Sophisticated yet approachable. That’s what Alison Weinstein and executive chef Jill Bates aimed for when they created Sugar & Sage Bakery. The neighborhood patisserie bakes all of its confections in-house, including team favorites like cinnamon “cruffin” brioche feuillette, apricot verbena danish and a mushroom focaccia.
Sugar & Sage’s executive chef has a pechant for pastry
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