From behind a frozen granite slab, the staff of Cold Stone Creamery uses twin spatulas to blend custom servings of ice cream and creative mix-ins to fit customers? exact specifications. Founded by Donald and Susan Sutherland in 1988, Cold Stone began under the hot Arizona sun, eventually spreading its frosty fingers to encompass more than 1,400 locations worldwide. Despite the size of the company, each location?s staff keeps up the handcrafted quality, making ice cream onsite every day and using those signature spatulas to create delicious pointillist art against the freezer wall.
Cupcake'm Cafe invites customers to customize their cupcakes by picking a flavor, a filling, and a type of icing. Visitors can create a variety of gourmet flavors including key-lime pie, S'mores Galore, Triple Berry Blast with real berry chunks in the icing, and black forest with shaved chocolate slices and a cherry on top. They can then munch on their massive cupcakes and relax in the cafe or surf the Internet on free WiFi. In addition to its namesake treat, Cupcake'm Cafe also serves sandwiches, bagels, and muffins.
Barry the Baker, the Bakery Nook’s proprietor, cultivated his professional skills at a university. He ran the bakery department at Lehigh University for 13 years—a mere fraction of his experience, which stretches as far back as the line at a particularly efficient DMV: more than 33 years. These days, he offers a traditional, local bakery experience complete with a variety of baked goods made fresh-to-order. He and his team prepare gourmet cupcakes in flavors such as lemon meringue, orange dreamsicle, and German chocolate. Barry and co. add a cavalcade of fresh pastries including turnovers, croissants, and scones. In addition to custom cake designs, they also gladly prepare cannoli, cheesecakes, and a large variety of pie flavors.
Owner Kim Brittenburg custom-designs her cupcakes and cakes based on each client’s individual preferences, and is capable of bringing even wild Walter Cronkite–themed dessert dreams to life. Choose from cake flavors including carrot cake, red velvet, oreo cookie, cranberry, lemon poppy, german chocolate, and pistachio, or request an option you don’t see listed. Kim's delectable cupcakes are usually accompanied with themed wrappers. All desserts are baked the night before pickup and are never frozen, unlike cakes ordered from bakeries located inside of Superman’s Fortress of Solitude. If you’re trying to reduce your fat intake, Kim's cakes use apple sauce instead of oil, making them more moist and healthy, though equally full of love. Click here for menu items and pricing.
Only four people know the Joshi family’s delicious secret. By carefully guarding the recipe for Nuts About Ice Cream's specially mixed ice creams, the Joshis ensure the quality and consistency of their frozen treats while also protecting their hard-won creation against imitators. Since placing their first perfectly rounded scoop of ice cream atop a cone in 1988, the Joshis have worked hard to forge unique ice creams and sorbets using skills honed at the Penn State Dairy Ice Cream School.
The ice creams and sorbets that come out of Nuts' kitchens are forged in small batches by chefs who avoid artificial additives when possible, opting instead for wholesome additions such as natural extracts and purées. Along with their roster of classic flavors, the ice creamists whip up specially ordered batches of exotic flavors using ingredients such as cardamom, rose-hip extract, lychee, and cabernet with a mysterious European accent.
In the front of the house, staffers behind the ice-cream parlor’s old-fashioned counter concoct all manner of treats, from cones and sundaes to thick milk shakes. Nuts About Ice Cream’s curbside pickup service facilitates on-the-go treat enjoyment, and a limited lunch menu offers hot and cold sandwiches and hot dogs.