Sponsored. Sugar Hi Boca is a 561 Scoop Partner and paid for this feature. Every price, hour and pickup window below was pulled from sugarhiboca.com on August 21, 2026.

There is one week of the year when you can hand off the entire Rosh Hashanah dessert table in a single order, and it is this one. The High Holidays menu at Sugar Hi, at 3011 Yamato Rd A7 in Regency Court at Woodfield, is open for pre-order right now. It goes up once a year, pickup runs Thursday 9/10 through Saturday 9/12, and then it is gone until next fall.

Here is the part that decides whether you get any of it: almost everything on the menu takes two days to make. Rosh Hashanah starts at sundown on Friday, September 11, so Wednesday, September 9 is the last safe day to order for Friday pickup, and Tuesday, September 8 closes out Thursday. Miss it and you might not get your first choice. They do stock lots of goodies for pickup (for all you last minute people).

Let’s Get Into It

Order the challah first, because it is the thing most likely to be gone. Sugar Hi's own product page says their sweet, dense challah "sells out every Friday for a reason," and that is on an ordinary Friday with no holiday attached. The round loaf, the one that stands for a year with no end, is $16 and needs two days' notice, which means it is a pre-order and not a Friday-afternoon walk-in.

The babka is the other one you do not get a second chance at. Chocolate or birthday cake, from $22, and by the bakery's own description they only make it once a year. The rugelach runs $25 a pound, 12 to 15 hand-rolled pieces in chocolate, raspberry, chocolate raspberry and funfetti, from what they call their grandma's recipe. Those three are the short list. Everything else on the menu you can decide on later; these are the ones to lock in tonight.

If You're Hosting, or Showing Up

If you want a real crowd pleaser, go for the platter! The $90 Shana Tova Platter feeds 15 to 25 and covers a whole table in one box: rugelach, mandel bread, mini black and white cookies, funfetti crumb cake, brownies, chocolate chip cookies, red apple sugar cookies, milk chocolate nonpareils and a chocolate Shana Tova plaque. It is the single easiest way to be the guest everyone remembers, and it only needs one day's notice instead of two. The $56 Build Your Own Small Platter lets you pick six from the cookie and bar lineup (trash can cookie, naughty brownie, smores bar, rainbow bar, birthday cake blondie) and still comes with the plaque and an apple sugar cookie.

Sugar Hi is known for their cakes, and their cakes for the holiday are no exception., The Shana Tova Sprinkle Cake is covered in red nonpareils, and looks like an apple, from $55, with the 6 inch feeding 10 to 12 and the 8 inch feeding 15 to 20. The Mini Black and White Cake, $48, serves 6 to 10 and is the New York classic rebuilt as a cake: vanilla cake, chocolate cake and marshmallow buttercream stacked under the half-and-half icing. The $36 Apple Crisp feeds about 10, and the bakery's own note is to warm it and add ice cream. Smaller: the $32 Apple Candy Dish is a porcelain apple full of candy that you keep after the holiday, and the $60 Chocolate Basket is Belgian chocolate from Jo-Mart in Brooklyn. One thing that matters in this town, the kitchen is nut-free, though ingredients may come from facilities that process nuts.

The Insider Move

Order this week, don’t wait and order two challahs while you are at it. . The bakery's own line is "buy 2 so you can make THE BEST French Toast the next day," re-orders are final, with no cancellations or refunds. Pickup hours are Thursday 11 to 5, Friday 11 to 5 and Saturday 11 to 5 at the Yamato Rd store, and parking at Regency Court at Woodfield is easy.

What People Are Saying

Sugar Hi Boca is a second outpost, the original store in New York, it holds 4.7 stars across 92 ratings on Uber Eats, and a Tripadvisor review calls it "a wonderland of sweets as well as hard ice creams and soft serve yogurt." We covered the place in March when the Le Crookie, the $8 chocolate chip cookie stuffed croissant, had a line six deep at noon on a Tuesday; it is still on the menu, but not made every day, and the product page tells you to call the store to see if it's in stock.

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