Neighborhood bakery & patisserie
Sourdough pulled at dawn, laminated pastry by nine, and a cake counter that remembers your name. Baked small, sold fresh, gone by afternoon.
Baking fresh since 2016 Corner of Plum & Maple Ovens on at 5am
7am warm loaves, out daily
Today in the case
Baked through the morning in small batches. When a shelf is empty, it’s empty — come early.
Long-fermented, baked dark, cut to order.
Twenty-seven folds of butter. Best before noon.
Slices, buns, and small cakes by the piece.
Special orders
Birthdays, weddings, or a plain old Tuesday that deserves better — tell us the occasion and we’ll sketch something sweet. Every custom cake is baked to order and decorated by hand the morning you pick it up.
Two weeks’ notice for tiered cakes · 48 hours for a single round.
Our story
Sugarhouse started in 2016 with one deck oven, a marble slab, and a stubborn sourdough starter named Buttercup that we still feed twice a day. We wanted a bakery the block could set its clock by.
Everything is mixed, shaped, and baked here on the corner — nothing trucked in, nothing frozen. If it’s in the case, one of us made it this morning with our own hands.
“We measure in butter, never in shortcuts.”
Come by
We’re the little shop with flour on the windows and a queue out front on Sundays. Grab a coffee, take a number, and let the case do the talking.
