Helmed by sisters Rosalina, Monica, Lorena, and Giovanna Ascolani, Coronado Cupcakery brings a welcome dash of the familial to the cozy confines of Coronado. Following in their cupcake-loving mother’s footsteps, the siblings craft creatively flavored desserts each day in the form of red velvet, coconut cake, and lunch-friendly peanut butter and jelly cupcakes—a cousin of the chocolate cake sandwich. In addition to their daily flavors available in store, they custom-design birthday cupcakes, cater weddings, and bake muffins, cookies, and regular-sized cakes.
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.
Shakespeare’s Corner Shoppe imports products from across the pond and welcomes neighbors for afternoon tea, served daily with finger sandwiches and cakes. An extensive online and in-store inventory spans everything from canned jellies, curds, and jams to animal collars patterned with the British flag. Should an item of desire elude shoppers or Sherlock Holmes, store associates occasionally place special orders. The tea experts stock a selection of English bone china, which is available to purchase or rent for an at-home garden party or a sophisticated rave. The store's quaint outdoor patio is home to daily afternoon tea, a British tradition that the crew has modernized to include vegetarian and sugar- or gluten-free delicacies.
Not long after beginning their relationship, Fabrison?s co-owners Fabrice and Alison?from Marseilles, France and Columbus, Ohio, respectively?traveled to Europe together, seeking a change of scenery. Inspired by the warm hospitality of European caf?s, they returned home to open their own cozy shop, combining their first names to form its distinctive moniker.
Crepes are the specialty at Fabrison?s, with customers perusing a menu of sweet, savory, and breakfast iterations of the traditional French food. The La Galette combines ham, mushrooms, and spinach with a fried egg, whereas the L?Isabelle keeps its ingredients as simple as Count von Count?s locker combination, mingling sugar, butter, and a topping of powdered sugar. Patrons can begin their mornings with a spot of espresso and Fabrice?s Breakfast Crepe, filled with sausage, bacon, and spicy harissa sauce. Rounding out the menu is a selection of patisserie-style desserts and pastries.
The couple?s friends and family helped them plan their caf??s look, with Fabrice?s mother sending over photos and swatches from European cafes, which influenced its bright palette of crimson, gold, and washed turquoise. Alison?s mother sewed the gingham curtains on the windows, and artist Derek Little created the vivid painting on the front window. Fabrison?s also shares French culture with the community through regular evening events that include crepe-cooking classes, French movie nights, French speaking classes, and French kissing workshops.
Justin Fassio earned his personal-training certification during his time in the military, when his passion for exercise landed him the chance to lead a physical training program for an Air Force?operations group. Once his time in the force was up, he didn't leave his love of fitness back at base?he brought it home with him. Today, he leads outdoor fitness programs for all citizens.
Nutritionist Rachel Bowman has a background in Clinical and Holistic Nutrition, offering a wide acumen of current nutritional research. Her career now emphasizes weight management in all walks of life, ranging from digestive health to healthy eating while traveling. Her sports enthusiasm has also forged professional relationships with athletes and key athletic trainers.
The partnership of the two is ideal at San Diego Core Fitness, where staffers emphasize that fitness and nutrition always work hand-in-hand. The varied boot-camp workouts fuse fun and motivation with functional training techniques designed to help build up neglected core muscles and regain muscular balance. Personal-training sessions are supplemented with nutritional advice and lifestyle counseling, and keeps semiprivate training sessions small so that each participant can receive individual attention. During outdoor boot camps, groups make use of whatever the locations offer as equipment?depending on the scenery, they wade through deep beach sand, run up open-air stairs, and bench-press park benches.
At a young age, Alberto Morreale decided on a career as a chef, leaving his Sicilian hometown to cook in restaurants across northern Italy. After moving to San Diego, he started synthesizing Californian influences with his Old World culinary techniques, creating dishes such as his housemade lobster ravioli with chipotle-mascarpone-cilantro sauce and a dollop of tequila.
Chef Morreale’s use of local ingredients in his creative recipes adds to the freshness of dishes at both Fig Tree Cafe locations—winning the Hillcrest café second place in CityVoter’s Best Brunch category in 2010. The two cafés bake their breads in house, grow their own sprigs of rosemary, and catch their own silverware in a clear mountain stream. The kitchen sources ingredients from area producers, such as a ranch 35 miles outside of town, which supplies the restaurant with natural, free-range eggs.