Sugar Lillie Bakery’s fastidious bakers combine fresh ingredients to create a host of delectable baked goods from scratch. The flaky texture of coconut macaroons is the bakery’s specialty, their nugget shapes dipped in chocolate, mixed with toasted pecans, or delivered plain and unadulterated. Custom cakes also showcase their talents, with buttercream frosting styled to pay homage to animals, birthday wishes, pendants, and fond remembrances of favorite hats. The bakery also gladly fixes up customers with breakfast pastries, cookies, brownies, pies, and tarts, which can all be enjoyed in a relaxing fashion with coffee on the patio.
The staff at Juice It Up! conducts a symphony of whirring blenders, juice squeezers, and chattering ice in an effort to promote health. The smoothies and juices are colorful canvases whose crimson, emerald, and goldenrod hues are drawn from a palette of nonfat yogurts, sherbets, and acai berries as well as watermelon juice, chai tea, and ginseng. Nutritional supplements add a blast of energy, proteins, echinacea, or vitamins to drinks before a tough workout or a visit to tell a motorcycle gang its loan has not been approved.
Big Spoon Yogurt’s special topping bar complements hot cocoa and frozen yogurt ensembles with more than 75 novel accompaniments. Beverage construction commences at Big Spoon’s topping bar, where steaming chassis of hot cocoa ($1.25–$2.59) don marshmallow tires—in mint, german chocolate, cinnamon, and toasted coconut flavors—and warm-cookie steering wheels in a rousing race to anticipating taste buds. Patrons sweeten metric-system conversions with frozen yogurt by the ounce (price varies by location), available in chocolate, vanilla, and a rotating stock of non-dairy and sugar-free flavors. Seasonal winter flavors provide the taste of frozen eggnog without the hassle of holding company Christmas parties in a polar bear’s living room, and fall flavors scour a farmer’s windowsill for apple pie and pumpkin yogurt—all customizable with the bar’s more than 75 toppings.
A slab of granite and a crushed Snickers bar may not seem like much, but they can really transform ice cream. At least that’s what Donald and Susan Sutherland believed in 1988 when they opened their first Cold Stone Creamy. The technique they used is simple: creamy homemade ice cream and classic mix-ins blended together upon a cold, granite stone board instead of a smooth bowling lane. The Sutherlands were obviously onto something, because their way of making ice cream has spread like wildfire: today, 1,400 stores dispense the frozen treats in cups, cakes, and freshly baked specialty waffle cones.
"[An] intense, buttery burst of flavor [with a] delicate texture" are the best things about The Donut Shop's maple bar, according to Style magazine's September 2012 issue. With bare-bones, yet fresh decor, The Donut Shop keeps the focus on the donuts, all made with shortening free of trans fat. The day's selection of treats is hand-lettered in colorful chalk on a blackboard above a glass case and granite counter tops. On any given day the fluffy dough can be embracing jelly, cream, and peanut-butter filling, and options such as devil's food allow guests to fulfill childhood dreams by starting their day off with dessert. Hot or cold chai and specialty coffee drinks bring out each donut's sweet flavors when served as a dunking option or chewed simultaneously.
For more than 20 years, Tropical Dreams has crafted super-premium ice cream on the big island of Hawaii. Over that span, they dreamed up more than 160 flavors such as Kona coffee, macadamia nut, and mango cream. They also specialize in authentic Italian gelato and sorbet. They craft all ice cream with 16% butter fat and up to 50% less air than other ice creams, which yields a rich flavor and a texture creamier than a cow’s singing voice.