BLOOMINGTON, MINN. — Schwan’s Co. is set to open its first restaurant concept this summer in Minneapolis. Described as the “ultimate destination for unapologetic indulgence,” Edwards Dessert Kitchen will be led by general manager and executive pastry chef Christina Kaelberer and will serve a menu of made-to-order options and seasonal offerings, including such dishes as miso caramel pudding, vegan chocolate mousse, coconut creme pie puffs and passion fruit souffle.
The restaurant will feature locally sourced coffee from St. Paul-based True Stone Coffee Roasters and a cocktail menu developed with Tattersall Distillery.
“I’m thrilled to be working with Schwan’s Co. to create and curate a first-of-its-kind, indulgent dessert destination in the Twin Cities,” Ms. Kaelberer said. “Inspired by the company’s leading frozen pie brand, Edwards Dessert Kitchen will offer so much more. Our goal is to challenge people’s perceptions of desserts — catering to different lifestyles and offering better-for-you options. When it comes to our desserts, it’s never a question of should, but why not?”
Ms. Kaelberer is a member of Schwan’s Chef Collective, a panel of chefs from top restaurants and cooking shows that identifies trends and helps develop recipes for the company’s home delivery and retail grocery businesses. Schwan’s Co.’s portfolio of brands includes Red Baron, Tony’s and Freschetta pizza, Mrs. Smith’s and Edwards desserts and Pagoda Asian-style snacks.
“We are extraordinarily excited to see Chef Christina’s culinary excellence and creative vision come to life through the opening of Edwards Dessert Kitchen,” said Stacey Fowler, senior vice-president of product innovation and development at Schwan’s Co. “She has extensive training and experience as a pastry chef in some of the best restaurants across the country, from New York to California and Miami to Minneapolis. Since we started working with her as part of the Schwan’s Chef Collective, we knew she was the perfect person to help us create an indulgent, unmatched dessert destination.”