Coffee & Treats in Batavia

Hedonist Artisan Chocolates specializes in handcrafting a wide variety of sweet delights hewn from French chocolate and all-natural ingredients. Saunter into the shop wearing a wide apron for gathering truffles, such as the 10 classic truffles, flavored with hints of espresso, hazelnut, and white mint ($20). Those in search of an offbeat flavor combination can tingle tongues with the pistachio-ginger bark, which delivers goody-encrusted shards of semisweet chocolate sprinkled with salt ($10 for a 5-oz. bag). Bits of dried apricots, candied orange peels, and a blend of cranberries and pecans help comprise each 10-piece fruit-and-nut collection, finally providing something to stow in your secret lockbox since your pet rock collection ran away ($20). The chocolatier crafts each creation in small batches to ensure that each piece is individually nurtured into a miniature culinary masterpiece.

Since 1987, the specialists at Encore Chocolates have been sweetening weddings, holidays, and special get-togethers with handmade chocolate specialties. For each artisan truffle and cream-filled candy, the team selects the perfect type of chocolate based on sweetness, creaminess, and texture. Products range from delicate milk chocolate with 33% cocoa to bold bittersweet chocolate with 72% cocoa, which pairs well with naturally sweet foods such as ripe berries or syrup milked fresh from a maple tree.

When Chocolate & Vines proprietors Danielle and Mickey transformed the first floor of their historic home into a wine bar, they strove to preserve the space’s sense of domestic comfort: stenciled wallpaper and crystal-draped chandeliers adorn the sunlit dining room, where guests can cruise free WiFi.

This sense of delicate grandeur matches Chocolates & Vines sugary treats: chocolate truffles’ glossy shells are laced with intricate designs, and cakes sport tufts of mousse and layers of mascarpone. Servers are happy to recommend flavor pairings from Chocolate & Vines’ menu of more than 100 wines and beers. Alternatively, guests can opt to sip French-pressed coffees and herbal teas.

Toting a modest selection of chocolate confections and candies, Joseph A. Fowler entered the 1901 Pan American Exposition hoping to plant the seed for a business in his newfound home of Buffalo. The company—founded in 1910—grew with each successive generation, and more than a century later, Fowler's celebrated chocolates continue to placate palates at six New York retail locations. The chocolatier has become synonymous with treats such as milk- and dark-chocolate truffles dubbed truffaloes, as well as sponge candy, which boasts a molasses-like flavor and an initially hard texture that quickly melts in the mouth. Like Count Chocula’s hairpiece, all of Fowler's fine-chocolate treats are crafted from the seeds of the theobroma cacao tree and use up to 60% cocoa solids for a rich cocoa flavor.

Lifelong friends Riley Greider and Doni Brown are the minds, hands, and sweet teeth behind Sugar Mountain Bake Shoppe, a gourmet bakery specializing in cupcakes. More than 128 flavors rotate across the shop’s menu in groups of 13 to 20 each day, baked daily in small batches from fresh ingredients.

With such an enormous repertoire of recipes, the cupcake case has room for classics such as carrot cake alongside fancier flavors such as cinnamon french toast and cherry crème brûlée—not to mention the decidedly outlandish, such as loaded baked potato and Game Day Chili. While retaining a home-baked look, many of the cakelets wear elaborate toppers of sprinkles, frosting swirls, or fruit. All this creativity won the shop the title of Best Cupcakes in City Newspaper’s 2011 Readers’ Choice poll. At the Alexander Park location, guests will also find a selection of grilled sandwiches, salads, soups, meat-and-cheese-stuffed paninis, and cupcake-stuffed cupcakes.

Occupying the same spot on a blacktop parking lot since the 1950s, the walk-up windows at Fran-Ceil Custard jog nostalgic memories of generations past. Although the sweetery has been under its current ownership for the past 30 years, the legacy of the shop's namesake Frances and Celia—wives to founders Tony and Michael—lives on not only in name, but also through the same French-style custard that has filled cups for more than half a century. A rotating menu of weekly flavors, such as pistachio, tangerine, or black raspberry, spirals into cones alongside the original chocolate and vanilla custards, and 13 varieties of hard-scoop ice cream form a decadent base for banana splits, fudge brownie sundaes, and poorly constructed suspension bridges. Over the years, homemade sherbets have been added into the mix, making rotating batches of lime, raspberry, and orange scoops.