Welcoming Sugarpine Drive-In to the Grand Central Menu
Grand Central Bakery’s Retail Product Manager Gina Langley (left) and Sugarpine Drive-In’s Co-Founder and Head Pastry Chef Emily Cafazzo (right).
At Grand Central Bakery, some of our favorite menu ideas start far from our own kitchens—on road trips, at farmers markets, or over a shared table with people whose food we admire. Our Sugarpine Miso Caramel Latte is one of those ideas brought to life, marking the beginning of our collaboration with Sugarpine Drive-In.
Sugarpine is a well-known destination for seasonal, deeply considered food that’s both playful and grounded. Their inventive menu features slow-cooked comfort food and smoked meats alongside inventive salads, bowls, and desserts that feel nostalgic and surprising all at once.
At the heart of many of those desserts is Sugarpine’s Miso Caramel Sundae Sauce — a small-batch sauce that’s rich, savory-sweet, and endlessly versatile. Gina Langley, Grand Central’s Retail Product Manager, who created this new latte and helps develop new menu items across our cafes, is a big fan of this sauce.
“The idea for this latte was a no-brainer for us,” Gina said. “We already knew and loved this incredible sauce from our own adventures out to Sugarpine, and coffee felt like a natural place to explore a fun partnership.”
A Caramel with a Point of View
The Miso Caramel Sundae Sauce comes from Emily Cafazzo, Sugarpine’s co-founder, head pastry chef, and “sauce boss,” whose work is guided by balance and seasonality.
“We love caramel, but we didn’t want it to be just sweet,” Emily explained. “We were craving something with more depth — the kind of flavor that lingers.”
Miso became the answer.
Sugarpine uses chickpea miso — gluten-free and soy-free — allowing the sauce to be indulgent and inclusive at the same time.
“That balance of creativity, comfort, and accessibility is very much who we are,” Emily said.
In the Sugarpine Miso Caramel Latte, that philosophy carries through. The sauce blends seamlessly with espresso and steamed milk, adding depth without dominating. It’s familiar, but with a twist that’s comforting and quietly surprising.
Designed to feel at home alongside the bakery case, the Sugarpine Miso Caramel Latte pairs beautifully with flaky, buttery pastries and cozy mornings alike.
Incredible Flavors, Enhanced by Shared Values
Both Sugarpine and Grand Central Bakery share a belief that great food comes from paying attention: to seasons, to ingredients at their peak, and to the people behind them.
“Collaborations aren’t just about products,” Emily said. “They’re about relationships and shared values.”
For Gina, this partnership has been energizing. “Working with Sugarpine on this project has been so joyful and easy,” she says. “They’re incredibly driven and kind. It’s hard not to be inspired when you’re around them.”
The Sugarpine Miso Caramel Latte is a meaningful example of what can happen when local kitchens come together around good ingredients, shared values, and a love of flavor.
Next time you’re in the café, consider this an invitation: try something familiar, discover something new, and savor the taste of our delicious collaborations.
Full Transcript Q&A: Emily Cafazzo, Co-Founder and Head Pastry Chef at SugarPine
Want to dive deeper? Read our full interview with Emily Cafazzo, and check out Sugarpine Drive-In’s current menu here.
Grand Central Bakery: What was the inspiration for creating Sugar Pine's Miso Caramel Sundae Sauce?
Emily: It started with a simple idea. We love caramel, but we didn't want it to be just sweet. We were craving something with more depth—the kind of flavor that lingers and feels layered, not sugary. Miso felt like a natural fit for us. It brings umami, warmth, and a subtle savory note that makes caramel taste more complex and balanced. Instead of overpowering the sweetness, it rounds it out and gives it a longer finish. We also chose to use chickpea miso, which is gluten-free and soy-free, because it allowed us to make something indulgent while still being thoughtful and inclusive. That balance of creativity, comfort, and accessibility is very much who we are at Sugarpine.
Grand Central Bakery: How do you come up with your inventive flavor profiles and menu items?
