It\u2019s been just a little more than a year, but the word is getting out \u2013 the food at Breaking Bread Caf\u00e9 & Catering is pretty darn good.<\/p>\n\n\n\n
Breaking Bread, 1210 W. Broadway Ave., is unique in that it\u2019s owned and operated by a nonprofit, Appetite for Change. Appetite for Change seeks to reframe the way people in urban areas think about food. In addition to Breaking Bread, the nonprofit runs Kindred Kitchen that is next door to Breaking Bread and provides kitchen space to food trucks and caterers. Appetite for Change also operates several urban farms in and around North Minneapolis. Those farms serve as a resource for the food that ends up on plates at Breaking Bread.<\/p>\n\n\n\n
More and more that food is ending up in the mouths and stomachs of a growing customer base. Open Monday \u2013 Friday from 8 a.m. \u2013 3 p.m. and starting July 30 open on weekends from 9 a.m. \u2013 3 p.m. with the exception of July 30, when the restaurant will be open from 11 a.m. \u2013 7 p.m. during FLOW Art Crawl, Breaking Bread offers a flavorful breakfast and lunch menu in a relaxed, casual setting. The location even has an outdoor dining area, something not normally seen in North Minneapolis.<\/p>\n\n\n\n
But the restaurant would be nothing without the food, and that food is the creation of executive chef Lachelle Cunningham. Cunningham, who came to Breaking Bread through her catering business, Chelle\u2019s Kitchen, said the success of Breaking Bread is humbling.<\/p>\n\n\n\n
\u201cIt\u2019s kind of surreal,\u201d said Cunningham. \u201cBut this is just the tip of the iceberg. This (alternative dining options) is the direction where we should be going in North Minneapolis.\u201d<\/p>\n\n\n\n
Some of the tastes that the caf\u00e9 offers include jerk shrimp and cheese grits, vegan breakfast tacos, a variety of salads, sandwiches and the popular chicken and waffles. It was the chicken and waffles that diner Tammy Crockett ordered on a trip back to the restaurant, this time bringing her husband, Derrick Crockett.<\/p>\n\n\n\n
\u201cI like the chicken and waffles and the cheese grits. The cheese grits are my favorite,\u201d said Tammy Crockett.<\/p>\n\n\n\n
For his first time, Derrick Crockett ordered the Northside Breakfast, a traditional two eggs, meat and toast dish. He said having the caf\u00e9 in the neighborhood is a welcomed addition.<\/p>\n\n\n\n
\u201cBeing on the Northside, it\u2019s always good to have something positive going on,\u201d said Derrick Crockett. \u201cBeing in here makes you feel as if you\u2019re in a different space.\u201d<\/p>\n\n\n\n
The staff at the caf\u00e9 stands out as much as the food does. On multiple visits to the caf\u00e9 the staff was friendly, knowledgeable and attentive. According to Cunningham, Breaking Bread employs 90 percent of its workers from North Minneapolis.<\/p>\n\n\n\n
\u201cIn our staff I feel like I\u2019m grooming the next generation of chefs and leaders,\u201d said Cunningham.<\/p>\n\n\n\n
On a sunny Friday morning Anna Ruelle of Northeast Minneapolis made her way over to the caf\u00e9, something she said she does often after trying it out the first time when she saw it on Groupon.<\/p>\n\n\n\n
\u201cI was like, \u2018Oh my God, this place is so delicious \u2026 and affordable,\u2019\u201d said Ruelle, who said she dines at the spot almost weekly. \u201cWe keep coming back \u2026 and back.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"
It\u2019s been just a little more than a year, but the word is getting out \u2013 the food at Breaking Bread Caf\u00e9 & Catering is pretty darn good. Breaking Bread, 1210 W. Broadway Ave., is unique in that it\u2019s owned and operated by a nonprofit, Appetite for Change. Appetite for Change seeks to reframe the […]<\/p>\n","protected":false},"author":3,"featured_media":4352,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"off","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[26],"tags":[2727,2726],"class_list":["post-4351","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-community","tag-breaking-bread-cafe-catering","tag-kindred-kitchen","et-has-post-format-content","et_post_format-et-post-format-standard"],"jetpack_featured_media_url":"https:\/\/apexsamplework.com\/insightnews\/wp-content\/uploads\/2026\/08\/Insight-News-Website-Images-20.png","_links":{"self":[{"href":"https:\/\/apexsamplework.com\/insightnews\/wp-json\/wp\/v2\/posts\/4351","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/apexsamplework.com\/insightnews\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/apexsamplework.com\/insightnews\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/apexsamplework.com\/insightnews\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/apexsamplework.com\/insightnews\/wp-json\/wp\/v2\/comments?post=4351"}],"version-history":[{"count":1,"href":"https:\/\/apexsamplework.com\/insightnews\/wp-json\/wp\/v2\/posts\/4351\/revisions"}],"predecessor-version":[{"id":4353,"href":"https:\/\/apexsamplework.com\/insightnews\/wp-json\/wp\/v2\/posts\/4351\/revisions\/4353"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/apexsamplework.com\/insightnews\/wp-json\/wp\/v2\/media\/4352"}],"wp:attachment":[{"href":"https:\/\/apexsamplework.com\/insightnews\/wp-json\/wp\/v2\/media?parent=4351"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/apexsamplework.com\/insightnews\/wp-json\/wp\/v2\/categories?post=4351"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/apexsamplework.com\/insightnews\/wp-json\/wp\/v2\/tags?post=4351"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}