With 10 flavors and more than 30 toppings that include fresh fruit cut and prepared anew daily, Top It ensures tongues will never be understimulated. At just $0.38 per ounce, you choose how much or how little topped non-fat frozen yogurt you want to buy. Choose from flavors such as cake batter, cappuccino, New York cheesecake, and Georgia peach, then puff up the excitement factor with toppings of strawberries, bananas, and pomegranates, or gummy bears, Oreos, and rainbow sprinkles, to name just a few potentialities. Seasonal flavors rotate with the passage of time and include occasional surprises like blue raspberry tart and mango tango sorbet. The bright interior is an ideal place to nosh, with walls of citrus yellow and green stoking already burgeoning stomach grumbles.
At Yogurt Stop, over 70 flavors of frozen yogurt come together with over 50 toppings to make delicious, customized treats. Each day, customers will find a rotation of ten flavors, such as strawberry, chocolate, cupcake, and pineapple. Then, they can coat the low-fat and non-fat treats with fruits and other toppings, or select a fruit smoothie or bubble tea.
Working out of a postal truck repurposed as a mobile bakery, Street Sweets & Eats’ owners Stacey and Jake bake and deliver a menu of cake pops, creatively flavored cupcakes, and sandwiches. Raspberry-filled lemon cake, chocolate chips and cookie dough, and coconut-topped vanilla cream stand out among 11 other inventive cupcake flavor combinations which, along with their other snacks, can be purchased directly from the truck or ordered in bulk for catering.
Stepping into The Sweet Tooth Fairy shop is like walking into another era: round tables and high-backed chairs surround an old-fashioned soda fountain, and oldies music plays softly nearby. Pale-blue walls and white crown molding stand behind a glass case full of sweet treats, which are baked daily and earned proprietor Megan Faulkner Brown two appearances on The Rachael Ray Show—one when she was still baking in her basement kitchen, and the next three years later, when her business had grown to nine locations.
Megan uses the "most ordinary" ingredients to whip up her extraordinary pastries, which include chocolate-chip and iced oatmeal cookies, brownies, lemon bars, and a variety of cupcakes and full-grown cakes. Signature cakebites don coats of chocolate or white chocolate flecked with sprinkles. Flavors of baked goods rotate monthly, with some favorites available on a daily basis. Gluten-free options are available, as are frosting shots designed to save time usually spent licking every drop of frosting off the top of a full-size cake.
Annie Defa learned a lot in her 10 years in the coffee-shop industry, including how to select the choicest beans from among thousands. She puts this knack into action on a weekly basis, consulting with her local roaster to supply the shop with the aromatic blends she brews into steaming mugs or transforms into specialty drinks. She and her crew also bake up croissants, cookies, and muffins fresh each morning. In the summertime, an outdoor patio supplements the café’s intimate indoor space, and free WiFi ensures that clients stay up-to-date with emails, news, and the latest styles of cappuccino-foam mustaches.