S2S Sugar 2 Salt

05/31/2026

breakfast sushi?

this is s2s egg roulade.

one of our original menu items
from 2017 when we first opened
on June 21st 9 years ago.

it’s a dining room and patio
customer favorite
and it’s on the menu today ❤️

asparagus
veggies and basilsugar2salt edible flowers
and s2s kitchen crew love and care
to prepare and plate it up.

weare open 7 days this week
8 AM until 2 PM
call ahead
and we will
save you a seat

05/24/2026

tell us it’s the month of May
with a photo.
here is our s2s submission

lilac’s are another favorite
syrups, jellies, shrubs
we are definitely going
to find something
interesting to do
with these aromatic
blossom beauties

open 7 days a week
8 AM until 2 PM
call ahead
and we will save
you a seat

we look forward
to sharing our
culinary creativity
with you!

05/20/2026

when the phones are down, and no one is answering the phone out at the farm, Chef Jonathan goes on a field trip to our friends at Norconk Farm to pick up our favorite spring harvest.

it’s asparagus season!💚

is super sweet. The family that operates this farm has been so wonderful to get to know and work with over the years. their asparagus is the best!!

here is a fun pictorial of Jonathan‘s visit on this sunny Wednesday afternoon. We are very grateful that the harvest looks so good then after all of these frost warnings at night this past couple of weeks. Now it’s time to play in the kitchen, everything asparagus!

05/19/2026

join our s2s culinary crew!

sugar 2 salt is growing our culinary team and we are seeking hard working, passionate and positive people who want to cook and create within the seasonal offerings of Northern Michigan.

we have positions available in our brunch restaurant, caterina company and a bakery.

if you are interested in applying for employment please email us at

[email protected]

we look forward to hearing from you,
or if you know someone you think will be a good fit to apply, please share this message with them, and we will be very grateful.

05/16/2026

give me all the
dandelions
pretty please 💛

we grew up being told
this yellow flower is a w**d
so we picked them to our hearts delight
and played “do you like butter?”
this is springs little game
we played at 6 yrs old
where we rubbed yellow blossoms
on the top side of our hands and noses
to see if it left a bright
mustard yellow mark

or with a flick of a thumb and pointer finger pinching a dandelion stem
we would exclaim “mama had baby
and her head popped off!”
how brutal our childhood
playground chants used to be.

and now these are a golden treasure
and we cannot figure out
why we ever tried to eradicate them
our yard looks much more beautiful
with lemon drop beauties
among the verdant green lawns

and their flavor is truly unique
we will put them in scones, make syrups, use the leaves in salads too.
instead of a nuisance
we see a perennial blossom
and rejoice in all its sunny presence

05/07/2026

💙💚

A sweet send-off for the Class of 2026 🍪🎓

NMC alum and S2S Sugar 2 Salt owner, Stephanie Wiitala, baked something special for this year’s graduates—cookies for every student who walked at Commencement to go into their gift bag. Even sweeter, she was joined by four fellow NMC alumni from her team.

Thanks to Stephanie and her crew for sharing their talents and alumni pride in such a meaningful way!

05/04/2026

Mom wants brunch!!

this Mother’s Day let s2s chefs do the cooking so that you can spend less time in the kitchen, and more time together with your loved ones.

we are accepting orders until Thursday, May 7th and pick up will be on Saturday, May 9 from 9 AM until 2 PM.

a brunch package for four is $150.00 plus tax

Order link: https://s2s-sugar-2-salt.square.site/

05/01/2026

we love our baby tomato plants, look how cute they are reaching towards the light 🍅

can you tell we have a reverent connection as chefs to the backyard garden we tend? it is an intense love for sure❤️

the natural process of a seed growing to become a plant that yields fruit, tender edible leaves and sustenance from its roots is an incredible experience to be apart of. these yields eventually become the ingredients we will create with in our kitchen.

by taking the time to foster a seed to its full potential we are giving it all we can through positioning these tender babies in nutrient dense soil with lots of sunshine and intentional watering schedules too when necessary.

it is a lot of work to organize our little plots. it helps us appreciate even more our local farm partners who deliver us their beautiful produce each week with amounts way beyond what we could ever grow.

we treasure what we grow and lovingly handle it all to be able to share with our customers who choose to sit down to enjoy a meal in our restaurant or the events that we cater.

this time of year feels extra special as everything wakes up and seemingly comes back to life. we will continue to revel in the process and share it with you too.

happy spring!
open 7 days a week
8 AM until 2 PM
call ahead
and we will
save You a seat.

04/26/2026

this is an s2s sunday brunch classic
packed with all the best local ingredients

steak and grits | charred hanger steak • creamy parmesan grits • roasted spring vegetables • soft boiled eggs • pan jus

It’s a great day
to have a great day!

open seven days a week
8 AM until 2 PM
call ahead
and we will
save you a seat
❤️love always
s2s sugar 2 salt

and supporting ingredients
from our farm friends:

bok choy and shallots from
carrots from
rosemary from
garlic from .sugar2salt gardens
grits frim

04/24/2026

do you love toast?
we do!

s2s multigrain bread
is a toast lovers
dream come true.
packed with extra flavor
from pepitas, sunflower and sesame seed to local wheat and rye flours from too.

we try to make enough
for our ala carte menu
and
to sell by the loaf.
it always flies off the shelf
the moment it’s cool
enough to bag.

chef Katie made the most
picture pretty loaves today
we wanted to make sure
you are in the know
about this deliciousness❤️