Rachel's Bake Shop might be a small local business, but owner Rachel Broughten has built a national fan base. It's made up of folks like one Florida woman who calls Rachel's cake shooters "addictive" and a San Diegan who goes out of her way to stop by when making trips through Arizona. It's not surprising, then, that the bakery has won awards from both The Knot and WeddingWire for its custom confections, and was also voted among the Valley's best dessert spots in 2013 by ABC15 viewers. Rachel?a Le Cordon Bleu trained pastry chef?makes old-fashioned cakes as well as cupcakes, brownies, and push-up cakes, with a choice of cake flavors, frostings, and fillings. Specialty flavors include pink velvet and snickerdoodle, which can sometimes be made vegan or gluten-free.
At O Taste & See Treats, chefs and bakers reawaken childhood memories of family dinners and beloved desserts with a menu of cupcakes, pies, cakes, and savory meals made with local, natural ingredients. Each forkful of strawberry shortcake trifle or red velvet cake bursts at the seams with old-fashioned charm, like a love note sent through Morse code. Lunches and dinners can begin with bites of creamy mac and cheese or slow-cooked steak and end with inventive treats such as Argentinian dulce de leche cake or cup o'cake treats tucked into mason jars.
Kea Lani translates to white heaven, a reference to the pristine snow that goes into every serving of shave ice. Contrasting the dessert?s pallid key ingredient, the store?s colorful decor?picture pink walls, orange walls, a blue ceiling, and a mural of a surfer?shares the range of vibrant hues that soak into every shave ice. The expansive menu catalogs about 60 flavors in all, ranging from traditional hawaiian flavors such as Blue Hawaii and Li Hing Mui to classics such as wild cherry and banana.
After making a few pilgrimages to frozen-yogurt shops across the country, the founders of Yogurtopia came up with their own recipe for success. They only wanted to use high-quality frozen yogurt and toppings that emphasized both good taste and health.
Now, the shop?s creamy frozen treats swirl from self-serve machines in more than 90 flavors, such as nonfat swiss chocolate, low-fat cookies 'n' cream, and no-sugar-added wild strawberry. A bountiful toppings bar cascades fresh fruit, nuts, and candy options such as rainbow sprinkles, gummy bears, and Butterfingers on top of the frosty swirls.
After making desserts at Vincent on Camelback and La Dolce Vita, Le Cordon Bleu London–trained pastry chef Rachel Saunders became the co-owner of TopIt Cupcakes, where she handcrafts a rotating variety of cupcakes. Standards, such as salted caramel on chocolate cake, are available every day, and special-guest confections, including pancake maple and bacon, french toast, and s'mores, make cameos on the menu once a week. She can finish cupcakes with special designs upon request, or leave them bare for patrons to frost and top their treats with an assortment of candies or IOUs spelled out in sprinkles.
Though the loaves you buy off the shelves at Wildflower Bread Company might be warm from the oven, they might not have been made fresh that day. That's not because Wildflower uses frozen dough—rather, its bakers are firm believers in slow-rising bread, letting their handcrafted dough rise for 16–24 hours before it ever sees an oven. So every morning, dough mixed and hand-shaped the previous day is worked into one of 18 styles of bread. The house specialties include classic baguettes, rye bread sprinkled with pasilla chilies, pretzels, or loaves worked through with rosemary and sea salt. These breads can be bought by the loaf or enjoyed as the anchors of a gourmet sandwich, an edible soup bowl, or a side for salad or pasta. The bakers also make room in their ovens for scones, tarts, and cakes, taking care of their customers' sweet teeth so they can stop chaining the table sugar to the coffee station.