There is a pastry that launched a bakery. Not a concept, not a business plan — a single bite of kouign-amann at a New York patisserie that Alison Weinstein and her teenage daughter Ashley shared years ago, looked at each other across the table, and decided that Dallas needed one. That moment is how Sugar and Sage Bakery came to exist at 4314 Lovers Lane in University Park, and the kouign-amann is still the reason to go.
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The cinnamon roll as we know it is a Scandinavian invention — Sweden’s kanelbulle has been around since the 1920s, and October 4th is still celebrated there as Cinnamon Roll Day. The version that took over American bakeries came later, built on enriched yeasted dough, softened with butter, rolled tight with cinnamon and brown sugar, and finished with enough cream cheese frosting to qualify as a public health concern. Cinnabon turned it into a fast-food category. Home bakers turned it into a weekend ritual. At some point, serious pastry chefs got involved, and that’s when things got interesting.
Dallas has a genuinely good cinnamon roll scene right now, spread across bakeries that range from a decades-old neighborhood institution in Oak Cliff to a brand-new Michelin-adjacent spot in Uptown that opened this past March. The best versions in this city tend to care more about the dough than the frosting. A couple on this list bend the definition of “cinnamon roll” just enough that we felt obligated to say so. We included them anyway.
Continue readingFiled under Steven Doyle
SusieCakes, the bakery known for its nostalgic, made-from-scratch desserts, is ushering in the spring season with a dazzling lineup of Easter and Passover treats. Available for pre-order starting March 2, these limited-time offerings feature beautifully decorated cakes, classic cookies, festive cupcakes, and traditional holiday favorites—perfect for family gatherings, holiday tables, and sweet spring celebrations.
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For more than five decades, Swiss Pastry Shop has been a fixture on Fort Worth’s West Vickery Boulevard. What began in 1973 as the dream of Swiss-born baker Hans Muller has grown into a cherished neighborhood institution under the care of his son, Hans Peter Muller, who continues to honor and evolve the family legacy with quiet dedication and precision.
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In a quiet shopping center along Frankford Road, Brazil Latino Market offers far more than a grocery run. It is a flavorful crossroads where Brazilian tradition, Latin comfort, and everyday community life meet—anchored by food that feels both soulful and generous.
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Joy Macarons has become a quiet standout in Dallas by doing one thing exceptionally well: executing classic French macarons with precision, restraint, and real flavor payoff. Founded by Liz Lanier, who began baking macarons at home before building the business into a beloved local bakery, Joy Macarons reflects a hands-on, detail-driven approach that shows in every box. Lanier’s background as a self-taught baker informs the shop’s focus on technique first, with creativity layered in thoughtfully rather than theatrically.
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King cake is a defining tradition of Mardi Gras season, enjoyed from Epiphany through Fat Tuesday and rooted deeply in New Orleans culture. Made from a soft, brioche-style dough, it is typically swirled with cinnamon or other rich fillings, finished with icing and the iconic purple, green, and gold sugar. A small token (baby) hidden inside adds a playful element, turning the cake into something meant to be shared, celebrated, and passed around offices, families, and gatherings throughout the season.
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If you’ve ever seen a pastry that looks like a caramel-crusted croissant and wondered what it is, there’s a good chance you were staring at a kouign‑amann (pronounced “queen‑ah‑mahn”). This rich, flaky treat comes from a very unlikely origin story — and has quietly become one of the most talked-about pastries in cities like Dallas.
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