Contact Us

Toni Luschen
(952) 545-1053



881 Fairview Avenue South
Saint Paul, MN 55116


Our Menu


7" (serves 12)
10" (serves 25)

Vanilla Bean Butter Cake

Buttercream of your choice (seasonal fillings available)

Lemon Lemon Cake

Lemon Curd & Lemon Buttercream

Coconut Walnut Cake

Cream Cheese Frosting

Coconut dulce de leche cake

Coconut Dulce de Leche filling & Coconut Buttercream (add pecans)

Devil's Food Cake

Buttercream of your choice

Stout Cake

Chocolate or Spice with Buttercream to match

Carrot cake

Cream Cheese Frosting (add walnuts)

Toffee Angelfood Cake

Whipped Cream & Chocolate covered Toffee pieces

Cardamom Spice cake

Cardamom-coffee Buttercream

Flourless Chocolate cake

(Gluten Free)
One Size

Vanilla cheesecake

Crumb Crust (Ask about Seasonal Flavors) (Gluten Free available)
One Size

Vanilla bean poundcake

One Size



Spring/summer seasonal flavors:

Berries & Cream, Lemon Blueberry Zucchini, Zucchini Chocolate

Fall/Winter Seasonal Flavors:

Pumpkin, Gingerbread, Cranberry, Parsnip, Apple

cookies & bars


Classic chocolate chip


French Chocolate Sea Salt Cookies

Chocolate & Candied Grapefruit

My Signature Cookie

mint chocolate chip


peanut butter

(Add Chocolate Chips) (Gluten Free)

Chocolate Walnut

(Gluten Free)

Coconut Macaroons

(Add Chocolate Dip) (Gluten Free)

Vanilla Bean Shortbread

Mexican Hot Chocolate Shortbread

Lemon Ginger Molasses

Soft & Chewy

Chocolate Gingerbread

Graham Crackers

(Add a batch of Homemade Vanilla Marshmallows)

Sugar Cookies

Iced & simply decorated

Classic Fudge Brownies

(Gluten Free Available)

Mexican Brownies

Cinnamon, Milk Chocolate & Brown Sugar Icing

Frosted sugar cookies

Simply Amazing

Hungarian Shortbread

Buttery Shortbread, Seasonal Fruit Filling

Lemon Bars

Apple Bars


Pumpkin Bars


Rhubarb Berry Crunch Bars


Breakfast Pastries

Pecan Sticky Buns


The Best Cinnamon Rolls


Classic Sour Cream Coffee Cake

(serves 16 - 24)

Seasonal Coffee Cake


Quick Breads

Banana (add walnuts), Apple (fall/winter), Cranberry Orange (fall/winter), Pumpkin Brandy (fall/winter), Rhubarb (spring/summer), Strawberry (spring/summer), Zucchini/Chocolate Zucchini (summer/fall)
8x4 Loaf


Vanilla Sour Cream or Cornmeal base with seasonal fruit additions available. Orange Date Bran, Pumpkin (fall/winter), Zucchini (summer/fall)


Vanilla Cream, Homemade Jam, Cornmeal, Savory, Whole Wheat, Lemon Ginger, Chocolate Orange, Dried Fruit & Nut, Cinnamon Swirl, Pumpkin (fall/winter), Rhubarb Berry (spring/summer)

Did Someone Say Pie?!?


Fall/winter pies

Double-crust apple, Sour Cream Apple Streusel, Southern Comfort Apple, Bourbon Pecan, Classic Pumpkin, Pumpkin Pear Streusel, Sweet Potato Pecan, Banana Cream, Chocolate Cream

Spring/Summer Pies

Strawberry-Rhubarb Streusel, Blueberry-Rhubarb, Raspberry-Rhubarb, Blueberry-Blackberry w/ Lemon Cornmeal Lattice, Sour Cherry (ltd availability), Peach-Nectarine (ltd availability), Banana Cream, Chocolate Cream

Seasonal Fruit Crisp

Serves 9

Community Supported Bakery (C.S.B.)

Earthtani is my opportunity to share my baking with the community. I have been inspired by the Community Supported Agriculture model that delivers seasonal produce to its members on a weekly/monthly basis during the growing season.

Earthtani is a CSB, Community Supported Bakery.  Each month, as a member, you will receive a delivery of seasonal baked goods.  You will always receive a loaf of bread, a baker’s half-dozen cookies and a seasonal bake of the month. I will always have additional seasonal offerings for holidays and a menu for special occasion orders as well.

Bringing local produce, from my own garden or the local farmers market, to my baked goods is always my goal.  In order to enjoy the flavors of summer during our sometimes long winter, I preserve fruits and vegetables. Local strawberry cheesecake in February, anyone?

Monthly Earthtani CSB – $29
(3 month minimum)

Delivery is the first Monday or Tuesday of each month.

For more information or to sign up, please email me at

About Earthtani

Some of my earliest memories involve baking Christmas cookies every year with my Aunt Ruth. I loved those bakes! I continued to bake and I was so honored that people were enjoying what I was making and it gave them a piece of joy for the day. I took a more formal path through college, including the University of Minnesota’s Carlson School of Management to land a career in Marketing. Meanwhile, I was still baking at home, bringing treats to work, and devouring all of the PBS cooking shows. One day, I had a conversation with a co-worker who was talking about new golf equipment. I had been thinking about upgrading my mixer and he said you should never skimp on your hobbies. Of course, I listened to him and immediately registered for culinary school! The Art Institute of Minnesota was such a great experience for me. I thrived in class and ate up every bit of food and knowledge that was thrown my way. I completed a full culinary program knowing that I wanted to be in baking/pastry and from there, it was about finding the right externship. Resumes went out and I landed at Turtle Bread Company in South Minneapolis. Solveig Tofte of Sun Street Breads was the lead baker, and I could not have asked for a better first mentor. Eventually, I moved onto Bacio in Minnetonka as their Pastry Chef. I worked alongside Paul Connors, executive pastry chef and mentor, and together we helped open Good Day Cafe in Golden Valley. It was an incredible experience to build all of the recipes from scratch and also make some amazing sticky buns! I landed at Lucia’s in Minneapolis next and this, this was my dream job! I was immersed in the local and seasonal food movement, which challenged and allowed me to express my creativity. Lucia taught me how to make their croissants and I have loved creating those layers ever since. With the weekly and monthly changing menus I became a regular at the cookbook section of my library. I usually left with a stack of books almost too large to carry. I also continued to expand my own cookbook library at home. I left Lucia’s with a heavy heart. I knew I needed to start something on my own while still working as a baker. Which brings me to the now… I am baking and making the desserts at Augustine’s in Saint Paul. It is close to home and I get to make croissants every day, which makes me really happy! I have learned so much and it has given me time to start Earthtani CSB, a bakery for my community. I get to bring Simple, Seasonal and Sweet into your lives and a smile to your day.