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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If you find yourself wandering down Lovers Lane and catch a whisper of warm butter drifting through the air, keep walking — it’s probably leading you straight to Sugar & Sage Bakery. Located in University Park, this little spot feels like a deep breath in the middle of the day. There’s sunlight pouring through the windows, neighbors chatting over coffee, and trays of pastries so pretty you almost hesitate to touch them. Almost.
Continue readingFiled under Steven Doyle
Get ready to indulge, because Sugar & Sage Bakery is rolling out a delicious lineup of pastries that are sure to make your taste buds dance! Crafted by the award-winning pastry chef Jill Bates, this new menu brings the cozy essence of fall right to your plate, with delightful twists on classic favorites that are just perfect for the crisp autumn air.
Chef Bates has a knack for making every season special, saying, “At Sugar & Sage, we believe fall is meant to be savored. Our new menu offers a little something for everyone—whether you want a sweet treat to brighten your coffee break or a savory snack to warm your soul.”
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by Steven Doyle
Not long ago we ran into chef Jill Bates, the recently former pastry chef at Dean Fearings eponymous restaurant located in the beautiful Dallas Ritz-Carlton. We asked about her departure and she made it very clear the move was bitter-sweet, not too unlike the chocolate she uses with some of her marvelous pastries.
“We are still family, great friends. In fact we will see each other next week”, Bates told us during a phone conversation. Continue reading
Filed under Crave, Steven Doyle
by Steven Doyle
We as Americans have an odd relationship with the pumpkin. Sure, we stock up on the squash as decor during the Halloween season (which according to retailers begins in August), and adorn our tables as centerpieces with them during the eventide of Thanksgiving, but as far as a true dining offering we fall short. Continue reading
by Steven Doyle
Admit that you have already blown your New Years resolutions. If everyone behaved themselves we would be out of business, along with most of the city’s restaurants. In keeping with your good nature we wish to explore a few choice desserts in Dallas. Follow along at home and make reservations! Continue reading
Filed under Crave, Steven Doyle
by Steven Doyle
One of our very favorite pastry chefs has a few new fun plates to satisfy your sweet tooth this summer. Jill Bates at Fearing’s located in the Dallas Ritz-Carlton in Uptown is cooling off with seasonal fruit, and of course chocolate in a an even cooler way. Bates enjoys fresh, seasonal items such as peaches and it comes out in one of her dishes presented today.
The latest creation of chef Jill Bates is her Double Chocolate Popsicles with Toasted Almond, Maker’s Mark Cherries and Fleur de Sel Chocolate Cookies. She seemingly enjoys making frozen treats such as these. In the past you might have tasted her blackberry yogurt push up pops that were nothing short of amazing. As the temperatures go from hot to blazing you will want to check out this particularly fun treat very soon. Continue reading
Filed under Steven Doyle
by Steven Doyle
A full year ago we spoke with Fearing’s Jill Bates. Jill is the spunky pastry chef that is continually coming up with unique and artistic desserts that keeps her sweet-toothed guests satisfied. We stopped in Fearing’s at the Dallas Ritz Carlton recently to find out what she had planned for the summer’s menu.
One ingredient Bates is finding especially wonderful this time of year are the new crop of peaches she is picking from Cooper Farms in Parker County. Tim Cooper’s farm grows some of the state’s best peaches and the 2012 crop is particularly excellent since we had just the right weather and rain. Continue reading
Filed under chefs, Dallas, Pastry Chef, restaurant news, Steven Doyle
