For most of its life, Sugar & Sage Bakery has been a morning place. People come to the shop on Lovers Lane for a kouign-amann and a coffee, linger over a danish, maybe leave with a box of pastries. Now the bakery wants you back around noon.
Sugar & Sage has rolled out a lineup of five made-to-order sandwiches and wraps, and if you know anything about what executive chef Jill Bates does with butter and dough, you already know why that’s good news. The breads are baked in-house, the croissants come out of the same kitchen that turns out the bakery’s famous pastries, and the whole menu reads like it was put together by someone who understands that a great sandwich starts with what’s holding it together.
Continue reading
by Steven Doyle
