Building Longevity in the Hospitality Business - A Discussion with Marisa Brown, Owner of The Copper Hen Cakery & Kitchen

Article by Becky Fillinger, photos provided

Per Marisa, the Chicken Pot Pie is a great representation of who they are - comforting, approachable food that reflects the care and attention to detail that goes into everything they make.

Marisa Brown is the owner of The Copper Hen Cakery & Kitchen and she shares with us her winning formulas for creating customers for life. Consistency, cooking from scratch, local sourcing and taking care of customers and staff are the ingredients for success. We also talked to her about how The Copper Hen collaboratively responded during the ICE invasion in early 2026. Looking for a new favorite? Head to 2515 Nicollet Avenue!

Q: The Copper Hen Cakery & Kitchen has become one of Minneapolis' best-known brunch destinations. What do you think has been the secret to its longevity and reputation?

A: I think longevity comes down to consistency, authenticity, and making people feel genuinely welcome. The original owners, Chris and Danielle, wanted The Copper Hen to feel like a neighborhood gathering place. Somewhere you could come for a great meal, celebrate a special occasion, or simply sit down with a cup of coffee and feel at home.

We’ve also never lost sight of the fundamentals: good food, hospitality, and taking care of our guests and our team. Trends come and go, but those things never really change.

Q: Why was it important to build the menu around food made from scratch?

A: Scratch cooking is at the heart of what we do. When you make things in-house, you have control over the ingredients, the quality, and ultimately the experience you're giving someone.

It also gives our kitchen the freedom to be creative and to let the ingredients speak for themselves. There’s something special about knowing that the bread, sauces, pastries and other components on a plate were made by our own team.

Q: How have relationships with Minnesota farmers shaped your menu?

A: Our relationships with Minnesota farmers have always influenced the way we think about food. When you work with local growers and producers, you become much more connected to the seasons and to the people behind the ingredients.

Minnesota has incredible agricultural resources, and we try to celebrate that whenever we can. The menu naturally changes with what’s growing and what’s available, which keeps things fresh for both our guests and our kitchen.

The new dinner menu includes fall favorites: 10 oz Flank steak with a red wine braised button mushroom and caramelized onion bordelaise; Pan-seared blackened salmon, served with grilled broccolini; and cajun alfredo fettuccine Sage brown butter chicken, served with a cheesy polenta, and garlic charred green beans.

Mac N Cheese

Q: Are there ingredients you simply won't compromise on?

A: For us, quality is the non-negotiable. We want to know where our ingredients come from and make sure they meet the standards we’ve set for ourselves.

We’ve explored different suppliers over the years in an effort to manage costs, but quality is something we simply won’t compromise on. We’ll try a sample and sometimes realize it’s not something we’d want to eat ourselves, so there’s no way we could feel good about serving it to our guests.

There are also certain staples where quality really makes a difference. Good eggs, quality butter, fresh produce, excellent flour, and properly sourced proteins. You can build a beautiful dish, but if the underlying ingredients aren't good, it will always show.

Q: The bakery has developed its own following. Please tell us about customer favorites.

A: The bakery is what started everything. It is such a special part of The Copper Hen. Guests have their favorites, and we hear about them all the time. Our cupcakes and pastries have developed a particularly loyal following, along with the baked goods that people pick up to take home or bring to family and friends.

Sample seasonal treats - Chai Cupcake: chai spice cake, and topped with cream cheese frosting; and Chocolate Caramel Boozy Cake: chocolate cake, topped with caramel buttercream, candied pecans, and a caramel irish cream liqueur

One of the things I love most is seeing someone walk in specifically for a bakery item they've been craving. At that point, you know you've created something that has become part of their routine and their memories.

Q: Is there one food item that best represents The Copper Hen?

A: I think our chicken pot pie is a great representation of who we are. It’s comforting, approachable food, but it still reflects the care and attention to detail that goes into everything we make. That combination of familiar food made thoughtfully and from scratch is really the spirit of The Copper Hen.

Q: What's the most rewarding compliment you've ever received from a guest?

A: We have the privilege of hosting so many weddings at The Hen, and one of the greatest compliments is when those couples continue to come back to celebrate the milestones that follow. Birthdays, anniversaries, and even introducing us to their first child. Being part of those special moments is incredibly meaningful, but having people return to share so many chapters of their lives with us is truly the best compliment we could receive.

Q: Restaurant ownership is demanding. What keeps you motivated?

A: The people. Our guests, our staff, and the community around us are what keep me going.

There are certainly difficult days in this business. But then you see a team member grow, a guest have a wonderful experience, or a dining room full of people enjoying themselves - and you're reminded why you started in the first place.

Q: The Copper Hen is located on Nicollet Avenue, an area that experienced demonstrations and heightened activity during the ICE enforcement operations. What was happening from your perspective as a business owner?

A: Our neighborhood has gone through some very incredibly difficult and unsettling periods. From our perspective as a business, our first priority is always making sure our guests and employees are safe in the moment. That everyone was treated with dignity and respect, and that we support our community in any way we can.

We were watching events unfold around us while also trying to make responsible decisions in real time. Like many businesses in the area, we had to balance the practical realities of operating a restaurant with the very real concerns being experienced by people in our community.

It was a reminder that a restaurant doesn't exist in isolation. We're part of a neighborhood and community.

Q: How did your staff react as events unfolded?

A: Our staff handled an extremely stressful situation with a lot of care for one another. I'm really proud of how our team supported one another during a very uncertain time.

Q: What did you learn about crisis management during the ICE invasion that you'll carry forward?

A: We've learned not to underestimate the importance of relationships. Knowing your neighbors, knowing your team, and having open lines of communication makes a tremendous difference when circumstances change quickly.

Q: Did the experience strengthen relationships within the Whittier and Eat Street business community?

A: Absolutely. Difficult circumstances have a way of reminding you how interconnected we are.

We saw businesses checking in on one another, sharing information, and trying to figure things out together. That sense of solidarity was meaningful. Nicollet and Eat Street are made up of independent businesses that are deeply invested in this neighborhood, and I think the experience reinforced how important it is for us to support one another.

Q: Thank you for taking care of your guests, staff and your neighborhood. How may we follow your news?

A: The best way to keep up with The Copper Hen is through our website and social media, Facebook and Instagram. That's where we share updates about the restaurant, bakery offerings, seasonal menu changes, special events, and what's happening next.

We love staying connected with our guests, so following us online is also a great way to see what we're cooking and what we're up to. We’d love to see you visit us at 2515 Nicollet Ave!