Terri's Cafe and Bakery's chefs plate classic American fare concocted from local beef and dairy, fresh game, market-fresh fish, and breads baked in-house. Inspired by American country kitchens, chefs smother homemade biscuits in sausage, chipped beef, or chipped-venison gravy, and dress light buttermilk or hearty buckwheat griddlecakes in toppings such as blueberries and chocolate chips. Ladled with spiced fig sauce or cranberries and nuts, baked brie warms up lunch-time palates for one of 18 bun-bound delights such as turkey breast roasted in-house, Maryland crab, or 8-ounce burger patties of bison or local beef. Knives come out at dinner to spar for bites of Kansas elk strip steak and engage in fencing matches across tables, and forks pirouette in angel-hair pasta tossed with plump shrimp and garlic. Pairs can dip into a dense, velvety bowl of local South Mountain Ice Cream to get their recommended daily intake of frozen dairy.
Touting more than 50 flavors of low-calorie, flavor-packed frozen yogurt, Tutti Frutti earned a feature on CNBC and has continued to expand since opening its first shop in 2007. Inside each store, self-service yogurt machines unleash velvety-soft yogurt into accommodating cups or empty purses. The constantly rotating menu may include flavors such as cookies n' cream, strawberry field, and chocolate peanut butter. Most flavors fall within the range of 30?40 calories per ounce, with dairy-free options and no-sugar-added concoctions also available.
A toppings bar allows eaters to further customize yogurt creations with a spoonful of fresh fruits or a sprinkling of nuts. The flavors contain ample amounts of probiotics, known for potential health benefits that may include strengthening immune systems and lowering cholesterol and blood pressure.
Just Chocolate Palace forges artisan confections brimming with fresh ingredients and ambrosial flavors within a sunny, European-style bakery. Cupcakes take on 13 different bite-sized forms, filling their paper cups with classic cake flavors, such as chocolate, Black Forest, and carrot cake, and fruity selections including lemon, raspberry, and banana. Flourless chocolate cupcakes double the cocoa decadence with a rich and fudgy texture, and the towering swirl of frosting atop the hazelnut cupcake sates chocolate cravings more effectively than shotgunning a gallon of Nutella. Cupcake connoisseurs can order up a dozen confections of a single flavor or opt to mix and match to keep taste buds guessing.
Each of the 100 cupcake flavors served at Cupcakes Actually was conceived by resident pastry chef and self-described cupcake snob Sue. Sue's mastery of mini cakes actually began in her home kitchen, where she often whipped up treats for family and friends. Word-of-mouth made her cupcakes so popular, though, that she and her sister, Jen, decided to open a dedicated cupcake bakery so they could keep up with the orders without outsourcing work to elves. Today, they run not one, but two cupcakeries where the sweet repertoire includes four original basic flavors?chocolate fudge, flourless chocolate, red velvet, and vanilla bean?and a slew of specialty filled and seasonal varieties ranging from banana split to chocolate Guinness. But while cupcakes are the specialty, they aren't the only sweet treats being churned out: Sue and Jen also oversee a gourmet coffee bar, and make breakfast pastries and creamy gelato in-house.
Nestled in a frosting-pink house, this cozy bakery whips up creative confections to satisfy the sweetest of teeth. Easily handheld cupcakes are made fresh from scratch daily, trading out artificial ingredients and preservatives for delectable gourmet flavors. Choose from Lola standbys such as coconut, Belgian milk chocolate, and Madagascar vanilla, or sample a seasonal specialty such as gingerbread topped with lemon cream-cheese frosting or orange creamsicle filled with authentic ice-cream truck calliope music. Lola's flavor lab creates new tastes all the time, so call ahead or stop by to organize your own bountiful batch.
In the 20 years since Mom’s Apple Pie first opened, four generations of Avis Renshaw's family have worked behind the counter. But more importantly, thousands of customers have come through the door, looking for another taste of Mom's preservative-free pies. It helps that the family owns its own farm along the Potomac River where they grow 40-acres of blackberries, raspberries, strawberries, rhubarb, and even pumpkins. The close availability of the fruit ensures that each pie features ingredients plucked at the peak of freshness. Once harvested, the fruits are mixed with only a scant amount of sugar, then folded into Mom's super-flaky from-scratch crust. The bakery specializes in 19 kinds of pie, from classic sour cherry to rich bourbon walnut, which features Virginia Gentleman bourbon from the Bowman Distillery. In addition to slinging slices at shops in Leesburg and Occoquan, Mom's can also ship its pies anywhere in the U.S., which is good news for fans who move out-of-state or anyone who knows a clown that is just asking for it.