Originally planned to open at the end of 2025, Lutra Cafe and Bakery is now in the beginning stages of construction and is set to open by May 2026. The space is being carefully designed to reflect McLaurin’s architectural vision, with artwork shaping the atmosphere as much as the menu itself.

Owner Chris McLaurin opened Lutra in January 2024 and operated the cafe and bakery as a pop-up for nearly two years.

The pop-up allowed McLaurin to introduce Lutra’s products, experiment with menu ideas and gather feedback, while also building a sense of community before opening a permanent location.

Lutra will open at the American Tobacco Campus, next to Fullsteam Brewery and a new restaurant called East of Texas. McLaurin said he is excited to be part of what he sees as a strong vision for the campus’s next chapter.

During the week, Lutra will be both a working space for customers and a quick counter-service spot for those picking up breakfast or lunch on the go. On weekends, Lutra will shift into a brunch dine-in restaurant. 

“My background spans savory and pastry, dinner service and bakeries, and while Durham has great bakeries and restaurants, there’s room for more breakfast spots,” McLaurin said. “Offering more than just a bakery lets me scratch all the creative itches I enjoy.”

In addition to Lutra’s traditional sweet buns and bakery goods, the expanded weekend menu will feature brunch items such as breakfast sandwiches and mimosas. A lunch menu, which has yet to be revealed, will include sandwiches, soups and salads. 

“I take my fine dining background and a lot of the execution standards I learned there, but try to make the food very approachable,” McLaurin said. “The word I always come back to is ‘crave-able.’ I want you to take that first bite, close your eyes, and think, ‘Oh, I ordered well,’ and be excited for the next one.”

McLaurin said Lutra will always be a bakery at its core. Lutra’s sweet buns are rooted in his childhood memories of Saturday mornings, watching cartoons while his mom made Pillsbury orange buns. He said he wants to recreate that same sense of comfort for his customers.

Designing the Experience

McLaurin said he hopes to bring that same comforting energy into Lutra’s interior, partnering with architect Kurt West of West Workshop to translate his vision into a thoughtfully designed physical space.

Three collapsible doors open up to the outdoor courtyard seating. Since the interior is relatively tight quarters, West said, the doors will help the bakery feel larger and more connected to the American Tobacco Campus.

Customers wait for their orders at the coffee bar. From there, guests will be able to see into the kitchen.

“That’s a common feature of old school French bakeries,” West said. “By using glass, it makes the space feel a lot bigger. Without that, the bakery would have felt like a hallway.”

A handmade hanging teal tube fixture will run LED lighting upward toward the exposed structure above, casting a glow throughout the space.

Old, heavy timber will be exposed in some columns and beams, highlighting the industrial character of the American Tobacco Campus. Material choices like ambrosia maple also help subtly reinforce Lutra’s playful but cohesive theme. 

“It almost looks like waves to me — like the movement of water,” McLaurin said. “Since our mascot is an otter, I wanted water to be a central theme without being too on the nose. 

Fun and mischievous otters are at the heart of Lutra’s visual identity, and their nature reflects the atmosphere McLaurin hopes to cultivate at the bakery — one that doesn’t take itself too seriously.

That spirit carries throughout the space, from large-scale pieces to small, with hidden details meant to reward observant guests.

Before construction, McLaurin said he had friends and family paint around 50 tiles to be installed in the space. The idea is that guests can try to find them all. 

The spirit of collaboration is especially visible in the work of McLaurin’s friend and local artist, Susie Hill, who has created a series of playful otter-themed pieces for Lutra — from murals of otters with cinnamon buns to a disco-ball otter celebrating the property signing.

Though the artwork has become central to Lutra’s interior aesthetic, Hill does not have formal training. She described it as her “COVID hobby.” But what began as a creative outlet during lockdown became commissioned pieces for the bakery.

“The first time Chris commissioned me to paint something, I was like, ‘Wait, are you sure you want to give me money and you want me to make something?’”

Lutra in the Community

From the beginning, Lutra has embedded itself in Durham’s local network — as both a business and a participant.

The bakery sponsors the Durham Fruits, a local baseball team whose mission is to create an empowering environment for members of the LGBTQ+ and BIPOC community. McLaurin hopes to continue that relationship, and hopefully after games, they will come to Lutra for a meal. 

McLaurin said Lutra’s growth would not have been possible without the support of other local small business owners.

“It really reinforces the community nature of Durham — just how willing small business owners are to give their time, talent and knowledge,” he said.

In contrast to his experience training and working in Washington, D.C., where the food industry often felt competitive and guarded, McLaurin said Durham’s entrepreneurs embrace a more collaborative mindset. McLaurin said he believes that when the community succeeds, everyone benefits.