Effin Sweet: Inside the Sugar Cube's Brick-and-Mortar

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[Avila, 9/13/13]

Kir Jensen finally has a full kitchen (and counter). The baker behind the iconic food cart The Sugar Cube has made it official at her brick-and-mortar bakery of the same name, which took over the NE Alberta space that was once home to (the vegan) Dovetail Bakery. Fans of Jensen's chocolate ganache cupcakes and panna cottas can now partake in upgrades like indoor seating and full coffee service, and as previously reported, an expanded menu.

In the morning, the case is filled with pastries like a buttery shortbread with cranberry and black pepper jam, but offerings go beyond the oven: Current breakfast plates include a savory strata with roasted mushrooms, cherry tomato, and two cheeses; maple olive oil granola; and a spiced buttermilk cornbread with salty molasses butter. In addition to the Sugar Cube's familiar cupcakes, cookies, and "the ultimate" chocolate brownie (with sea salt and olive oil), Jensen will bake up desserts like a raspberry brown butter tart and citrus almond snacking cake.

The Sugar Cube is open now. Hours of operation: 8a.m. to 5p.m., Wednesday through Sunday.
· The Sugar Cube [Official site]
· All Previous Sugar Cube Coverage [Eater PDX]