Scones News

Fort Worth baker pops up around town with fresh baked scones

Scones from Sunrise Scones

Sunrise Scones

Fort Worth has a pop-up baker dedicated entirely to the wonderful world of scones: Called Sunrise Scones, it's a mobile bakery that pops up twice a week, selling scones ready to eat or take home and bake.

Sunrise is from baker Gretchen Seegel, who has been baking and selling scones since 2021. Fans seek her out every Saturday at Clearfork Farmers Market at 4801 Edwards Ranch Rd. And during September, she's popping-up every Wednesday from 10 am-2 pm at Sweet Lucy’s Pies, inside Bluebonnet Circle Park at 3520 Blue Bonnet Cir.

Sunrise's signature item is the blueberry lemon scone, a golden-brown pastry featuring whole blueberries and lemon zest. Other scone flavors include double chocolate, vanilla cream, and s’mores topped with graham cracker crumbles and a chocolate square.

Seegel also does savory flavors such as parmesan pesto that almost resembles focaccia, with its topping of dusted herbs and melted cheese.

Single scones look like a pie-shaped wedge, a couple inches high. Most of her flavors come with icing or sprinkled toppings, which add to their visual appeal. A single scone is $5, although the more popular order is a four-pack for $20. Orders can be made during markets or through preorder on the site.

In addition to already baked, she also offers a take-and-bake — "so people can buy frozen scones, bring them home, and bake them when they want a fresh scone," she says.

Seegel began baking scones because she could never find ones she liked.

“I love bakeries but more often than not, I was disappointed in the scone,” Seegel says. “They were either overworked, over-mixed, or super sweet.”

Scones were a fun pivot for Seegel, a creative soul who previously designed and sewed children's clothes under her brand called Beatrice Tuley, which she closed when she launched her baking business.

The biggest challenges in the scones operation have been finding quality ingredients while keeping prices reasonable, but she loves the process of creating flavors, with an eye towards seasonality. She's already working on apples and pumpkin for the fall.

"I just think about what would pair well with other flavors and try to find some unique pairings," she says.

Hotel News

Restaurant at chic new Fort Worth hotel reveals menu by Top Chef

Courtesy rendering

Bar and lounge at Nobleman Hotel in Fort Worth.

A new hotel restaurant opening in Fort Worth will bring back a name familiar to local diners: The restaurant is Duchess, opening in The Nobleman Hotel, 503 Bryan Ave. in Fort Worth’s Southside neighborhood in 2025. The chef is Casey Thompson, a former DFW chef who rocketed to fame after she appeared as a contestant on Top Chef.

Thompson is especially familar to Fort Worth, since she helped launch Brownstone, a restaurant that opened in 2010 in Fort Worth's West 7th district where she served as a consulting chef for a year.

The Nobleman Hotel is the distinctive development from Bedford Lodging in which a new-construction hotel will be wrapped around the historic No. 5 Fire Station, built in 1911. The restored fire station will serve as the heart of the hotel and will also be home to Duchess, with an architecturally prominent façade and approachable menu that represent a significant addition to the local dining scene.

Food
Bedford Lodging president Jeff Blackman enlisted consultant chef Thompson — who started out at The Mansion Restaurant in Dallas — to concept the menu and source an executive chef, to be named at a later date.

Chef Casey Thompson Casey Thompson at a DIFFA event in 2016. Photo by Shana Anderson

According to a release, the restaurant will feature New American cuisine with a Texas influence including steaks, pasta, and seafood.

Starters will include blue crab toast, tuna tartare, beef carpaccio ciabatta, snapper crudo, and crispy chicken croquettes.

Entrees will include red snapper with clams and butter beans; ricotta gnocchi with truffle butter; and a fried eggplant schnitzel with a poblano chimichurri.

Three steak options will include filet, ribeye, and New York strip, with an array of sauces.

Sides will include hand-cut fries with tarragon aioli; baguettes with pan drippings; and a homey side of spinach with black-eyed peas.

One stand-out feature will be the “Bowl of Red” — beef boar and beer chili with accoutrements, served in a silver tureen with choice of Fritos or buttered koji rice.

Design
The 56-seat restaurant will feature warm tones, banquettes, flooring changes, and details such as firemen’s pulley systems and brass fittings, keeping the history of the space alive. The entry will feature a welcoming portal on the first floor of the fire house to the bar and dining room.

The patio will be a continuation of the restaurant space with outdoor dining and vignettes of lounge furniture for smaller bites.

The Nobleman Hotel, a Tapestry Collection by Hilton concept, will open in early 2025, with 121 guest rooms and 32 extended stay suites with kitchenettes — pairing modern amenities with a historic façade, anchored by the original No. 5 Fire Station.

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