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LuLu's Cafe & Bakery

@luluscafeandbakery

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Tennessee's first worker-owned vegan cafe.
Wed - Fri • 7a - 2p | Sat • 8am - 3pm
Sun - Tues • Closed
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PLEASE READ: Updated: Oct 4, 2026 - We are currently taking applications for multiple positions: - FOH with specialty coffee experience - BOH with line cook experience Both positions require working in a commercial kitchen. The right person is kind and has drive, takes pride in the food and drinks we make, and can work efficiently and cleanly, both independently and in a team. We are looking for: • Availability Saturdays • Availability mornings Wed-Fri • Availability Tues (applicable to BOH/prep applicants only, and not mandatory) • Interest in becoming a worker-owner of a vegan cafe cooperative • Experience in specialty coffee (1-2 years experience in the last 5 years) Experience as a line/prep cook (1-2 years experience in the last 5 years) • Eagerness and ambition to develop skills • Must be able to lift 25lbs • Must be comfortable on their feet for upwards of 9hrs (•No, you don't have to be vegan to work with us 😆) We offer: • $15/hr • paid working interview • delicious shift meals & coffee • generous employee discount • opportunity for co-ownership • collaboration with a great team About us! LuLu's Cafe & Bakery is Tennessee's first cooperatively owned vegan cafe and bakery. We specialize in scratch-made sandwiches, cakes, and pastries prioritizing creativity and local produce. No DMs! Send resume to: staff@lulusmem.com by @luluscafeandbakery
📝 Earlier this week, we returned from the first ever National Cooperative Restaurant Convening in Baltimore, MD. We learned from and shared with 30+ other worker-owned cafes, bars, full service restaurants, coffee roasters, and breweries from around the country about their respective paths to cooperative work, navigating conflict and hard conversations within our co-ops, sustainable profitability in this capitalistic hellscape, and so much more. They sent us off with full bellies and the validation that we're doing something right with LuLu's. We're looking forward to continuing what feels right, like staying tip-less and sourcing as much as possible from local farmers and makers, and also applying what we've learned (maybe a sliding scale menu in the future?). So who is "we"?? Currently, LuLu's has 3 worker-owners: Stephanie Blanda (she/her), Don Gaines (he/him), and Alexa Zabella (they/them)- here's just a little bit about some of our roles and responsibilities! We're committed to honest food and honest labor, and we're excited to continue serving Memphis delicious food that just so happens to be vegan. - Headshots by Lawrence Shaw @lsfour (Working with Lawrence was so fun- go show him some love!) ((Last pic at Red Emma's by star photog Roodline Volcy 😛)) by @luluscafeandbakery
🔔 NEW HOURS 🔔 Starting this week, we are officially staying closed on Sundays and adding an hour to the days we're open! This guarantees our small team a dedicated day to rest before prepping for the week, and y'all an additional hour each day to grab sandos, carmelitas, all your faves! And as far as specials go, let us settle into this schedule and we'll see where things go. We're hopeful this change will ultimately better serve everyone. 💛 by @luluscafeandbakery
We're saying goodbye to the County Fair and Cowboi Campin' for the season! Come through today and tomorrow for the last of the popcorn cold foam and smoky pecan goodness. County Fair 🏅 Scratch-made caramel and buttery popcorn-steeped cold foam make this iced latte a real winner. Cowboi Campin' 🔥 Cozy is a cup away with this hot latte featuring smoked local pecans, cinnamon, and a touch of salt. Open Friday 7-2, Saturday 8-3! Credits 🎬 Director, Cinematographer: Alexa Coffee Talent: Irby Caramel Artist: Stephanie Pecan Specialist: Don Cold Foam FX: Haley by @luluscafeandbakery
Well we finally did the darn donut thing. Real fried vegan dudes. We made em with the culinary guidance and overall production assist from @luluscafeandbakery and glazed/topped/fried in house this morning at the cafe. I gotta say they are phenomenal. We will still feature our gluten free/vegan cake donuts if the same flavors - these guys are full gluten so watch out. Thank you to @beidly for modeling them. Featured: Vegan Fried Donuts -Cherry Limeade -Chocolate Pistachio -Old Fashioned -Peach Sundays! (Maybe a Friday in the near future 😉) by @luluscafeandbakery
