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Edwards Dessert Kitchen

Adam Kennedy Photography

Food Menu

In Our Case 10. each

  • Rocher Mousse (GF) Hazelnut Chocolate Mousse, Chocolate Sable, Hazelnut Praline Crunch
  • Yuzu Green Apple Lemon Financier, Yuzu and Green Apple Mousse
  • Mango Coconut Crème Pie Puff Lemongrass and Coconut
  • Cheesecake Tart Passion Fruit Caramel, Dark Chocolate Ganache

Bars & Cookies 5. each

  • Mole Spice Brownie Pecan Caramel
  • Curried Scotcheroo (GF)
  • Salted Butter Chocolate Chunk Cookie (GF)
  • Caramel and Chinese 5 Spice Snickerdoodle
  • EDK Snack Cake (GF) Chocolate Fudge Cake, Milk Chocolate Buttercream, Dark Chocolate Shell
  • Roasted Pepita Spice Cookie (GF)

Novelties 5. each

  • Ice Cream Pie (GF, V) Riesling Pear Sorbet, Ginger Coconut Sorbet, Sesame Crumble

Plated To Share 15. each

  • Gingerbread Souffle (GF) Brown Sugar Banana Sauce, Vanilla Bean Ice Cream

Verrines 10. each

  • Pumpkin Mousse Pumpkin Pound Cake, Cinnamon Streusel, Pepita Praline
  • Vanilla Mousse Milk Chocolate Cake, Dark Chocolate Pearls
  • Chocolate Oat Pudding (V) Salty Oat Crumble, Whipped Coconut Crème

Housemade Ice Cream 10./Shareable; 5./Petite

  • Avocado Lime Sorbet (GF, V)
  • Chocolate (GF)
  • Vanilla Bean (GF)
  • Mango Cilantro Sorbet (GF)
  • Sea Salt Caramel with Coriander (GF)
  • Passion Fruit Macadamia Nut Sorbet (GF, V)
  • Sleepy V’s Doughnuts & Nutella Ice Cream
  • Peppermint White Chocolate Ice Cream (GF)

Savory Plates 12. each

  • Roasted Mushroom Toast Toasted Brioche, White Wine Sauce, Manchego Cheese
  • Turkey Brie Sandwich Cranberry Compote, Brie, Ferndale Turkey, Soft Baguette
  • Ham and Gruyère Panini Ames Farm Honey, Smoked Ham, Heirloom Tomato Salad
  • Root Vegetable Salad Roasted Carrots, Beet Hummus, Tumeric Vinaigrette
  • Caprese Panini Mozarella, Tomato Jam, Basil Pesto
  • Charcuterie Board Selection of Meats, Cheeses and Housemade Accompaniments

Snacks & Sides 5. each

  • Side Salad (V) Root Vegetable Salad or Mixed Greens
  • Roasted Brussel Sprouts (GF) Balsamic, Feta Aioli, Pine Nuts
  • Warm Marinated Olives (GF, V) Medley of warm olives
  • Seasonal Soup (GF, V) Blue Hubbard Squash Bisque, Cashew Cream
  • Warm Bread Soft Baguette, Goat Cheese, Tomato Jam
GF: Gluten Free. Made without gluten. V: Vegan. Made without animal products.

Drinks Menu

Coffee & Espresso

  • Coffee 3.
  • Shot 3.
  • Cortado 3.
  • Cappuccino 3.
  • Americano 3.
  • Mocha 5.
  • Latte 5.Lavender, Vanilla, Maple (+$.50)

Milk Alternatives

Macadamia, Almond, Oat, Soy (+$1)

Specialty 6.

  • Honey Almond Café au Lait
  • Maple Nutmeg Cappuccino
  • Lavender London Fog
  • Spiced Miel Latte

Pour Over Coffee 5.

  • Seasonal, Single Origin Coffee (Ask your Barista)

Nitro Brew 5.

Toffee, chocolate, mild citrus

Affogato 5.

Choice of ice cream, espresso

Hot Chocolate 5.

Tea 3.

Herbal

  • Mango Chili
  • Tumeric Ginger

Black

  • English Breakfast
  • Earl Grey

Green

  • Jasmine
  • Yuzu Peach

White

  • Strawberry Tulsi

Lemonade 6.

Yuzu, cherry

Spiked Coffee 12.

