Pensacola Catering & Sage In Bloom

06/06/2026

We are opening the reservations to those who have been there with us for the ride! This is as close to the opening menu as our wandering hearts can assure. We will have chalkboard featured ingredients, farms and ranches as the seasons progress and of course all the local ingredients we can get our hands on!

Our 4-course tastings will be offered nightly at the bar with a total of 8 seats available each evening for $65 (Vegan tastings will always be available with notice). $85 will include wine pairings and may vary from multiple selections to single glasses of rare finds.

Opening day is set for July 1st so to ensure the initial kinks are worked out our first reservable spots opening July 9th! We can't wait to open our hearts to you all once again!

www.sageinbloompensacola.com

06/02/2026

Bailey's Produce and Nursery Aliff Acres Wild Magnolia Kombucha

06/02/2026

The last hoorah before the next round of hoorahs!

 …we are incredibly grateful to Bailey's Produce and Nursery, Aliff Acres and Wild Magnolia Kombucha for helping us host the second edition of our annual ‘Kombucha Pairing Dinner’!

Stay by the channel for Sage in Bloom updates as opening day is fast upon us!

06/02/2026

Forget Google reviews… this sort of thing is what we are after! Come taste this dish when we open (prayerfully) July 2nd!

05/28/2026

Congratulations to our neighbors! It’s amazing to think that we’ve shared a commissary with them! Pensacola Cooks Commissary and Classroom truly is a place where you can start something that grows and grows! 

We have been quiet this week for a reason.

We have been in New York City attending the official 50 Top Pizza USA awards ceremony, and we are incredibly honored to share that we placed #50 in the United States.

Just less than two years ago, this started with a portable oven at a local farmers market in Pensacola, naturally leavened dough, and a belief that quality ingredients and real fermentation mattered. There were many people who doubted the vision, questioned the style, questioned the pricing, and did not understand what we were trying to bring to Pensacola.

Today, to be recognized by 50 Top Pizza alongside some of the most respected pizzerias in the country is something we truly never imagined.

Thank you to 50 Top Pizza for this recognition and for seeing the heart behind what we do every single day.

To every guest who supported us early, defended us, believed in us, and trusted the process before the recognition arrived — thank you. You helped build this.

And to read words like this from 50 Top Pizza means more than we can explain:
“Naples may seem very far from Pensacola. From Lucky Dough, that distance shortens.”

We are proud to represent , Florida on a national stage.

This is only the beginning!

05/27/2026

Y'all better get to the Palafox Market early this Saturday... We're coming to buy up everything lol! Papa Vince Extra Virgin Olive Oil, Lost Boys Mushrooms, MuddHill Smokin Company....

05/27/2026

Got one son spending two days working on scratch croissants, one merrily scrubbing down chairs for our pop-up this Sunday, and a third fermenting cocoa to make his own chocolate….

05/23/2026

Take advantage of the ‘ugly’ produce section at Bailey's Produce and Nursery everybody! Here’s what to do with tomatoes…

1. Wash and trim off the few really gnarly parts…Cut a little X in the base of the tomato…
2. Blanch (drop in boiling water) for two minutes then move to an ice bath and let cool…
3. Preheat your oven to 475 (if you have two then set the other to 325)
4. Peel the skin off into ‘petals’ or leaves and place on a baking sheet sprayed with avocado oil…
5. Segment the tomatoes into sixth and leave them on a baking sheet, then drizzle with olive oil and sprinkle with coarse salt….
6. Roast tomatoes at 475 for 30 minutes… and put tomato skins in 325 oven and turn off immediately….  if you don’t have two ovens, then wait till the whole tomatoes are roasted let the oven cool slightly and then put your tomato skins in to dry out…
Spread tomatoes on bread, garnish, pasta, dishes, or purée for a nice fresh sauce with olive oil and basil… garnish your dishes with your tomato petals…

05/23/2026

This guy better live up to all the hype or we gonna have issues…

https://www.pnj.com/videos/entertainment/dining/2026/05/22/sage-in-bloom-opens-in-pensacolas-belmont-devilliers/90214985007/?taid=6a10b5e6ebcdcb0001ab0189&utm_campaign=trueanthem&utm_medium=social&fbclid=IwZnRzaAR90vpleHRuA2FlbQIxMQBzcnRjBmFwcF9pZAo2NjI4NTY4Mzc5AAEekfH3SCNCTon11gwNg75v3ruZzH3qcewPvy7OxOhhSXE4GzGCUFxnsaYfEPI_aem_LVMOuZeFOLvBWpanRliK3g&utm_source=facebook&link_source=ta_first_comment

Chef Ian Whitcomb's Sage In Bloom opens in Belmont-DeVilliers -- a farm-to-table spot with Texan & Oaxacan seasonal menus.

05/22/2026

Specialty purchasing and R&D… work never stops!