A family-run business coated in a warm and cozy atmosphere, Cinnamons Bakery slings delectable baked goods, coffee, and lunchtime eats. With 35 years of experience tucked beneath his hat, Chef Loïc expertly crafts a wide variety of tasty treats that fill kitchens and spacious car trunks with fragrant smells. Stop in and pick up sticky-sweet cinnamon rolls, delectable chocolate truffles, or a flavorful pumpkin pie while ensuring the sweet tooth of each child and child at heart is sufficiently sated.
It’s Tuesday morning, which means the members of The Yogurt Experience’s staff are loading up the trailer with cups, waffle cones, drinks, and frozen yogurt for another day of cooling off the city. Once the trailer is stocked, it accelerates toward the North Austin Trailer Yard to nab a parking spot amid the 10,000-square-foot traffic jam of food trucks. Typically, the staff selects a few frozen-yogurt flavors to highlight each day, from thin-mint cookies to blueberry-acai tart to cheesecake made with no added sugars. They repeat this process every day except for Monday, returning their non-fat, low-fat, and sorbet treats to the storefront each night so no kiddie cones get arrested for breaking curfew.
Kenneth Threadgill stood in line all night to be the first person in Travis County to get a beer license. It was 1933, and the bootlegger and country-music connoisseur had plans to evolve his filling station into something bigger?though even Threadgill probably couldn't have anticipated how big it would become.
It started with touring musicians stopping in for drinks after their shows. By the ?60s, Janis Joplin was on stage, polishing her unpolished sound for crowds from all walks of life. The evolution continued, with Threadgill's hosting artists from Jerry Lee Lewis to Captain Beefheart and expanding into a Southern-style restaurant where the love of music ironed out disagreements and engendered an atmosphere of tolerance.
Today, the original location on North Lamar harks back to Threadgill's beginnings, with current owner Eddie Wilson decking the place out with decor that evokes the Austin of the 1930s to the 1960s, including vintage signs that say, ?I can?t wait for the internet to be invented.? The second location on West Riverside celebrates the 1970s music scene that thrived at the Armadillo?Wilson's former establishment at that location. At both venues, chefs churn out classic Southern food, such as chicken-fried steak and fried green tomatoes, while frequent live music entertains guests.
Maybe, as the LovePuppies tagline states, happiness really is a warm brownie. When you bite into one of their delectable creations, you’ll likely be inclined to agree. Working out of their kitchen in North Central Austin, LovePuppies whips up some of the most delicious desserts with unique flavor profiles – and equally catchy names. Try the Hunka Hunka Burning Love, made with ground peppers; Trailer Park Chic, a blondie with dark chocolate chips and pecans; or You Mocha Me Crazy which is infused with ground coffee beans. The crew also cooks up specialty brownies to match the seasons, including a fall brownie with pumpkin spice, cranberries and more. LovePuppies Brownies are sold throughout Austin at dozens of retail locations, including Torchy’s Tacos, Wheatsville Co-op and Austin’s Pizza; large orders can also be placed online and shipped anywhere in the country.
Cake balls combine the airy, familiar texture of cake with the appearance of a large truffle, just like a PBR can stuffed inside a pheasant. The lineup of deadly good delectables includes red velvet with sweet-cream buttermilk and Valrhona cocoa, an Italian crème shaggy with coconut and diced pecans, and Montmorency cherry almond. The availability of some flavors may vary based on demand.
Some people collect postcards when they travel. Others collect t-shirts. Bob and Deb Pyle collect bites of food?specifically fried pies. The Pyles have sampled that particular confection in locales as varied as California, Kansas, and Florida, which everyone knows has a cherry filling. Ask them however, and they'll likely tell you that the best fried pies come from their own kitchen, which thankfully stays open to the public. At Bob and Deb's Fried Pies, the Pyles cook every fried pie to order.
The experienced chefs make several sweet and savory flavors, ranging from cheesecake to crab cake. When not at their store, Bob and Deb take their tasty pies to local festivals and events.