About Us
Cold Sugar Bakehouse
Cold Sugar Bakehouse is an Austin-based sourdough bakehouse focused on naturally fermented bread and donuts, made with simple, high-quality ingredients and a lot of intention.
We believe great food doesn’t need shortcuts, just time, care, and a respect for process. Every dough we make is naturally leavened with our house starter and fermented slowly to develop deeper flavor, better texture, and improved digestibility.
Our menu is rooted in sourdough. From our signature loaves to our sourdough donuts, bagels, cookies, and seasonal bakes, everything is made from scratch in small batches. Familiar favorites, reimagined through fermentation.
Founded by a classically trained baker, Cold Sugar blends professional technique with a grounded, handmade approach. What started as a passion has grown into a neighborhood staple, serving the Austin community through local markets and weekly drops.
You can find us at The Arboretum and Bee Cave, or through our porch pickups—where we share fresh bakes, and occasionally, hot donuts straight from the fryer.
Cold Sugar is about more than what we make. It’s about slowing down, sharing good food, and creating something worth coming back for.
Welcome to Cold Sugar.
Barry Terrell Smith
Hi, I’m Barry. Im the founder & baker behind Cold Sugar Bakehouse.
I didn’t start in a bakery. I started in the Air Force, then followed something I couldn’t ignore, a pull towards creation. That path led me to the Art Institute of Charleston, where I trained in Baking & Pastry and fell in love.
Cold Sugar started during the 2020 pandemic as a way to bring a little comfort to those around me. What began with cookies and cakes has grown into something more focused. A sourdough bakehouse built around process, patience, and simple ingredients.
Today, everything I make is naturally fermented, handcrafted, and rooted in that same intention. Bread is the foundation. Donuts are the fun. Everything else falls somewhere in between.
You’ll find me at local markets around Austin, baking early, selling out when I can, and always working to make it better than the last batch.
This is what I do. Hope you get to taste it soon.
Christian Jr Diaz
Hi, I’m Christian. I'm Co-Owner & Operations at Cold Sugar Bakehouse.
I was born and raised in Miami, where I watched my mom work tirelessly to provide for our family. That work ethic stuck with me. It pushed me to focus on school and eventually earn degrees in Chemistry and Mathematics from the University of Central Florida.
I’ve always been drawn to numbers (I genuinely enjoy Excel), and I bring that same mindset to the business, from managing our financials and building our website to running our market booth and keeping everything organized behind the scenes.
I’m not the one baking, I leave that to the pro; but I handle the structure that keeps Cold Sugar running and growing.
Barry and I balance each other out. He brings the craft and creativity, I bring the systems and operations. Together, we’re building something that reflects both of us.
Cold Sugar Bakehouse isn’t just a business, it’s a shared vision we’re growing day by day, one loaf, and one spreadsheet at a time.