Emily: A lot of our ideas come from paying close attention to the seasons, to what we’re excited to eat, to travel, and to the conversations happening in our kitchen every day. We’re always trying to strike a balance between familiarity and curiosity. We start with something comforting and recognizable, and then ask how we can add depth, contrast, or a sense of place. Sometimes that means borrowing a technique, sometimes it’s an ingredient with cultural significance, and sometimes it’s just chasing that perfect bite—sweet, salty, creamy, crunchy, and a little unexpected. Everything we put on the menu has to feel welcoming first, even if it’s doing something a little new.
Grand Central Bakery: How would you describe the flavor to someone who’s never tasted it before?
Emily: Our miso caramel—it’s caramel with a deeper point of view. You still get that rich brown sugar sweetness people love, but the miso adds a toasty, savory undertone that keeps it from being one-note. It’s not aggressively salty or funky; it’s subtle, warm, and balanced—the kind of flavor that makes you want another bite or sip because you’re still thinking about it.
Grand Central Bakery: Besides adding it to your ice cream or a Grand Central latte, what are ideas or suggestions for using your Miso Caramel Sundae Sauce?
Emily: It’s incredibly versatile, which is one of our favorite things about it. On the sweet side, it’s great drizzled over apple or pear desserts, stirred into yogurt with granola, or spooned over pancakes or waffles. Paired with shortbread, butter cookies, or brownies, it also shines with simple vanilla desserts, puddings, ice cream, or cheesecake where the flavor gets to really stand out. I like to use it on the base of an upside-down cake or in a crisp as well. On the savory-leaning side, it’s surprisingly good with roasted vegetables like sweet potatoes, squash, or carrots. A small drizzle on a cheese board works beautifully, especially with sharp or aged cheeses. We’ve even mixed it into dressing or glazes when we want a touch of sweetness with real depth. We’ve used it as a fish sauce glaze as well for chicken wings.
Grand Central Bakery: What does working with local partners mean for you?
Emily: Working with local partners is central to how we operate. These are people we know, cook alongside, and build community with. Collaborations aren’t just about products; they’re about relationships, shared values, and supporting an ecosystem of small businesses that make this region special. When we collaborate locally, it keeps us inspired and accountable. It pushes us creatively and allows us to make things that feel rooted in place rather than generic. That sense of connection is something that our guests can feel, and it’s something we care deeply about.
Grand Central Bakery: Any Grand Central favorites?
Emily: Grand Central is one of those places where it’s hard to choose just one thing. We’re especially drawn to the pastries that feel simple and classic—buttery, flaky, beautifully made. Paired with something from the bakery case, the Miso Caramel Latte really brings the flavors together in a cozy, comforting way. I had a ginger scone the last time I was in that really shone with the Miso Caramel Latte. And honestly, seasonal pastries always get us. If it’s limited and baked that morning, we’re probably ordering it. I also love the breakfast sandwich.
Grand Central Bakery: If you were a guest star in the Grand Central kitchen, what would you love to create?
Emily: We’d love to make something that lives right at the intersection of both brands. A laminated pastry, like a morning bun or roll, glazed with miso caramel and finished with a little sesame or spice. It feels like a natural crossover—familiar, comforting, but with a subtle twist. We’re also big fans of savory baked goods, so a seasonal hand pie inspired by the gourd—something with roasted vegetables, herbs, and a punchy sauce—would be high on our list. Grand Central’s baking foundation is so strong that it really opens the door to playful collaborations.
Grand Central Bakery: What do you hope everyone will try on the Sugarpine winter menu?
Emily: Winter is when our menu leans fully into comfort. This is the season for slow-cooked, warming dishes and desserts that feel cozy and generous. We hope guests try something that feels deeply satisfying—a bowl or sandwich that’s meant for cold days—and then leave room for dessert. Our winter sweets are where we get to be playful and indulgent. They’re a big part of what makes the season special for us. If someone leaves having discovered one new favorite, we’ve done our job.
