This month, Dallas will welcome Sugar & Sage Bakery to the University Park neighborhood, offering a delicious range of sweet and savory items including fresh viennoiserie through rich cookies, cupcakes, brownies and doughnuts. Sugar & Sage will also host a robust coffee program crafted by Dallas-based Noble Coyote Coffee Roasters. From their onsite kitchen, Sugar & Sage’s seasoned team of experts will prove that beautiful pastries and fine coffee can at once be approachable and delectable.
The concept is a passion project for local mother-daughter duo, Alison and Ashley Sage Weinstein. Sugar & Sage Bakery was inspired by Ashley, the 16-year-old co-founder, who has loved baking in her family kitchen from a young age. The bright, contemporary space with taglines like “Kinda Sweet, Kinda Salty” and “You Bake Me Happy,” will offer an inviting environment, making it the perfect place to catch a friend for coffee, work remotely or grab a snack heading to or from school. A warm and community-driven energy was an imperative for the founding family. Unique to University Park, Sugar & Sage will boast a beautiful outdoor patio for relaxation or work. A playful mural will headline the patio space which, like many interior touches, emulates Ashley’s personality.
Renowned Chef Jill Bates brings her talent to the Sugar & Sage team, where she serves as Executive Pastry Chef and has worked to define the concept’s highly anticipated pastry program. From elevated selections like Kouign-Amann and Brioche Feuilletée, to artisan breads and baguette sandwiches, Bates has intentionally built a menu with neighbors, families, professionals, and Park Cities students in mind. Bates’ experience in the Dallas culinary world spans over 20 years. Most recently tapped by Chef Chad Houser to lead Café Momentum’s pastry program, Jill spent years alongside Dean Fearing at Fearing’s/The Ritz Carlton and at The Mansion on Turtle Creek.
“I couldn’t be more excited. Dallas is going to love Sugar & Sage,” said Bates. “Our exceptional team shares a passion for creating fresh, chef-inspired pastries. That we can do this daily from our onsite kitchen is special and distinguishes us in the coffee café world. Combine this with our world-class coffee featuring Noble Coyote and Dallas is in for a treat.”
In creating Sugar & Sage’s menu, Bates joined forces with James Beard Award-winning Chef Michael Laiskonis who led the pastry program at New York’s 3-Michelin-starred Le Bernardin for eight years. Laiskonis founded and leads The Chocolate Lab at the Institute of Culinary Education in Lower Manhattan. The pair has spent countless hours collaborating to create and refine numerous recipes for Sugar & Sage Bakery at a New York test kitchen.
Equally as tempting as the pastries is Sugar & Sage’s coffee program. Developed by and sourced through Dallas’ own national award-winning Noble Coyote Coffee Roasters, the offerings were once again carefully selected for the neighborhood. For the craft coffee lover there is drip coffee, doppio espresso, pour overs, French press and more. For those looking for something sweeter, Frappuccinos, fruit-based blended drinks, sipping cocoa and frozen sipping chocolate are just a few refreshing options.
Sugar & Sage Bakery is located at 4314 Lovers Lane (across from Highland Park High School) and will be open Monday 6:30am-5:00pm, Wednesday through Friday 6:30am to 5:00pm, Saturday-Sunday 8:00am to 4:00pm and will be closed on Tuesdays. To learn more about Sugar & Sage Bakery, follow them on Instagram at @sugarandsagebakerydallas or Facebook at www.facebook.com/sugarandsagebakerydallas.