All of our pastries are baked on site (allowing for multiple daily bakes) – and include beautiful and approachable creations. Viennoiserie all the way through rich cookies, cupcakes, brownies and doughnuts along with savory items – punctuate our menu. Design direction for our kitchen was provided by Executive Pastry Chef, Jill Bates.
Sugar & Sage Team Favorites
- Cinnamon ‘Cruffin’ Brioche Feuilleté – A rich and flaky laminated brioche accented with cinnamon sugar.
- Apricot Verbena Danish – A spin on the classic breakfast pastry, paring sweet apricot with vanilla cream and fragrant lemon verbena.
- Caramel Blondie – A thick, dense bar cookie with the sweet aroma of vanilla and brown sugar, topped with caramel.
- Brownie – A classic brownie owing its flavor and texture to an intense dark chocolate.
- Raspberry & Cream Glazed Doughnut – Golden yeast-raised doughnuts, dipped in a fruity and floral raspberry-rose glaze.
- Mushroom Focaccia – A warm pillowy house-made focaccia layered with ricotta and mushrooms sauteed with garlic and herbs, and topped with melted gouda.