During the past 30 years, Charlsie?s Catering and Cakes' team of gourmet confectioners have funneled their joy of baking into every dessert, crafting handmade cakes, cookie bouquets, and cupcakes with fresh, creative ingredients. Bakers can design custom creations to match any event's theme, allowing newlyweds to dish out pieces of decadent flower-laden tiers or birthday celebrators to share slices of their newfound spirit animals. Skilled confectioners also merge top-quality ingredients into dessert bars and more than 25 flavors of gourmet cupcakes.
Armed with just a single, generations-old cookie recipe, Great American Cookies opened its first store in 1977, and the rest is history. Today, the franchise boasts locations in malls across the country and nabbed a coveted spot on Entrepreneur magazine?s 2012 list of Top 500 Franchises in the baked-goods category. The shop?s reputation grew, and so did its menu as chefs churned out a mouthwatering roster of gourmet-cookie recipes, each created and carefully tested in Atlanta. The tempting options now include snickerdoodle, peanut butter with M&M?s, and chewy pecan supreme, as well as freshly baked fudge and cheesecake brownies and cookie sandwiches stuffed with frosting. The real showstoppers, however, are the giant chocolate-chip cookie cakes, which can be customized with sweet, celebratory messages or shopping lists penned in colorful icing.
After six and a half years working as a restaurant pastry chef, Bianca Priest had an itch for change. That itch led her to open her own bakery, where she specializes in everything from old-fashioned towering cakes to new and innovative sweets. Her butter cake batter, which boasts a satisfyingly dense texture similar to pound cake, provides the base for most desserts and helps stabilize any wobbly tables in the bakery. Bianca also crafts cupcakes, pies, cookies, and bars from scratch, as well as custom cakes and elegant nuptial desserts. Those with dietary restrictions can rejoice in the bakery staff?s ability to accommodate special diets, with lower-sugar-content and vegan options available.
While customers waiting for Dyar's Daylight Donuts to open at 6 a.m. may consider themselves early birds, the Dyars have already been up for hours. On the job seven days a week they bake a full menu of yeast-raised, cake, and specialty donuts, rising incredibly early to ensure that every doughy treat is ready by opening time. With even more advanced preparation—at least 24 hours’ notice—the Dyars can also prepare a custom menu of donuts, muffins, and sausage rolls for catered breakfasts of 10 or more people, or one voracious clone of William Howard Taft.