Hell's Kitchen considers a bakery

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​While returning from a bakery seminar, Cyn Omer plunked out an impassioned blog post on a plane. Her plaintive question, if we build it, will you come?

It looks like Hell's Kitchen is considering a bakery. Here's how the idea came about.

At the conference, Omer and pastry chef Katy Gerdes had witnessed some truly disturbing
cakes and trends--including even high-end bakeries using cake mixes. No one was making anything from scratch. Energized, Omer and Gerdes are discussing their own "secret idea" for a bakery.

While the Hell's Kitchen team is still nursing their Duluth-inflicted wounds (an outpost in the Canal Park area went under last summer), they are running the numbers and considering the possibility of a storefront that would sell bread, doughnuts, and other treats.

They've posed the question here to gauge public interest. If the treats are anywhere as unique and addictive as their confounding sausage bread or the nuttier-than-thou peanut butter, we say hell yes!

Location Info

Hell's Kitchen

80 S. 9th St., Minneapolis, MN

Category: Music

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Judith Gaston
Judith Gaston

I'm an avid viewer of Hell's Kitchen too! The pressure of performing the best way possible is thrilling to watch. I wish all chefs are as strict as him because it helps make everything perfect. 


There are plenty of good bakeries in the Twin Cities but I'm sure some will welcome this if it offers an easy spot to pick up bread in downtown.

At the same time, don't forget that the previous tenant of that space, Rossi's, flopped when they added other concepts to the main floor above the restaurant. Will it harm the Hells Kitchen brand?

Side Note: Grand Ave would've made a better choice than Duluth, given current trends -- but hindsight is as they say...


Hi Joy--you surprised us by posting our little survey so others can weigh in...thank you SO much! One clarification just so the many fabulous Twin Cities bakers don't get their panties or pretzels in a knot: we're not claiming that others don't use scratch ingredients...just that 100% of the bakers who gave talks at our Chicago seminar said they start their creations with a mix (I was so surprised that I even went up afterwards to clarify and yup, scissors to open their bags were the first thing, even for fancy pants places in Hollywood). Again, thanks. Cyn from Hell's Kitchen

Joy Summers
Joy Summers

Hi Cyn,

Thank you so much for the clarification! I was surprised to read about the mixes in your blog post. Why would anyone do that?

We're very lucky to have some great bakers in the Cities, who I know don't use mixes.  Although, I still think we could use one more.

Regardless of your decision, I wish you all the best!

Thank you!  Joy

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