Channeling the aura of a lively Las Vegas scene, a red carpet guides guests from Twinsies Coffee and Cupcakes’ door straight to the display of artfully frosted cupcakes, made from scratch each morning in a rotating selection of 12 flavors. Bakers bob along to the upbeat hum of ‘80s music and the bubbling of a new 8-foot-long fish tank as they craft jumbo-sized cupcakes, which enchant taste buds with flavors such as Nutella chocolate, PB&J, and lemon. Alongside simple cake-batter cupcakes, filled confections conceal creamy centers and trick cupcakes conceal mini whoopee cushions. The café keeps energy high with a full espresso bar, which brews up infusions crafted from locally roasted beans to promote the local economy.
Frozation Nation gives its customers the power to have exactly what they want for dessert. Self-serve stations are stocked with 10 flavors of frozen yogurt, ranging from classic milk chocolate to new york cheesecake to the citrusy Luscious Lemon. Customers then cap yogurt with more than 20 toppings, including fresh berries, sprinkles, and syrups, before reclining in cushy leather chairs to devour their sweet creations and dream of someday building a fro-yo-dispensing helmet.
Sunlight beams down on the stretches of green fields of Willamette Valley Fruit Company, saturating acres of bushes and trees with enough sugary photosynthesis energy to produce up to 12 million pounds of fruit a year. The family in charge of the ripe bounty plucks rhubarb, strawberries, and five types of blackberries before individually flash-freezing them at their peak of plumpness. They then lovingly pour berries into up to 2,000 dairy-free, handmade pie crusts a day. Once assembled, the pies flood homes with appley aromas as they bake for the first time in customers’ ovens. In addition to the made-from-scratch pies, Willamette Valley Fruit Company transforms their berries into jams and snack bars, the latter of which can be used to make the least intimidating possible wall for a jail cell.
In 1997, friends Dena Tripp and Debra Shwetz set out to create a luscious, melt-in-your-mouth bundt cake. What began as an endeavor in their own home kitchens soon blossomed into a bustling business with bakeries in 13 states. Rich cocoa browns and soft pastels lend a nostalgic feel to each bakery, where every day lava-powered ovens warm up batter made from fresh eggs, real butter, and cream cheese. Flavors such as chocolate chocolate chip, pecan praline, and white-chocolate raspberry remain constants on the menu, and a new flavor makes a guest appearance each month. Cakes come in several sizes, from the standard 8- or 10-inch bundt to the single-serving bundtlet and the bite-size bundtini, all frosted with a signature blend of cream cheese and butter.
More than 25 breads, made from fresh, natural wheat flour, fill the racks at House of Bread, ready to be toted home and eaten, or sliced for the bakery's hearty sandwiches. The stone-milled flour combines with honey, which serves as a natural sweetener, and natural ingredients to create mouth-watering loaves of challah, raspberry swirl, gluten-free rice bread, and over 20 others. A rotating schedule of breads, muffins, and scones keeps the menu as fresh as the pastries.