From behind a frozen granite slab, the staff of Cold Stone Creamery uses twin spatulas to blend custom servings of ice cream and creative mix-ins to fit customers? exact specifications. Founded by Donald and Susan Sutherland in 1988, Cold Stone began under the hot Arizona sun, eventually spreading its frosty fingers to encompass more than 1,400 locations worldwide. Despite the size of the company, each location?s staff keeps up the handcrafted quality, making ice cream onsite every day and using those signature spatulas to create delicious pointillist art against the freezer wall.
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. 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.
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.
At Coffee & Crepes, the rich aroma of organic, fair-trade coffee brewing blends with the sounds of paper-thin crepes bubbling on the circular griddle, as chefs whip up sweet and savory stuffed pancake dishes. Diners feast on crepes filled with smoked salmon, chicken cordon bleu, or bananas and nutella, as they admire paintings from local artists displayed throughout the space.