Founded in 2000 by college buddies Don McKinney and James Clary, Freckles Frozen Custard crafts its creamy creations using milk and eggs chosen from Midwest farms. Vanilla custard blended with Tahitian and Madagascar vanilla beans mixes with toppings such as hot fudge, bananas, and Twinkies, while specialty concoctions include the Brown Derby, a fusion of custard, brownie, and fudge intended to be worn atop the head. Elsewhere on the menu, colorful scoops of italian ice adorn cones with fruit flavors, and creamy malts, shakes, and floats fill cups. Festive custard pies and cakes can be customized to celebrate special occasions, such as birthdays, anniversaries, or the colonization of Atlantis.
Shiloh's Restaurant's homestyle fare is born of the love and dedication of several generations of restaurateurs. The Hermann and Rodgers families have more than 50 years' experience in the kitchen, and although they're retired, entrepreneurial pros Grandma Ethel and Great-Grandma Gladys still oversee the recipe book to ensure quality.
Following these thoroughly scrutinized instructions, chefs cook up a well-rounded menu of all-day country breakfasts, meaty sandwiches, and pan-fried country steak. At tables, Shiloh's signature housemade rolls are always on hand to sop up leftover homestyle gravy and goulash. And to ensure that no mouth is left unfed, chefs also serve up their piping-hot comfort food to offices, parties, and the hungry families of vacationing grandmothers.
Open from 5:30 a.m. to 11 a.m., Paradise Donuts serves sugary donuts, pastries, and cinnamon buns to give patrons a sweet start to their day. The donuts come with sprinkles, chocolate glaze, or creamy centers to fulfill cravings of every type. For a more savory treat, chomp down on a sausage roll paired with a mug of steaming coffee.
Frosted Tops' miniature cakes are an art form—a delicious fusion of creative flavors and eye-catching designs. Mini, regular, and jumbo-size cupcakes appeal to all appetites, their buttercream frostings mixing with seasonal and everyday flavors. Cupcake shots come with a small shot cup in the center, allowing pairings of beverages with each cake, such as milk with Oreo cupcakes and Bailey’s with chocolate-espresso cake. Cupcake bouquets bloom with rose-like toppings of frosting, reminiscent of flowers not only in their appearance but in their fleeting nature and ability to attract swarms of bees. The bakers also mix up batches of whoopie pies and cake pops and can ship or deliver their divine desserts.
Waves of warmth ripple out from the oven, softening pale whorls of cream-cheese frosting and curlicues of caramel syrup. Sheila, the baker, bustles among miniature confections, sprinkling fistfuls of oreo crumbs, pressing candied pecans into frosting, and making sure that the cupcakes are not just actual cakes off in the distance. Colorful paper wrappers cradle the sweets, which are forged with pumpkin batter, chocolate cake, butter-pecan dough, and spice cake with apple-pie filling.