Scattered pimento-like across the Boca Raton area, Mitch and Cory Shidlofsky's microcosmic Brooklyns serve teetering deli sandwiches and hearty breakfast fare. Every morning, diners tuck into 20 types of bagels, including egg, sunflower seed, pumpernickel, and marble, and slather them in cream-cheese flavors such as scallion, honey walnut, and strawberry. Sweeter options abound as well, including challah french toast, and Oreo pancakes that help children-at-heart relive their glory days when their heads were the size of cookies. Gloriously messy sandwiches star on the lunch menu—foremost among them the New Jersey sloppy joe, in which roast beef, corned beef, and turkey spill out from under russian dressing and coleslaw.
Husband-and-wife dessertier duo Mickey and Rosemary Tynski translate the language of love into moist morsels from the confection-covered confines of their bakery. With all pastries baked from scratch daily using gourmet ingredients, hunger-havers can rest assured that their palates are being punched with only the finest sweet treats. Placate protesting sweet teeth with one dozen cupcakes in sizes conducive to either polite nibbles or decorum-ignoring chomps. A palette-popping array of flavors twirls together sweet staples including chocolate, strawberry, and coconut, and the house favorite red velvet’s silky cream cheese frosting combines serious taste with sweet presentation better than a debate on yarn subsidies in Kitten Congress.
Old School Bakery’s Paris-trained owner and operator Billy Himmelrich helms a staff of bread artisans who rise before dawn to mix, shape, and bake fresh loaves and baguettes and rolls and breadsticks. The bakers patiently proof and ferment each loaf of bread, which are sold when they're as fresh as a member of the royal court at Bel Air ($6 for large/deluxe or $4 for small), at one day out from the oven's warm embrace ($3 large; $2 small), and for a steep discount when they're more than one day old ($1). The bread gallery showcases featured breads, such as the ciabatta or seed rye loaves, whose angular shape complements the rounded sides of the brioche and sundried rolls. Sweet teeth may sneak a peak at baskets of croissants and muffins that gleaned their crusty exterior and moist interior from secrets spilled by Winston Churchill’s acting coach.
Passion for Pastry's executive chef, Alethea Hickman, forayed into the world of baked sweets at the tender age of 6 and went on to create the world's largest cupcake according to the Guinness Book of World Records. She now channels those decades of experience into bakery shelves lined with a variety of desserts, decadent cakes, and 48 flavors of frosting-bedecked cupcakes. Alethea molds tiered confections for special occasions or designer cupcakes that combine fondant and frosting to emulate a variety of objects including animals or logos. Dessert displays rotate daily, parading confections crowned in toasted marshmallows, Fruit Loops, and chocolate-covered strawberries.
With red-checkered curtains, wood-paneled walls, and electric lanterns over the tables, Tom Sawyer Restaurant & Pastry Shop evokes the feel of a homey general store. To accompany the frontier-like ambiance, the cooks spend their mornings whisking together hearty breakfasts of scrambled eggs and buttermilk pancakes with enough syrup to float a log cabin. Although the restaurant's lunch specials rotate daily, certain homestyle favorites—including orders of fried chicken and open-faced turkey sandwiches—regularly fly out to tables until 2 p.m. when the kitchen closes.
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.