Owner Amber Fullmer doesn’t just enjoy cooking; she loves how it brings her family together. That thread also saw her through a big life shift—leaving a government job to open Amber's Olive Company—which now affords her more time with her family. Today, she stocks her shop with a wide array of premium oils infused with flavors such as persian lime, spicy cayenne, and tarragon. These oils can be paired with traditional or flavored balsamic vinegars to add dimension to salads, pastas, or water-balloon fights. The store also stocks specialty food items made with high-quality ingredients, such as infused salts, chocolates, and gift baskets.
In 1988, Auntie Anne's founders Anne and Jonas Beiler purchased a Pennsylvania farmers' market stand, where they experimented with dough until they created a pretzel that seemed to strike the perfect chord with their customers. Today, at their more than 1,150 locations worldwide, the pretzel makers still hand roll the original recipe but have added to the menu with inventive options, such as the pepperoni pretzel and eight signature dipping sauces. The team constantly explores new uses for the pretzel dough, such as wrapping it around hot dogs, slicing it into bite-size nuggets, or using it to build historically accurate Austrian villages. To transform the snack into a meal, they accompany it with specialty drinks, including flavored lemonade mixers.
When not twisting dough, Auntie Anne's team partners with the national charitable organization Alex’s Lemonade Stand Foundation, which raises funds to fight childhood cancer. They also reach out to the community through fundraising opportunities.
While living in Hawaii, CJ and Julia von Imhof got hooked on açai bowls, colorful portions of fruits munched by surfers for a natural, vitamin-packed energy boost. The base of the bowls, açai, is a restorative fruit found in Brazilian palm trees, rumored to be a superfood for its high antioxidant content and ability to deflect bullets. The von Imhofs craved the superhealthy food when they moved to Alaska, inspiring them to open their own açai café and “healthy-lifestyle shop.”
The little restaurant brought a slice of island life to Alaska; as a food critic at the Anchorage Daily News wrote, “A distinctly Hawaiian influence was evident on my first visit; I was instantly transported to a beachfront surf shack.” The shop’s signature dish, the açai bowl, starts with a base of açai blended with dark berries and topped with a tasty variety of tropical fruits, chia seeds, chopped almonds, goji berries, spirulina, and bee pollen. The vegan-friendly bowls contain no added sugars or preservatives, yet still taste as sweet as dessert, breakfast cereal, or revenge, leading to delighted reviews by food critics from Examiner.
Anzilotti’s Tuscan Market imports fresh gourmet foods directly from Italy, including distinctive jarred delicacies and fine pastas. Each kit contains a carefully balanced mix of flavors for three distinctive meals, with quick preparation time to give cooks the leisure to simultaneously check pasta’s tenderness, work out their pitching arms, and make pasta wall-art. Chefs can let creativity inspire dinners, or follow the easy recipe suggestions and toss the tasty ingredients over pasta. Certified culinary experts craft all ingredients from the finest raw materials and package them using advanced systems to preserve freshness and flavor.