Breads and pastries are made fresh every morning at Sugar Magnolia Bakery, so you can’t be sure that your favorite item will still be available if you arrive late. Sticky buns are made only on Friday and Saturday; waffles are a weekend thing, too, as is dinner. I guarantee that any time you arrive, there will be too many temptations to taste all that beckon.
The common denominator of Sugar Magnolia’s repertoire is quality ingredients; nearly everything resonates with buttery richness, including splendid baguettes that have no butter, but need none, either. Buttermilk biscuits with their fetching dairy twang are brought to the next level when split, buttered and grilled and served with jam. Sweet pastries, such as a cranberry walnut scone and an apple turnover, are just sweet enough, but not cloying. A savory ham and cheese roll, wrapped in pastry dough as elegant as a Parisian croissant, is a refined balance of pungent pig meat and sharp cheddar.
While it is a morning pastry-and-coffee place for many of its regular clientele, Sugar Magnolia also has a full lunch menu of sandwiches, soups, and salads and serves dinner Tuesday through Saturday. Specialties include hand-cut steaks, tacos, salads, and seafood. Brunch is served Saturday and Sunday; and pizza is available at every meal but brunch. Sugar Magnolia also is known for whole cakes, including a 7-layer caramel cake that I am going to eat next time I visit!