Saturday’s brunch is the reason why I’ve been eating “air sandwiches” the last couple of mornings… but I have no regrets. The meal started with “Coffee and Doughnuts” (a plate of beignets with Belgian chocolate dipping sauce and raspberry compote), followed by a BLT salad (with crispy pork belly, poached eggs, and heirloom tomatoes), and ended with a plate of French toast with Chambord reduction, mixed berry compote, and quite possibly the best topping to ever grace French toast: raspberry mascarpone.

Beignets from Leroy's Kitchen and Lounge in Coronado

I haven’t been this excited about coffee cake in… ever. Cookies? Yes. Cake? Uh-huh. Brownies? Ok, now you’re just messing with me, that one’s obvious…. but coffee cake? Until I tried the chocolate chip flavor from Kona Coffee Co. in Hillcrest, I never really craved the stuff. Let me break it down for you: the marble cake is like the inside of the moistest muffin in the history of Everdom and the crumble topping is like chocolate chip cookie dough. Get all the details of this and other flavors on San Diego Sugar.

Chocolate Chip Coffee Cake from Kona Coffee Co.

A lifetime of sugar addiction, coupled with a desire to stay relatively the same weight has taught me some valuable lessons, including the best way to enjoy sugary treats is to eat them very slowly. With mochis, extending gratification comes standard, especially when they’re as chewy as the chocolate mochi from Marukai. For a closer look, check out my review on San Diego Sugar.

Chocolate Mochi from Marukai in San Diego

If you’re like me and always gravitate to the sweet side of the breakfast menu, but don’t want to feel like you have a brick of sugary starch in your belly, acai bowls are a great option. The mammoth bowl with three types of berries, coconut, granola, banana, and bee pollen at Swami’s Cafe is one of the best in San Diego. Get a closer look on San Diego Sugar.

Acai bowl at Swami's Cafe