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.
Andrea Parks discovered both a passion and a talent for baking at a young age as she served her own chocolate-chip cookies at family gatherings. However, it wasn’t until 15 years later, when she was laid off from her corporate job, that she finally seized her chance to tap into that drive. She began mixing the baking knowledge she’d gained from her mother and aunt—a professional pastry chef—into each original recipe as orders from friends and families started pouring in. Now, at her own bakery, Parks whips up batches of her signature moist, gourmet cupcakes in a variety of innovative flavors, such as coconut mojito, lemon meringue, bacon, and strawberries and cream. She and her team of bakers cap each handheld cake in sweet, delicate icing and can craft eye-catching custom designs and corporate logos upon request. They thoughtfully put such finishing touches as personal messages or the likeness of local cupcake thieves onto each custom cake they craft.
Sonoma Chicken Coop began dishing out flavorful fowl in its first restaurant in 2002, and it takes its name from the lauded California wine region and its own signature rotisserie dishes. Now with six locations and more forthcoming nationwide, the award-winning eatery still whips up each menu item from scratch while calling its culinary modus operandi "fast casual." Chefs cook new batches of rotisserie chicken every hour, hand-toss each salad, oven-fire each pizza, concoct sandwiches with homemade focaccia bread, and conclude meals with homemade desserts. A dining room and outdoor patio accommodate visitors, and Sonoma Chicken catering supplies its fire-grilled and specialty cuisine to groups of 10–200 feasters—the same range of people that might show up for a university symposium on talc.
For 35 years, streams of loyal customers have flocked to Michi Sushi, savoring the crispy tempura seafood and veggies, the sushi culled form freshly flown-in fish, and savory bowls of udon soup. Like misunderstood genius folk art sculptors, Michi's chefs create traditional products from innovative and inventive ingredients, resulting in dishes such as barbecued eel over beds of macadamia nuts, or Bay Area-themed makis dressed with spicy Korean sauce, tempura crumbs, jalapenos, and avocado. Diners gather amid the restaurant's charming Japanese wood and paper-screen décor to chow down on mango salmon salads and beef teriyaki or order catered feasts for weddings and parties.