From Our Editors
In a white converted home that looks like it belongs on the beach, the Sugar Plum posse churns out vegan baked goods and café fare made from local, fair-trade, and organic products whenever possible. A rotating cupcake menu includes standout flavors such as lemon lavender and mocha hazelnut, and head baker Melissa’s gluten-free and vegan carrot cake, as reported by the East Sacramento News, won a silver medal in a culinary contest where it was the only vegan entry. Sugar Plum renames its Sundays Donut Day in honor of its airy glazed donuts, served from 10 a.m. until stock runs out or the donuts stage a rebellion. Less sweet lunchtime eats often star the kitchen's house-made tempeh bacon, whether on an avocado club sandwich or atop a risotto-and-nut burger with a melty slice of Daiya “cheese.” The staff helpfully accommodates allergies and raw-food diets.