When Sugarmill opens on November 29 at 4 p.m., it will be a crescendo moment for TAG pastry chef Noah French. It's been a year since he and business partner Troy Guard decided to open a dessert bar and cafe (not to mention Guard's soon-to-open Los Chingones next door), but French has long dreamed of having his own place. In fact, for the last year French has done some grassroots marketing. "When I've run desserts to the table, I've been able to say "Hey, I'm opening Sugarmill, you'll have to come see me." Now, with the launch of the Ballpark space just weeks away, French and Guard are fine-tuning menus and watching anxiously as the last of the construction details are finished up.
Although Sugarmill is first and foremost a dessert bar, the sunny cafe will serve breakfast, lunch, and dinner. Breakfast offerings will include quiche (the heavenly duck confit version is pictured), breakfast sandwiches and burritos, as well as granola parfaits and assorted muffins and pastries. There will be coffee and espresso drinks, plus fresh-pressed juices such as the kale-apple served at TAG Raw Bar. In the morning tables are first come, first served.
Lunch and dinner will offer table service and the menus bulk up appropriately with items such as beet hummus and oven-roasted sunchokes, and short rib tortellini and turkey pot pie. Five desserts (including the Citrus, an orange chiffon cake with layers of yuzu lemon cream) punctuate the lunch menu. That list of sweets grows to 10 at dinner.
The best seat in the house, no doubt, will be at the counter where you'll not only watch French (and accompanying pastry chef Kelly McGeehan) work, you'll get to interact with them and ask questions about your favorite desserts.
Bonus: Sugarmill will also offer grab-and-go items, including cookies, house-made marshmallows, French macarons, cupcakes filled with pastry cream, peanut-butter parfaits, and even dog bones.
Mark your calendars: The first 25 customers on November 29 will receive a free specialty cocktail and a free pastry of the day.
2470 Broadway, 303-996-9985
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