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In the middle of a global pandemic, Dana Dumas, chef-owner of SugarJam The Southern Kitchen, took a leap of faith and moved her existing restaurant into a bigger space in the Scottsdale Airpark. The new 5,000-square-foot spot houses all aspects of her growing business: a full-service brunch restaurant, bar and bakery. The move proved to be a good one. “I‘m doing numbers that I had only dreamt about in my other location,” she says. As...

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Photo by Nikki Buchanan    Sugar Jam, The Southern Kitchen is the inevitable next step for pretty Dana Dumas, who began baking sugar cookies with jam for friends and co-workers when she worked for NASCAR back in the early aughts. Their effusive praise encouraged her to start selling her cookies at farmers markets when she moved to the Valley with her husband over a decade ago, opening her own bake shop near Scottsdale Airpark in...