The Marble Slab Creamery sensory experience begins by just walking past the storefront, where the buttery scent of fresh-baked waffle cones drifts out into the air. Gourmet ice creams are freshly crafted on site from Marble Slab’s original recipe, enticing customer's eyes with a rainbow of colors. Once clients have made a flavor selection, they choose from a smorgasbord of mix-ins, from fresh fruit to nuts to candy and crumbled cookies, which an ice cream chef then hand-folds in atop a frosty marble slab before packing the finished custom-designed flavor masterpiece into a house-made waffle cone.
In addition to procuring hand-held treats, Marble Slab Creamery can send creations home in a variety of other formats, such as ice cream cakes, cupcakes, and hand-packed quarts, or in the capable hands of a catering team for sprucing up special events such a corporate get-togethers or school functions with sundae bars in tow.
Pie Place Café & Bakery's made-from-scratch creations tempt discerning taste buds by way of seasonal rotation and ever-inventive recipes. Start stomach engines with a classic greek salad ($7.95), or a toasted-walnut and fruit salad tossed with mandarin oranges, crisp apples, and craisins ($8.95). A variety of soups are offered throughout the week, starting with broccoli and cheese on Monday and concluding with Saturday’s white chicken chili ($3.95 for a cup, $4.95 for a bowl). A bevy of alternating savory pies warm bellies with comforting options, including the chicken enchilada, which layers spicy cream sauce with chicken, cheese, avocado, and sour cream. Likewise, hearty sandwiches such as the chipotle-chicken panini unite bacon and cheese on ciabatta ($7.25), while the black-bean burger boasts its galactic share of sliced-avocado crescents ($7.25).
Inside Yogurt Zone, staff serve up a mix of classic and unique frozen yogurt flavors, such as non-fat birthday cake and low-fat Heath toffee crunch. These frozen creations can also sport a range of toppings, from Fruit Loops and Oreos to cheese cake pieces and yogurt raisins. In addition to dispensing dessert, the shop focuses on reducing and recycling its waste to leave a smaller environmental footprint.
Chef Wendy conjures up a daily menu of delectable cakes and post-dinner delights from scratch, slathering silken ribbons of frosting onto standard and premium cake flavors. Decorated with rose-shaped whirls of cream cheese or butter-cream icing, dozens or half dozens of cupcakes make delicious substitutes for inedible flower bouquets. Works of art alight on custom cakes to celebrate birthdays and other special occasions, and cream-topped pies yearn to be scooped up or thrown in faces. Warm light bathes the bakery's charming interior, where bright furniture contrasts with earth-toned walls that pay homage to Mother Nature’s bounty of sugarcane and cupcake-bearing shrubs.