Downtown Austin is getting a new daytime bakery and cafe that is focused less on trends and more on getting the fundamentals right.
Sugarwolf, a bakery, coffee bar, and kitchen from Guy + Larry Restaurants in partnership with local operator Staton Jobe and chef Kevin Taylor of ATX Cocina and Bulevar Mexican Kitchen, is set to open May 5, 2026.
Located at The Republic building, Sugarwolf is built around a simple idea. Do the basics well and let the ingredients carry the experience.
The menu leans into organic flours, natural fermentation, and whole ingredients, with a kitchen that is entirely seed oil free. That approach shows up across the board, from house made pastries and sourdough breads to a rotating lineup of sandwiches and salads designed to work as an everyday stop rather than a one off visit.
The bakery program is led by Conor Smith, focusing on croissants, naturally leavened loaves, cookies, and seasonal pastries rooted in traditional technique. On the savory side, the kitchen keeps things straightforward with hand carved sandwiches served on house baked bread, along with composed salads and carefully sourced proteins.
A full coffee program rounds out the experience, with an emphasis on quality sourcing and consistency, aiming to make Sugarwolf as much a daily coffee stop as it is a destination for food.
The project has been in development for several years, with Jobe and the Guy + Larry team refining the concept through research and travel, studying bakeries and daytime restaurants across the country before landing on a clear direction.
Inside, the space reflects that same mindset. Natural materials, warm tones, and an open kitchen create an environment that feels polished without being overly designed. A central pastry counter anchors the room, while seating is set up for both quick visits and longer stays.
Sugarwolf will open May 5, 2026 at 401 W 4th Street #120 in downtown Austin.