Ingrid’s Kitchen closing its doors after 45 years of service doesn’t just mean the end of weekend brunch buffets — a unique partnership between a nearby dispensary and the bakery is also likely coming to an end.
“They were the first place I went out to eat when I moved to Oklahoma City,” Eden Rose Dispensary owner Shaun Branch said. “I instantly fell in love with the cannolis. It was so bad that I bought two of them that day. This was before the dispensary even started and I would just go there constantly. That’s probably how I gained a lot of my 50 pounds that I’ve gained since I moved here. That and Patty Wagon.”
Over time, Branch built a friendship with longtime owner Lee Burrus and pitched the idea of infusing the pastries at his dispensary and selling them there. Burrus, who was also a patient, was all ears, he said.
“We wrote up a contract that says that we are going to be the only ones to sell Ingrid’s edibles and since they’re so close to us, it made it a really easy shoo-in to go get their pastries and infuse it with our products,” Branch said.
In addition to the cannolis, Eden Rose Dispensary started infusing their lemon bars. Potentially the last batch of them hit shelves this month.
Branch said it’s his understanding that Burrus had gone in for a routine medical procedure he’d undergone before but did not survive. He died in May and a memorial service was held just weeks before Ingrid’s Kitchen shuttered for good.
“We lost a good person, a friend and a business partner,” Branch said.
Branch said he was given “very short notice” that Ingrid’s was quietly closing its doors this month.
“We were able to purchase bulk before they closed, so we’re gonna have, for a limited time, true Ingrid’s products. There is a possibility of a future Ingrid’s coming back to life, but we don’t know. A lot of things are up in the air. We’re also willing to partner with any quality pastry people that want to make their edible with us. We’ll give that an ear because we want to support the community. On that note, we’ve taken on Belle’s Kitchen and partnered with them and we’re going to do their macarons, and they can actually do a very good lemon bar that I think would help when we run out of Ingrid’s lemon bars and we can look at doing cannolis there. Of course, we want to keep Ingrid’s name alive if they ever want to come back, but until then, we have an alternative,” Branch said.
Belle’s Kitchen co-owner Aimee Bush said she and partner Amber McAnally took over the concept when the original owner decided to move to California after the pandemic started.
Compared to cannolis, the macarons have a much longer shelf life, Bush said.
“You want to be able to enjoy something that you know is a little bit different. You’re not going to find macarons everywhere. I’ve got thirty-something different flavors and I can make 1,000 to 2,000 shells a day,” she said.
“They do the baking part here, the stuff that we can’t do at our facility and we finish the product at our facility. So it starts here and finishes there,” Branch said.
Once that process is complete, the batch goes out for testing and once the results arrive, the baked goods go into the refrigerated display case for sale where it joins infused baklava from Cous Cous Cafe and Eileen’s Colossal Cookies.
These collaborations aren’t the only ones in the works for unique food products, Branch said, but the deals are still being worked out.
Belle’s Kitchen’s infused macarons are expected to hit Eden Rose Dispensary’s shelves next month, he said.
Ingrid’s did not respond to requests for comment by Oklahoma Gazette.