“It Just Might Work”

The Sugarloaf has a history along Highway 74 which spans generations. Once the Nightingale Camp, this location housed and fed the workers who built the Palms to Pines Highway (Ca-74). Remodeled and abandoned, I fell in love with the idea that I could breathe new life back into the Sugarloaf. Or if you’re local, “the ‘Loaf”.

From the very beginning of this adventure, I knew that the locals were going to be everything to me. I learned this lesson years ago, in Venice Beach, CA. I was born in Long Beach, but lived in Venice from 2006-2016. When I first moved to Venice, I knew my neighborhood and the people who lived there through chance encounters at coffee shops, local art and dance classes, and walks in the neighborhood. Venice Beach changed quickly, and over a short period of time became over run by young tech kids, famous people, and developers. Our neighborhood spots transformed into trendy coffee shops and boutiques. It felt like we locals mattered less and less.

Maybe I have a kind of PTSD from a feeling of loss of my neighborhood, but I really believe that locals deserve special treatment. I like the idea of nourishing those closest to me, and in this case it’s Pinyon Pines - my new home. I decided that we would build this nostalgic market and cafe to honor the role it has played over the years in bringing people together over food, locals and visitors alike. We kept the basic concept simple: The Sugarloaf serve would classic American food: Eggs, BBQ, Burgers, and Pie. We follow the seasons and change the menu when we find ingredients that we are really excited about, and make as much as we can afford to by hand. We respect your hard earned money, and hope that we have created a menu of value to you, so that you can eat here without breaking the bank. Our biggest goal is consistency: so please let me know what you think.

One of the first pieces of feedback I received was skeptical yet oddly supportive. After a lengthy critique of everything I was doing wrong and right, the customer wrote “I dunno….it just might work”, at the end of their email.

This immediately became my mantra.

The Sugarloaf Cafe & Market is OPEN Thursday - Monday from 8am to 8pm. We take Tuesday and Wednesday OFF to re-group and conserve water.



70111 Highway 74
Pinyon Pines, CA

Map it!


(442) 400-9674






SAVORY PIES: Single Crust Quiche and Smoked Meat Pot Pies - October 7th: 6:30-8pm

Single Crust and Crumble Pies: October 14th: 6:30-8pm

SWEET AND SAVORY HAND PIES: October 18th: 6:30-8pm

.We will start with the crust, the same way we make here at the Sugarloaf. Learn the secrets to these beautiful favorites, and you'll be able to modify it at home to create beautiful pies for friends and family. We will serve appetizers during this class, along with 1 glass of our house label wine (or draft beer, if you prefer). We will eat a light meal together afterwards of various quiches and salad. The pies you make in class can be picked up from the Sugarloaf Market after they've cooled - we will hold them for 24 hours (you may also choose to bring your pie home to bake).

What to Expect: A fun evening with old and new friends, drinking a little something while rolling out doughs and preparing ingredients. We’ll munch on snacks from the Sugarloaf Kitchen and prep personal, full sized products that can either be baked here or prepped to bring home to bake there.


Sept. 27th 6:30-8pm

October 11th, 6:30-8pm

Listen to vintage tunes and learn the art of frying chicken. I learned these skills from a legendary chef named Dante. He began his business, DFC, with a food truck. Serving up his grandmother's soul food recipes, Dante created a cult-like following of foodies across the United States. I had the pleasure of cooking with him at SXSW in Austin many years ago. Today Dante runs a "secret fried chicken delivery" in downtown LA. Wherever he goes, people fan-out over his fried chicken. We will serve light appetizers during this class, along with our house label wine and draft beer. After we get everything prepped, we will set a table outside and serve dinner family style under the stars, while letting vintage jazz music fuel the evening. It will be lovely.

What to Expect: We’ll munch on snacks from the Sugarloaf Kitchen while we prep, and listen to good music spilling from vintage vinyl records. Elect to set the table outside, or watch as the Sugarloaf Chef’s fry our pieces into golden nugs from heaven. Afterwards we will eat outside if the weather allows, serving up a family style meal which will include salad, mashed potatoes, and our own fried chicken.


Theres always room for pie


We bake pies almost every morning (we’re only open Monday through Thursday). We take this part of our menu seriously; we make our crusts by hand and fill them with seasonal ingredients. Our buttery crusts flake on your fork, and our fillings are generous. We offer slices in the cafe ala mode or with freshly whipped cream. Sometimes we splash a little whiskey in the cream, or some citrus zest if it compliments the pie. We change our offering frequently, so if you have your heart set on something special we recommend that you call to let us know. We often sell out of certain flavors due to unexpected whole pie buyers, so if you’d like a whole pie, please pre-order so we don’t disappoint anyone. There is no pain like the pain of not having pie when you want it, and we understand this.

Our pies will stay fresh on the counter for 3 days; only the cream and meringue pies need to be put in the fridge.

Blackberry Double Crust

Blackberry Double Crust


Two beautiful crusts filled with traditional baked fruit:

Any Fruit Pie: $7 per slice, $36 whole







*Summertime Only, Organic Fruit Pies will vary some in price when available

Nothing Says “I Love You” more than a homemade pie. Pretend you made it- we got your back.

Nothing Says “I Love You” more than a homemade pie. Pretend you made it- we got your back.


You can request special treatments to the top crusts, for special occasions or because they’re beautiful. These are available only with the flavors of pie listed above, and are only made by pre-order or by chance:

Open Lattice (+6.00 to any Single or Double Crust Pie)

Heart Cut-Outs (+3.00 to any Double Crust Pie)

Star Cut-Outs (+3.00 to any Double Crust Pie)

Custom Letters and Shapes (call for quote)

Palm Desert Lemon Meringue

Palm Desert Lemon Meringue


Our cream pies are really special. We make homemade custards on the stovetop, and whip fresh cream to pile on top of each slice. Meringue is available with any flavor, by pre-order only. When you order a whole cream pie, we serve the cream on the side. These pies are made with a homemade french pastry crust or graham cracker crust (by request or at the baker’s whim).

Cream // Meringue:: $6 per slice, $34 whole

Banana (our most popular pie)




Key Lime*

Banoffi (A Dulce De Leche and Banana Cream Pie)




We bake these with a french pastry crust, unless otherwise indicated:

Pecan Caramel (our most popular pie) $7 per slice, $40 whole

Bourbon Sweet Potato* $5 per slice, $25 whole

Pumpkin* $5 per slice, $25 whole

Cherry Crumble $7 per slice, $39 whole

Dutch Apple Crumble $7 per slice, $39 whole

Peach Crumble $7 per slice, $39 whole

Cherry-Plum Crumble $7 per slice, $39 whole

Blueberry Crumble $7 per slice, $39 whole

Blueberry Peach Crumble* $7 per slice, $39 whole

Strawberry Crumble* $7 per slice, $39 whole


Blueberry Crumble Pies

Blueberry Crumble Pies