A selection of chocolates from My Sugar. Photo by Katharine Jacobs.

Following the opening of a bacon bar and a cheese café, the latest extreme specialist to open in Cape Town is a chocolatier and coffee shop. My Sugar opened in the last week of May on Sea Point’s Regent Road, offering a dizzying array of high-end treats.

The chocolates

Rainbow pyramids filled with cookie dough, and a thin layer of baked chocolate chip cookie at the bottom. Photo by Katharine Jacobs.

You’ll be happy to know that the name is appropriate. Chocolate Buddhas’ bellies hold caramel and a touch of umami-rich miso and crushed peanuts; a milk chocolate cube is filled with peanut butter and jelly, tasting alarmingly like the sandwich staple; and the sweet, salt and zing of a margarita are recreated in miniature cocktail in white chocolate form, complete with a Maldon salt rim and a Don Julio tequila ganache filling. This is chocolate as you’ve never tasted it before.

Chocolate skulls at My Sugar. Photo by Katharine Jacobs

Other bonbons laid out in regimented rows include a thyme-and-honey-infused ganache in white chocolate (surprisingly savoury); beautifully moulded chocolate skulls filled with caramel ganache and dusted in gold; and little pyramids filled with cashew nut butter ganache and toasted coconut. There are also salted pretzel caramel bars (which are swiftly dispatched by the office team) and fancy bars that are decorated and served for seated guests at My Sugar.

In addition to the chocolates, there are several baked treats, including chocolate-chip cookie brownies (a kind of double-layered gooey, crunchy, buttery creation), cruffins (muffin-shaped croissants), popcorn and fudge, and the menu is set to expand with more baked goods for sit-down customers in coming weeks.

The people

“I studied pastry and did a short chocolate course to supplement my skills — and that was me,” explains owner Kaylah Greenberg. “Chocolate’s not the easiest thing — it’s very particular — but it makes me work on my patience.” The chocolatier ran several small chocolate shops in the city and did a stint as a manager at Hudson’s to learn back-of-house skills before launching her dream space. Her partner, Asher Isaacs, a fellow chef who did time at La Colombe, has come on board to help Kaylah realise her dream.

The drinks pairing

Coffee at My Sugar. Photo by Katharine Jacobs.

Coffee is micro-roasted by a small supplier, and has been specially blended to match with the chocolate — it’s beautifully smooth and chocolatey. Kaylah also intends to offer a rotating selection of single-origin coffees, and perhaps even chocolate and coffee pairings in the future.

The interior of My Sugar. Photo by Katharine Jacobs

The space

Chocolatey walls, a gleaming display case and tables stocked with board games and cocoa-themed books make a welcoming space.

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