(Choice of milk)
  • Cinnamon Tequila
  • Maple Chicory Whiskey
  • Vanilla Nordic Rum

Cocktails 12. each/gl

  • Old Fashioned Bulleit Bourbon, Tattersall Apple Brandy, vanilla
  • Bourbon Buzz Bulliet Bourbon, Tattersall Créme de Cacao, Espresso, Steamed Milk
  • Up All Knight Far North Ålander Spiced Rum, Tattersall Crème de Cacao, Du Nord Cafe Frieda, Amaro Nonino, True Stone Cold Press, Bittercube Blackstrap
  • New York State of Mind Bulleit Bourbon, DuNord Apple, Dulce Monastrell, cinnamon, lemon, aquafaba
  • Mazatlán Mule Herradura Silver Tequila, Alipus San Luis Mezcal, Prairie Cucumber Vodka, ginger, lemongrass, lime, Powell & Mahoney Ginger Beer
  • Apple á la mode DuNord Apple, Bulleit Bourbon, cinnamon, Blackstrap Bitters, Vanilla Bean Ice Cream
  • Simply Winter Tattersall Vodka, pomegranate, lemon, Tattersall Americano

Draught Beer 6. each/10 oz.

  • Stiegl Radler Grapefruit ABV 2.0%
    40% Stiegl Goldbräu 60% multi-fruit soda
  • Sociable Ciderwerks ‘Freewheeler’ Cider ABV 6.4%
    Dry apple, light citrus
  • Urban Growler ‘Golden Hammer’ IPA ABV 7%
    Northeast IPA, tropical hops
  • Indeed ‘Mexican Honey’ Imperial Lager ABV 8%
    Mexican orange blossom, and Amarillo hops
  • Boom Island ‘Hoodoo’ Dubbel ABV 8%
    Rich and complex, hints of banana and clove

Wine & Cidre 12. each/gl; 45./btl

Sparkling

  • Torre Oria, Cava Brut (NV) Dry and crisp; stone and tropical fruits
  • Fausse Piste ‘Fish Sauce’ Pet Nat (NV) Flowers, lychee, ripe melon
  • Patrick Bottex, Bugey-Cerdon, Savoie ‘17 Red berry jam, grapefruit
  • Poire Authentique, Eric Bordelet Cidre, Normandy Ripe pear and apple, lemon zest

White

  • Riesling, Weingut Leitz ‘Dragonstone,’ Rheingau ’16 Honeysuckle, melon, pear
  • Pinot Blanc, Skylark, ‘Orsi,’ Mendocino ‘16 Green apple, roasted lemon, tangerine
  • Pinot Grigio, Jermann, Venezia Giulia ’16 Green apple, roasted lemon, tangerine

Rosé

  • Justin Rosé ’17 Ripe red fruit, yellow apple, chamomile
  • Luc Belaire Luxe Rosé Sparkling, red fruit, peach

Red

  • Pinot Noir, L’Oliveto, Russian River ‘15 Dark cherry fruit, spice, citrus
  • St. Laurent, Johanneshof Reinisch, Thermenregion ‘14 Blackberries, plum, pepper, cinnamon
  • Negroamaro, Felline ‘Pietraluna,’ Salento ‘15 Dark red fruits, spiced chocolate

Dessert Wine 8. each/gl; 45./btl

  • Dulce Monastrell, Olivares, Jumilla ‘16 Raisin, figs, dark chocolate
  • Loupiac, Château du Cros, Bordeaux ‘13 Candied citrus, ripe pineapple
  • Moscato D’Asti, Ellio Perrone, Piedmont ‘15 Ripe peach, honey, lychee
  • Zinfandel Port, Terra d’Oro Raisined berries, sugared dates, chocolate

Draught Wine 8. each/gl

  • Sauvignon Blanc, Pomelo ’17 Grapefruit, crisp apple
  • Cabernet Sauvignon, Joel Gott 815 Roasted plum, cherry spice
GF: Gluten Free. Made without gluten. V: Vegan. Made without animal products.

