Like many people who make the move to Jackson Hole, Brigid Horigan ended up here for the skiing. But over the last 12 years, she has actively pursued a career in pastries and desserts as well.
In 2013, Horigan studied pastry at Le Cordon Bleu in Paris for nine months. She moved back to Jackson and started working in the pastry kitchen at the Four Seasons in Teton Village. After honing her skills there, she took a job at locally-owned Buttercream Design in 2018 as lead cake designer. She finally decided she wanted to venture out on her own with all the skills she had studied, practiced and learned from others in Jackson.
“I learned a lot at the Four Seasons, then decorating and making cakes with Ashley [Ost]” she said of the owner of Buttercream Design. “Now I’m just trying to get out and do it on my own.”
Horigan’s bakery and cake business, Fall Line Desserts, is not fully launched. She doesn’t yet have her website up and running, and she’s still working on some logistics behind the scenes. She said 2022 is going to be a big year for her, while she looks for a commercial kitchen space in Jackson and continues to get her business moving and growing.
Horigan still has a full-time job gardening in the summer and waiting tables at Kampai in the winter, but looks forward to having her venture grow so she can dedicate more time to baking and decorating wedding cakes, birthday cakes and more. Her happiness with the baking process comes partly from seeing a finished product and knowing that people will enjoy it.
“I like putting out a product that’s a little different,” she said. Over the Christmas holiday she created a croquembouche, which is a traditional French dessert consisting of puff-pastry rolls dipped in caramel and stacked in a cone shape (as seen on many episodes of The Great British Bake Off).
Right now, Horigan is baking mostly for friends and family and using word of mouth, but as the company grows, keep an eye out for her website and Instagram account (fall.line.dessertsjh) coming soon.
