It’s been a little over a year since the trailblazing Edwards Dessert Kitchen became the confectionery destination the North Loop never even knew it needed. In the last 12 months, their space has become a hot spot for in-the-know urbanites to indulge their sweet tooth, get a hand-crafted cocktail fix, and sip on a curated selection of single-cup True Stone coffees
We first met Christina and her team nearly two years before they sold their first cookie, and worked closely throughout the planning stages to curate an equipment lineup, develop a drink menu and train a confident, knowledgeable coffee staff. So we were beyond proud to watch them celebrate their first birthday this July! In honor of the anniversary, we sat down with Christina Kaelberer, Head Pastry Chef (and 2019 Charlie Award recipient!), to talk about her passions, drives and the process of bringing the unique model of a dessert kitchen from concept to execution.
–What inspires you, and how do you funnel that passion into your work?
I have a huge sweet tooth, so we want to be dessert focused. But we want to serve all forms of dessert, not just case desserts. So that includes plated dishes, mousse jars, cookies, brownies, etc., as well as coffee and liquor. We also want to focus on what’s in season, and support local farms and businesses.
–Why did you choose True Stone? What does that relationship mean to you?
We were really drawn to True Stone for the robust training program- I’m a pastry chef, so I don’t really know how to train the staff to make good coffee, and you guys at True Stone took care of that completely!
Another thing that stood out to me was the relationships with small businesses, like Kappers’ Big Red Barn. We’re friends with the Kappers family, and seeing their milk in the training lab really brought this full circle for me.
—What’s special about this area?
The North Loop is really up-and-coming, and we wanted to make sure the vibe is in-line with the neighborhood. We want to be somewhere people want to go to hang out. There’s such a great sense of community here, and we want to be part of that.