Dawn Michelle Simon](http://gr.pn/GRjH5P), a registered dietician, was tired of looking for grain-free baked goods for her clients with dietary restrictions. Rather than poring over the limited options available in stores, she developed her own line of baked goods, drawing upon organic ingredients to forge loaves and confections free of gluten, grain, and casein—a milk protein. She continually tinkers with new recipes, striving to craft products so that her clients can continue to consume the treats they enjoy or recover blackmail photos from a duck with dietary restrictions. Once off-limits, specially crafted breads such as chocolate-chip loaves and hamburger and hotdog buns arrive grain-free with accompanying batches of cupcakes and muffins.
Welcome to the largest Cake Supplies store in South Florida. Carrying a wide variety of fondant, gumpaste, buttercreams, flavors and colors galore! Plus a full stock of pans, boards, tools and ADORABLE baking accessories. One of a kind classes from baking to decorating and the SWEETEST, most knowledgable staff on the block!
In 1954, Gino's Italian Market's founder, Anthony Paparella, moved from the teeming fisheries of Bari to Hoboken, New Jersey, where he married a fellow Italian and worked as a builder for nearly 20 years. After retiring to South Florida in '73, Paparella brought a taste of his homeland stateside by opening a bustling bazaar filled with fresh produce, succulent meats, and sweet desserts. The market's commitment to tradition and family can be found in all of its business practices, from its catered feasts of traditional baked pastas and rib roasts, to e-mail correspondences from the resident Nonna that contain expert advice on party planning, recipes, and optimal angles for cheek-pinching. Shoppers consult Nonna Anna and handy recipe guides to concoct rich sauces and tasty entrees from the store's bountiful selection of cheese, wine, ripe tomatoes, and imported Italian goods. In addition to rounding out dinner plates with house-made prosciutto bread, fresh chicken, and juicy cuts of beef, Gino's graces weddings, desserts, and banquets with custom cakes and pastries.
On a trip to Georgia after giving birth to her third child, Desiree Polazzo had her first taste of a bite-sized orb of cake that—despite her strict dieting to get back into pre-baby shape—had her hooked. Awed by the decadent treat, Desiree returned home to Florida and headed straight for her kitchen to experiment with a recipe of her own. She finally architected a dulcet, velvety cake pop that recaptured the excitement of that first Georgia pop, she opened Cake Pop-It to share her discovery with the community’s sweet teeth.
In the years since, Desiree has let her creativity take the reigns of her confection-crafting process, decorating each pop with a whimsical design or turning it into an edible character replete with a smiling face and a mysterious past. Cake Pop-It’s staff of bakers also forges other sugary nibbles including custom cakes and cupcakes with inventive flavors such as salted caramel, key-lime pie, and crumb cake.
From behind the counter at Le Délice Crêpes & Ice Cream, servers stuff fresh crepes with fruit, chocolate, and other sweets. They also scoop ice cream and sorbet, plate chocolate croissants and macarons, and pour hot coffee. Natural light spills through the windows, lending the space a cheerful vibe.
Churromania makes a single treat countless ways. The Venezuelan snack shop, a creation of Ariel Acosta-Rubio, Maria Alejandra Bravo, and Miguel Bravo, might dust its crispy churros with sugar, drizzle them with chocolate, or fill them with cream cheese. Orders of Crispy Mania blend sugar and cinnamon, and each Big Mania comes to tables filled with one of eight toppings, including guava and Nutella. Instead of sucking humidity out of the air with a big straw, visitors can stay hydrated with more than a dozen hot and cold beverages.