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You Say You Want a (Sweet) Revolution?

As you resume the post-holiday swing of things and start planning for all 2018 has in store, you may be working hard on a New Year’s resolution. (Or maybe you’re not. No judgment here.)

If one of your resolutions is shaking things up with something new, check out Sweet Revolution Bake Shop in downtown Lafayette. Owned and operated by siblings Sarah McGregor-Ray and Jonathan McGregor, Sweet Revolution set up shop on 5th St., near the Lahr Apartments, in summer 2017 after a few seasons as farmers market fixtures.

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Their menu is a rotating selection of seasonal quiches, pastries, cakes, pies, cookies and other sweet treats — all made fresh onsite — with certain weekday specials. (Many friends wait all week for Wednesday’s macaron cookies.)

I sampled a smorgasbord of selections, split with my wife and with coworkers. The quiche, though, I enjoyed all by myself at the bakery, which has a smattering of café-style seating. It was a just-enough, four-inch dish with rosemary, sausage, cheddar and potatoes. That might sound like a lot of ingredients fighting to fit in a small space, or too much of one, not enough of the others. But the balance of flavor to heartiness was spot-on, and it’s light enough so you won’t be weighed down to start your day.

The rest was a smattering of baked goods — three pies, a turnover, a cupcake and a gluten-free muffin. For the pies, I chose one standby (key lime), one intriguing flavor combination (pumpkin chocolate) and something I’d never seen before (sweet potato coconut). The pumpkin chocolate pie was good, although most of us found that two very distinctly dominant flavors clashed a bit. Ditto a red velvet cupcake, even as we unanimously agreed the cake wasn’t quite as moist as it appeared to be.

The other two pies? Heavenly. Key lime is a delicate thing, and this was the right side of tart and zingy — a fit for any season, not just spring and summer. Coconut is also tricky for people who like its flavor but not its texture. Here, it’s just a hinted taste, bringing a light finish to the bolder sweet potato.

The remaining items were a gluten-free cranberry muffin and a pear turnover. Sprinkled with pure oats, the muffin satisfies dietary restrictions and flavor requirements, and is well complemented by coffee or tea. With the one-two punch of a spread and generous pear slices, the turnover offered a fine, flaky crunch and can be enjoyed fresh or slightly warmed.  

Should your resolution happen to be dropping just a few pounds, don’t worry. Sweet Revolution won’t necessarily get in your way. Besides, what better way to celebrate hitting a goal than treating yourself to a personal-portion dessert from a delightful new spot?



  • 7:30 a.m. to 6 p.m. Tuesday-Saturday


  • $5


  • $5 (4”); $16-$18 (8”)


  • $2.50 to $4.50


  • $2 to $4


  • $1 to $3


  • Tuesday: Croissants
  • Wednesday: Macarons
  • Friday: Cheese Danish
  • Note: Menu and flavors subject to availability


  • Breakfast Quiche
  • Sweet Potato Coconut Pie
  • Key Lime Pie
  • Pear Turnover
  • Macarons

Rob Ford

Rob Ford

Rob Ford is Tipmont and Wintek's communication director, a role he's held since 2015. Rob has a bachelor's and a master's in Communication from Purdue University. He lives in West Lafayette with his wife and three children and has a life-sized Yoda statue in his office. Away from the office, you’ll find Rob working on his golf swing, jump shot, or hope for a Purdue basketball national title – all futile endeavors.

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