Psycho Donuts serves up a bevy of unique donut creations outfitted with everything from freeze-dried fruit to zany faces. The Dead Elvis donut shakes its banana, bacon, and PB&J–filled hips in a delectable salute to Elvis Presley, the man who invented brunch. The cereal killer donut slays breakfast appetites with its coating of Cap'n Crunchberries, and the Psycho Passionata's combination of white chocolate, passion fruit, and raspberry icing plucks at heartstrings and beguiles naïve molars. Vegan o' da week and cocktail donuts change weekly and monthly, respectively, to bring in new flavors and keep taste buds on their toes.
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.
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.
Every Sugar Butter Flour cake is hand-crafted using the most decadent flavors, with no artificial ingredients or intelligence added. Using the finest liquors and fruits, head pastry chef Irit Ishai combines unparalleled dedication with more than 10 years of cake-artistry experience when crafting her creative confections. The smorgasbord of decadence includes cake flavors ranging from classics like vanilla and chocolate to unique tastes such as banana and hummingbird (banana, pineapple, and pecan). Cakes can be further customized by adding a filling choice such as mocha butter cream or white-chocolate ganache, or punched up with a fruity preserve such as raspberry or apricot. Custom cake prices vary depending on size and complexity, but many are available for about $80. The skilled staff is happy to architect even the zaniest cake concept, whether sculpted in three dimensions or built into a more traditional tiered cake.