The treats may be frozen, but that doesn't mean they're not flexible. That's because the colorful self-serve dispensers that line Yogurt Crazy?s bright purple walls are equipped to send a rotating lineup of 12 different frozen-yogurt flavors into cups, including nonfat, low-fat, and dairy-free varieties. Guests mix and match their own creations, choosing from flavors as diverse as pomegranate-raspberry tart and Heath toffee. Each swirl of yogurt can then be outfitted with kiwi, Reese's Pieces, and other selections from the topping bar?s 36 mix-ins, which means that patrons can customize their frozen desserts without the gooey mess of branding them with a hot iron.
Sweet Lucille's started with one homemade recipe: Aunt Annette's carrot cake. From that one little cake, the business has grown into a bakery and cafe with omelets and pancakes for breakfast, and sandwiches and salads for lunch. But regardless of the expanded menu, the cakes still reign supreme. Sweet Lucille's bakes mini red velvet, lemon, and chocolate cakes, gourmet cake pops, and artful special-occasion cakes in addition to fruit-filled pies and a variety of cookies.
There?s love in Fanny Cakes: love for baking, love for surprising the tongue, and love for family. As a young girl, chef Kristyn spent long days baking alongside her nana, Fanny. Those hours spent in flour and those moments waiting by the oven planted seeds in Kristyn that sprouted into a passion for baking and, eventually, the start of Fanny Cakes?named in honor of the woman who inspired her. Kristyn now relies on formal culinary training as well as the lessons learned from her nana while she crafts personalized treats for birthday parties, wedding receptions, and everything in between. She pays further homage to her nana as she works by using the sorts of ingredients Fanny loved?sweet creamery butter, belgian chocolate, and natural citrus zests?but finds inventive and eye-catching ways to showcase their flavors.
The fondant-draped tiers of Kristyn's full-size cakes conceal flavorful fillings such as lime curd or coconut custard. Cupcakes also feature inspired combinations, such as strawberry daiquiri with rum-spiked buttercream and snickerdoodle with a dusting of graham crackers and cinnamon sugar. Even with all of these flavors speaking for themselves, Kristyn still commits to presentation, designing cakes shaped like everything from a Gulfstream jet to an electric guitar. She also expands her menu beyond traditional bakery offerings by creating treats such as grown-up cake shots with doses of liqueur and cupcake push pops in plastic cylinders. She even shares her techniques with the public by leading classes that teach students how to decorate cupcakes without covering them in old two-cent stamps.
A kitchen. To most of us it's just a place to whip up meals or gather around the dinner table. For Holly Zarcone—the owner and chef of Moon River Bakery—it's a science lab where she retreats every day to concoct new recipes. Within this hallowed space, Holly handcrafts all the bakery's sweets from the freshest ingredients possible, taking special care to banish artificial preservatives from every batch. She has perfected eight types of dessert bars including the popular campfire s'more, as well as nine types of biscotti and rainbow cookies crowned with chocolate ganache. When it comes to customer service, Holly applies the same hands-on approach she prizes in her kitchen. Clients that order custom treats—which can be made for any occasion—will talk directly with the chef in charge of crafting the confections to ensure they receive the exact flavor profile and look they desire.
With a rotating selection of more than 70 all-natural yogurt flavors and more than 30 tasty toppings, Yo Luv It provides myriad healthy dessert options. The fro-yo aficionados serve up six fat-free, gluten-free, and certified kosher flavors daily in personal portions ($2.50+) or take-home pints ($3.75–$4.25). Customers can increase their daily fruit intake with banana or mango yogurt or put out a mustache fire with the chocolate-hazelnut-biscotti yogurt. Spoonphobes will delight in Yo Luv It’s sippable treats, such as two-fruit smoothies ($4.50–$5.50), fro-yo floats ($3.75–$4.75), and yogurtless ice water. The dessert den’s interior, outfitted with neon lights, chrome counters, and modern stools and chairs, creates a fun and futuristic environment for enjoying sweets and planning how to place a buzzing beehive in a rival coworker’s file cabinet.
Michael Zachary's - Pizza, Burgers, Authentic Gyros, Ice Cream combines four of the most delicious foods known to humankind. The menu is full of pizzas crowned with meatballs, sausage, and veggies; sandwiches stuffed with ground steak; and ice cream loaded with candies and toppings.