Brunch Menu

Morning Pastry 5. each

  • Almond Butter Toast Sunflower Rye, Housemade Toasted Almond Butter, Ames Farm Honey and Maldon Salt
  • Chocolate Bostock Almond Cream, Brioche
  • Frittata (GF) Fine Herbe, Goat Cheese
  • Sorghum Coffee Cake (GF) Cinnamon Pecan Crumble

Brunch Specialties 12. each

  • Chorizo Hashbrown Waffle (GF) Patatas Bravas Style
  • Roasted Mushroom Toast Toasted Brioche, White Wine Sauce, Manchego Cheese
  • Maple Bourbon French Toast Brioche, Bourbon Brown Sugar Sauce, and Caramelized Banana
  • Fall Tartine Bechamel, Parmesan Roasted Squash, English Muffin Toast, Crispy Prosciutto
  • Ham and Gruyère Panini Ames Farm Honey, Smoked Ham, Heirloom Tomato Salad
  • Carrot Toast Roasted Carrot Ginger Puree, Caraway Rye, Goat Milk Feta, Tarragon Orange Glazed Carrot Ribbons
  • Gougère Everything Spice, Northern Waters Smoke Haus Salmon, Cream Cheese Mousse, Baby Greens

On the Side 5. each

  • EDK Bacon (GF) Spicy Glaze

Brunch Cocktails 12. each

  • Guava Bellini Cava, Guava Citrus Sorbet
  • Rise and Chai Masala Chai, Cabrito Tequila, Cinnamon Syrup, Milk
  • Bourbon Buzz Bulliet Bourbon, Tattersall Créme de Cacao, Espresso, Steamed Milk
  • Fresh Squeezed Mimosa Cava, Fresh Squeezed Orange Juice

Coffee & Espresso

  • Coffee 3.
  • Shot 3.
  • Cortado 3.
  • Cappuccino 3.
  • Americano 3.
  • Mocha 5.
  • Latte 5.Lavender, Vanilla, Maple (+$.50)

Milk Alternatives

Macadamia, Almond, Oat, Soy (+$1)

Nitro Brew 5.

Toffee, chocolate, mild citrus

Pour Over Coffee 5.

  • Seasonal, Single Origin Coffee (Ask your Barista)

Tea 3.

Herbal

  • Mango Chili
  • Tumeric Ginger

Black

  • English Breakfast
  • Earl Grey

Green

  • Jasmine
  • Yuzu Peach

White

  • Strawberry Tulsi

Juices & Such 3. each

  • Seasonal Juices
  • Organic Soda Cherry, Grapefruit or Ginger Ale
  • Sparkling and Still Water San Pellegrino or Acqua Panna
  • Local Milk – Kappers’ Big Red Barn Chocolate or Whole Milk
GF: Gluten Free. Made without gluten. V: Vegan. Made without animal products.

Happy Hour

Ice Cream Sandwich 5. each

Rotating selection of cookies with your choice of vanilla or dark chocolate ice cream

Ice Cream Sundae 5. each

Chef-crafted seasonal sundae feature

Ice Cream Float 5. each

Rotating selection of natural sodas with complementary ice cream flavors

Snacks & Sides 5. each

  • Side Salad (V) Root Vegetable Salad or Mixed Greens
  • Roasted Brussel Sprouts (GF) Balsamic, Feta Aioli, Pine Nuts
  • Warm Marinated Olives (GF, V) Medley of warm olives
  • Seasonal Soup (GF, V) Blue Hubbard Squash Bisque, Cashew Cream
  • Warm Bread Soft Baguette, Goat Cheese, Tomato Jam

Draught Beer 6. each/10 oz.

  • Stiegl Radler Grapefruit ABV 2.0%
    40% Stiegl Goldbräu 60% multi-fruit soda
  • Sociable Ciderwerks ‘Freewheeler’ Cider ABV 6.4%
    Dry apple, light citrus
  • Urban Growler ‘Golden Hammer’ IPA ABV 7%
    Northeast IPA, tropical hops
  • Indeed ‘Mexican Honey’ Imperial Lager ABV 8%
    Mexican orange blossom, and Amarillo hops
  • Boom Island ‘Hoodoo’ Dubbel ABV 8%
    Rich and complex, hints of banana and clove

Draught Wine 8. each/gl

  • Sauvignon Blanc, Pomelo ’17 Grapefruit, crisp apple
  • Cabernet Sauvignon, Joel Gott 815 Roasted plum, cherry spice

Featured Cocktail 6. each/gl

Events & Catering

Mini Desserts 54. / dozen

  • Mini Rocher Mousse Hazelnut Chocolate Mousse, Chocolate Sable, Hazelnut Praline Crunch
  • Mini Yuzu Green Apple Lemon Financier, Yuzu and Green Apple Mousse
  • Mini Mango Coconut Crème Pie Puff Lemongrass and Coconut
  • Mini Cheesecake Tart Passion Fruit Caramel, Dark Chocolate Ganache

