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  • I discovered Sugar Jam at The Food Truck Caravan Event on Valentine's Day in 2015. I have been addicted to this place every since. Why you ask? Oh let me tell you... EVERYTHING they make is made with love. Love a mother has for her baby, love a kid has for the favorite blankie, love a man has for J-Lo's behind. You know, pure LOVE! I have had all of their pies, and the flavors are always on point. I hate cherry pie, but Dana's is so good and the spices she uses compliment the cherry filling. The crust is homemade and flaky. I always get the mini pies that "should" be eaten in 2 servings. I end up eating the whole thing every time and refuse to feel bad about it! Her brownies should be called legal crack because they taste like actual chocolate! Who has had horrible brown cake that was mislabeled as brownies before? *raises hand in shame* The brownies are Sugar Jam are moist, nicely proportioned (should be eaten in more than one serving, but I never do), and delectable. Goodness gracious they are so luscious. My favorite is the caramel toffee explosion. It's not too much of one ingredient, it is a nice balance that spreads across your taste buds and sends you to a euphoric place of chocolatey goodness. If you find yourself needing to eat one in a dark room so no one can see or here you, go right ahead! You can never go wrong with the classic brownie. But when she is in a creative mood and makes a specialty flavor, get it! She is very thoughtful of the ingredients she puts together. You can tell from the first taste to the life shattering last bite or lick of the container. Gosh I could go on and on because the cookies, cakes, scones (omg her scones... mmm...), muffins, sugar jamming cookies (another legal form of crack) are all amazing! I haven't had her savory items but my husband has. His eyes rolled till only the whites were showing. So yeah... The savory items are great too! They use fresh ingredients and take time to make things right everyday. You aren't going to get inconsistent food from here. Dana and her staff truly love cooking and respect it as the art it is.
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