Planthropie: Plant based Dessert & Cheese Bar
Vegan restaurant · Birmingham ·
Vegan cheese and dessert bar with cashew cheesecakes, truffles
Vegan cheese and dessert bar with cashew cheesecakes, truffles
"Opened in 2020 after the founder discovered her infant's dairy allergy, this Birmingham shop was the region’s first dedicated vegan cheese-and-dessert operation and focuses on gluten-free, soy-free, and refined-sugar-free offerings made primarily from raw, organic, fair-trade ingredients. Many items are built on cashew cream, producing pretty cheesecakes, truffles, and dessert-flavored lattes, while house-made cheeses come in inventive varieties such as white truffle cashew and a garlic noir made with sweet black garlic. Cakes feature creative flavor combinations (peanut butter & jelly, salted caramel, rose pistachio, hazelnut cacao, triple raspberry cacao) and can be enjoyed by small groups or custom-ordered for events; seating is available for roughly 20." - Monica Williams
"This vegan cheese and dessert bar in Birmingham serves cultured cashew white-truffle cheese, chocolate truffles, and macaroni and cheese, and it also features a zero-proof bar." - Brenna Houck
"Opening February 22 in Birmingham at 135 Pierce St., the region’s first all-vegan cheese and dessert bar offers showstopping cakes and treats with an entirely vegan, gluten-free, and soy-free menu made primarily from raw, organic, fair-trade ingredients. Owner Rua Francis Oshana developed the recipes after discovering her son’s dairy allergy and, after pop-ups (including a sold-out five-course dessert at Chef’s Table in the Detroit Foundation Hotel) and growing wholesale demand, decided to open a storefront that’s meant to be an entire experience. The counter-service shop seats around 20 (café seating, booths, and standing tables) and centers on a cultured cashew cream used in cheesecakes with lightly toasted almond crust and chocolate truffles, along with cheeses like a garlic noir made with sweet black garlic and cashews and a white truffle cashew cheese; it will offer cheese plates and dessert plates on weekdays, expanded items like macaroni and cheese and chef-selected “tours” Friday through Sunday, and a dry bar with non-alcoholic wines." - Brenna Houck
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