Coffee & Treats in Cedar Grove

Made With Love is an organic bakery and café that creates fresh, healthy, and organic sweets and savories while stirring up an undercurrent of social and environmental responsibility. With today’s deal, customers can tease their sweet tooth’s taste buds with a dozen cupcakes, crafted by French Culinary Institute–trained owner Celeste Governanti from the finest of locally obtained, certified-organic ingredients. Five cupcake styles are available: vanilla with either chocolate- or vanilla-flavored buttercream, chocolate with the same two buttercream options, or CocoVelvet, Made With Love’s dye-free version of red velvet, smeared with a mouth-seeking missile of cream-cheese frosting.

The following Thanksgiving tarts are available:

It's always flattering when your dessert is the party's favorite. Carousel Cakes—and its bite-size offshoot, Cupcakes by Carousel—knows this feeling well. The bakeries' creative confections have received commendations from every corner of the media, from Time Out New York and InStyle to The View and, perhaps most notably, Oprah, who featured their red-velvet cake in O Magazine and named their blue-velvet cake one of Oprah's Favorite Things in 2012. "Gayle fell hard for this blue velvet cake with cream cheese icing and sugar snowflakes," the media icon gushed. "Just add coffee, milk, or a flute of champagne." The treats also sweeten meals at more than 1000 restaurants, including Zabar's and the American Museum of Natural History in New York and Aldo & Gianni Ristorante and Sear Restaurant in Closter, New Jersey.

As a sister company to the family bakery that Martin Lefkowitz opened in 1965, Cupcakes by Carousel specializes in handheld versions of the treats that won all this acclaim. Besides a mini adaptation of the famous red-velvet cake, the staff creates confections such as the Curious George—a vanilla cake filled with banana custard and topped with peanut butter buttercream frosting and chocolate ganache—and its version of Hostess’s Pink Snowball. All the shop's cakes and pies are certified kosher, and staff can even fill up glasses with swirls of their famous frostings and toppings for clients who like their cupcakes sans cake. Cupcakes by Carousel also lends its hand in local communities. Recently, the Englewood shop raised money for girls' education in developing nations through the nonprofit organization She's The First.

Guided by more than 35 years of experience pampering sweet teeth, Ezzat Tadros leads a team of confectioners as they pop brownies, strudels, and cookies into the oven and pipe colorful curlicues of frosting onto cakes.

Big Bird, Cookie Monster, and Elmo cupcakes delight tykes with friendly faces, and bouquets of steam blossom from individual cheesecakes, carrot cakes, peach cobblers, and raspberry squares. The aroma of freshly baked bread swirls above croissants, the warm loaves serving as ideal fodder at parties or at least an excuse for arriving covered in flour. In the bustling kitchen, the bakers also create custom cakes for all occasions, sculpting batter and fondant into the shape of guitars, football helmets, and even slot machines.

Sockerbit imports Scandinavian culture stateside in the form of candies that have garnered mentions in the New York Times and Time Out New York. Literally translated as sugar cube, Sockerbit is also the name of a white-cubed marshmallow, which provided inspiration for the design of the simple, clean storefront that puts the focus on the mouth-watering morsels. Confectioners craft candies with natural coloring and without trans fats or genetically modified ingredients. Sour treats in the shape of cherry pops and melons twist faces into puckers normally reserved for kissing kings' jewelry, and the chocolate section features coconut, pretzels, pralines, and oatmeal truffles drizzled in smooth cocoa. The sweet specialists also proffer mouth-pleasing favors for gift baskets, special events, and toddler conventions.

In 1923, French confectionary training, a marble countertop, and some copper kettles were all George Demetrious needed to make his handcrafted chocolates. At his Greenwich Village shop, the scents of American-style candies wafted through the air, enticing passersby to sample the truffle squares, fudge, caramels, and butter crunch inside. And 89 years later, Linda Merritt, the current owner of the Li-Lac Chocolates shop, still strictly adheres to Demetrious’s recipes, his chocolate-making style, and his tradition of Hawaiian-shirt Thursdays. Each day, clients can come to one of three locations and indulge in sweets that the staff produces daily in small batches to ensure flavor and freshness.