heart of the shop is owner Margaret Burris, the woman behind the apron whose passion for baking is matched by the dedication of her talented team. Together, they craft dozens of pies each day, earning recognition such as Best Pie in Northwest Arkansas, along with several other local honors.
But pies are only part of the story. Beyond the sweet treats, Rymolene’s offers a hearty lunch menu that has become a favorite for locals. Sloppy joes, chicken salad, and an array of creative grilled cheeses—like jalapeño popper and pimento cheese—make for the perfect quick bite while picking up a pie for later. The shop’s name carries a special meaning. “Rymolene’s” comes from Margaret’s greatest inspiration, her children: RYan, MOrgan, and AlLENE. Every day, the name reminds her of who she is baking for and the purpose behind her craft. “I try to produce pies that are worthy of Rymolene, pies baked with time, care, and love,” she explains. After attending culinary school for a few years, Margaret and her family decided that opening a shop was the natural next step. In 2018, Rymolene’s Pies officially opened its doors, quickly becoming a year-round favorite for both locals and visitors.
The menu features a thoughtful mix of classics and inventive flavors. Staples like Apple, Chocolate, and Coconut Cream remain consistent favorites, but Margaret is known just as much for her creativity. Some of her most talked-about recipes include Blueberry Goat Cheese, German Chocolate, and Vanilla Dr. Pepper Pecan. Many of these unique pies begin with a customer’s request, which Margaret transforms into something entirely her own. Step inside the shop and even the walls share a story. The space is decorated with gifts from customers who became like family, from rolling pins and pie dishes to vintage kitchenware, each piece carrying its own history.
The busiest season of the year arrives in November. “That week, we come in Monday and don’t stop baking until Thursday,” Margaret says of Thanksgiving. She encourages customers to place holiday orders several days in advance, ensuring each dessert receives the care it deserves. Located on the corner of Wedington and I-49, Rymolene’s Pies welcomes guests with warmth, tradition, and the irresistible aroma of fresh-baked comfort.