Staffers at Peachwave fill their stainless-steel soft-serve machines with housemade, low-fat yogurt blends. Each flavor of frozen yogurt comes packed with live and active cultures, calcium, and protein. Customers fill their dishes with a rotating variety of flavors, which have included classics such as sugar-free vanilla, cheese cake, peanut butter, watermelon along with seasonal favors such as eggnog, mint chocolate, and gingerbread. At the toppings bar, they adorn their treats with spoonfuls of seasonal fresh fruit, including raspberries, mango slices, nuts, and chocolate candy pieces plucked from local trees. In the open-dining area, green and white chairs surround white tables, which complement green wall tiles and white globe-pendant lamps, creating a bright, modern atmosphere.
The Pettit family is used to getting up early. A tradition begun by bakery owner Richard Pettit in 1954, Richard's sons Bret and Mark are now the ones shaking themselves out of bed to ensure the scratch-made donuts, bismarks, and freshly baked pastries are hot and ready when the doors open at 4 a.m. Other morning morsels include homemade muffins, chewy cookies, and gooey cinnamon and pecan rolls, while pies are also baked each day to guarantee their freshness for special occasions or rumbles between warring gangs of clowns. For celebrations, the chefs can be also appointed to create custom cakes for weddings and birthdays or decadent coffee cakes that help make any morning feel extra-special. Pettit's Pastry recently opened a new location in West Omaha.
Bread Oven French Bakery's bakers strive to bring the flavors of France to Dundee, and they succeed in both sweet and savory ways. Authentically French flavors grace the cold prosciutto sandwich with French butter and the baguette smeared with Nutella and sliced strawberries. Freshly baked baguettes hold together hot, pressed sandwiches filled with ingredients such as crimini mushrooms and gruyere cheese. The eatery's kitchen also concocts house-made soups in flavors such as mushroom brie or butternut squash with herb crème fraîche. The Bread Oven's flavor ambassadors bake breads from scratch while whistling Jacques Brel tunes, adding to the classic French cool of never using preservatives or additives.
In 2001, four years after moving to the United States, French native Cedric Fichepain opened his very own eatery, Le Voltaire Restaurant. These days, when he isn't overseeing that kitchen, Cedric captains a team of expert bakers and pastry chefs at Le Petit Paris French Bakery.
Like Le Voltaire's menu, Le Petit Paris's menu relies on recipes Cedric brought over from France. Cedric and his team bake the resulting dishes in an imported French deck oven. Starting at 7 a.m. six days a week, they offer goodies ranging from artisan French breads to sweet and savory treats, such as macaroons and quiches.
Whether they're scrambled and tucked into a breakfast burrito, wrapped into a veggie omelet, or poached beneath hollandaise sauce, eggs are always cooking at Garden Cafe & Bakery, thanks to a never-ending breakfast menu. The chefs also put their own spin on classic sandwiches such as the corned beef-packed reuben and the battered and grilled monte cristo. Customers can order their meals to go, or settle down in the main dining room or in the adjacent banquet area, which can seat up to 100 people, or 200 if gravity's off that day.
North Bowl offers fun for all ages on the bowling lanes and in the arcade. Individuals, couples, or groups can form a team on one of the seasonal leagues that runs throughout the week. Black lights serve as the main light source during music-drenched cosmic bowling. Kids who want a break from tossing balls can hit up the arcade room. And the alley?s bar and grill broadcasts live football games while patrons chow down food.