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New Bakery and Cafe Sugarwolf to Open in Downtown Austin This May

The new concept from Guy + Larry Restaurants will serve pastries, sandwiches and coffee on West Fourth Street

Bottom left morning bun Bottom right cinnamon roll Top right ham and cheese Center poppy Above poppy French onion danish To the left of that is egg tart under that is kouign amman_2
Assorted pastries at Sugarwolf in downtown Austin including a morning bun, cinnamon roll, ham and cheese pastry, French onion Danish, kouign-amann, egg tart and poppy seed pastry. (Photo by Richard Casteel)

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.

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Sugarwolf poppy-mango sphere filled with lemon poppy seed cake and diplomat cream. (Photo by Richard Casteel)
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Sugarwolf bakery box featuring assorted pastries. (Photo by Richard Casteel)

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.”

Bottom left morning bun Bottom right cinnamon roll Top right ham and cheese Center poppy Above poppy French onion danish To the left of that is egg tart under that is kouign amman
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House-made pastries prepared daily at Sugarwolf. (Photo by Richard Casteel)
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Sugarwolf cinnamon rolls featuring a soft, enriched dough. (Photo by Richard Casteel)

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.

“Ultimately, we wanted to create a place that we would want to come to on a daily basis as consumers,” Jobe said. “A place that exudes both warmth and energy and has incredible food and coffee made with real ingredients.”

Sugarwolf opens May 5 at 401 W. Fourth St. and will be open daily from 7 a.m. to 4 p.m. More information is available on the company’s website.

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