Tomorrow at Chef Space, all sweet tooths are invited to a bake sale to benefit local charities.

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Chef Space is Louisville’s only non-profit kitchen incubator, and tomorrow (Friday, September 14) it is hosting a Bake Sale to benefit local charities.

The bake sale runs from 11:00 a.m. to 4:00 p.m., and takes place at the Chef Space campus at 1812 W Muhammad Ali Blvd, Louisville, Kentucky 40203.

Here’s the lowdown from the Facebook event page.

Calling All Sweet Tooths – You’re Invited!

Chef Space Hosting Bake Sale to Benefit Local Charities

A Celebration of National Baked Goods Day

Chef Space is hosting the very first West Louisville Bake Sale on Friday, September 14th in celebration of National Baked Goods Day. Six local bakers are joining forces to fill Chef Space with treats and raise money for six different local community organizations. Chef Space is a quick three-minute drive from downtown, there is plenty of parking, and the bakers will be accepting cash or credit cards.

Chef Space, 1812 W. Muhammad Ali Blvd

Participating Bakeries and Benefits Organizations

Scarlett’s Bakery – Benefitting Scarlett Hope

Believe Cakes and More – Benefitting Coleridge Taylor Elementary School

Norma Jean’s Baked Goods – Benefitting (TBA)

Sweet Dreams Baked Goods – Benefitting The Sweet Dreams Project

Sweet On You Bakery – Benefitting Office of Multicultural Ministries & National
Endometriosis Research Center

Sweet Peaches – Benefitting The Lily Pad

For more information, www.ChefSpace.org

Regular readers will recall my profile of Chef Space for Food & Dining Magazine’s Spring 2018 issue (Vol. 59).

Later the full text appeared right here at NA Confidential.

LIVE TO EAT: “Chef Space: a kitchen incubator … and a community venture.”

“We’re Louisville’s only non-profit kitchen incubator, dedicated to helping early stage entrepreneurs launch their food-based businesses,” explains Andrew Held, vice president of operations.

Christopher Lavenson is the president of Chef Space, and he proceeds to a bigger picture. “We’re part of a larger revitalization project, and this basically is an engine to create jobs through food entrepreneurship.”

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