During a rainy week like this one, a pot of tea and a hot scone sounds oh-so-appropriate for breakfast. But what about come summer? What makes Sugarbird Sweets so delightful (besides the lovely lady at the helm, Kei Okumura) is that they are absolutely toothsome year-round. For a hot July brunch, simply serve her cooled Berry Scones, add a side of Passionfruit Marshmallows, and throw a pot of Fiona (red rooibos, raspberries, vanilla, rosehips, hibiscus) over ice. Come winter, cozy up with a cup of Zoe (green tea, cacao nibs, peppermint, vanilla) in the morning and a pile of Kei's perfectly plump Chocolate Marshmallows in your mug of hot chocolate at night. Enjoy!