Because, we Love you!

Instead of Valentine’s Date Night this year we are opting for “Date Day!” Sunday, February 14, we will be open from 12-4 serving a variety of lovely pies and cakes by the slice in addition to having some specialty coffee and tea drinks available. There will be swanky music, bunches of flowers and glowing candles for a fun and relaxing afternoon!  If you know you are coming, we would love to know ahead of time but also feel free to show up on a whim!

Since Monday, January 15th is Washington’s birthday, we will be celebrating it on Saturday the 13th and featuring some recipes from Martha Washington’s cookbook in addition to Cherry Danishes and Cherry Jam bars. We are saving the Cherry Pie for NATIONAL CHERRY PIE DAY which falls on Saturday, February 20th, and where we will have fresh cherry pies available whole and by the slice! Park 7-sour cherries!!

To keep it interesting on the 20th we will also be having a BABY SHOWER  Baby Shower Evite featuring beautiful handmade baby clothes, blankets and gifts as well as fun recipes and party ideas for upcoming showers you might be throwing! (Needless to say, my family was fairly alarmed when they saw ME throwing a baby shower…) baboon

If you can’t make it to us on DATE DAY or before, the following restaurants will have fun and festive Valentine’s cakes AND Cheesecakes by the slice or little to-go packs of adorable, natural and tasty Valentine treat packs: Kornerstone Bistro (cake by the slice), Daddy Mac’s (cheesecakes), Village Cafe (cake by the slice), Epic Food Co. (to go packs), Sister’s Organic Market (to go packs).

As to the fun stuff we will have at the shop…as you know, please pre-order on whole cakes and pies🙂.

Red Velvet Cake-$30.00 (Yes, you have NEVER seen this on the menu before. Somebody pleaded and wheedled so here it is…)

Mocha Madness-$32.00 chocolate cake filled with raspberry and frosted with mocha buttercream topped with wee chocolate hearts

Strawberry Sweetheart-$33 vanilla cake filled with strawberry jam and frosted with strawberry buttercream

OSPBK’s-what are these?? Old School Peanut Butter Kisses-old school peanut butter thumbprint cookies with chubby Hershey’s kisses

Cherry Pie-$18.00

RTC-adorable Russian Tea cakes in red, pink and white

Cheddar Pigs-the classic but with teeny pink hearts on the label $4.00

And of course, some manner of cutesy cupcake with little conversation hearts…


Keep Poundin’ Pound Cake!

Oh wait, did I misunderstand that? It’s about football? Hmmm. I will try to care. No really, I care! And because I care, we came up with these Superbowl Specials! Please remember, YOU HAVE TO PRE-ORDER🙂

Also we are open this Sunday the 31st from 12-3, for all ya’ll who’ve been missin’ your Sunday @ Sugar! And then SuperBowl Sunday we will be open ONLY for order pickups!

Cheddar Pigs-you simply can’t have a party without Cheddar Pigs. $4cheddar-pigs-2-pack.e346c4f63f0e39ade9897d98068f72fe


Carolina Cake-blueberry pound cake filled with blackberry jam frosted with cream cheese frosting and emblazoned with a Carolina Panther and the “Keep Poundin'” logo $38


Blue Moon Bronco Cupcakes-chocolate and Blue Moon beer infused cupcakes frosted with a blue and orange frosting $2.75 each

Keep Poundin’ Cupcakes-blueberry pound cake filled with blackberry jam and frosted with vanilla cream cheese frosting topped with a sassy Carolina Panther  $3.00 each

Panthercakes-chocolate cupcakes with chocolate frosting topped with a football field green and white topping $2.75

Platter of Plenty-brownies, jam bars and an assortment of small cookies to feed 15-20 people $30.00

So then we come to Fat Tuesday! King Cakes this year are available for pickup Friday or Saturday February 5 and 6th or Tuesday the 9th. Available flavors are cream cheese, raspberry cream cheese of the “Donna” which is lemon cream cheese. $18.00


But then Valentine’s Day sneaks up on us AND Washington’s Birthday! As soon as we survive SuperBowl we will post the Valentine’s Specials…yay FootBall!




Days of National Tastiness and Hyper-classiness.

I adore pens that write well. There is no end to my obsession with people with glorious handwriting and dedicated journal writing. January 23rd is National Handwriting Day which we will celebrate, of course, with a sale on our wonderful Retro 51 pens and our wide selection of locally made Sara Webster journals and a fun selection of “writerly” themed snacks! (You know, Jo March gingerbread, Samuel Pepys cheese twists, Susan Branch lemon crisps-surely you have heard of these loyal journal keepers!)

