Emily Kim is Cofounder of The Pastry Project – a social enterprise that provides free baking and pastry training to individuals with barriers to opportunity. She previously spent years at Seattle City Council working on city policy centering social justice and racial and gender equity. She became the first Social Impact Director of Molly Moon’s Homemade Ice Cream where she led impact initiatives and community partnerships and collaborations to grow brand loyalty and awareness. Today, at The Pastry Project Emily focuses on growing their brand through strategic business and impact partnerships, finding creative and meaningful ways to collaborate with values-aligned and mission-driven companies and organizations.

Emily spent time as a Commissioner for the City of Seattle’s Community Involvement Commission where she worked to recommend and review equitable engagement strategies. She spends her free time volunteering for the University District Food Bank and in the Chinatown International District, as well as on Seattle Public Schools Culinary Committee.

Emily received her B.A. in Journalism from the University of Washington, her J.D. from Seattle University School of Law, and her L.L.M. from The George Washington University Law School.