Sucré Table is a wonderful small bakery and cafe in Tampa on Kennedy Boulevard. Founded by Peruvian American chef Brenda Villacorta, Sucré Table serves expensive and elegant pastries—both savory and sweet—and specialty coffees. It’s tucked into a random little shopping center, but the treats inside are to die for! My friends and I discovered this place recently, and it’s already one of my favorite pastry shops in the area. This is everything I’ve tried on the menu so far.

On my first visit, I got the cinnamon apple brandy roll. It’s a large cinnamon roll with cinnamon apple brandy filling drizzled in glaze. I enjoyed this cinnamon roll very much! It was slightly warm, and the dough was firm but easy to cut into. The filling isn’t laid on thick or overwhelmingly sweet, but it’s still flavorful. The cinnamon and apple brandy make for a complimentary combination that’s fruity and a bit tart with a touch of spice. I honestly would have preferred more glaze and more filling for even stronger flavors, but this cinnamon roll is more refined in a way, restraining an overload of sweetness while still satisfying your hunger.

On both visits, I also ordered their seasonal specialty latte: the Orange Mocha Latte. I ordered it with almond milk. The first time, I had it hot, and the second time, I had it cold. The latte tasted fantastic both ways, and it didn’t lose it’s flavor once cooled. This is one of the best coffee drinks I have ever had! Truly. The flavors were so intense. The orange and chocolate were not subtle at all—this coffee was made to be savored and enjoyed by someone with a sweet tooth (like me)! The flavors are so sweet and almost over the top that I had to drink it extremely slowly. The chocolate is a rich, bittersweet dark chocolate that enhances the acidic coffee taste. What’s more, the orange flavor is zesty and citrusy-sweet. It doesn’t fall to the background at all. The flavors together are so different but absolutely delectable.

On my most recent visit to Sucré Table, I ordered their seasonal bread pudding, which is a pecan bread pudding. This was so treacly sweet that I couldn’t even finish it (which is a rarity for me). I just kept marveling at how pretty it looked once I got it. The smooth, shining glaze on top looked almost too delicious to be real. It came served warm, and the smell was amazing. Cutting into it was like cutting into a firmer version of custard. The bread pudding was super moist, gooey, and soft. It’s practically melt in your mouth. The dough was warm on my tongue and tasted like caramel—sweet, buttery, and like molasses. The flavors were so full and had a smoky edge to it. The pecans inside added a pleasant crunch and a nutty tone to the bread pudding as well. Simply put, it tasted divine.