Mini Bars & Cookies 24. / dozen

  • Mini Mole Spice Brownie Pecan Caramel
  • Mini Curried Scotcheroo (GF)
  • Mini Salted Butter Chocolate Chunk Cookie (GF)
  • Mini Caramel and Chinese 5 Spice Snickerdoodle
  • Mini EDK Snack Cake (GF) Chocolate Fudge Cake, Milk Chocolate Buttercream, Dark Chocolate Shell
  • Mini Roasted Pepita Spice Cookie (GF)

Mini Verrines 54. / dozen

  • Mini Pumpkin Mousse Pumpkin Pound Cake, Cinnamon Streusel, Pepita Praline
  • Mini Chocolate Oat Pudding (V) Salty Oat Crumble, Whipped Coconut Crème
  • Mini Vanilla Mousse Milk Chocolate Cake, Dark Chocolate Pearls

Cakes, Pies and Loaves

  • Ice Cream Pie (GF, V) 40. each Riesling Pear Sorbet, Ginger Coconut Sorbet, Sesame Crumble. Serves 8.
  • Cheesecake Tart 40. each Passion Fruit Caramel and Dark Chocolate Ganache. Serves 8.
  • Pear & Pistachio Tart 40. each Pistachio Frangipane, Pear Jam. Serves 8.
  • Chai Tea Loaf (GF) 15. each Chai Glaze. Serves 8.

Something A Little More Savory

  • Mixed Baby Greens 50. each Tomatoes, Honey Vinaigrette
    Serves 20-25.

Sweet Giftables

Individual Treat Bags
  • Ancho Chili Caramel Corn (GF) 5. each
  • EDK Hot Chocolate Kit 5. each Milk and Dark Chocolate, Mandarin Marshmallows
  • Butter Toffee 5. each Dark Chocolate, Mixed Nuts
GF: Gluten Free. Made without gluten. V: Vegan. Made without animal products.

Location and Hours

NORTH LOOP MINNEAPOLIS
200 WASHINGTON AVE N • MPLS MN 55401
612-800-0335
info@edwardsdessertkitchen.com

Closed Mondays
Tues-Thurs 12pm-10pm
Friday 12pm-12am
Saturday 10am-12am
Sunday 10am-10pm

About Edwards Dessert Kitchen

Edwards Dessert Kitchen is the ultimate dessert destination in Minneapolis’ North Loop. Decadent desserts are made in house daily and range from rich chocolate hazelnut Rocher Mousse to refreshing key lime cheesecake and seasonal tasting flights.

As an accompaniment to the dessert menu, Edwards Dessert Kitchen features artisan coffee from St. Paul-based True Stone Coffee Roasters, a carefully crafted cocktail menu developed in partnership with Tattersall Distillery, and a curated selection of wine and beer.

Chef Jasmine Weiser loves to push culinary boundaries, especially in desserts. While earning her degree in Patisserie & Baking at Le Cordon Bleu, she began her professional career practicing traditional French pastry technique at Minneapolis’ Patisserie 46. She then went on to become Pastry Chef of Mercy Bar & Dining Room where she led dessert menu development and honed her signature, artistic style — bringing together complementary colors, textures, and ingredients to create desserts that are unique, beautiful and delicious.

At Edwards Dessert Kitchen, Jasmine takes special delight in wowing her guests with leading-edge ingredient combinations found in her Huckleberry & Violet plated dessert or her Mango Cilantro Sorbet, which draws inspiration from typically savory global cuisine.

“I want to inspire people when they look in our pastry case to ask themselves, ‘How did they do that?’” Jasmine says. “I also love to mentor young cooks and watch them grow and see what they create.”

Edwards Dessert Kitchen’s founding chef is Chef Christina Kaelberer.

A Minnesota native, Chef Christina worked alongside some of the greatest chefs in the country, including Jean George at Spice Market in New York and Michael Chiarello at Bottega in California; Christina was the executive pastry chef at New York’s famed Rainbow Room and has competed on “Iron Chef America.” Most recently, Christina won the award for Outstanding Baker/Pastry Chef at the Twin Cities 2019 Charlie Awards.

Today Chef Christina, whose signature desserts the Mango Coconut Crème Pie Puff and Salted Butter Chocolate Chunk Cookies are consistent menu must-haves, continues to share her culinary expertise as a menu consultant and mentor.

Now serving lunch, brunch and dinner

Check out our new menu options!