Welcome to Sugardough, traditional makers of bread, cakes and pastries. From croissants, savoury pies, sausage rolls and sourdough bread to Danish pastries, Portuguese custard tarts, brioche, whole cakes, and more, everything is made daily from scratch and by hand using only the finest ingredients.

We’re passionate about what we put into our food with a focus on taste and quality, from organic free-range eggs, British butter and organic vanilla seeds scraped from the pod to stoneground flour from a 17C watermill. Our menus change seasonally, we have almost no waste and we’re proudly independent, supporting other local producers and suppliers.

Chef and founder, Kane McDowell started his career as an apprentice pastry chef before training as a chef and working at some of Melbourne’s most highly-acclaimed restaurants. Formerly head chef at Brighton’s Food for Friends, in 2009 he returned to his first love of baking and opened Sugardough in Hove. He has since remained true to his ethos of using only traditional baking techniques and top-quality ingredients, plus plenty of time, care and passion, to deliver the very best handmade cakes, pastries, savouries and bread.

Kane McDowell (Sugardough’s owner-chef), started his career as a pastry chef apprentice 25 years ago in Melbourne, opened Sugardough in an empty shop with a £100 eBay oven and a rolling pin in 2009. The starting budget was minuscule so there was no marketing at all.

Sugardough is a traditional bakery hand-making delicious food from scratch every day. Nothing artificial, just good seasonal food. Sourdough breads, viennoiserie, delicious cakes and pastries are delivered from Sugardough’s Hove bakery (where you can watch everything being made) to Sugardough in Brighton’s Lanes every morning. In the Lanes, you can try our all-day menu and watch Brighton go by.