East Passyunk has a new bakery worth knowing about. Erby’s, the debut solo venture from chef Erika Burke, opened this spring and has quickly built a following around its signature item: flaky, from-scratch pop tarts.

Burke’s path to pastry wound through some notable Philadelphia kitchens. She spent several years as a pizzaiola at Pizzeria Vetri and later came to Essen Bakery, where her pop tarts drew attention. “But I was doing pop tarts before Essen,” she says. “I just always loved them.”

Burke trained at Atlantic Cape Community College in Mays Landing, New Jersey, completing both their baking and pastry program and a bachelor’s degree in hospitality management.

Her business acumen shows: Erby’s is only a few weeks old, and Burke is already expanding hours, bringing on staff, and eyeing shipping partnerships.

The bakery name comes from Burke’s childhood nickname. Her father coined it during her soccer days—her initials are E.R.B., and he added a Y. “I really wanted something authentic, something that wasn’t a word already,” she says.

The current menu centers on pastries and baked goods, with pop tarts as the star attraction. Burke also offers croissants, cookies, and—notably for plant-based eaters—vegan options, including vegan pop tarts. She credits her time using the kitchen at Fitz on 4th Street, a vegan restaurant in Queen Village, with opening her eyes to the possibilities.

Burke’s ambitions extend well beyond pastry. She’s planning small plates, salads, and sandwiches, and eventually wants to use the back patio for pizza and wine nights, drawing on her years working the pizza line. She’s also exploring shipping for her pop tarts.

Currently open Friday through Sunday, Burke’s goal is to expand to Thursday as well. For the most current hours and menu updates, follow the bakery on Instagram @erbysbakery.

Erby’s Bakery
1840 E Passyunk Ave
Philadelphia