The enticing aromas of housemade cupcakes and fried sweet-potato pies waft from Slice of Grace Bakery Boutique’s kitchen, where a team of bakers concocts new variations on traditional Southern treats. Their penchant for integrating unusual flavors into old-fashioned desserts has earned them national attention on programs such as The Real Housewives of Atlanta and Cupcake Wars.
The bakery’s recent surge in popularity hasn’t changed its formula for success; the bakers still start from scratch early each morning, filling the shop’s display case with frosting-swirled cupcakes in flavors such as strawberry shortcake, chocolate peanut butter, and maple-bacon cider topped with sprinkles of actual bacon. Fans of the miniature treats can build their own full-size cake, as the bakery’s gallery of custom creations will attest. Aside from their flagship cakes and fluffy whoopie pies, boxed lunches with a sandwich, a choice of side, a cupcake, and utensils for mixing all three together offer a change of pace.
When she was laid-off from her job as a pre-school teacher, Chef Tara picked up a whisk and whipped lemons into lemonade by establishing Devilish Delights Bakery, LLC. At Devilish Delights, she crafts delectable treats such as cupcakes, cakes, pies and tarts, and cookies and brownies from fresh ingredients.
Chef Tara’s cupcake menu includes more than 25 flavors, ranging from tiramisu and banana puddin’ to decadent flavors such as chocolate bacon blast, toasted-almond raspberry, and the Boston—Boston cream pie cake filled with chocolate ganache. She also specializes in her trademarked CakePushers, a handheld tube filled with cake and icing that customers can push layer-by-layer into their own mouths or an unsuspecting sibling’s backpack.
Idyllic memories seem to be baked right into each of the desserts at Mo's Sweet Minis. A bite of a marshmallow-frosted s’mores cupcake, for example, might trigger flashbacks of a flickering campfire, and the jelly-filled peanut-butter cupcake might take one back to the sandwich days of childhood. There seems to be a flavor for every mood.
The bakers crack eggs, sift flour, and measure out sugar to bake treats fresh and build giant dough-snowmen each day. Cupcakes aren’t their only specialty; they also offer cookies, banana pudding, and other sweets. If desired, they’ll concoct low-fat and low-sugar versions of their desserts. Patrons can also request event packages with cupcake towers, tablecloths, napkins, and special menus.
"We got rid of most of the fat and sugar in our yogurt to make room for all the extra awesome," Yapple Yogurt has written on its Facebook page. Though playful, the statement bears truth. At Yapple Yogurt, digestive-friendly probiotics and bold flavors such as pumpkin and blood orange replace the excess cholesterol, fat, and ham sandwiches found in most frozen treats. An epic selection of fresh fruits and decadent candies slide down the yogurt's creamy peaks, and refreshing smoothies and bubble teas give patrons a rest from the summer sun's stifling rays. Kaleidoscopic 3-D art pieces unfold across each Yapple's location, where hourglass tables and angular eggshell chairs set a vibrant stage for communal noshing.
Each morning, Montana Gold Bread Co.'s bakers make their way to a stone burr mill where they grind red wheat from a farm in Montana into flour. That flour goes into dough that they knead by hand before baking it into preservative-free breads such as cherry-apple challah or honey whole wheat. They carve loaves into slices for sandwiches with housemade chicken salad or roast beef and horseradish. Patrons can also find sweet treats such as pecan-encrusted cinnamon rolls and fresh cookies.
In its centennial year, Williams Bakery’s batter mixers fill the air with the aroma of just-baked breads, cakes, pies, and pastries made from scratch every day. Ciabatta or loaf breads ($2.59–$2.99) house sandwich fillers without relying on crutches such as preservatives or flying buttresses made of toothpicks. Patrons can transform humdrum mealtimes with life-changing desserts such as Mom’s carrot cake, chocolate-lover’s cake ($12.99+), or pecan pie ($9.69). Oodles of pastries ($1.19+) and stacks of cookies by the dozen ($3.59) perch on kitchen counters and peek out from state-of-the-art cookie receptacles.