From within a small, colorful stand conveniently located next to a Cary transit bus stop, Jitters Coffee’s baristas serve up organic, fair-trade coffees, coffee-flavored granitas, and fruit smoothies blended onsite. Staff members eschew automatic machines in favor of grinding espresso beans to order for each hand-crafted cappuccino, latte, or mocha. Decaffeinated, low-carb, and sentience-free options are also available.
The friendly staff at MaggieMoo’s Ice Cream and Treatery churns dozens of creamy flavors fresh each day before enhancing frozen creations with inventive mix-ins and toppings. They power through shivers to fold nuts, candy, and fruit into more than 50 different ice-cream flavors, and sprinkle sugary toppings over ice-cream pizzas, one of MaggieMoo's signature creations. Aside from other avant-garde dessert offerings—which include ice-cream cupcakes—the staff slings frozen favorites including cones, creamy milkshakes, and ice-cream cakes.
Occasional appearances by Miss Maggie Moo, the business's iconic cow, delight customers. She also lends her services to fundraising efforts for local schools and charities.
Countless combinations of crêpes, ranging from $3.25 to $6.95, fly off the griddle, made with traditional, whole-wheat, or buckwheat batter. The division of savory and sweet crêpes has drawn the attention of high-school debate teams, who often visit Coffee & Crepes to inveigh on this monumental decision. For those who side with the savory menu, the chef prepares mouth-watering ingredients such as ham, grilled chicken, or smoked salmon tucked in fresh medleys of various greens. The short but sweet menu provides crêpes rich in gooey goodberries and decadent sauces designed to rescue breakfast from an otherwise deserted dessert desert.
For 25 years Lorie Murray worked as an IT professional. The whole while, she went home to craft progressively more and more intricate and eye-catching cakes in her own kitchen. She finally pulled together a team at Simply Cakes, LLC to pursue what she had realized was her true calling. Together, they craft custom cakes from scratch, drawing on backgrounds in art to decorate them with curlicues of frosting and buttercream.
Using natural ingredients such as real butter, fresh apples, raisins, pecans, and organic carrots, she and her coterie of decorators concoct desserts in flavors such as spice cake, coconut, banana, and french vanilla. In the bustling kitchen, they fill cupcakes and cakes with bavarian cream, key-lime frosting, irish cream mousse, and strawberries. Spatulas slipping busily through batter and frosting, they customize the look with any design imaginable, including 3D renditions of shoes, sports mascots, and Darth Vader’s head. They generally avoid using fondant, except when constructing particularly involved pieces.
Lorie also sculpts towering wedding cakes, whose terraces of flowers and curlicues of cream have earned her nods from Wedding Wire’s Bride’s Choice Awards for the last four consecutive years. She also designs cakes for other occasions, including anniversaries, birthdays, bar and bat mitzvahs, graduations, and the reintroduction of tiny plastic couples into the wild.