Guided by their insatiable sweet teeth, founders Danna and Adam outfit Menchie's with a rotating menu of more than 65 eclectic frozen-yogurt and sorbet flavors alongside 40 delectable toppings. Guests can fill a 12-ounce dessert chalice with live active cultures in flavors such as Reese's peanut-butter cup, watermelon tart, and coconut, or opt for low-carb flavors such as butter pecan, pistachio, or whole-wheat toast. A buffet overflowing with toppings, which include locally grown fruit, embellishes frozen-yogurt peaks with heapings of mini caramel cups, cookie dough, and fresh blackberries.
There are countless gelato shops in Rome, yet Bacio di Roma managed to snag the Best Gelato in the City title by the prominent Italian food magazine, Gambero Ross. Now relocated to Baton Rouge, Roma’s talent for handcrafting decadent treats has not ceased; the owners' also operate Bacio di Roma—or Kiss from Rome—where they have earned local praise from publications such as Dig and the Daily Reveille.
Inside the Baton Rouge gelateria, staff prepare a range of flavors from all-natural ingredients. As Kendra Chamberlain of Dig learned, gelato must be created in small batches. This means that staff work up to 10 hours a day to create each batch by hand —just like in Italy, where Keebler Elves are illegal. Icy treats are paired with Lavazza coffee drinks, from espresso served straight up to lattes and chocolaty mochas. Shop successor Mario Lozanov takes pride in preserving the quality of traditional gelato flavors but welcomes new flavors such as birthday cake as well as a variety of hand-crafted desserts such as cannoli, tiramisu, and panna cotta, alongside an expanded menu featuring Italian panini sandwiches, sweet and savory crepes, soups, and salads. The shop is open during current remodeling to enhance the store's cozy and warm ambiance.
Atcha Bakery & Cafe began in 1995 as an in-home business producing pastries and breads for friends and neighbors. It eventually evolved outside of the house and into a café, which today serves a full menu of Greek and Lebanese fare, from gyro sandwiches to plates of chicken shawarma. Ample vegetarian options include falafel sandwiches, homemade hummus, and platters of baba ghannouj, falafel, and grape leaves. Just because the café has expanded doesn’t mean it’s left behind its bakery roots, however. Homemade baklava crisps in its ovens, and its freshly baked pita bread supplies several other restaurants around Baton Rouge.
Sisters by marriage and self-proclaimed baking fanatics, Lauren and Lindsey Whittle inject a little flair of Beverly Hills into their southern cupcake enterprise. Each day brings new tastes, as the bakers create cupcakes from a rotating menu of flavors that change throughout the week. They create moist cake miniatures from Swiss chocolate and European butter, available in flavors such as red velvet, mint chocolate chip, and s’mores. The bakers conveniently present their cupcakes in full size or the eponymously named Whittle half size. When she's not hatching schemes for new flavors, sister Lauren Whittle competes as a local beauty queen and looks forward to celebratory baths of cake frosting when she wins.
Cafe Delphi Greek and Lebanese Restaurant's proprietor, Mir Hassan, and expert chefs take taste buds on culinary tours of the cradle of humanity with an extensive menu of delicious Mediterranean delights. Paying homage to the ancient Greek tradition of filling up on breadsticks, appetizers prelude Near Eastern feastings with tantalizing dishes such as the fried-cheese or grilled-eggplant musaka. On main plates, juicy kebabs skewer tender cuts of chicken or beef, and Mediterranean samplers unite cabbage rolls, kibbeh, and a choice of chicken shawarma or gyros with meat tastefully dressed in a cape of grape leaves. In addition to tasty terrestrial meats, tongues swoon over sea specialties and vegetable entrees such as the Delphi’s fish topped with special pasta sauce and served with hummus and rice, or the vegetarian plate, a tasty mélange of hummus, musaka, spinach pie, and feta salad.