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Southies know that this is the place for handmade sweets for nigh on a decade. Pre-pandemic, it was a full-service restaurant with a brisk brunch trade; owners Jessica and Janessa Tomberlin pivoted the business into a de facto food bank during the hairiest and scariest days of the past year. Now, they’re pivoting again to focus more on pastries and coffee.
This article appears in First Plates 2021 (Supplement) and First Plates 2021.
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