Dine on High-End Sweets at New Sugar & Sage Bakery

July 3, 2023
Modern Luxury Dallas
Jill Bates

Sugar & Sage Bakery (, helmed by executive pastry chef Jill Bates, recently opened in University Park. The high-end patisserie bakes all pastries on-site daily, and the robust coffee bar sources quality beans through award-winning micro-roaster Noble Coyote Coffee. Here, chef Bates shares her scrumptious recipe for Kouign-Amann, a sweet Breton cake made with laminated dough.


Yield: 12
  • 325 grams AP flour
  • 7 grams Kosher salt
  • 4 grams instant yeast
  • 248 grams water
  • 25 grams melted butter
    338 grams unsalted butter


  1. Prep unsalted butter into a rectangle approximately 30 cm by 20 cm and chill.
  2. Prepare the dough by mixing the flour, salt, yeast, water and melted butter. Mix on medium speed for 3-4 minutes to a smooth, slightly elastic consistency.
  3. Roll the dough to 60 cm by 40 cm. Enclose the butter and roll to complete one single turn. Chill for one hour and roll to complete a second single turn. Chill for one hour.
  4. Roll once more in sugar to complete a third single turn, sprinkling with sugar at each step.
  5. Complete rolling to a final thickness of 4 mm and cut the dough into 7 cm squares.
  6. Working in a small mound of additional sucrose, prepare each dough square by folding each corner up into the center.
  7. Fold in the new corners to create a circular shape and place each into a lightly sprayed 6-8 cm ring to set onto a Silpat-lined sheet pan.
  8. Proof at 82-86F degrees for approximately 45-60 minutes. 9. Bake at 375F degrees for 20-25 minutes.

Erin Kain