But before that elegant day arrives, Thursday January 14th is National Pastrami Day and our friends and neighbors at the New York Corner Deli are celebrating by having their amazing Reubens 2 for $14!! Therefore, I can order 4, for a good cause!!!

And winding up the month is the day all 3 of my boys LIVE for, NATIONAL CHOCOLATE CAKE DAY on January 27th. It is a Wednesday. There will be a mind-boggling selection of chocolate cakes by the slice, filled with caramels and creams, ganaches and toffees, raspberries and pecans, champagnes and Gran Marnier. Decadent it will be. You should plan ahead. Commit yourself to a quiet, chocolate-soaked hour of simple pleasure.

Many new lovely things are coming to Sugar this Spring! One of them is FINALLY our own garden plot just for us! We are just getting ready to clear and will begin the framework and dirt-hauling soon!

In the meantime, I had a chance to visit a sublime spot today Old River Farms where we get our bright bites of sunshine-filled strawberries, and our tasty grass-fed beef and beautiful poinsettias and stunning succulents and whimsical terrariums by GreenDrop Gardens . It was a cloudless day, crisply cold and absolutely perfect.

Stay warm, dream big and eat thoughtfully.






New Year’s Eve 2016 and News to Use!

Merry Christmas and Happy New Year! Thank you for letting us be part of your family’s celebrations and for choosing to support local artists, authors, craftsmen and farmers!

This year, we had so very many customers come in and reminisce about things that their family members made over the holidays. The power of smell is such a strong thing and can unearth the most wonderful memories and fascinating stories. When someone starts to remember a moment like that-encourage them! Hear them out, write down the recipe or the method or the name! I learn something new about food and baking every day and consider it a “day lost when a recipe is not jotted down in her binder…” (“Jane of Lantern Hill” L.M. Montgomery).

We will reopen New Year’s Eve for treats for your holiday, a chance to stock up before we close for a minute and for some INSANE SALES!  As is our tradition, in January we close to do inventory and renovations. Not for long-usually just a week! This year’s renovations are in preparation for our late Spring surprise! So it won’t really make sense until then BUT I am getting a new sink-so that’s fun! (I will take this moment to preach part of our “mission statement”. When I say “new equipment” it is ALWAYS used as I am a firm believer in recycling and supporting local and I am madly smitten with Cape Fear Restaurant Equipment. For those of you who long for more professional, functional kitchen tools, this is the place to go. They welcome home cooks as readily as they do crazy people like me. Actually, they would probably prefer you🙂


*Books buy 2 get 1 free (excludes the super rare collection). NO. LIMIT. Dealers welcome.

*Sprecher’s 2 packs for $12

*Sara Webster Jewelry $5 off earrings, $10 off necklaces


Our neighbor Sandy Toes Boutique  has some delightful sales going on as well 50-75% off of some incredible clothes and accessories!

New Year’s Eve Menu!

Silver-n-Gold luck cookies-our constantly sold out Russian Tea Cakes, rolled in both gold and silver sanding sugars are a delicious accompaniment to champagne or make a lovely hostess gift. 12 to a box. $10

Make A Wish Cake-tender 4 layer  vanilla cake studded with raspberries filled with a mascarpone cream layered with champagne soaked blackberries frosted with vanilla bean buttercream and topped with sparkling pearl sugar $32.00 (my personal favorite :)!)

Chocolate is Timeless-much like a chocolate ice box cake-this lovely and decadent cake features thin layer of chocolate cake filled with alternating layers of Nutella, fresh whipped cream and chocolate mousse. Frosted with chocolate buttercream and decorated with the hands of the clock to ring in the New Year-this cake is festive and delicious! (This cake is usually Shawn’s birthday cake!) $35

Cheddar Pigs-6 for $4 ‘cuz what’s a party without a pig?

Kale Cornbread-honoring 2 Southern superstitions at once! Eating greens and cornbread on New Year’s Day is a must in our house! kale flecked bacon cornbread $6.50

As always, please order ahead. or 910.254.1110

*this selection is also available for delivery to Epic Food Co on New Year’s Eve morning. Pricing will vary slightly. Must be pre-ordered!!




You’ve Stollen my heart. Drink some Punch.

Merrrrrry Christmas!!! Below you will find our holiday menu and schedule. The New Year’s Eve menu shall appear shortly!

