BALTIMORE – Cajou Creamery, a beloved plant-based ice cream shop in Baltimore, has narrowly avoided closure, thanks to an outpouring of support from customers and local businesses.
Located in the Mount Vernon neighborhood, the creamery was on the verge of shutting down after facing a series of financial setbacks. In late September, underground fires on Charles Street knocked out power in the area, leading to the loss of inventory and extensive damage to the shop’s equipment. The fires surged power back into the system, causing compressors in the freezers to explode, which co-owner Dwight Campbell described as a heartbreaking blow.
“Everything just came crashing down. When they kept re-energizing the system, it surged on my freezer and blew up my compressors,” Campbell said. “It was heartbreaking for the entire family.”
The unexpected disaster was compounded by mounting costs—upwards of $3,000 in repairs, a higher-than-usual electric bill, and a slow summer season marked by rainy weather. Faced with these financial hurdles, Cajou Creamery made a public appeal on social media, announcing that the end of September could mark its final weekend in business.
However, the community quickly rallied around the business. Within hours, a line of customers stretched down the block as people from nearby businesses and local residents showed up to support the struggling creamery.
“We just wanted to gear up and make sure he had hands on deck with the influx of customers coming in,” said Kelli Redmond Bagby, founder of Mova Nature, a local business that helped spread the word.
Cajou’s survival was also bolstered by a network of local small business owners, influencers, and the Black Butterfly Network, all of whom helped keep the momentum going. Campbell expressed gratitude for the community’s support, noting how the overwhelming response reaffirmed their decision to establish their family business in Baltimore.
“Baltimore has embraced us, and this past week has shown how much we made the right decision in moving our family and our business here,” Campbell said.
Cajou Creamery was founded by Campbell and his partner Nicole Foster as a way to create a safe, nutritious alternative for their son, who was born prematurely and has allergies to dairy and soy. Over the years, the creamery has become a staple in Mount Vernon, offering plant-based desserts that cater to a variety of dietary needs.
As Cajou continues to thrive, Campbell and Foster remain deeply grateful for the community that has supported them through thick and thin.
“We wanted to give our son something nutritious that would help him thrive rather than hurt him,” Campbell explained. “And now, we’re thrilled to be able to share that with so many others.”
Thanks to the collective effort of Baltimore’s residents and business owners, Cajou Creamery looks set to continue serving the Mount Vernon community for years to come.
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