Morning Glory Coffee & Pastries has reopened with a refreshed interior, an elevated pastry program, and an expanded menu that introduces something new to both Morning Glory and the Grosse Pointe Farms area: made-to-order fresh, gourmet sandwiches to go.
Pastries, cakes, muffins, and croissants remain at the heart of Morning Glory, but the bakery is entering a new chapter. For the first time in its history, Morning Glory has both a French pastry chef and a pastry sous chef leading and supporting the kitchen, bringing a level of classical training, technique and creativity the shop has never offered before.
The team is led by Pastry Chef Sonia Idir-Alliot, who joined this summer. Trained in France and originally from Lyon, Chef Sonia is already making her mark, ensuring that the croissants, baked fresh on-site each morning, exceed the high standard Morning Glory customers have come to expect. Under her leadership, Morning Glory has also created the role of pastry sous chef, bringing in Mikayla VanZant to help expand and refine the pastry program. Together with longtime team member Mary Thompson, whose elegant cakes have been the centerpiece of many formal celebrations, the team is honoring the bakery’s tradition while elevating its offerings.
The six-week renovation reflects the vision of owners Molly and Mark Valade, whose goal is to update Morning Glory while keeping it a welcoming place where people can gather, enjoy fabulous baked goods, and relax with a coffee.
Brian Doyle, general manager of Morning Glory, Dirty Dog Jazz Café and the Dog House, says Mark and Molly wanted to refresh both the menu and the space while upholding Morning Glory’s tradition of exceptional baked goods and elevating the program beyond anything the shop has offered before.
Morning Glory was founded in 2011 by Gretchen C. Valade, Mark’s mother, three years after she opened The Dirty Dog Jazz Café and helped establish Grosse Pointe Farms as a destination for live jazz. Today, Mark and Molly Valade are building on that foundation with updates designed to keep the bakery fresh while preserving the warmth and quality customers have come to expect.
Their priority, Doyle says, is to ensure that everything Morning Glory serves reflects that standard. The goal is to give the community exceptional options and remain its go-to bakery.
A key feature of the reimagined menu is the new made-to-order lineup of fresh, gourmet sandwiches to go, a first for Morning Glory and a distinctive new option for Grosse Pointe Farms. The menu includes a signature breakfast sandwich with steamed egg on house-made focaccia, served with a choice of bacon or sausage, spinach, and roasted garlic aioli. The result, Doyle says, is a velvety texture and layers of flavor designed to bring customers back. Simple and satisfying, it gives customers a flavorful start to the day.
The expanded sandwich menu also includes ham, turkey, roast beef and vegetarian options, all freshly prepared and designed for customers who want something elevated, satisfying and convenient. Doyle helped lead the effort, noting that the right balance of protein, bread and condiments is what elevates a sandwich from ordinary to memorable.
Baked goods remain at the heart of Morning Glory. Sugar cookies are back, much to the delight of younger customers, and Doyle says there are plans to set aside times for children to decorate their own.
The renovation was completed by Russell Development Company and includes a refreshed interior designed by Patrick Thompson Design, along with a new display case to showcase Morning Glory’s mouthwatering creations. The outdoor patio remains unchanged, welcome news for loyal customers.
The goal, Doyle says, is to maintain a welcoming, cozy space for the community rather than reinvent what customers already love.
Doyle joined the Morning Glory team earlier this year, bringing a hospitality background shaped in New Orleans, his hometown, and 10 years of experience as an executive chef. He and his wife now own a home in Grosse Pointe Park.
His passion, Doyle says, is working with small restaurants and creating the kind of atmosphere that feels like dining with family. He brings that same focus to The Dirty Dog Jazz Café, with an emphasis on keeping both spaces warm, welcoming, and rooted in the community.
“Our focus is offering a menu that is elevated and uses only the freshest ingredients,” Doyle says. “We hope the community will be happy with what we are creating. This is an exciting time for Morning Glory.”
Morning Glory offers discounts to healthcare workers and employees on The Hill. It is located at 85 Kercheval Avenue and is open daily. For details or to place an order for a custom cake, call (313) 647-0298 or visit www.morningglorypastries.com.
“Our focus is offering a menu that is elevated and uses only the freshest ingredients"