A hybrid between pastry shop, café and eatery; sugar mill is the new adventure of pastry chef Noah French.
The small space has a mixture of industrial and natural styles, a big glass roller door, wood-top tables, green walls and a giant paint of an old fashion sugar mill, is warm and welcoming as it is the staff, including French (pastry chef), who personally delivers desserts and other items from the menu.
Breakfast, lunch and dinner are offered with many choices plus the daily specials, which won’t disappoint. However, the desserts and small pastries are a great reason to stop by.
Many choices from the Chocolate Jasmine bar, a flourless chocolate cake with Muscavado ice cream and chocolate-jasmine sauce, the beautifully presented Citrus a layered gluten free orange cake with Yuzu lemon cream, tiny cubes of line gelee and mandarin sorbet and my favorite the apple almond tart served with crème fraiche ice cream, brown sugar honey sauce and candied almonds.
The only possible suggestion would be to add more apples to the apple tart to bring out their tartness and add a crisper flavor to contrast with the rich and tangy ice cream and the caramel sauce.
A must try eatery and a great place to stop for dessert!