Tucked away in the kitchen of each Paris Baguette, bakers trained in French techniques craft buttery, flaky croissants and tart crusts, and their success at this has earned attention from the likes of the New York Times. In addition to pastries and sweets such as mocha rice balls, the bakers knead bread for their namesake baguettes and yeasty creations that hold an Asian twist, such as red-bean-paste-filled donuts. The experts also create fondant-cloaked cakes that venture beyond classic flavors into green tea, cappuccino, and sweet potato, delighting partygoers bored of the same laminated sheet cake that makes its appearance at each year’s birthday celebration.
To wash down these treats, patrons sip cups of java or more exotic drinks such as wheatgrass and black-sesame lattes, persimmon smoothies, and bubble tea. At lunchtime, many locations layer sandwiches, filling hungry stomachs with croque monsieurs and baguettes stuffed with chicken and pesto.
Entrepreneur Smita Salgaonkar has crafted Indian-inspired ice creams for more than 10 years at the brightly pigmented Saffron Spot shop, scooping more than two dozen exotic flavors into cups and cones. The signature saffron silk flavor sings notes of rose and pistachio as it melts in mouths, while fruity blends such as guava and jackfruit roll around the edges of the tongue like flavorful marbles. Milk shakes join any ice-cream flavor with milk and straws, while hot drinks include coffee beverages and almond-flavored badam milk.
The vehicle-scrubbing specialists at Paul's Car Wash & Lube Center buff cars to a burnished shine with hand-powered washes. As the half-hour Elite Wash unfolds, cleaning technicians tend to the outsides of cars, bathing them in a sudsy lather and rinsing off caked-on mud, insects, and junkyard magnets. All four rubber rollers gleam after a wheel-brightener and tire-dressing treatment; to care for the rest of the car's body, the staff applies a clear coat sealant and Rainbow wax to leave the exterior protected and shiny. Finally, a vacuum tears through the interior in search of loose filth before a sweet-smelling air freshener settles down to disguise the car's natural factory odor.
In 2008, four sisters started Bambu Desserts & Drinks as a hobby. Today, the San Jose?born brand has established a major presence in the Bay Area, and has expanded to other states including Hawaii, Nevada, and Texas. Bambu?s success can be traced to the quality of its treats, as well as its variety: the menu is packed with about 100 Asian-inspired desserts and beverages. Tapioca balls float in their milk teas, which range in flavor from lychee to coconut to jasmine, and their dessert drinks combine such intriguing ingredients as coconut, pandan jelly, longan, basil seed?which form the Bambu special. Various hot and cold coffee drinks, such as Vietnamese coffee, caf? mochas, and lattes, put a spring in guests' step?more convenient than filling your shoes with jumping beans. The staffers also concoct blended coffees and smoothies, which come in flavors including strawberry, coconut, papaya, and avocado.