Sugarland, a boutique bakery, just opened on Franklin Street. Unfortunately, it showcases not much more than overpriced baked goods, blank walls and a slower-than-cement staff.
Considering how much their specialty, the cupcake, costs - upwards of $3 - The Biscuit has found a little gem in Carrboro where you can eat a wholesome meal for that much. Think about it.
Check back later today for the full story.
February 22nd, 2008 - 12:24 am
But… the gelatto is super cheap (much less than a $6.00 treat at Coldstone) and you’re getting all natural, mostly organic ingredients– which makes me feel a little bit better about indulging myself! I hope everyone will keep supporting Sugarland! Read my post to find out about the hassel they went through to get opened and the importance of supporting local shops!(franklinstreetbiz.wordpress.com)
March 4th, 2008 - 9:14 am
I think the preliminary judgment of Sugarland might have been a bit shortsighted. It appears that, for the moment at least, gellato is the focus of their everyday clientel, and it features a tasty variety. It appears as though their bakery opperation is more of a custom-orders gig at the moment; their case is admittedly bland and empty.
It’s also important to remember the challenges of a new business, especially in the temperamental climate of Franklin Street which is subject to the whims of students and an overbearing municipality.
With a bit of time the bakery case should come around, but the gellatto is just fine with me while we wait…..
April 24th, 2008 - 10:31 pm
Hey, no bashing on the staff!
I have to agree with half your assessment - I, too, am disappointed with the selection of baked treats from Sugarland. I was expecting something more like Amelia’s/Franklin Street Sweets (over by Timeout in University Plaza), who serves very impressive gourmet pastries that I feel more than willing to fork over several dollars for.
That being said, the specialties of Sugarland reside in their coffee and their gelato. Sugarland is frequented by a great number of Europeans and coffee snobs who know the difference between a cafe macchiato and an espresso con panna and would probably slit their wrists before purchasing something from starbucks. Sugarland uses organic, fair-trade coffee beans, and puts their baristas through a good deal of training to ensure that your cappuccino has just the right proportions of foam, milk, and espresso.
Personally, the gelato is especially impressive - having had it several times before, I have to say that Sugarland’s is some of the best. They make everything on site with fresh ingredients, and the intensity of the flavors as well as the smooth texture of the gelato is really just amazing. They have had a huge variety of flavors, everything from standards like fruit, chocolate, and nuts to more exotic ones like yoghi (very interesting yogurt-flavored one, not to everyone’s taste), mexican chocolate (chocolate with chilies and cinnamon) and green tea (surprisingly delicious).
I say you have judged Sugarland unfairly! Come back and give it another go, before you write it off.
April 25th, 2008 - 7:57 am
I’ll admit that I was in there during the first day or so after it opened. The Biscuit will have to go back and try some more things out to see how they’ve picked up - if I can come up with a hefty sum of some cash.