Our Story

Emily Kate’s Bakery began when Robin Knight’s daughters, Emily and Katie, were diagnosed with gluten allergies in 2010 and 2012. Emily, who had worked at a bakery, expressed sadness when she could never have another raspberry cream cupcake.

Figuring out how to navigate a gluten-free world became very real. And while many new products were available, there was still a lack of good gluten-free baked goods. That’s when the idea of a gluten-free bakery began, inspired by the joy and sweetness that something as simple as a cupcake can bring to the most ordinary day.

Many years have passed since then and after hundreds of hours of developing, testing, tweaking, and tossing recipes. Emily Kate’s Bakery developed a variety of cookies, cakes, cupcakes, and more sweet treats that aren’t just good for the gluten-free…they are every bit as delicious as traditional baked goods. As one of their favorite, non-gluten-sensitive friends says, “It tastes like gluten.”