SACRÉ SUCRÉ

10/20/2026

A Season for Gathering

Thanksgiving has always been about more than what's on the table. It's about the people we share it with, the traditions we return to, and the new ones we create along the way.

This year, we've created two special pies for your holiday gathering.

Pumpkin-Ginger Meringue Pie — $45

Our take on a Thanksgiving classic. A buttery pastry crust layered with caramel and candied ginger, silky pumpkin custard, and a crown of torched fresh ginger meringue, finished with a delicate sprinkle of streusel.

Concord Grape & Black Pepper Pie — $50

Juicy Concord grapes with their distinctive floral sweetness and gentle tartness, balanced with the subtle warmth of black pepper and wrapped in golden, buttery pastry.

Thanksgiving Pickup: November 24 & 25

Preorders are now open, and quantities are limited.

We'd love to be a small part of your Thanksgiving table.

Click here for an update from SACRÉ SUCRÉ!

09/28/2026

Join us upstairs at Sacré Sucré for

The Macaron Atelier

After a long hiatus, our macaron classes are back.

We’re opening the doors to our upstairs pastry kitchen for The Macaron Atelier — an intimate, three-hour hands-on experience with Manuel and Dane.

With only eight (8) guests per class, you’ll learn to make French macarons from start to finish: meringue, macaronage, piping, baking, filling and assembly.

Along the way, we’ll pour the w**e, put out the hors d’oeuvres, and share the techniques and little details we’ve learned from years of making macarons professionally.

And when we’re finished? You’ll head home with approximately two dozen macarons made by you.

No previous macaron-making experience is required. Ages 21+.

UPCOMING DATES

Click here for event details from SACRÉ SUCRÉ!

09/20/2026

A few more Wednesdays & Thursdays left

Hi Friends,

When we committed to Pizza Nights through October, we meant it as a real test — not just of a menu, but of whether our community wanted to gather around a table here on Wednesday and Thursday evenings.

The answer has been encouraging. We've seen familiar faces and new ones, long dinners and quick stops, families and date nights. It's been exactly what we hoped.

October is almost here, and we'll be making our decision soon. If you've been meaning to come in — or if you want to come back — now is the time. Every table matters as we figure out whether Pizza Nights become a permanent part of Sacré Sucré.

We're here every Wednesday and Thursday, 4pm–8pm, handcrafting artisan pizzas from naturally fermented dough, paired with natural w**es, local b**r, and our desserts.

We hope to see you soon.

With gratitude,

Manuel, Dane & the Sacré Sucré Team

Click here for an update from SACRÉ SUCRÉ!

08/09/2026

A Note from Manuel About Pizza Night

Hi Friends,

When we moved to our new home in the historic Fells Point (933 Fell St.), our dream was always to create a place where people could gather—not just for coffee and pastries, but around a great meal shared with family and friends.

Ironically, long before we ever moved in this building, it was being renovated to become a pizza restaurant. Those plans never came to fruition, but years later we found ourselves making pizza in the very same space. It feels like this building was always meant to have pizza coming out of its ovens.

That's why we started Pizza Nights.

Every Wednesday and Thursday evening, we're handcrafting artisan pizzas from naturally fermented dough, pairing them with w**e, cocktails, and, of course, our desserts. It's something we've poured a lot of heart into, and we're excited to see where it can go.

We're committed to Pizza Nights through the end of October, and after that, we'll decide whether they become a permanent part of Sacre Sucré.

If you've been thinking about joining us but haven't made it in yet, we'd love to welcome you over the next few weeks. Every visit, every pizza, and every table filled helps us understand whether this is something our community wants to grow with us.

Thank you for supporting a small, independent business. It truly means more than you know.

We hope to see you this Wednesday or Thursday.

With gratitude,

Manuel & the Sacre Sucré Team

Click here for an update from SACRÉ SUCRÉ!

07/21/2026

Now every Wednesday & Thursday

4pm-8pm

Join us for handcrafted pizzas, natural w**es, local b**r and a relaxed evening in the café. Whether you're stopping in after work, meeting friends or making it dinner for the night, we'd love to have you!

Click here for an update from SACRÉ SUCRÉ!

07/02/2026

The wait is over!

After taking a short pause while we expanded our kitchen team, we're excited to announce that **our weekend grill is officially back.**

Just in time for Fourth of July weekend, we're once again serving our full brunch and lunch menu every Saturday and Sunday.

Whether you're stopping in before the festivities, meeting friends for brunch, or looking for a leisurely holiday weekend breakfast, we'd love to have you.

Enjoy favorites like:
Breakfast Croissant Sandwiches
Seasonal Toasts
Signature Sandwiches
Specialty Coffee & Matcha
Our full pastry case, baked fresh daily

We'll be open all weekend with our kitchen ready to serve and we can't wait to cook for you!

- Sacré Sucré Team

Click here for an update from SACRÉ SUCRÉ!

05/07/2026

✨ Introducing Sacré Sucré Catering ✨

Your favorite pastries, desserts, and brunch selections are now available for catering.

Bridal & Baby Showers
Corporate Meetings
Birthday Brunches
Private Events
Luxury Picnics
Special Celebrations

Click here for an update from SACRÉ SUCRÉ!

04/27/2026

Fraisier from Sacré Sucré This Mother's Day

We’re excited to offer our delicious Fraisier (Strawberry Shortcake) with a delightful hint of elderflower, perfect for two.

Make this Mother’s Day extra special by pre-ordering for convenient pick-up on May 9th or 10th. Don’t wait - secure your sweet treat today and show mom just how much she means to you!

Click here for an update from SACRÉ SUCRÉ!

04/17/2026

🚨Hot cakes are landing this weekend 🚨

Thick, fluffy and steaming - Made to order, limited every day.