The addition of eggs and quality milk to classic ice-cream recipes makes a world of difference. Ask anyone who has sampled the resulting frozen custard at one of Classic Frozen Custard's two family-owned and -operated locations. The frosty treat has a rich creaminess that makes every seasonal variety, from raspberry truffle to chocolate-chip mint to Nutella, seem all the more flavorful. Classic Frozen Custard even serves up to-go portions by the pint, quart, and mouthful.
Though he couldn't have known it at the time, Adam Caldwell arranged what arguably could be considered one of the most successful first dates in modern history. He not only ended up marrying his date, Danna, but also had such a memorable time with her in the frozen-yogurt shop that the two of them were eventually inspired to start their own. They opened Menchie's Frozen Yogurt in California in 2007, and within just a few years, found themselves with a family of hundreds of thriving stores sprinkled all around the world and featured on Undercover Boss.
As the Menchie's brand grew, Adam and Danna kept a simple mission in mind: to make their customers smile. An adorable cast of animated characters is featured throughout the locally-owned and operated stores, including on the colorful spoons, and customers can have fun creating endless frozen-yogurt combinations or just grab a cup of freshly cut fruit for a quick snack. There are almost 100 rotating yogurt flavors, and of course, there are plenty of toppings as well, displayed in help-yourself bins filled with fresh fruit, nuts, cereal, and candy.
The yogurt is made from fresh milk from a California dairy, and it is free of the artificial growth hormone rSBT. All the yogurt is kosher with live and active cultures and probiotics, and certain flavors accommodate vegan and gluten-free diets.
Iowa Bakery Café is a locally owned confectionary and café that serves a menu packed with breakfast basics, soups, and sandwiches made from scratch. Kettle-boiled bagels cover the flavor spectrum with sun-dried tomato, cinnamon raisin, and the everything bagel ($1.20/each; $11.99/dozen). The eggwich is a delicious confluence of egg, molten cheese, and optional meat piled between a bagel ($3.69–$4.69) that was cut in half during a botched magic trick. The café hosts two soup flavors daily, and specialty sandwiches ($2.49–$7.99) such as the hot ham and cheese or pizza bagel hug to the fresh-baked warmth of a bagel, croissant, or focaccia bread. A variety of espresso drinks ($2.49–$3.99) clear satisfied passageways and add boosts of energy for researching the origin of the bagel's misplaced center.
Great Harvest specializes in baking tasty delicacies and healthy, homemade breads ($4.50–$6.95 per loaf) that are high in fiber, free of preservatives, and crafted with flour freshly milled on-site every day. The bread selection changes each day of the week according to a monthly schedule; previous offerings include asiago cheese & sun-dried tomato, cranberry orange, savory potato and pizza rolls, and parmesan pesto. For carb connoisseurs that prefer breaded delights that are easily juggled, Great Harvest bakes sweet-tooth sating confections such as scones, muffins, cookies, and bars in flavors such as raspberry swirl and ginger.
If it was conceivable to eat a frozen coconut, Tropical Sno might just serve that. But since it’s not, the company designed syrups that add natural-tasting flavor to cups of shaved ice.
The selection of 40 flavors includes everything from vanilla and cinnamon to guava and green apple. Although it's possible to invent new flavor combinations, an existing set of popular concoctions mimics classic desserts and drinks. For instance, the mai tai merges pineapple, lemon, and orange.
To make desserts more unique than a cake decorated with its own fingerprints, Tropical Sno offers add-ons such as cream topping and sour-pucker packs. Further, the company serves lower-calorie flavors made with alternative sweeteners.
Jill Comes built Sweet Diva around a butter-cookie recipe that had been passed down through her family for generations, and she's quick to let the uninformed know that her rich butter cookies are a step above standard sugar cookies. Over the years, Jill fine-tuned the consistency of the royal-almond icing she uses until it allowed her to decorate her creations with the same freedom an artist has when painting on a canvas or turning the White House into the Formerly White House. Along with the custom cookie cutouts, Jill bakes cupcakes and cake-based lollipops called cake balls, personalizing each order to accommodate the needs of all customers and any type of occasion.