Sugar welcomes the cool winter weather with an exciting new croissant, the Thanksgiving Croissant. With sage butter rolled in to the dough, the croissant is filled with house-made stuffing, gravy, turkey and cranberry sauce.
The Sugar Bakery & Cafe Thanksgiving Croissant is inspired by the Momofoku MilkBar version which was introduced in 2010. The croissant will be available now through November 30
Other items in the Fall lineup include caramel apple croissants, spiced pear brioche, pumpkin whoopee pies, pecan tartlets and more items made fresh daily.
About Sugar Bakery & Cafe
Sugar Bakery & Cafe on First Hill in Seattle bakes all their pastries and desserts from scratch using locally sourced ingredients. Coffee, sandwiches, salads and house-made soups are also available. For more information, visit sugarbakerycafe.com or call 206-749-4105.
About the Chef
Chef Stephanie Crocker began her baking career professionally by selling her pastries wholesale and through the University District and West Seattle Farmer’s Markets. Her dream of opening a retail shop finally came through in 2007, which she financed using mostly credit cards and built mostly by herself and her husband. She is extremely passionate about scratch baking, and enjoys sharing her love of baking with her customers and friends.