Emily Downs creates objects at the intersection of art and craftsmanship. Currently she crafts unique pizzas at her wood fired pizzeria, Emily’s Hearth, utilizing the local regions seasonally produced and foraged foods.

An art graduate of Smith College, Emily considers each pizza a uniquely sculpted work of edible art. As a baker, Emily worked at Balthazar bakery, managed the wood fired bakery at Bobolink Dairy and served as Jim Lahey’s apprentice at Sullivan Street Bakery during the opening of his first restaurant and the release of his first book. As a pizza maker, Emily has worked at three of the top pizza restaurants in the country: Pizzeria Delfina in San Francisco, and Co. and Keste in NYC. An instructor at heart, Emily is enthusiastic about sharing the fun and practical skills of wood fired baking and pizza making.