where can i get your pastries?
you can find me monthly at the richmond flea markets, and occasional pop-ups elsewhere. your best bet is to subscribe to my hotplate notifications for pastry box drops & follow @eemilywilsonn for the latest updates on where to find me!

do you take custom orders?
yes! i offer custom orders for events, gifts, or just because you need a dozen pretzels all to yourself. please give at least 72 hours’ notice, and note that i book up quickly—especially around weekends and holidays.

can i place a wholesale order for my shop or cafe?
i’m happy to have a conversation about wholesale. let’s talk logistics—email me directly.

what kind of pastries do you make?
my focus is on soft pretzels and viennoiserie—think croissants, pain au chocolat, twice bakes, danishes, and seasonal specials. everything is baked in small batches with a mix of traditional technique and a little creative chaos.

do you have a storefront?
no! em wilson pastry operates out of a licensed production kitchen in NE philly. all sales are currently pre-order, wholesale, or through pop-ups and markets.

are your pastries vegan/gluten-free?
most of my viennoiserie contains dairy and gluten. i occasionally offer vegan-friendly croissant specials—check instagram or reach out to see what’s available!

how do I get in touch?
head to the contact page / send me an email. i’ll get back to you as soon as i’ve washed the flour off my hands :)

and who the heck is bake bake philly?

while it may seem like we are one person (and it often feels like we are), Christina Lower — owner, operator and head honcho of Bake Bake Philly is my studio-mate in our production kitchen in Globe Dye Works.