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Edwards Dessert Kitchen

Adam Kennedy Photography

Events & Catering

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 and a spirits-forward, carefully crafted cocktail menu developed in partnership with Tattersall Distillery, as well as a curated selection of wine and craft beer.

The creative visionary behind Edwards Dessert Kitchen is Executive Pastry Chef Christina Kaelberer.

A Minnesota native, Chef Christina has 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 is the winner of the 2019 Charlie Awards for Outstanding Baker/Pastry Chef in the Twin Cities.

Today Chef Christina brings her culinary experience and passion for desserts to deliver a truly one-of-a-kind experience for her guests. Patrons at Edwards Dessert Kitchen can try Christina’s modern twists on classic desserts, such as Rocher Mousse, Miso Caramel Pudding, and Mango Coconut Crème Pie Puffs. The menu features made-to-order items, seasonal tastings, and fresh ready-and-waiting items as well as vegan and gluten-free desserts.

Chef Christina Kaelberer’s partner in the EDK kitchen is Pastry Sous Chef Jasmine Weiser.

Chef Jasmine’s passion for food began as a child, however, it wasn’t until she was in college pursuing a degree in astronomy and physics that she realized her true dream of a career in culinary. She then traded her textbooks for a chef coat and graduated from Le Cordon Bleu in Minneapolis.

Later, taking a pastry assistant job at Minneapolis’s Marin Restaurant (now Mercy), Jasmine met her better [culinary] half and mentor Chef Christina Kaelberer. Under Chef Christina’s leadership, Jasmine developed her distinctive, artistic dessert style — bringing together complementary colors, textures and ingredients to create uniquely delicious desserts.

Today, Jasmine can be found working alongside Chef Christina to push the boundaries in desserts. Chef Jasmine’s signature dishes include Passion Fruit Chocolate Mousse, which is vegan, and inventive made-to-order items such as the Hibiscus and Crème.

Now open weekdays at noon!

Stop by for a light lunch (or a treat!)