i’m a philly-based microbaker with a soft spot for soft pretzels and a deep love for laminated dough. from a cozy production kitchen in NE philadelphia, i bake small batches of big-flavor pastries: think classic viennoiserie, tender pretzels with a proper lye-dip, and the occasional flaky experiment.

em wilson pastry is built on care, curiosity, and a lot of butter. every bake is hands-on, seasonal when possible, and made with the kind of attention you can taste. you’ll find my work at local pop-ups & markets around the city, and for pre-order on my hotplate website.

(and yes, i take custom and can consider wholesale accounts, too).

whether you're here for a morning croissant, an afternoon pretzel, or just to see what’s coming out of the oven next—welcome. stay silly.