SHORTLY AFTER GIVING birth to her son, Rua Francis Oshana discovered that he was severely allergic to dairy. “That was the defining moment when we decided to fully transition to a wholesome, plant-based nutrition,” Oshana says. But when she couldn’t find nourishing desserts and cheese that her family could indulge in, Oshana decided to create her own.
In 2017, Oshana founded Planthropie, a plant-based cheese and dessert bar that uses ethically sourced, high quality organic and raw ingredients to create handcrafted, nourishing indulgences. With a core menu and seasonal flavors that rotate throughout the year, Planthropie has grown from operating out of Oshana’s home kitchen and pop-ups at farmer’s markets to a shop located in downtown Birmingham. Some of the most popular offerings include the Cheese Tasting Tour, Signature Cheesecake, and the Rose Pistachio cake. Planthropie also offers cheese and dessert experiences for weddings, bridal showers, and other special events.
“Planthropie was born as a solution to fill a market void for health-conscious food options,” Oshana says. “Our mission is to create food as art and medicine focusing on desserts and cheese because these two are the hardest to give up when you want to lead a healthy lifestyle.”
To learn more, visit planthropie.com.