dessert does breakfast
It’s drilled into our heads from day one – breakfast is the most important meal of the day. So what better way to make it count than to make it something sweet?
Sugar Mama’s Bakeshop owner Olivia O’Neal recently added breakfast to her ever-evolving menu. I was elated. Like teenage-girl-just-crowned-prom-queen elated.
The day we made our pilgrimage the cinnamon rolls weren’t available (con), but now I have a valid excuse to swing by again soon (pro). I chose the mini banana chocolate chip bundt, in all its adorably tiny glory. Between the chocolate chips studded throughout the moist banana-flavored cake and the chocolate glaze, I was a happy camper.
I could get away with writing this off as legitimate breakfast fare in my mind. Let’s be honest: cupcakes are slightly harder to legitimize.
Emily and Paige went the scone route – cinnamon-pecan and blueberry, respectively. I didn’t see any savory scones, clotted cream, or jam up for grabs, but they both agreed the scones were moist and yummy. The sugar-laden glaze on the blueberry scone didn’t hurt, either.
Sugar Mama’s Bakeshop serves breakfast on a trial run Tuesdays through Fridays until March 12th, beginning at 7 a.m. 1905 S 1st St Ste A., Austin. 448-3727. Show your support this last week to keep breakfast around.