Under the leavened leadership of executive pastry chef Alethea Hickman, Passion for Pastry bakes a butter-creamed bounty of sweet treats. Cupcake paramours can relish in their selection of one dozen moist cupcakes, each made larger-than-average for an added number of heavenly bites and to make their oversized sunglasses look less ridiculous. Guests can choose their decadent desserts from an extensive selection of flavors such as cherry-topped black forest, crushed cookie-coated Oreo, apple cinnamon, peanut butter, red velvet, and butter rum.
When owner Avi Sekerel envisioned Prosecco Cafe, its aesthetic evoked an Old World bistro as its menu reflected a progressive commitment to healthy, unprocessed foods. With granite-topped tables, leather chairs, and vibrant artwork, the café achieves its aesthetic aim and, thanks to a menu of healthy café salads and sandwiches, its desire for whole, wholesome food. Patrons enjoy entrees that have never been processed or fried, such as pistachio-crusted grouper embellished with mango salsa, tuscan omelets topped with pesto and brie, and bruschetta sandwiches on toasted garlic bread with Angus sirloin beef roasted in-house. Diners can take their meals at sleek indoor tables or sit outside on a sunny day to enjoy a crisp salad or toasted panini. A pastry chef constructs sweet endings to meals or food fights each day, such as red-velvet cake and summer fruit tarts.
After their kids had grown into adults and moved out of the house, Jodi Gelfenbaum and her husband weren't just keen on relaxing. They were ready to begin a new leg of their journey together—one that involved a lot of buttercream. These days, the couple oversee Jodi's Cupcakes and More, where the little hand-held cakes appear each day in a variety of flavors. The chocolate campfire cupcake, for example, brings together a graham-cracker crust and a toasted marshmallow meringue. The snowball cupcake is available with either a white or chocolate cake crowned with coconut buttercream and topped with coconut shavings. Baked fresh daily, the cakes are available in both large and miniature sizes, and may be ordered individually, by the dozen, or in bigger batches for large meetings and science fair projects about what a whale eats.
In a span of five years, students start and finish high school, presidents get elected and re-elected, and babies grow big enough to finally warrant having a name. For the cake makers at Kate’s Cheesecakes, though, five years was how long it took to hatch the perfect recipe. Now, the shop’s team unleashes its onslaught of sweets upon Boca Raton, bringing a taste of New York to Southern Florida in the process with appetizing cakes and half-moon cookies. However, tasty as its treats are, the shop never cuts corners when it comes to quality: it crafts everything from natural ingredients, including pure cane sugar, fresh heavy cream, and full-fat cream cheese.
Candice Christopher puts her passion for baking on the back-burner until the day that she brought a batch of desserts to her office job. Her coworkers, friends, and family members so loved her creations that she decided to start her own business: Candy's Cake Pops was born. Now, she whips up cake pops in flavors such as key lime, gingerbread, and cookies and cream, rolling each sphere in icing and serving it on a stick. She packages her tiny creations in baskets, boxes, and on tiered cake stands.
Hellen Costa honed her baking skills at The French Pastry School of Chicago before relocating to Boca Raton. Now, the ServSafe-certified chef crafts custom desserts in her home bakery, Voulez-Vous Cake. She concocts sweets that range from stuffed cupcakes to towering six-layer wedding cakes with intricate floral designs. Ornately decorated bite-size treats please the eyes as well as the taste buds.