When owner Avi Sekerel envisioned Prosecco Cafe, its aesthetic evoked an Old World bistro as its menu reflected a progressive commitment to healthy, unprocessed foods. With granite-topped tables, leather chairs, and vibrant artwork, the café achieves its aesthetic aim and, thanks to a menu of healthy café salads and sandwiches, its desire for whole, wholesome food. Patrons enjoy entrees that have never been processed or fried, such as pistachio-crusted grouper embellished with mango salsa, tuscan omelets topped with pesto and brie, and bruschetta sandwiches on toasted garlic bread with Angus sirloin beef roasted in-house. Diners can take their meals at sleek indoor tables or sit outside on a sunny day to enjoy a crisp salad or toasted panini. A pastry chef constructs sweet endings to meals or food fights each day, such as red-velvet cake and summer fruit tarts.
Packaged by the ounce, The Spice & Tea Exchange hand-mixes spices from around the world to create their unique blends and rubs. Banish blandness from any meal with a wide variety of spices (starting at $0.69 per ounce), more than 60 custom blends and rubs (starting at $4.29 per ounce), and a ton of salts, peppers, and chili powders (starting at $0.99 per ounce). Office workers can wean themselves off the teats of the break room's coffee-cow with dozens of loose-leaf teas ($4.89 per ounce) sweetened with more than 12 flavor-infused sugars ($4.89 per ounce), including blueberry sugar, spicy habanero sugar, and espresso sugar. The Spice & Tea Exchange's huge variety of flavors make it easy to fulfill long-held cooking fantasies, be it a robust hickory-flavored manticore or topping a freshly grilled cheeseburger with unicorn-radish.
Orange Leaf's self-serve frozen-yogurt stations tempt dessert lovers with a line-up of more than 55 flavors, including gluten-free and no-sugar-added options, and 35 toppings. Tongues can traipse across timeless frozen-yogurt flavors such as classic tart, cherry, and chocolate, or less-trodden tastescapes such as peanut butter, red velvet, and gingerbread ($0.49/oz.). Then guests bedeck desserts with mounds of toppings, adorning their yogurt with such options as marshmallows, chewy mochi, and fresh fruits similar to those worn by generals in the Oompa Loompa army. The staff weighs completed creations on a scale before guests dive into their edible masterpieces spoon first.
Candice Christopher puts her passion for baking on the back-burner until the day that she brought a batch of desserts to her office job. Her coworkers, friends, and family members so loved her creations that she decided to start her own business: Candy's Cake Pops was born. Now, she whips up cake pops in flavors such as key lime, gingerbread, and cookies and cream, rolling each sphere in icing and serving it on a stick. She packages her tiny creations in baskets, boxes, and on tiered cake stands.
After their kids had grown into adults and moved out of the house, Jodi Gelfenbaum and her husband weren't just keen on relaxing. They were ready to begin a new leg of their journey together—one that involved a lot of buttercream. These days, the couple oversee Jodi's Cupcakes and More, where the little hand-held cakes appear each day in a variety of flavors. The chocolate campfire cupcake, for example, brings together a graham-cracker crust and a toasted marshmallow meringue. The snowball cupcake is available with either a white or chocolate cake crowned with coconut buttercream and topped with coconut shavings. Baked fresh daily, the cakes are available in both large and miniature sizes, and may be ordered individually, by the dozen, or in bigger batches for large meetings and science fair projects about what a whale eats.
The aroma of slow-simmering caramel and chocolate wafts through Hoffman’s Chocolate’s Greenacres headquarters. To demystify its origins, the shop’s chocolatiers have outfitted their kitchen with observation windows, granting customers the chance to admire their delicate handiwork and holiday helper subcontractors. They meticulously lace European truffles with chocolate drizzles, and dunk cherries and pretzels in milk and dark chocolate. This devotion to small batches of handmade treats extends back to the 1970s, when founder Paul Hoffman began peddling treats out of his small Lake Worth chocolate shop. Over the decades, chocolatiers have expanded the bakery’s repertoire to include whimsical confections such as enormous fortune cookies and seasonal treats.