Who we are
Sugarwolf is a bakery, coffee bar, and kitchen in downtown Austin. Croissants and espresso in the morning, hand-built sandwiches and seasonal salads at lunch. House-made breads, hand crafted pastries, and coffee all day.
Come in hungry and leave with something good.
Our Approach
It all starts with the ingredients.
When you’re making a croissant, the butter matters. If you’re baking bread, the ferment counts. The way a salad is dressed, how the meat is carved, the amount of the espresso pulled, and how the pastry is handled, all show up in the final bite.
Our kitchen is seed-oil free. To let the ingredients shine, we make as much as possible in house. What we can't, is sourced from farms, ranches, and producers we know and trust.
Sugarwolf is run by people
who love food, Maybe too much.
(Depends on who you ask)
Staton Jobe …
Chef Kevin Taylor brings in a culinary background shaped by family restaurants, The Culinary Institute of America, fine dining kitchens, and his work as executive chef and partner at ATX Cocina and Bulevar. He leads the bakery program with traditional methods, natural fermentation, and the kind of patience pastry demands.
We are the kind of people who check dough before sunrise. Who test recipes again and again because “good enough” is never good enough. We can talk about fermentation, lamination, sourcing, coffee beans, and sandwich construction in more detail than you probably asked for…but we’d rather you just stop by and grab a bite.
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Pastries
LAMINATION LEAVES NOWHERE TO HIDE, WHICH IS EXACTLY THE WAY WE LIKE IT.
Classic croissants laminated with 82% butter. Cinnamon rolls that took the scenic route through R&D before landing at the top of our list. Our seasonal pastries, cookies, and whatever else the bakery team decides is worth waking up early for. No mixes here because it’s all made from scratch.
Some things are traditional, some things get a little weird (in the best way). It all starts with all natural ingredients, patience, and a healthy respect for butter.
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Bread
JUST FLOUR, WATER, TIME, AND PEOPLE WHO KNOW DOUGH.
36-hour fermented sourdough. Focaccia with enough chew, Graza olive oil, the crispy edge. Loaves baked in-house daily for our menu, the counter, and the kitchen.
Because everyone knows a sandwich is only as good as what’s holding it together.
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Coffee Bar
WE TAKE OUR DRINKS SERIOUSLY.
Specialty coffee beans from Voyager Craft Coffee in San Jose. Pulled by hand on a Kees Van Der Westen Idrocompresso straight from the Netherlands. Espresso, drip, matcha, fresh-pressed juices, a timely Espresso Martini. Whatever the day calls for.Coffee before work. Coffee with pastry. Coffee because you needed a reason to take a little break.
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Beer, Wine & Cocktails
THE BAR DOESN’T CLOCK OUT AFTER COFFEE.
Behind the bar, you’ll find coffee cocktails built on our espresso, draft beers, and wine by the glass. House-fermented shrubs and syrups for mixing, spirits or not.A drink at lunch. A drink at the end of the day. A drink because the day called for one. Your call.
