With an arsenal of fresh ingredients and rich recipes, Kretchmar's creative chefs conjure up spot-hitting sweet treats and oven offerings. Cookie options ($0.44–$0.47 each) include soft butter cookies with sprinkles, powdered-sugar butterballs, classic chocolate-chip bites, and drop cookies. Contemplate the cyclical circle of life with a doughnut ($0.69–$0.84 each), or scale a stack of sky-high scones ($0.58–$1.77 each) to climb beyond city limits and escape rampaging city councilors. Kretchmar's torte cakes have won the hearts of Beaver's bakery buffs. Sample the sweet splendor with the tres leches torte ($16.70), containing three different milks, and the toasted-almond torte ($15.40), the bakery's most popular torte.
More than 50 loose-leaf teas line the shelves at Iris & Ivory Teahouse & Cafe. To provide suitable pairings for these brews—which range in flavor from subtle and earthy to fruity and complex—the café serves traditional accompaniments, including quiche and made-from-scratch scones with lemon curd and devonshire cream. An array of house-made sandwiches, such as cranberry-chicken salad and roast beef with wasabi-horseradish mayo, round out the menu. The teahouse also holds special-event dinners and formal teas in its lushly appointed Iris Room.
In 1988, Auntie Anne's founders Anne and Jonas Beiler purchased a Pennsylvania farmers' market stand, where they experimented with dough until they created a pretzel that seemed to strike the perfect chord with their customers. Today, at their more than 1,500 locations worldwide, the pretzel makers still hand roll the original recipe but have added to the menu with inventive options, such as the Pepperoni Pretzel and eight signature dipping sauces. The team constantly explores new uses for the pretzel dough, such as wrapping it around hot dogs or slicing it into bite-size nuggets. To transform the snack into a meal, they accompany it with specialty drinks, including Frozen Lemonade Mixers.
When not twisting dough, Auntie Anne's team partners with the national charitable organization Alex’s Lemonade Stand Foundation, which raises funds to fight childhood cancer. They also reach out to local communities through fundraising opportunities.
Nancy Pursh set aside a 20-year career as an administrative assistant to pursue her life’s passion by operating a Victorian-style tearoom. Within a stately Springdale home, she hosts refined afternoon-tea services, pouring gently steeped cupfuls of loose tea that she personally selects from local merchants. Now joined by chef Brian Boring, she pairs teas with a seasonal selection of housemade sandwiches and baked goods. Relying on handpicked fruits and herbs from the gardens, Brian creates refreshing finger foods to accompany tea, such as almond and coconut macaroons or cinnamon-pear scones. Although the tearoom’s china saucers and lace tablecloths evoke the elegant tearooms of an earlier era, Nancy’s goal was simply to create “a cozy, warm, welcoming house where friends could sit and chat, relaxed and unrushed.” :m]]
Style Envy's bright red couch, festooned with zebra pillows, sets the salon's tone as stylists prepare to perform hair, waxing, and tanning services. The beauty specialists lead guests on the path to hairdo reconstruction with a menu of salon services, which includes hair-coloring treatments that restore luster to locks with Scruples products and Blazing highlights. Blazing's one-step, bleach-free process achieves up to seven levels of highlights when applied to both natural hues and color-treated hair, and the stylists use a roster of 19 shades to achieve anyone’s desired color. They can also render an artfully crafted haircut and style to form a more tasteful head ornament than a diamond-studded beer helmet, in addition to bedazzling clients' domes with colorful extensions. Style Envy's tanning beds perk up bodies below the hairline and deepen skin tone in private rooms coated with playful bubblegum-pink, sky-blue, and red hues.
The chefs at Café Vita craft a menu of gourmet Italian fare from fresh, locally purchased ingredients. Evening meals fit for two kings or four royal comptrollers can commence with Café Vita's signature appetizer, the artichoke romano, which anoints artichoke hearts in flour and egg before sautéing them into a crispy, golden shell. Ravioli pillows stuffed with portobello and porcini mushrooms are lulled to sleep in a blanket of sherry cream sauce. Much like a velvet bib worn over a freshly pressed Armani suit, the veal parmesan's marinara-and-parmesan-studded cape belies the crispness of its flour-battered surface. Diners can swap big-fish stories over a plate of sautéed calamari swimming in a linguine strewn with buoys of garlic and cherry tomatoes. A house-made dessert ends meals on a sweet note reminiscent of Mozart's unfinished Requiem for a Fumbled Twizzler.