Former high school guidance counselors and college mentors always had such high hopes for the donut, until it started hanging with the wrong crowd and descended into sweet, sweet madness. For $10, you can get a dozen of the deranged delights from Psycho Donuts in Campbell, the 2009 winner of the Best Donuts in Silicon Valley (a $21 value). Combine six regular donuts with six premium donuts for a competitive game of cruller curling in your office break room. Place your order online and have your gang of twelve ready for pick-up.
We are located in downtown Campbell, we have paninis, salads, wraps, fresh squeezed juices, fresh blends also known as smotthies, we have breakfast and coffee. everything fresh and healthy!Made when you order and you watch how your food is made!!! great costumer service.
Every item in Sugar Butter Flour is baked fresh daily using the finest, preservative-free ingredients with no artificial flavors or intelligence. Head Pastry Chef Irit Ishai combines unparalleled dedication with more than 15 years of professional pastry making when crafting every recipe prepared in the shop. The bakers whisk together a passion for excellence and a little sprinkle of love into all of the pastries, prompting local bags of ignored gas-station doughnuts to weep frosting tears.
Chill out on the open-air patio while indulging in a smooth cup or cone of all-natural, hand-crafted sorbetto, frozen yogurt, or gelato at Gelato Classico. Borne out of a 30-year tradition, the flavor menu boasts a creative lineup of more than 40 tastes ranging from a scoop of strawberry cheesecake to the nut-rich spumoni, both of which nestle nicely in the nooks of a waffle cone ($3.55). Turn up the flavor and stay light with a pleasant cup of lemon sorbetto that refreshes faster than an analog clock (regular, $4.25) or a kids cone of tart frozen yogurt ($2). When in Campbell, do as the Roman's don't do by blowing bubbles in your coffee ($1.45) or by rebelliously requesting a 12-ounce caffe latte ($2.65) prior to dessert.
In the 1960s, Margaret took her first trip to Paris and fell in love with the sights and sounds that filled the teeming streets. But mostly, she fell in love with the flavors. "I ate my way through that city," she says with a laugh. When she returned to the States, she could not find anything that measured up to what she'd tasted in France, so Margaret, who'd been cooking since the age of 10, began trying her hand at re-creating the flavors and textures that left her enamored with the City of Lights.
When she opened her first shop in 1983, she began crafting croissants, brioches, and tarts. Now, in her appointment-only headquarters, Margaret and her team continue to create those French confections as well as custom cakes, which serve as impressive centerpieces at weddings and natural habitats for tiny, well-dressed couples. Fondant and marzipan from Switzerland shield the towering creations, which are filled with Belgian chocolate and locally grown fresh fruit. Popular creations include a cake steeped in strawberries and Grand Marnier, a chocolate-raspberry mousse torte, and a princess cake, which layers spongy vanilla génoise, raspberry preserves, and Amaretto cream filling.
Margaret especially relishes the challenge of sculpting unusual cakes. In her kitchen, she holds her breath while putting the finishing touches on a batter-based construction sculpted into the shape of a stack of tires, which she is building for the wedding of two Jeep lovers.