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 U.S. 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.
“I love chocolate, I admit I am addicted,” confesses Paula Barth in her online bio. She doesn’t sugarcoat her habit—in fact, she makes a career out of it. As the owner of Beacon Hill Chocolates, she’s spent the last 15 years curating a unique assortment of artisan truffles and other chocolates, and has traveled all over the world to track down the best handcrafted sweets. Her whimsical truffles won Paula the title of best chocolatier from Boston Magazine in 2012 (the third time she’s received the honor). From a ganache-filled kitty cat, complete with heart-shaped nose and white whiskers, to candied bacon caramels that look as though they’re speckled with stars, the truffle case contains sweets almost too charming to eat. Adorable treats like caramel sushi—a dark-chocolate dipped swirl of caramel and marshmallow––or milk-chocolate covered oreos taste even sweeter when plucked from a keepsake box adorned with an old photo or classic artwork. And Beacon Hill Chocolates can also create wedding favors or business-appropriate keepsakes emblazoned with a company logo or the CEO's baby footprints.
Whether you are looking for a slice of pizza or a whole pizza pie, Boston's Cafe Quattro offers a wide variety of pizza types and sizes. No need to miss out on Cafe Quattro just because you are avoiding fat or gluten. The pizzeria has loads of options that can accommodate your dietary needs. There's no need to winnow the guest list for a night out at Cafe Quattro — the pizzeria has tons of space for big parties.
Cafe Quattro does not accept reservations, so it doesn't hurt to be fashionably early. Impress the patrons at your next gathering by calling in Cafe Quattro for catering.
Brush up on your parallel parking skills — the pizzeria's Somerset St location offers nearby street parking.
You'll like your bill almost as much as your meal at Cafe Quattro, with meals usually costing less than $15. Breakfast, lunch, and dinner are all available at Cafe Quattro.
Even though Lulu’s Sweet Shoppe's owner, Sandy Russo, perfected her baking skills at culinary school, her confectionary education began many years before that. As a child, Sandy's mother taught her the basics of mixing, measuring, and baking treats that had all their neighbors clamoring for more. Later in life, Sandy decided to help others enjoy the same level of giddy indulgence by opening her own sweet shop, where she transforms 24 different flavors of batter into desserts ranging from dainty mini cupcakes to half-sheet cakes that serve 48.
She crafts each treat from scratch, using premium ingredients to create flavors such as s'mores, German chocolate, red velvet cheesecake, Nutella, and lemon curd. To complement her menu of cupcakes, she also stocks the shop with retro candies that jog memories of childhood more effectively than a tattered teddy bear trained in hypnotism.
The High Street branch of Boston Common Coffee Co. in the city’s Financial District is a comfortable place to hang out for a while, or to stop in for a fresh pastry and to-go coffee. The locally-owned shop roasts its beans daily at its own facility in Hopedale, and delivers the fresh results to their area storefronts several times a week. Baking is taken as seriously as the coffee at Boston Common, so customers can expect steaming muffins in the morning and warm cookies in the afternoon. Most of these sweet treats tend to go fast, and it’s not unlikely to see someone sitting at a nearby café table, nibbling on the remains of a peanut butter chocolate chip cookie and enjoying the free WiFi. Panini, wraps and soups are also available for anyone looking for a more filling bite.
On the countertop at Cakeology—a Top 5 finisher in the 2011 Boston A-List's Best Cupcakes race and a winner of Food Network's Cupcake Wars—trays of the day's fresh cupcakes and French macarons stand at attention. Six best-selling cupcakes, including boston cream pie, carrot cake, and double chocolate, grace the menu year-round. They're joined each week by three rotating flavors, such as key-lime pie, Guinness, and white-chocolate coconut. Sharing these treats with all of Boston and Cambridge is The Brucemobile, a yellow delivery van painted with a picture of Cakeology's panda mascot, Bruce, whose bamboo cupcakes have yet to make the menu.