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 seasonal fruit offerings and unique plated desserts.
Executive 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.
Forever engaged in the restaurant hospitality industry—where it has been, where it is at and where it is going. I truly enjoy the interaction that occurs while guests are enjoying themselves with friends and family over a well thought meal.
There’s nothing more satisfying than being able to serve my fellow human beings. At the dinner table, we are all one.
From a young age Carmen has loved anything related to food and its ability to bring people together. After earning her Baking and Pastry degree from The Art Institutes International Minnesota, she began her career working for D’Amico and Partners. While with D’Amico and Partners she worked at all of their various restaurants throughout Minneapolis, gaining experience with many different pastry forms, techniques, and cuisine styles. She went on to become the Pastry Chef at Café & Bar Lurcat for several years before moving to Chicago. In Chicago she studied French Patisserie prior to returning to Minneapolis to help re-open Edwards Dessert Kitchen.