For more than 75 years, Shipley's Do-Nuts has served up hot and fresh hand-cut donuts daily from Lawrence Shipley's time-tested recipe. Currently furnishing more than 60 varieties of fried ambrosia to donut disciples, Shipley's Do-Nuts creates three types of craveable crowns for the taking ($5.95/dozen glazed, $6.55/dozen mixed). The traditional yeast donut's everyday attire is a glaze coating, but it entertains a closetful of options, including curve-enhancing nuts, sequin-like sprinkles, and black-tie appropriate chocolate icing for attending formal french-bread balls. Filled yeast donuts protect their secret stash of cream or fruit with a sweet glaze force field, while denser—but not dumber—cake donuts aid rough morning wake-up calls by operating as portable pillows perfect for commuting or by sliding into stomachs in icing, glaze, sprinkles, or au naturel.
Lauded as Houston’s ultimate kolache destination, Olde Towne Kolaches & Bakery offers Texans an extensive menu of traditional Czech baked goods and fresh, made-from-scratch doughy desserts. The kolache, which first arrived in the U.S. after Lady Liberty implored Europe to send its tired, hungry masses and two centuries’ worth of its most beloved desserts, is a hand-baked pastry filled with sweet or savory ingredients. Unlike Americanized versions of the pastry, which are often loaded with tiny cherry pies and M-80s, Olde Towne’s selection stays true to the treat’s Czech roots, so you can grab a sausage and cheese ($1.75/$18.95 dozen) or a Texified ranchero ham, egg, and cheese ($2.10/$22.75 dozen) kolache for non-dessert noshing. Fruit-laden varieties ($1.05/$12 dozen) include apple, blueberry, raspberry, and more, while veggie options, such as the spinach, egg, and cheese ($1.85/$19.95 dozen), offer pastried protein without the risk of involuntary invisibility associated with perfectly cooked meat. Cinnamon rolls ($2/$22 dozen) and muffins ($1.55/$16.75 dozen) are also available, as are individual sweets and hot, fresh coffee.
Helmed by highly acclaimed chef Scott Tycer, Kraftsmen Cafe lulls hungry diners with a savory song of artisan breads, sandwiches, pastries, and more, all within the confines of a relaxed, yet upscale atmosphere. Cafe-goers can kick back with Kraftsmen Cafe’s menu of breakfast, lunch, and dinner items, basking in orders of breakfast tacos ($2.85), Linzer tortes ($1.95+), zucchini bread slices ($1.95+), or a traditionally dressed breakfast of eggs, potatoes, toast, and sausage or bacon ($7.75). Sandwiches such as the turkey and brie, littered with avocado and bacon and resting comfortably on handcrafted slices of grilled baguette ($8.25 with chips), sate the demands of midday hunger unions, while creamy tomato-basil or potato-leek soups ($4) let diners sip and slurp to their tongue’s content. Kraftsmen Cafe also serves up a variety of sweets, including carrot cake, chocolate-pecan brownies, and almond créme brûlèe.
Two hundred years is a long time to spend in the same business, so you can't blame the bakers at Three Brothers Bakery for getting a little…creative. In between baking batches of sweet danishes, savory rye breads, and old-fashioned bagels, they somehow managed to create a brand-new dessert that solved an age-old dilemma: cake or pie? Their delicious creation—dubbed the "Pumpecapple Piecake"—is like two desserts in one, or perhaps more accurately, six desserts in one. Bakers start by baking a whole pumpkin pie into a pumpkin spice cake, a pecan pie into a chocolate cake, and an apple pie into a traditional spice cake. Then, they stack each layer on top of the last, smother the whole towering treat in cream-cheese icing, and finish with a decorative layer of pecans and caramel. The resulting masterpiece stands 11 inches tall and weighs 23.5 pounds, and has become a favorite on Thanksgiving tables where it is often served stuffed into a turkey. Despite this scrumptious innovation, Three Brothers Bakery is strongly rooted in tradition. The family can trace its lineage back to a bakery in Chrzanów, Poland, where the Eastern European breads––challah, kaiser rolls, bialy––were made entirely by hand. The end of World War II brought the bakers to Houston, where they continued to serve their traditional breads and pastries, but also concocted new ones to suit the American palate. Today, the bakery's gingerbread and creative wedding and birthday cakes are just as sought-after as the special-occasion challah, and the bakery has racked up a slew of awards, including Best Pecan Pie from Country Living magazine.
“Do what you love” may be the best advice Sugar Bella Cake Pops’ owner ever received. The result has been a successful business founded out of a passion for making tasty treats on sticks. Cake pops come in more than 15 flavors, including ginger beer, chocolate mint, and carrot cake, covered in chocolate coatings decorated with chunks of nuts, drizzles of caramel, or colored sprinkles. Sugar Bella can customize pops with different flavors and ribbon colors to fit any special event, be it a wedding, a birthday, or the first time counting to 10 without using your fingers. Gluten-free and sugar-free varieties are also available to accommodate those with dietary restrictions.
It's easy to see the beauty and simplicity of French desserts by scanning the counters at Oui Dessert. But to experience the classic yet decadent flavors of eclairs, macaroons, and tarts, you'll just have to order one of everything. Luckily, that is an enjoyable prospect, as bakers cater to every taste. They flavor macaroons with the delicate aroma of roses, and add a bit of sweet, nuttiness to shortbread cookies with a dollop of maple syrup and pecans. For special occasions or when perfectly good three-tier cake stands are going to waste, they layer together towering cakes iced in elegant designs or mix together batches of creamy homemade ice cream.