Sweet Take: Summertime Treats Sweep the Deep South
By Deb North
“And gimme some of that pound cake… ooh
So thick and sweet
Some of that pound cake
Ain’t much more I can take.”
— Drake White, American Country Music Singer, Poundcake
Tap your inner dessertarian and dare to take on these five Southern sweet spots carrying their weight—and then some—on after-dinner menus this summer.
Sugaree’s Bakery, 110 Bankhead Street, New Albany, MS
Founder and Boss Baker Mary Jennifer “MJ” Russell knows her way around a cake pan and the proof adds up at Sugaree’s, a beloved New Albany bakery with as much hometown devotion as butter in its batter. What began as a home business has grown into a nationally adored mail-order operation specializing in small-batch scratch-made cakes rooted in Deep South baking traditions.
“Every cake must be up to the standards of one person: my mom,” MJ says. That bar served her well. Sugaree’s signature Cream Cheese Pound Cake landed on the O List, praised as one of Oprah’s favorite summer gifts. It’s billed as a “proper Southern pound cake” with a dark amber crust, ultra-rich buttery crumb, velvety interior, and subtle cream cheese tang. MJ tops it with fresh-in-season berries or peaches, adding a light, bright pop of color and super-sweet, very Mississippi personality to the buttery base.
Other bestsellers include the strawberry layer cake and caramel cake, each steeped in unique flavor inspirations—"something for everyone,” MJ says. But her personal all-timer is Sugaree’s fresh strawberry pie, reserved strictly for Mother’s Day weekend when local strawberries are ruby-red and juicy, bursting in peak form. This filling sits in a homemade lard-and-butter pie crust that’s airy, flaky, deep, and buttery like a divine healing dream. A heaping swirl of whipped cream on top makes the whole deal feel deceptively pillowy and light.
Rivertown Bistro, 1111 3rd Avenue, Conway, SC
The South isn’t done flexing its beach bod just yet. Owner/Chef Darren Smith of Rivertown Bistro in downtown Conway doubles down, promoting his new summertime showstopper: The Brown Butter Pound Cake. It’s nutty and certifiably yummy. The brown butter version leans savory-sweet in its toasty, dense cake base and features some zip: lemon-macerated strawberries pair playfully with black pepper cream cheese ice cream. A basil syrup drizzle ties the whole flavor implosion together.
With all these pounds accumulating, are there any sweet, smaller bites to consider at Rivertown Bistro? Kinda. Chef Darren recommends sharing appetizers and going light on dinner entree portions—especially on those hot, muggy Lowcountry afternoons and evenings. The idea is to splurge on dessert, Darren urges. As for his sweet tooth? Chef Darren’s favorite is the Coffee Tower, which has been ‘money’ on the menu for 15 years. The Coffee Tower consists of thin chocolate cake, white chocolate mousse, toffee anglaise, and bits of coffee toffee—packing the perfect sugar power punch.
And it’s worth mentioning, Darren’s travels to food and wine festivals across the Lowcountry have him buzzing with other chefs who are exploring local grains—Carolina Gold and White House Farms varieties—using them to elevate desserts like rice pudding and silky risottos, as well.
Blue Canoe, 2006 N. Gloucester Street, Tupelo, MS
Every time Tupelo comes to mind I think of the movie Almost Famous and its remarkable soundtrack, with lead antagonist Russell proclaiming: “I am a golden god!” I digress. But owner Adam Morgan of Blue Canoe will tell you straight: Connie’s Blueberry Doughnut Bread Pudding is the star of his entire menu.
“It’s not uncommon for guests to start their meal by ordering it first to make sure they get one before we sell out” says Adam. This bread pudding—made with Connie’s Fried Chicken blueberry doughnuts—
has been named “Best Dessert in Mississippi” five times by Mississippi Magazine. It’s gooey, blueberry-forward, warm and indulgent. The first spoonful leaves the same impression as the last. Adam won’t give up the recipe: “I’d like to say I’d give it to you… but I wouldn’t,” winks Adam.
He will, however, brag on their fruit game. Blue Canoe sources home-grown strawberries from Native Son and trucks in peaches from Georgia when they are juiciest to create variations of summer in a bowl. As for overarching summer dessert trends? Adam shrugs, “I mean there’s probably a few, but if they have sugar in them we don’t get in too much of a fuss.”
Crave Dessert Bar, 41 N. Lexington Avenue, Suite 100, Asheville, NC
Crave Dessert Bar lives up to its name—ambient lighting, plush seating, patio breezes, and desserts that flirt shamelessly with the senses. Operating Partner Clint Medlock says their top summertime sellers are the Crème Brulee and Baileys Bread Pudding.
The brulee hits the sweet tooth but still feels light, with its crackly caramelized top and silky custard beneath; while the bread pudding evokes nostalgia and comfort—“great for long conversations while taking in the North Carolina mountains,” says Clint.
Crave’s menu is intentionally shareable offering smaller portions with bigger flavors. “The idea is to try several things and let your sweet side get the best of you, without overindulging in one item,” Clint explains. And because Crave is also a bar, the drinks get dessert treatment too. Seasonal fruits show up in cocktails, syrups and garnishes to brighten any libation cravings.
Clint’s personal go-to is the high-contrast Cape Town Apple Bake: airy, sweet, creamy served warm with a scoop of refreshing vanilla ice cream. “I have to maintain self-discipline when they pull the prepped cakes from the oven,” he admits. We can relate. When identifying trends, Clint sees the action clearly. He says picture-provoking plates make for guilt-free instant moments and lasting memories. So take the gratuitous picture. “You know, the camera eye eats first,” Clint says.
Kwei Fei at Charleston Pour House, 1977 Maybank Highway, Charleston, SC
Sharing a wall with Charleston Pour House, Kwei Fei is a Sichuan fever dream with a punk-rock playlist, controlled-chaos vibe, and hot, vibrant dishes that have built a cult-like following. Their savory playbook includes Dan Dan Noodles and Mapo Tofu, but the sleeper hit is the Sichuan Sundae.
It starts innocently enough with a classic vanilla gelato: milk cream, sugar, vanilla. Then, the twist: add housemade chili crisp and Sichuan peppercorn-dusted candied peanuts.
“We’ve been pushing the glories of savory-sweet mashups with this dessert for about seven years now,” says Chef/Owner David Schuttenberg of Kwei Fei. The creamy mouthfeel of the gelato meets the crunch of garlic and shallot, followed by the sweet-numbing pop of crushed peanuts. “It’s a perfect sundae experience,” says David, noting the sensory delight begs the next bite.
David’s personal picks lean classic toward pot de crème, crème caramel, gelatos, sorbets; but he’s fascinated by the Asian-fusion wave. “The fun new things coming from the Asian bakeries have me rethinking my priorities,” David asserts. He’s seeing a surge in more savory-sweet experimentation and a growing obsession with texture. “The mouthfeel component in desserts seems more in the forefront than ever,” he says. Charleston’s dessert scene is getting bolder by the second.
The Grille at Botanic, 1702 Frederick Road, Opelika, AL
The Vanilla Bean Crème Brûlée—served with macerated berries and Chantilly cream—is a refined, classic finish all summer long. And even better? It’s gluten free. Owned by King and Stacy Brown, The Grille—which won Best Restaurant in 2024 and Best Locally-Owned Restaurant in 2025—pairs thoughtful cuisine with distinctive spaces like the Orchid, Lakeside, and Evergreen Rooms, plus seasonal outdoor dining overlooking Duke’s Pond—ideal for enjoying every last bite of dessert if you ask us.