Sawyer-Ballard Seated in a renovated 1920s sawmill, Sawyer pulls out all means of photogenic cast iron skillets packed with cinnamon roll monkey bread smothered in cream cheese frosting and udon noodles speckled with scrambled eggs and scallions on Sundays from 10 a.m.-2 p.m..
A plate of freshly baked cinnamon rolls, with a red handle, sits on a wooden surface, showcasing their golden-brown crusts and inviting swirls of cinnamon.
A plate of freshly baked cinnamon rolls, with a red handle, sits on a wooden surface, showcasing their golden-brown crusts and inviting swirls of cinnamon.