At Yogurt Stop, over 70 flavors of frozen yogurt come together with over 50 toppings to make delicious, customized treats. Each day, customers will find a rotation of ten flavors, such as strawberry, chocolate, cupcake, and pineapple. Then, they can coat the low-fat and non-fat treats with fruits and other toppings, or select a fruit smoothie or bubble tea.
A plethora of frozen and baked treats at Scoopology entreats sweet-teethed revelries. Myriad ice-cream concoctions ($2.89–$12.90) arrive mouthside in massive waffle cones available in chocolate-covered or sprinkle-dipped varieties or in a flotilla of scratch-and-sniff bowls made of bionic space clay. Gain sustenance for ocean metaphors with bowls of floating cereals ($1.35–$3.30), refreshing milk soaking the tired bodies of geometrically shaped grains and a lengthy list of toppings. Mounds of cookie dough ($2.25–$7.85) await completion via early consumption or preheated ovens, and preformed cookies ($1.25–$4) knowingly welcome ice cream into a group hug of ice-cream sandwiches.
Since 1997, experienced baker and German national Markus Vosen has vended an assortment of fresh baked goods free of artificial flavors and preservatives from his authentic German bakery. Slices of Italian rustique ($2.45), rye ($3.25), or french baguette ($2.50) can be dipped in oil and vinegar or be covered with fancy fromages. Diners can also delight in sampling Vosen’s foreign-sounding sweets, such as bienenstich, a cake with honeyed almonds ($3.25), mohnstriezel, a poppyseed pastry ($6), and cheesecake, a cheese-based cake ($3.25). Vosen’s also proffers alluring loaves of bread baked daily, including seven-grain ($6.50), sunflower ($5), and more, ideal for bearing breakfast marmalades or carrying around as an accessory in a chic brown paper bag.
At age 13, Jean-Jacques Grossi discovered his passion for baking. He traveled through France, apprenticing and working at renowned bakeries and restaurants, before making his home in Salt Lake City, where he spent the next 20 years delighting residents with breads, pastries, and café-style dishes. Now the executive chef of Gourmandise, Jean-Jacques serves seasonal sandwiches, expertly crafted pastries, and hearty breakfasts, all made from scratch. A covered patio welcomes diners to feast alfresco in the warmer months, and an open WiFi network encourages guests to immediately blog about the menu's font.