The signs have been up on the Marion street windows for a few months, and every time I bike by, I look in to see if the place is ready to open.
Tuesday, April 26, it was in operation…though not full operation. Last week was the “soft opening,” when the owners worked to refine their recipes and their work flow to ensure that everything is running smoothly before they “officially” open.
Oak Parker Cindy Summers is the chef owner of Sugar Fixé. Summer left her corporate job for the love of food, a scenario we’re seeing more frequently these days as professionals in many fields decide to focus their careers on the food business.
Summers is a graduate of the French Pastry School in Chicago and has baked and studied under Pastry World Champion Dimitri Fayard and Master Baker Jonathan Dendauw.
At Sugar Fixé Patisserie, Summers aims to combine “classic European traditions with American styles.” That goal is illustrated on their website homepage, which pictures all-American red velvet cupcakes.
When you visit Sugar Fixé Patisserie, post here about what you had and how you liked it.