About Emily

I’m Emily Reese, a French-American pastry chef living in Paris, France.

I grew up in Hershey, Pennsylvania, which feels auspicious for someone who ended up working with chocolate.

I moved to Paris from NYC in 2014 after earning advanced degrees in the arts from Ivy League school Brown University and Sotheby’s, the global art powerhouse. My arts background still shapes how I view pastry as a cultural, social, and historical form of art.

I earned my CAP Pâtissier, the French national pastry qualification, in 2019-2020. I worked and trained in Paris kitchens including Stohrer, the city’s oldest pâtisserie. I later completed the Professional Chocolatier program from École Chocolat as well as the Couverture Making for Chocolatiers Masterclass. I’ve also done multiple rounds of technical training at Bellouet Conseil, including with best craftsmen in France (a national distinction).

For years, I did my pastry work alongside a career in tech to pay the bills. In 2025, I quit my day job to give pastry my full attention.

Manual skills are more important than ever. So are social connection, craft, artisanship, and shared delight between real human people. I think pastry makes us happy, brings us together, and transforms us into more thoughtful, deliberate people. I can’t wait to bake with you!