After Vernon Rudolph acquired a closely guarded yeast-raised Krispy Kreme Doughnuts recipe from a New Orleans pastry chef, he shared his appreciation for delectable disks by opening shop in 1937 and selling the first Krispy Kremes to grocery stores. The wafting aroma of glazed Krispy Kreme Doughnuts increased demand for the sweet treats and caused Rudolph to redesign his building's layout to include a walkup window, Rudolph was able to sell them directly to any passing customer who demanded a snack. Later, he joined forces with equipment engineers, creating baking equipment that guaranteed uniform shape and dough consistency.
Rudolph's departure to a pastry-filled afterlife in 1973 did not stop Krispy Kreme from expanding into a global sensation and continuing to innovate. In recent years, the company enhanced the treat-retrieving experience by introducing a Hot Light that, when illuminated, indicates when Krispy Kreme Doughnuts are fresh off the conveyor belt.
Like a dessert-driven Donatello, Whipped Bakeshop's Zoë Lukas uses flour and a free-flowing imagination to sculpt sumptuous cakes, cookies, and cupcakes that target clients' sweet teeth and soft spots. A Jack Daniels whiskey-bottle cake will wow the guests at your daughter's seventh birthday party, while a Yoda cake is a special way to show the adorkable Dagobah-dweller in your life just how much you appreciate his or her training. Sushi cakes shine like samurai steel, and taco-topped cupcakes combine two of the world's greatest foods (three, if the taco contains a cheeseburger). Lukas also ices and dices more traditional and equally tasty baked goods. Whipped Bakeshop uses only the freshest natural ingredients from butter bushes and chocolate trees for its pieces of pastry perfection.
We are a small coffee shop in Queens Village serving fair trade, organic coffee and espresso. Additionally, we offer a wide variety of sandwiches, wraps, salads, parfaits and daily specials. One may never know what they will find upon entering due to our ever changing decor, music, local art and local flavor.
In a bustling shopping district among footwear stores, tattoo parlors, and record shops rests Richmond Ice Cream, a parlor with heat-squelching sundaes, milkshakes, water ices, and other chilled, sweet treats. Among their talents, the staff hand-dips cones to order, ensuring that each swirl of soft-serve is deliciously armored from hungry mouths for its first five seconds of existence. The team also blends soft-serve ice cream with a medley of toppings to make cooling blizzards.
Philadelphia’s favorite for strawberry shortcake and much more! A local gem for over 30 years, Tiffany’s cakes and pastries are baked fresh daily and sumptuously decorated. Amazing new tres leches custard cakes, giant red velvet cupcakes, and elegantly modern wedding cakes, make Tiffanys’ perfect for any occasion.
Though it is arguably Iannelli’s most famous pizza, the tomato pie barely resembles a traditional pizza. Its rectangular-shaped Sicilian-style dough is covered in a thick layer of housemade sauce (called “gravy”) and baked in a brick oven. But ever since owners Terry and Mirna Iannelli introduced this cheese-less wonder to South Philly in 1910, it has been a hit.
Now more than a century later, the Iannelli’s grandson Vincent still churns out the tomato pie, which was said to have one of the Best Crusts by Philadelphia magazine and was featured in a video by Thrillist. Vincent’s chefs also create fried meatballs the way Nonna made them—by using pork and veal and cooking them over a horse-drawn stove. And in keeping with tradition, they freshly bake breads, decorate special-occasion cakes, and fill cannoli with a sweet creamy filling.