This Saturday we will be hosting another Punch and Jewelry party!!! We will be serving festive Christmas punch, tootling Christmas carols and Coastal Coordinates by Sara Webster ( will be there with some additional, beyond fantastic jewelry! In addition we will be having a drawing for a really super-loaded door prize that includes all sorts of treasures from the store and one lucky customer will win free coffee FOR 1 YEAR!!!  This madness will be happening from 2 p.m. to 5 p.m.

You know the drill! Please pre-order so you get just what Santa wants!!!!

Monday December 21st 12-4

Tuesday December 22nd 12-4

Wednesday December 23rd 10-6

Thursday CHRISTMAS EVE!!!!!!!! 10-3


We will figure the rest of that week here shortly🙂



In other news, this current batch of Stollen is truly the best I have EVER made. Really. I had so much fun with it, I sang it Christmas carols, candied my own fruit, toasted the local pecans, loaded it with gorgeous vanilla and imported marzipan…I only made 30 so if you want one make sure to order one!!!






Cyber Monday!!!


Cyber Monday Specials!

Pigs on a Plane!-ship 20 pigs and a Cheddar Pig ornament to someone you love!! $25 includes shipping.

Just Write!-ship a lovely Retro 51 pen, Sara Webster journal and an assortment of our handmade holiday cards (by Robotic Relative and Dottie Netherton) to your favorite writer and paper afficionado. $45 includes shipping.

Old Fashioned Christmas-ship your Christmas fanatic a box containing our festive Gingerbread, Holiday Cheer coffee and a sparkling bag of glitter gumdrops! $25 includes shipping

Jam Packed-12 assorted jam bars for the jam bar addict or gluten-free friend in your life! $31.00


The smell of thousands of apples is enough to make the flintiest Scrooge Thankful!

I am a bit worn out with all the non-holiday drama. While I am thrilled that people are making statements that their company will not force employees to work on Thanksgiving Day nor stuff Christmas down your throats till after Thanksgiving nor make their employees work on Black Friday OR have to explain why they have red coffee cups…I find myself dazed and bewildered.
This year we went overboard. Like, you have heard of a “groaning table”, the bakery looks like I am planning to feed 10,000 people. That would be super fun, think of how many tablecloths that would be!!! The table would be miles long!! We should DO THIS!
The coveted apples have been retrieved from the prestigious / It is tradition. We have available for you Stayman, Winesap Stayman, Pippin, Pink Pearlmain and Gold Rush. There are fascinating descriptions below. $2.75 a lb. The accompanying cheese selection this year is Oregonzola /  , Ashe County Sharp Cheddar and Roth Gran Queso We decided to focus on exquisite American cheeses.
We have a physical drop/location for our Wilmington friends. Epic Food Company will be hosting our Thanksgiving offerings. You will pick up and pay at Epic and there will also be a selection of pound cakes, jam bars, and holiday cookies available for pickup that week. Please pre-order for cakes and pies and specify the Epic location. All items will be delivered to Epic by 10 a.m. Wednesday a.m. They close at 3 p.m. that day.
Gentle reminder-all holiday shipping must ship out that Monday-23rd.
Sister’s Organic also has some special Thanksgiving offerings this year as well :

 (We are getting 8 organic holiday hams tomorrow afternoon, around 5.5 pounds a piece.. Get them while you can! They will come in frozen, and we are only getting 8! $9/ per lb. Call us at the store if you want to reserve yours and make a deposit on them. We are also taking pre-orders for pies from Sugar Island Bakery for Thanksgiving. The options will be Pecan Pie $22 (fresh, local pecans), or pumpkin pie $18. They are both made with organic ingredients. We will be taking $10 deposits on those and you can pay the balance when you come pick them up. We won’t be getting any extra so in order to secure your pie, please call or email us to set that up.)Thanks,
Elly @ Sisters
330 N New River Dr
Surf City, NC 28445
There you have it!!! Holiday food excess at it’s finest! Local, local, local!!! Last but not least, this year we made up bundles of 12 Days till Christmas book stacks! Unwrap a book a day on the Christmas countdown and snuggle up and read about imagination and fun and hope and love and cookies!!!
Stayman Winesap

