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    Home»Food»Cuisine Noir»Lutunji’s Palate Bakery & Cafe Serves Best Desserts in Minneapolis
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    Lutunji’s Palate Bakery & Cafe Serves Best Desserts in Minneapolis

    By Cuisine NoirJune 6, 202403 Mins Read
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    Photo credit: Lutunji's Palate Bakery & Cafe
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    When Minneapolis-based Lutunji Zeodata Abram spent hours in the kitchen during her childhood, she had no idea that preparing desserts would end up being her divine destiny, creating some of the best desserts in Minneapolis. She thought it was just a hobby. 

    Fast forward decades, and she is passionate about baking and her community.  Abram considers her business, Lutunji’s Palate Bakery and Cafe, a social enterprise built with a whole lot of love.  

    Preparing plant-based, gluten-free and traditional gourmet desserts at her bakery and cafe, as well as giving back to her community, is what she lives for.  From the Harriet’s Escape Peach Cobbler, Dr. T Adams Philosophy Pecan Cobbler and Mama Taught Me Well Lemon Pound Cake to her variety of cookies, sandwiches, vegan burgers, soups and salads and Don’t Bring Me No Bad News smoothies, the creative options are always attracting new customers. 

    “I’ve been baking with my mother for as long as I can remember. I taught myself how to bake plant-based and gluten-free desserts. [I] simply flipped all mother taught me to vegan. Of course, I consult with amazing plant-based chefs. Namely, Heather with Root to Rise Foundation, who gently encourages me to think about becoming a 100% plant-based bakery and cafe,” says Abram. 

    She adds, “My desserts stand out from others because my desserts have a unique taste and purpose designed to bring people together from all walks of life. Seriously, people approach me at the farmer’s markets, vending events and the bakery just to tell us how our cobblers are the best they’ve ever tasted and turned their sadness into joy.” 

    For the Love of Community

    As a former career and technology employee turned full-time entrepreneur, Abram began her entrepreneurial journey co-creating youth and young adult soft skill and parent engagement curriculums.  

    She hosted family engagement seminars that included bartering and learning to support one another on one’s mission to self-sufficiency. The workshops were developed with community organizations providing various resources for families.

    Later, she would provide 6-week parent engagement workshops with parents of elementary through high school students, including organizing graduations and civic engagement leaders as keynote speakers. 

    The Minnesota native also served as a legislative aide from 2007 to 2011, where she scheduled meetings with constituents, lobbyists, and special interest groups, organized community town hall meetings, and wrote letters to constituents. 

    By Angela P Moore

    Continue reading over at Cuisine Noir.

    Black bakers Cuisine Noir Lutunji Zeodata Abram Lutunji's Palate Bakery & Cafe Thehub.news
    Cuisine Noir
    • Website

    From great and amazing wine to travel with a purpose, Cuisine Noir Magazine delivers what readers are looking for which is more than where to find the next great meal. And most importantly, it is a culinary publication that complements readers’ lifestyles and desire for a diverse epicurean experience. As the country's first digital magazine that connects the African diaspora through food, drink and travel, Cuisine Noir's history of highlighting the accomplishments of Black chefs dates back to 1998 with its founder Richard Pannell. It later made its debut online in October of 2007 and again in September 2009 with a new look under the ownership of V. Sheree Williams. Over the last ten years, Cuisine Noir has gained global recognition for pioneering life and industry-changing conversations that have been nonexistent in mainstream food media outlets for more than 40 years. In 2016, it received one of its biggest honors by being included in the Smithsonian Channel video on the fourth floor of the National Museum of African American History and Culture Museum (NMAAHC) about the contributions of African Americans to American cuisine.

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    Teddy Bridgewater Suspended By Miami Northwestern for 25-26 Season

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