SugarLips Doughnuts

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SugarLips Doughnuts Bringing the freshest,handmade, plant based doughnuts to Hassocks and beyond

It's starting to feel a little autumnal out there so we are kicking off the new season with a month of comforting custar...
18/09/2026

It's starting to feel a little autumnal out there so we are kicking off the new season with a month of comforting custard doughnuts.

This week: Pistachio Custard.
Toasted pistachios ground into our freshly made plant based custard fills our signature pillowy dough, rolled in pistachio sugar.

Available today, alongside our classic raspberry conserve doughnuts, Proper Cycling & Coffee

Toasting up some pistachios for our new Pistachio Custard Doughnut, dropping Proper Cycling & Coffee Friday morning
17/09/2026

Toasting up some pistachios for our new Pistachio Custard Doughnut, dropping Proper Cycling & Coffee Friday morning

Our iconic, pillowy doughnut dough filled with Biscoff, brown sugar, plant based butter and cinnamon. All rolled up, bak...
30/07/2026

Our iconic, pillowy doughnut dough filled with Biscoff, brown sugar, plant based butter and cinnamon.
All rolled up, baked and ready to be devoured with your morning coffee 😉

20/06/2026

SugarLips doughnuts are local. Find us celebrating both the Hassocks Infant School Fayre and the Ditchling Village Fayre. Today!

02/06/2026

A French Classic reimagined.

Batch 006, Almond cream & Apricot. This week only.

To secure your Friday order comment 'Friday' or see link in Bio to procure your plant-based patisserie.




31/05/2026

A french classic reimagined.

Almond cream & apricot. The vault opens tonight at 8:00 PM. Link in bio to secure your box.

26/05/2026

Batch No. 06: Lime, Coconut & Pineapple.

​We wanted to make a curd that felt incredibly rich but left your palate feeling completely clean.

​So, we swapped traditional dairy for the smooth, velvet texture of first-press organic coconut milk, then brightened it up with a sharp, fresh lime and pineapple reduction.

​It’s bright, heavy on the citrus, and tucked inside our signature soft hands rolled dough.

​How do you lean with citrus?
The sharp, clean sting of lime, or the smooth balance of coconut?

​The Details:
​Our Mid-Sussex weekend drops are baked in small batches, and spaces fill up quickly.
​
To secure your's before they're gone see the link in our bio.

24/05/2026

A beautiful study in tropical contrast for this week’s special flavour profile.

We wanted to capture the exact feeling of a bright summer evening—balancing the sharp, lively energy of fresh lime and caramelized pineapple curd with the warm, comforting texture of toasted coconut sugar.

The Pastry Science: To achieve this texture without dairy, we use the natural, clean fats of coconut cream to perfectly coat the palate. This structural balance tames the sharp, brilliant acidity of the fresh lime, allowing the caramelized pineapple flavour to linger without ever feeling heavy. (Save this note for your culinary archive).

It is plant-based baking, treated with quiet reverence.

The Choice: Are you more drawn to the bright, sun-drenched sharpness of the citrus, or the soft, velvet warmth of the toasted coconut? Choose your side.

The Protocol: The vault opens precisely at 8:00 PM tonight. Our Mid-Sussex kitchen bakes in strictly limited batches to ensure perfect quality.

Comment 'Friday' below, and we will send the direct invitation straight to your inbox the moment the allocation goes live.

24/05/2026

If you still think plant-based baking means compromising on texture, swipe left.

We didn’t engineer our recipes to be “good for vegan.” We engineered them to outperform traditional pastry. Period.

• Our signature pillowy, 24-hour slow-proofed doughnuts—light, golden, and satisfying.

• That glassy, paper-thin crinkle top you thought required eggs? Pure plant-based chemistry and dark chocolate artistry.

• Thick, molten-centered Levain-style cookies loaded with toasted hazelnuts, built for serious indulgence.

We don’t do diet food. We do artisan decadence. From high-stakes corporate catering in Mid-Sussex to your ultimate weekend reward, we’re rewriting the rules of plant-based pastry.

The Vault opens tomorrow (Sunday) at 8:00 PM sharp. Secure your box before it locks down for the week.

Comment 'Friday' for next week's offerings or see Link in bio.




18/05/2026

THE BOARDROOM PROTOCOL. 💼

Exceptional teams shouldn’t run on ordinary pastries. Elevate your weekly meetings, client hospitality, or corporate gifting with our premium, small-batch collection.

Artisanal precision. Entirely plant-based—ensuring inclusive luxury for your whole office floor without a single compromise on indulgence.

Now booking mid-week corporate drops and custom allocations across Mid-Sussex.

Connect via DM or enter the Vault to secure an allocation for your workspace before the weekly window closes.

Address

Hassocks

Telephone

+447752879200

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