“We are living to make a contribution.”
It’s a simple statement from Little Pie Company founder Arnold Wilkerson—and one that perfectly captures both the man and the pies that have been coming out of his ovens in Manhattan’s theater district for four decades.
Since opening in 1985, Little Pie Company has quietly proven that longevity in the food world isn’t built on fads or fleeting trends, but on devotion to craft, patience, memory, and care. Wilkerson has long described the shop as his “theater of baking”—a phrase that feels especially fitting given his first life on the stage and his belief that good work deserves to be seen.
Arnold Wilkerson (with Arlen Ortega, left, and Nicolas Torres, right)
From the Stage to the Store
Before he ever pinched a piecrust, Wilkerson was an actor. After studying at London’s historic Royal Academy of Dramatic Art, he built his career in New York City—just blocks from where Little Pie Company would eventually take root.
That background shaped not only his sense of timing and discipline, but his philosophy around transparency. In the theater, nothing happens behind closed doors. At Little Pie Company, the same principle applies. The work isn’t hidden behind swinging doors.
It’s meant to be seen.
From the street, passersby can watch the bakers in action through large picture windows—hands pinching crusts, pouring fresh seasonal fillings, and sliding small-batch pies into steel ovens. Step inside, and the seductive aroma of apples, butter, and sugar envelops you.
It’s warm. It’s nostalgic. And it feels unmistakably New York.
Where the Real Story Began
Long before the stage lights—or the storefront—baking had already taken root in Wilkerson’s life.
Growing up, he watched his grandmother gather apples from backyard trees and turn them into homemade pies, cutting and seasoning the fruit by hand before easing it into the oven. There was no rush. Just patience, repetition, and quiet care. Those moments stayed with him—the ritual, the stillness, and the understanding that food could be both an offering and a form of love.
In many ways, the apple never fell far from the tree.
One night in 1985, walking home from an audition, Wilkerson heard President Ronald Reagan declare it “the year of the American entrepreneur.” Around the same time, he recalled reading in Time magazine that success in America comes from inventing something new—or improving something that already exists.
“I certainly couldn’t invent the apple pie,” Wilkerson says. “And I wasn’t even sure I could improve it. But something about that message resonated with me.”
That night, he baked his first pie in his apartment.
Forty years later, the apple never fell far from the tree.
Secret Sauce, Quality Without Comprimise
From day one, Little Pie Company set itself apart with three non-negotiables:
– No artificial ingredients
– No preservatives
– Only the finest food commodities
That commitment shows up in every detail. Locally sourced ingredients become season-fresh pies, cakes, and cookies. Carefully considered fillings are poured into hand-pinched crusts. Golden-brown pies cool on racks before being enjoyed in-store, taken home, or shipped nationwide for next-day delivery.
It’s the kind of baking that recalls a time when desserts like Mississippi Mud Pie, pecan pie, and classic apple pie meant comfort, care, and celebration.
At Little Pie Company, they still do.
An ode to his city, appropriately nicknamed the Big Apple, Wilkerson noted, “If you can bake it (there), you can bake it anywhere.”
Built to Last
The world-class pie shop first opened in NY’s Hell’s Kitchen neighborhood, but its mythic scratch-made baked goods were soon noticed citywide. In 1998, Little Pie Company expanded to three locations, but like many New York institutions, it faced difficult decisions during the 2008 recession. When the business returned to a single flagship location, the move reinforced its focus on sustainability, quality, and longevity.
Today, the team includes Owner and President Arnold Wilkerson, Vice President Danny Garcia, and Chefs Nicolas Torres and Arlen Ortega, supported by a close-knit staff of 15–20 employees who keep the ovens running year-round.
With four decades of experience behind them, thoughtful expansion is once again on the horizon.
Reaching a New Generation of Pie Lovers
Most customers still come to Little Pie Company for the full sensory experience—watching bakers at work, breathing in the aroma of fresh pies, and enjoying a slice at the counter or seasonal outdoor seating.
But delivery has become an increasingly important part of the business.
With the help of Sauce, Little Pie Company now delivers across Manhattan—uptown and downtown, east side and west side—offering 24/7 online ordering and scheduled delivery that fits modern lives without compromising old-world quality.
“It allows our customers to enjoy our pies when it’s convenient for them,” Wilkerson says. “And it helps us reach a much larger audience.”
Milestone Worth Celebrating
As Little Pie Company celebrates its 40th anniversary in 2025, the accolades speak for themselves. The beloved Manhattan bakery has been named the “Best Mail Order Pie in America” by Better Homes & Gardens, Insider, and Rachael Ray; the “Best Pie in NYC” by Time Out New York; and the “Best Apple Pie in New York” by the Daily News.
Over the years, Little Pie Company has also been featured in The New York Times, O, The Oprah Magazine, New York Magazine, on the cover of Time, on Food Network, and in Bon Appétit—where Sarah Jessica Parker once called their pie one of her “non-negotiable Thanksgiving dishes.”
Oprah Winfrey famously declared the Sour Cream Apple Walnut “the best she ever tasted,” but for founder Arnold Wilkerson, the greatest achievement has never been the headlines.
The Little Pie Sampler offers four handcrafted mini pies — each featuring fresh, organic ingredients and our signature flaky crust. The perfect way to sample (and share) a little of everything.
Spreading the Love
While many customers still visit the bakery for the full in-store experience—watching bakers at work through the picture windows and savoring a fresh slice—Little Pie Company also makes it easy to share that experience far beyond its doors.
Powered by Sauce, local direct delivery is available throughout Manhattan, while nationwide shipping across the U.S. and Canada ensures Little Pie Company’s pies arrive wherever celebrations happen. From game days and Super Bowl parties to birthdays, Valentine’s Day, and every meaningful moment in between, these pies travel well—and often with purpose.
For the big game, Little Pie Company is rolling out Red Velvet Super Bowl Whoopie Pies, a festive, shareable dessert designed to be passed around, rooted for, and devoured before halftime. It’s a playful twist on a classic favorite—perfect for watch parties that demand something sweet, bold, and unmistakably celebratory.
That same spirit of creativity carries into the bakery’s seasonal offerings. January welcomes the Wisconsin Apple Pie, the current Pie of the Month, featuring Wisconsin cheddar cheese and butter baked directly into the crust for a perfectly balanced sweet-savory bite. Valentine’s Day brings a lineup of new, imaginative desserts designed for gifting, sharing, and celebrating love—available for delivery through Sauce.
One of the biggest days of the year arrives on Pi Day (March 14, or 3.14), when math teachers and students from across the country order their namesake desserts to celebrate their favorite number. It’s a tradition that blends joy, learning, and a little mathematical humor—served à la mode.
Forty years in, the ovens are still warm, the doors remain open, and the pies—just as they were meant to be—are still made to be shared.
“Thank you to everyone who made this American dream come true—especially the Little Pie Company family. I couldn’t have done it without you.”
Here’s to many more sweet times ahead.
Little Pie Company Favorites (*Available for Delivery)
– Sour Cream Apple Walnut
– Florida Key Lime
–Southern Pecan
– Applesauce Carrot Cake
– New York Cheesecake
Little Pie Company
424 W 43rd St, New York, NY
By Eileen Strauss