STAYMAN WINESAP was a seedling of Winesap raised in 1866 by Dr. J. Stayman of Leavenworth, Kansas, and was introduced in 1895 by Stark Bros. In Virginia, it is often called just Stayman, and at one time, was a major commercial dessert variety in the state, especially in the Valley. Medium to large in size, the greenish-yellow skin of the fruit is flushed a dull-red with darker red stripes. The surface is covered with a light russet, and often there is heavy russet in the stem cavity. The skin is subject to cracking from possible environmental conditions, and this has discouraged commercial production. The white flesh is tinged a greenish-yellow and is firm, tender, and fine-textured. The subacid flavor is distinctive because of its tart and vinous qualities. Stayman is a triploid that requires a pollinator and is a poor pollinator for other varieties. Because it will bloom slightly later than many other varieties, it is suitable for frost prone areas. There are 170-175 days from full bloom to maturity. The moderately vigorous tree bears early and heavily, and the growth is straggly with long shoots that have few lenticels. Sometimes, there is a characteristic brownish and roughened “rust” at the base of vigorous shoots. The medium green leaves are average size, broadly oval, with coarse sharp serrations. Interestingly, one-year-old trees grow in the nursery in a slanting direction. Stayman will scald in storage, but the flesh quality will remain high for a long period, and in Virginia, it ripens the first week in October.


WINESAP is also named American Wine Sop, Banana, Hendrick’s Sweet, Holland’s Red Winter, Pot Pie Apple, Potpie, Red Sweet Wine Sop, Royal Red of Kentucky, Texan Red, Winter Winesap and Refugee. There are dozens of strains, including the Virginia Winesap, a darker sport, found at the Garland Orchards in Troutville, Virginia, in 1922, and marketed by Stark Brothers. Winesap was first described as a cider fruit by Dr. James Mease in Philadelphia in 1804, and in 1817, William Coxe illustrated and described it in A View of the Cultivation of Fruit Trees. It was known during the colonial period in Virginia, and Coxe wrote of it as popular for cider making in New Jersey, but there is no documentation at this time of its place of origin. Small to medium in size and round to oblong in shape, the skin is a deep-red or maroon in color with the yellow background showing on the shaded side. Indistinct flushes and stripes of a darker red, and sometimes a netting of russet, overlay the lighter red. The yellow flesh is sweet, crisp, and aromatic, with a vinous flavor. The seeds are brown, short and ovate in shape. Small, folded and oval in shape, the leaves are a medium to round and dull. The new growth bark is a dark-red with few lenticels. A dependable bearer, it produces heavy crops annually and is suitable for cooking, dessert and cider making. The blossoms of the Winesap are pink instead of the white of most varieties. An exceptional keeper, it ripens in Virginia in October.

Eating apples raw should be an aesthetic adventure, from the unforgettable sweet smell of the rind to the crunch or crack as you take your first bite. Some of these apples need to be eaten almost as soon as they are picked, as they can mellow rapidly in storage.  Others reach peak flavor only after a period of storage, during which some of the starches convert to sugar, and flavors become more concentrated. Treat yourself this summer and fall to the taste of real apples: no refrigerator scent, no waxy rind, no bland sameness

Albemarle Pippin

ALBEMARLE PIPPIN, the most famous of Virginia apples, originated in 1700 near the village of Newtown on Long Island, New York.

Col. Thomas Walker of Castle Hill brought scions of the variety back to Albemarle County as he returned from service under General Washington at the battle of Brandywine in 1777. It was grown widely in Virginia by the end of the18th century by agriculturists, including George Washington, John Hartwell Cocke, and Thomas Jefferson.

The crisp, juicy, firm flesh and very distinctive taste, along with its excellent keeping qualities, made the Pippin the most prized of American dessert apples from the early 18th century. It grows especially well in the Virginia Piedmont and attracted great notoriety when Andrew Stevenson, the American minister to St. James, presented the young Victoria with a gift basket of the apples in 1838 from his wife’s Albemarle County home, Enniscorthy. “Never did a barrel of apples obtain so much reputation for the fruits of our country,” Sallie Coles Stevenson reported.

As a gesture of appreciation, Parliament permitted the Virginia apple to enter Britain duty-free, and the Albemarle Pippin became an important export, commanding premium prices in the English market. After World War I, Parliament levied duties again on non-Commonwealth fruit, and the Pippin’s market waned.

It is difficult to find today, but when well-grown, remains one of the world’s finest apples. Unfortunately, the Pippin is not easy to grow, and as its export market shrank, and food distribution came to be dominated by large chains, it was superseded by easier to manage crops such as the now ubiquitous Delicious varieties. For the connoisseur who prizes a rich, complex flavor and firm, juicy texture, this apple has is all,