☕️ Sometime last year (what is time anymore?) we introduced a 2.5% fee to help cover costs on takeout goods: kraft paper bags, compostable cups, etc. What we failed to advertise was that we also implemented a 2.5% discount for bringing your own takeout containers or cups! Many of you already do this so it's a small way for us to say thanks for helping us reduce waste. Next time you're on the go, we'd be happy to make a latte in your own cup or a sando in your own container (clean, please!). Or stay a little or a while to enjoy them on our beautiful plates from Kokoro and mugs from Paper and Clay. 💛 by @luluscafeandbakery
☀️ Saturday Special: Brekky Rice Bowl ☀️ • white rice with toasted cumin seeds • ginger & allspice soy curls • crispy shredded potatoes (carbs on carbs 4ever) • anise & clove pickled red onion • spicy mayo • toasted sesame seeds • tofu scramble (obvi) In the name of “tasty food not waste-y food” à la @projectgreenfork, we’re continuing to use what we gleaned from the Midsouth Food Bank: smoky chipotle seasoning base from Better Than Bouillon, Sinto Gourmet pickled red onions, and a killer Private Selection salsa macha to name a few. If you saw us at Reharvest, you’ll recognize this spicy mayo and remember it packs a punch! Open 8-3, see you soon!! by @luluscafeandbakery
“If we can show Memphis that you can have wonderful, ethically-sourced food made by people who are appreciated and compensated…then I think we will be successful.” Being excited to have my documentary on my favorite bakery in Memphis, @luluscafeandbakery. Very special thank you to @indiememphis for selecting this piece and supporting + highlighting the stories and people that make Memphis special. You can watch "Rising Together" at the Malco Powerhouse theater on Sunday, November 8 at the Indie Memphis Film Festival. Special thanks to everyone who lent their time and energy to make this piece possible--Stephanie, Don, Alexa + Irby at @luluscafeandbakery Jari + Jalen at @works_urban_farms Dante + Joseph at @901sustaincoffee by @luluscafeandbakery
⭐️ Pastry Case Spotlight: Gravedigger Brownie 💀 Dig into the layers of our fudgy brownie with Oreos buried right in, chocolate chip cookie dough, fudge icing, and Oreo "dirt" topped with a chocolate skull. You'll be dying for another bite! [insert Vincent Price laugh here] by @luluscafeandbakery
This is how chefs in Memphis glean surplus ingredients to make them delicious food. @projectgreenfork Food, is what connects us. It is just too good to go to waste! 👏🏾 Thanks to our partnership with the @midsouthfoodbank and Scott Street Tomato House and @homeplacepastures our chefs walked away with a bounty of ingredients to Reharvest. Join us this Thursday, October 1st for Reharvest Memphis at Crosstown Concourse. See you at 5:30 pm! @crosstownconcourse x @crosstownarts x @clean_memphis x @wilsonpublicrelations 🔗 in the comments #giveafork #projectgreenfork #memphis #sustainability #alimanning by @luluscafeandbakery
📯All hail The Spiced Gourd Drink™️! Nectar of the Gourds is a twist on this now classic drink using freshly juiced local butternut squash blended with our house made Golden syrup (turmeric, cinnamon, ginger, clove). Served hot and topped with our own blend of autumnal pie spices, we can only hope this offering appeases thee. Butternut | @tubbycreekfarm Coffee | @boycottcoffee Spices | @frontiercoop Milk | @minorfigures by @luluscafeandbakery
🌟 Pastry Case Spotlight: Shoofly Pie Bar Shoofly pie is a dessert with Pennsylvania Dutch origins; and for the uninitiated, it may sound a little odd. Put simply, it's a molasses pie. Traditionally baked in a pie crust, and always with a crumb topping (sometimes heavily spiced, sometimes not). We made ours on a base of buttery shortbread, adding just a touch of cinnamon to the topping to let the dark molasses flavor shine. For those in the know: ours more closely resembles "wet-bottom shoofly," meaning it's a little more gooey than firmly set. If you like molasses, you will love this bar - trust us and try it with a hot cup of coffee. by @luluscafeandbakery

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