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Sugar Cakes: European-Style Pastries, Home-Cooked Meals

Sugar Cakes Patisserie has been a part of Marietta Square for almost seven years. The French-style bakery and restaurant serves breakfast, lunch, dinner and, of course, dessert.

Sugar Cakes Patisserie has been a part of Marietta Square for almost seven years. The French-style bakery and restaurant serves breakfast, lunch, dinner and, of course, dessert.

Take a closer look at the restaurant with owner and chef Ted Arpon.

Patch: How has the Square changed in the last seven years? Has Sugar Cakes changed?

Owner/Chef Ted Arpon: Since the beginning, the Square has been changed in a positive way. More people walk around all day—unlike in the past, it was very dark and depressing. We have not changed anything in terms of patisserie, look and mission.

“The Square has been changed in a positive way. More people walk around all day—unlike in the past, it was very dark and depressing.”

Patch: How would you describe your business? What is the atmosphere/style like?

Arpon: We like to call ourselves a "full-service bakery," meaning not only are we serving modern European-style pastries, but we are also providing home-cooked fresh breakfast, lunch and dinner as well. We are also in the catering business where you can custom the menu to suit a particular event.

Patch: Do you have a signature dish?

Arpon: Our signature dish has always been "French Chicken Salad Croissant," which is served with a homemade croissant, salad and baked chip.

Patch: What sets your restaurant apart from others of its kind?

Arpon: The thing that sets us apart from any others is the fact that we make just about everything in house, including sandwich bread, croissant sauce, etc. Cleanliness is also our number one priority.

Patch: Who is your chef? Where did they learn to cook?

Arpon: The chef is "Ted Arpon," which is me.  All my career, I have been involved with food and sweets, learning sweets from the well-known "French Pastry School" in Chicago.

Patch: What is the hardest part of having a successful restaurant on Marietta Square?

Arpon: The hardest part of having restaurant is trying to keep quality that people trust along the years. Consistency is the keyword because people around here, they know what exactly they want and they want it exactly the way they are use to. 

“Consistency is the keyword because people around here, they know what exactly they want and they want it exactly the way they are use to.” 

Patch: Why did you choose Marietta Square for your restaurant location?

Arpon:  I was trying to get a location where I can see people walk in front of my store. Not just seeing the car parking in the parking lot. (In the) Atlanta area, (it) is very hard to find one like this.

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Sara Nalley December 27, 2012 at 02:02 AM
Sugar Cakes is our favorite Saturday and Sunday brunch spot! Their omlettes are amazing, the coffee outstanding, and the pastries delightful!

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