Sugarwolf, a new bakery, coffee bar and kitchen, is set to open May 5 in downtown Austin. The concept comes from Guy + Larry Restaurants, the local hospitality company behind Restaurant François, ATX Cocina, Bulevar and Roaring Fork, in partnership with Austin-based operator Staton Jobe and chef Kevin Taylor.
The concept has been several years in the making. According to the team, Sugarwolf grew out of a long collaboration between Guy + Larry Restaurants and Jobe, who shaped the project after studying bakery and all-day cafe models across the country.
At its core, Sugarwolf is built around a from-scratch approach. The bakery program, led by Conor Smith, centers on traditional methods, natural fermentation and daily production. Taylor, a chef-partner at ATX Cocina and Bulevar Mexican Kitchen, said the kitchen’s guiding principle is restraint.
“Everything comes back to ingredients and technique,” Taylor said. “If you start there, you don’t have to do too much. The goal is to make food that feels familiar, but noticeably better.”
Pastries and coffee
The menu will include croissants, sourdough loaves, cookies and seasonal pastries, along with sandwiches and salads prepared throughout the day. Coffee will play an equally central role, with an emphasis on sourcing and careful preparation. The kitchen will also be entirely seed oil-free…