Artisan cake company specializes in custom designed, sculpted, wedding and specialty fondant cakes, cupcakes and toppers. We make our cakes, buttercream and fondant all from scratch with fresh and delicious ingredients. Every detail is carefully crafted just for you and no two creations are exactly the same.
Amanda Rhoads took a course on ice cream from the University of Wisconsin before she set about correcting what she considered to be a grave ice-cream shortage in Portland. Now, from her cream-colored truck, she scoops up creative flavors, such as lavender honey almond and salted caramel, into freshly baked waffle cones. She churns out small batches according to the season’s freshest produce, resulting in summer’s strawberry balsamic, autumn’s sweet-potato pie, and winter’s straight-up snowman. Along with a strict preference for local and organic ingredients, she eagerly accommodates dietary requirements with gluten-free cones and a select menu of dairy-free sorbets. To share the meticulous care that goes into each batch of melty milk, Amanda sets her truck up at local farmer’s markets and food-truck hubs.
Staccato Gelato sees itself as the intersection between Italian café foods and Oregonian ingredients. With local produce and hormone-free milk, they craft a menu encompassing 18 flavors per day. Although regular flavors include amaretto, cherry chocolate chip, and peach, the daily rotation is up to whoever’s behind the counter. Friday through Sunday, the shop augments its menu with freshly fried donuts, along with illy coffee. Visitors can make use of the café’s free WiFi and soften their scoops with the outdoor patio’s sunlight.
The staff also takes Stacato’s treats offsite, catering to crowds via a full-service scooping cart and a freezer rider. A mobile tricycle, the freezer rider boasts a low carbon footprint thanks to only using methane emissions.
Cupcake Jones was the utopian dream of Portland natives Lisa Watson and Peter Shanky, who believed you could simultaneously better a community while treating its taste buds. The menu is entirely handcrafted from scratch with fresh high-end ingredients such as madagascar bourbon vanilla, fresh whole eggs, and food colorings made from fruit instead of unicorn tears. Cupcake Jones's roster of jumbo ($3.25) and mini ($1.50) cupcakes is constantly rotating both daily and monthly. May's monthly flavors include the decadent devil's-food cake and sour-cream chocolate ganache of the Downtown Cupcake Brown, The Pearl's white-velvet cake filled with vanilla-bean pastry cream, and the red-velvet cake of the Velvet Painting. Ease the cakey delights down with a selection of beverages including Izze soda, Tazo tea, and Bridgetown coffee.
Served in 100% biodegradable tableware, Divine Frozen Yogurt's constantly changing menu of low-fat and nonfat frozen yogurt flavors can be transformed into customized bouquets with more than 30 toppings to choose from. Setting the stage for self-soft-service, patrons can compose sweet symphonies with a solo Snickerdoodle or forge a complex fugue using a base layer of Root Beer Float, Pecan Praline, Very Boysenberry, or White Chocolate Macadamia frozen yogurts ($0.44/oz.).