Meet Louisa
Louisa Farhat is the Co-Owner and Master Butcher behind Sweet Lou’s Meats. Born and raised in Northeast Minneapolis, she moved to Chicago after high school and began working front-of-house while putting herself through college. It didn’t take long to realize she belonged on the production side of the business. After time in kitchens, she found butchery and never looked back.
In 2017, she returned to Minneapolis after building craft sausage and charcuterie programs for restaurants in Chicago, ready to bring that experience home. After 8 years, the focus is still the same: responsible sourcing, skilled butchery, and making food people want to come back for.
What excites you most about opening the shop in St. Louis Park?
We built Sweet Lou’s step by step and stayed clear on what mattered: quality, sourcing, and doing things the right way. A neighborhood butcher or deli becomes part of people’s routine. It’s where you stop in, see familiar faces, and pick up something good for dinner. Opening the shop means finally having a permanent place where everything we do can live under one roof.
What do you love most about what you do?
I love the craft, the constant learning, and the connection to people through food. This business keeps you sharp because there is always something to improve or refine. I also love the community that has grown with us through pop-ups, markets, and the food truck. Tim and I really care about what we make, and I think people can feel that when they eat it.
WHAT MAKES IT REALLY GREAT MEAT?
We put the animals first.
We start with well-raised animals. The quality of the final product begins with how animals are raised and cared for. We work with farmers who take that seriously and who share our standards.
We keep it local.
We keep it close to home and prioritize Minnesota and midwestern farms, makers, and producers whenever possible. Better sourcing and shorter supply chains make a difference.
We are passionate.
We also do the work right. Good meat doesn’t happen by accident. It takes skill, consistency, and attention to detail every step of the way. That is the standard we hold ourselves to every day.