It’s always time
for a little treat.
We’re Lisa and Katherine—hi, y’all!
Hark Bakery is the Twin Cities’ only 100% gluten-free and vegan bakery. We specialize in custom cakes, pastries and other desserts for weddings, private events, birthdays and other moments worth celebrating.
A B O U T U S
It’s a sweet story, really.
We know firsthand that gluten-free and vegan options often feel like an afterthought, but never here at Hark.
We started Hark in 2019, with a focus on finding inventive, delicious ways to fill gaps we saw in the vegan and gluten-free bakery and food scene in Minneapolis-St. Paul.
In 2024, we found our sweet spot as a custom dessert kitchen, creating decadent cakes, pastries, cookies and more for those with (and without) dietary restrictions.
Pastry Chef
Favorite cake flavor: Raspberry Zinger
Currently craving: Cranberry-Orange Muffins
Lisa Neumann
Director of Operations
Favorite cake flavor: Pistachio Cream
Currently craving: Hazelnut Chocolate Mousse or Lemon Meringue Pie
Katherine Pardue
We’re very big on responsible sourcing.
O U R A P P R O A C H T O I N G R E D I E N T S
We source locally.
We have long-standing relationships with local farmers, from whom we source all of our apples, berries, stone fruits, melons, rhubarb, florals, herbs, zucchini, pumpkin and squash. For other local items like maple syrup, as well as oils, nuts and dried fruit, we use Co-op Partners Warehouse (CPW) as our supplier. We buy our hazelnuts from a Midwest-based growers collective.
We source seasonally.
Through local farmers and CPW, we procure the best ingredients at the peak of their growing season and order in large quantities to reduce our environmental impact. We then use these seasonal ingredients year-round by preserving them through freezing, dehydrating, making jams and jellies, and salt-curing.
We source Fair Trade.
All of our chocolate and coffee products are Fair Trade-certified, meaning they meet the strict labor ethics standards of the program.
We source organic.
We use organic sugar, coffee and chocolate. We recognize that the USDA-certified organic label is difficult to obtain (even for many small farmers who use organic practices), so we prioritize buying local, non-certified produce over imported organic alternatives.
