Owner and baker Chandell Witham knows real passion for baked goods. To put herself through culinary school, the single mother of three had to work long hours as a bartender in a disappointingly donut-free environment. Her perseverance paid off and today Chandell spends plenty of time with her children and her brainchild, Fritters N Jitters, where she mans the kitchens and whips up tasty donuts. Every morning, she bakes off fresh batches of comforting plain donuts. As patrons order, the innovative baker then outfits each ringed pastry with customizable frostings and toppings to fashion quirky confections her guests can marvel at alongside a steaming cup of coffee or fresh-squeezed donut juice. Frosting choices include classic flavors and wild variations such as mint or crunch peanut butter, and can be accented with a choice of sprinkles, candy pieces, or salty portions of pretzels or crispy bacon.
Great Harvest specializes in baking tasty delicacies and healthy, homemade breads ($4.50–$8.50 per loaf) that are high in fiber, free of preservatives, and crafted with freshly milled flour every day. The bread selection changes each day of the week according to a monthly schedule; previous offerings include golden honey wheat and Dakota bread. Gluten-free and high-protein breads are available in a variety of flavors, including gluten-free cinnamon-chip bread. For carb connoisseurs that prefer breaded delights that are easily juggled, Great Harvest bakes scones, muffins, cookies, cinnamon rolls, and bars.
Shnoo Yogurt isn't your run-of-the-mill frozen yogurt stand. Instead of serving pre-made treats churned out in a factory, the staff makes non-fat, gluten-free yogurt in small batches, using minimal sugar and milk from a local dairy??a practice that helps preserve all the nutrients and live cultures that make frozen yogurt healthy. But Shnoo Yogurt's Full Tilt brand ice cream is also good for you; made from all-natural, local ingredients, it's available in 28 flavors, including vegan-friendly varieties. And the health-conscious options don't stop there. One you've chosen your favorite frozen yogurt or ice cream, a full bar of at least 30 nutritious toppings awaits to be mixed in, including fresh blueberries, coconut, granola, honey, and even marshmallows, which count as a vegetable if eaten on Thanksgiving.
Hailing from an Italian clan that expressed adoration via edibles, Bellacelli Cupcakery's head baker whips together fresh local eggs, fruits, and dairy products to create desserts that land on doorsteps in recyclable packaging. Lollicakes emulate the makeup of their cupcake cousins, flaunting bite-size morsels speared on a stick to facilitate jabbing competitors at community bake sales. Peanut-butter filling bursts from the heart of Ted dark-chocolate lollicakes, topped with semisweet chocolate buttercream. Emilia confections mimic citrusy summer sips by marrying strawberry buttercream with lemon cake and candy, and white-russian fixings spike the adult-oriented Thad lollicakes, which are perfect for celebrating 21st birthdays or throwing at the ghosts of prohibition enforcers.
A globally recognized sweet shop, Beard Papa's converts traditional desserts into decadent, fresh-baked, hand-labored lovables. Their all-natural cream puffs exhibit a complex, crispy outer choux pastry packed with mouth-melting, fluffy whipped-cream custard derived from imported vanilla beans and hours of diligent daydreaming. Beard Papa's doughsmiths shun preservatives in favor of all-natural and organic ingredients, which, like library books, should be devoured immediately for optimal freshness. The original vanilla recipe was crafted in Osaka, Japan before migrating across oceans, continents, and dinner menus to sate sweet teeth worldwide.
For the owner of PinkaBella Cupcakes, baking comes second nature??she's been doing it since before she could reach the kitchen counter. Since the first PinkaBella opened, the cupcake chain has expanded to five locations locally. Their mouth-watering flavors include caramel macchiato, irish creme, and bananas foster.