Sweet 220 Pastries & Specialty Cakes, a second-place winner in WDIV’s best cake category, is owned and operated by husband and wife Hass and Dalia Maki. The couple pours their baking energies into crafting classic flavors, such as vanilla buttercream and red velvet, and creative concoctions such as chocolate-caramel crunch, mint-chocolate chip, and lemon cream cheese.
Recruiting and roasting their own beans harvested from Costa Rica, Ethiopia, and Colombia, Caffina Coffee’s owners Allen Bakri and Mahmoud Sareini pour pitch-perfect, world-traveling brews served alongside house-made pastries. Cradled in 1-pound and 12-ounce bags, Caffina’s signature roasts include the full-bodied and slightly wine-tinged flavor of Colombian Supremo, as well as the Ethiopian Yirgacheffe, which, like the ancient Egyptian custom of ending chariot races with impromptu scuba-diving competitions, boasts ancestral roots in the Red Sea. Fifteen types of whole-leaf tea, including alpine herbal and organic peppermint, round out the menu and complement fresh-baked croissants, scones, and cookies. Burnished-wood tables nestle into Caffina’s intimate interior, where loungers can play chess or hopscotch atop tables painted with checkerboards.
In business since 1927, West Fenkell Bakery upholds a tradition of creating preservative-free breads, sweets, and sandwiches with an Italian spin. The staff bakes fresh bread each morning, complementing it with everything from stromboli, pizza, and Italian subs to cannoli, cookies, and cupcakes. Visitors can pick up favorites such as banana-nut sweetbread, creative sweets such as chocolate-peppermint Sicilian cannoli, or seasonal holiday breads.
A southern Lebanese village was the first site of Hashems Nuts and Coffee Gallery, started by the current owners' grandfather—Abu Ali Sheik Theeb—in 1959. He roasted coffee and nuts fresh daily, blending spices and cooking falafel by hand that lured patrons from as far as Beirut. While the Dearborn stores are far removed from Lebanon, the Hashem family still mimics the original store's wares with daily roasted Turkish coffee, authentic recipes, and a wealth of Middle Eastern goods. Cooks can stock their pantries with Lebanese olive oil or pickled pepperoncini, and fill their spice racks with Spanish saffron and hand-mixed kibbeh spice blends. Dry-roasted or raw nuts mingle with dates and Turkish dried apricots to create a customizable trail mix. The staff also makes hookahs available for sale—like the art at museums if you bring your art to the museum and start selling it.