Since opening at 4314 Lovers Lane across from Highland Park High School this spring, Sugar and Sage Bakery has gotten involved by supporting the first pep rally of the fall season and become a hot spot for athletics meetings.
We get a taste of the salty-sweet treats made by Sugar & Sage Bakery.
Chef Jill Bates, once the right hand of culinary legend Dean Fearing, has one goal these days: the creation of the perfect croissant. The six dozen she sells out of by 3 pm on any given Saturday should be proof she’s on the right track. Still, the pastry savant is up at 4 am, kneading, rolling, and laminating dough for the early-morning crowd at Sugar & Sage on Dallas’ Lovers Lane.
DALLAS (KDAF) — Living with a peanut allergy often means saying no to delicious treats – not at Sugar & Sage Bakery. The new addition to the Dallas convection scene is a tribute to Ashley Sage – the 16-year-old co-Founder of Sugar & Sage with a severe peanut allergy.
Jill Bates shares her scrumptious recipe for Kouign-Amann, a sweet Breton cake made with laminated dough.
You’ve got to get up pretty early in the morning to beat Jill Bates to the kitchen. She has even had to change the recipe of her daily routine in transitioning from fine dining to a highend bakery catering to a Park Cities clientele. “The main difference is the early...
Mother-daughter duo Alison and Ashley Sage Weinstein, 16, are gearing up to open a bakery on Lovers Lane across from Highland Park High School this month with the help of some well-known chefs.
You could say 16-year-old Ashley Sage Weinstein is a little sweet, a little salty. She’s a driven sophomore at Greenhill School in Addison who wants to study neuroscience in college. But before she does that, she’ll open a bakery with her mom Alison Weinstein on Lovers Lane in University Park.