Real food made by real people with real ingredients. Nose to tail baking. Sugardough is a local independent bakery hand-making delicious food from scratch every day.
Real food made by real people with real ingredients. Nose to tail baking. Sugardough is a local independent bakery hand-making delicious food from scratch every day.
Welcome to Sugardough, where everything is made by hand, daily from scratch on the premises. We’re passionate about what we put into our food, everything is natural, seasonal and tastes delicious. We only use Sussex organic free-range eggs, British butter and organic vanilla scraped from the pod by us. Our stoneground wholemeal flour comes from a local 17th century watermill. The rest of our flour comes from England’s only independent miller. We’re proudly independent, supporting other local producers and suppliers.
Chef and founder, Kane McDowell started his career as an apprentice pastry chef before training as a chef and working at some of Melbourne’s most highly-acclaimed restaurants. In 2009 he returned to his first love of baking and opened Sugardough in Hove. Sugardough started in an empty shop, a few shops away from its current location, with an £100 ebay oven and a rolling pin. Now the Sugardough kitchen is run by Harriet, the Head Pastry Chef, Kane’s daughter. Harriet was brought up watching her father cook and has learnt under some of the best Sugardough Pastry Chefs across the years. Sugardough remains true to its founding ethos of using only traditional baking techniques and top-quality natural ingredients, plus plenty of time, care and passion, to deliver the very best handmade cakes, pastries, savouries and sourdough bread.
Nothing artificial, just good seasonal food that you can watch being made.