Emporium Pies
Hours
- Sunday: 11 am-8 pm
- Monday: Closed
- Tuesday: Closed
- Wednesday: 11 am-9 pm
- Thursday: 11 am-9 pm
- Friday: 11 am-10 pm
- Saturday: 11 am-10 pm
Special Features
- Afternoon Tea
- Breakfast All Day
- Brunch Menu
- Business Friendly
- Catering
- Delivery
- Dine at the Bar
- Extensive Beer List
- Extensive Wine List
- Fixed Price Menu
- Gluten-Free
- Happy Hour
- Kid Friendly
- Late Night Menu
- Live Music
- Open 24 Hours
- Outdoor Seating
- Private Dining
- Quiet
- Romantic
- Takeout
- Valet Parking
- Vegetarian Friendly
- Vegetarian Options
- Wheelchair Accessible
- Wi-fi
Alcohol
- Beer
- BYOB
- Full Bar
- Margaritas
- None
- Sake
- Sangria
- Wine
Payment Types
- American Express
- Cash
- Check
- Diner’s Club
- Discover
- MasterCard
- PayPal
- Traveler’s Check
- Visa
Profile
It's hard not to fall in love with the charming pies at this adorable Bishop Arts shop. You have to try really hard in order to dislike them. Owners Megan Wilkes and Mary Sparks serve their slices in quaint plates for $5 each, and the Cloud Nine is worth every penny. At first, it starts off rich and creamy with a butterscotch filling. Then the caramel at the bottom brings out the saltiness of the pretzel crust. It's a lovely, lovely pie. Really.
Full Reviews
Most Recent
Emporium Pies Helps Oak Cliff Get Baked
By Zac Crain
Emporium Pies is located at 314 North Bishop in Oak Cliff—as in 3.14, the decimal approximation of the number pi. Owners Megan Wilkes and Mary Sparks acknowledge the happy, nerdy coincidence with a π symbol in the brick pattern out front, the final step of a three-and-a-half-month renovation overseen by Wilkes (a former interior designer and project manager for construction companies). But it’s a perfect location for a pie shop regardless of address. The 1930s Victorian bungalow, redone in bright colors and restored wood paneling, is surrounded by foodie favorites such as Lucia, Eno’s, Oddfellows, and Boulevardier, smack in the heart of an area that appreciates Wilkes and Sparks’ artisanal approach, with flavors like Drunken Nut (bourbon pecan) and the Smooth Operator (chocolate with a pretzel crust).The duo was introduced by a mutual friend (Alex Wall, who also works at the shop) and began selling pies wholesale and online last fall, testing the market. They worked out of a number of different kitchens, which meant dealing with the peculiarities of unfamiliar ovens (“We had never cooked in a convection oven before,” Wilkes says, “and we burned, I would say, 75 or 80 pies” last Thanksgiving) and odd surroundings (“It’s like The Shining of Dallas,” Sparks says of the abandoned Ambassador Hotel, whose kitchen they briefly rented). But now they have a permanent home, which they hope will be a little bit like everyone’s home. “People who come in here are usually our friends,” Wilkes says, “or they become our friends afterward.”
