Like a good book, the frozen-yogurt flavors at Frogurt can transport you to another time and place: there are flavors from exotic locales, such as Hawaiian pineapple and Tahitian vanilla. There’s a hint of summertime in their pink-lemonade sorbet, too, and it’d be easy to imagine celebrating your birthday in a cryogenic chamber with the birthday-cake-flavored frozen yogurt. Every day, 10 of these flavors occupy self-serve machines set against Frogurt's colorfully tiled walls. Many of them are sugar-free, low-fat, nonfat, or dairy-free and provide a healthy boost of probiotics. Feel free to personalize each serving with any of more than 75 kinds of toppings, such as peanuts, fruit boba, berries, and even breakfast cereals; at the register, you’ll be charged by the ounce.
A science lab calls to mind test tubes, bubbling flasks of chemicals, maniacally laughing men in white coats—but rarely ice cream. But that's exactly where Curt Jones, chairman and founder of Dippin' Dots, came upon the inspiration for the tiny flash-frozen beads of ice cream. A microbiologist, Jones spearheaded the flash-freezing process of cryogenic encapsulation, a method capable of trapping flavor and freshness.
Beginning as a retail shop in Lexington, Kentucky, the ice cream quickly began to quell the tantrums of Fortune 500 CEOs all over the country. Having won numerous awards since he created a new way to enjoy an old treat, Jones stays true to Dippin' Dots’ roots, making the ice cream at the company headquarters in Paducah, Kentucky. New additions to the Dippin' Dots family include Dots ‘n Cream, a treat similar to traditional ice cream.
Café Roche is a locally owned and independently operated coffee shop devoted to delicious café fare and sustainable business practices. The coffee is organic, shade-grown, and direct trade whenever possible, and the ice cream is all-natural and sourced from grass-fed cows at Homeland Creamery in Julian. Wake up sweetly with an espresso-anchored crème brûlée cortado, glazed with raw sugar and caramelized with a blow torch ($2.99), rise simply with a large drip coffee ($2.04), or jolt awake briskly with an iced beverage. Ice cream ($2.99 for one scoop, $3.99 for three) comes in a variety of flavors, such as blueberry, butter pecan, and vanilla, and a java milkshake caffeinates a sweet tooth with a shot of espresso ($4.99–$5.99).
The staffers at Bows 'n' Batter whip up freshly baked, homemade cakes and cupcakes, and dress up edible presents-to-be with professional gift-wrapping services. They bake and frost classic confections such as rich chocolate cupcakes and tri-layer red-velvet cakes made from beloved weatherman Willard Scott's personal recipe. Bows 'n' Batter also features more unique sweets such as key-lime bundt cake, iced pound cakes, and giant sea sponges covered in fondant.
Each Bagel Station bagel is formed by hand from scratch using fresh ingredients, then cooked the authentic Brooklyn way: first boiled, then baked. The original Bagel Station offers 18 varieties, while Bagel Station II stocks 16 flavors. Accompany a cinnamon raisin, poppy seed, or chocolate chip circlebread ($.89 each/$8.81 for a baker's dozen) with sweet and savory toppings such as honey butter ($1.60 including bagel), scallion cream cheese ($2.60), or breakfasty melted cheese ($2.65). Bagelccessories include bagel chips ($1.99 per bag), muffins ($1.50), and scones ($1.69).