Copper Hens and Farmer’s Flavors

I’m not ashamed to admit that I’ll go to a restaurant just for the prospect of dessert, so my attention was peaked when I heard about The Copper Hen CAKERY & Kitchen in Minneapolis. It sounded right up my alley and after seeing the cupcake pictured on their website, I couldn’t get there fast enough.

With the Best-Good Friend at my side, we set out on our cupcake crusade. Okay, I think I was on the cupcake crusade, she was genuinely interested in the “kitchen” part of their menu. Specializing in farm-to-table food, cakes and bread, there was a lot to choose from. So why decide on one thing when you can share a few? We started with the Arugula Salad with House Vinaigrette:

salad
arugula mix, crispy shallots, sheep’s milk ricotta, sherry vinaigrette, hemp seeds (vegetarian)

And then enjoyed the Classic Rustic Pizza:

pizza
fresh tomato sauce, pecorino, house-pulled fresh mozzarella, basil and a splash of olive oil (vegetarian)

But even the best of friends shouldn’t be expected to share a cupcake. She opted for Red Velvet and I tried the Farmer’s Flavor of the Season (Ginger and Rose Water):

cupcakes
To-Dye-For Red Velvet and Farmer’s Flavor of the Season

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