Two sisters opened Next Door Bake Shop, taking their shared love of baking and coffee to create a kid-and-mom-friendly café. Serving an Asian fusion twist on traditional bakery fare, their breakfast and lunch menu, combines bagels, quiches, and croissants with bubble tea and thai peanut paninis. Desserts include cupcakes, cake pops, muffins, and macaroons.
Baristas steam up fresh coconut lattes and salted-caramel hot chocolate to wash down both sweet and savory treats. Thanks to sunny yellow-, lime-, and aqua-colored walls and ceiling-to-hardwood-floor windows, the space is filled with light, and guests can set their laptops atop one of many café tables or break out an abacus while sitting on a modern low-backed couch.
Inside the Christianburg Cinnabon, guests savor warm, doughy bites from towering cinnamon rolls slathered with cream cheese frosting. The menu of baked goods serves up indulgent variations on the same theme, sating dessert appetites with Caramel Pecanbons or gooey Center of the Roll pieces.
It was 1978. A college dropout and a failed medical-school applicant had just brought together their combined life savings to rent an old gas station. Their plan was to resurrect the empty station and open their own restaurant. Their specialty: ice cream. So begins the story of legendary entrepreneurs Ben Cohen and Jerry Greenfield, who are better known across the globe as Ben & Jerry. Their small, old-fashioned ice-cream parlor eventually became a Burlington, Vermont favorite, and before long, shops popped up all over the US and in 25 other countries. Their brand easily attracted customers?homemade ice cream churned from wholesome, natural ingredients and blended into creative flavors. Some of their popular scoops include Cherry Garcia, Chunky Monkey, and Coffee Caramel Buzz.
Since infusing their first rich and creamy batches of ice cream with natural chunks of fruit, nuts, candies, and cookies, Ben and Jerry have also operated with a commitment to improve the quality of life locally, nationally, and internationally. They practice sustainable food production and business practices that respect the earth and environment. Ben & Jerry?s cartons are made from FSC-certified paper, which comes from forests that are managed for the protection of wildlife, and waste from Ben & Jerry?s plants generates energy to power farms. The company works tirelessly to reduce its carbon emissions; it strongly encourages customers to eat their ice cream in the darkest dark.
Like a good book, the frozen-yogurt flavors at Frogurt can transport you to another time and place: there are flavors from exotic locales, such as Hawaiian pineapple and Tahitian vanilla. There?s a hint of summertime in their pink-lemonade sorbet, too, and it?d be easy to imagine celebrating your birthday in a cryogenic chamber with the birthday-cake-flavored frozen yogurt. Every day, 10 of these flavors occupy self-serve machines set against Frogurt's colorfully tiled walls. Many of them are sugar-free, low-fat, nonfat, or dairy-free and provide a healthy boost of probiotics. Feel free to personalize each serving with any of 95 kinds of toppings, such as peanuts, fruit boba, berries, and even breakfast cereals; at the register, you?ll be charged by the ounce.
The staff at Yogurt Cafe fills self-serve yogurt machines with a menu of flavors that rotate every 10 days. Guests sculpt smooth, spiraling hillocks of frozen yogurt ($0.45/ounce) in flavors such as carrot cake, classic vanilla or chocolate, and mango tango and heap on ornaments from a range of more than 50 toppings. Fresh fruit, candy corn, and butterscotch sauce help hide snowy yogurt peaks from scorned skiers, and the aromas of roasting Caribou coffee ($1.50–$1.70) drift in earthy clouds over mochas ($4.25), which warm up frozen windpipes and sluggish neurons. Sweet teeth sink into baked delights such as raspberry- walnut pastries ($1.99 for three) and blueberry scones ($2.25) to quiet tummies grumbling like Smokey the Bear touring a fireworks factory, and patrons check emails on Yogurt Cafe's free WiFi.
Each Bloop Frozen Yogurt location keeps a lineup of frozen yogurt machines churning out 10–16 rotating flavors in nonfat, low-fat, and no-sugar-added forms—not to mention nondairy sorbet options such as watermelon and pink lemonade. Cups pile high with Godiva dark chocolate, cake batter, and real strawberry yogurt and a wide array of toppings such as M&Ms, gummy worms, and seasonal fruits. The frozen treat innovators encourage enthusiasts to submit their own outrageous flavor ideas in hopes that one day, wishes for a yogurt inspired by Stanley Kubrick's 2001: A Space Odyssey can finally be fulfilled. Every Bloop cup of yogurt purchased provides a cup of clean drinking water to areas in need through the A Cup 4 A Cup initiative. So far, the Bloop chain has donated more than 42,000 cups, and a goal for each new store is to provide a new drinking well to a needy community.