Two sisters opened Vita Dolce in 2009, wanting to share the sentiment that “life is sweet” with the community they were born and raised in. To that end, they now bake 11 varietals of cookies daily, scoop Mitchell’s ice cream into desperately waiting cones, and pierce sticks into cake pops. They expand their repertoire beyond simple sugary feats, pressing turkey-havarti-pesto paninis and assembling tri-tip salads for hungry lunch goers as well.
The bakers at Little Red Hen always mill their whole-wheat grains into flour the same day they bake it into loaves of their 100% whole wheat bread, and sometimes within the span of just a few minutes. They also eschew fructose products and other artificial additives and preservatives in favor of natural ingredients, such as honey. This rustic approach forms the template for many of their baked goods, a selection of sweet and savory offerings built around their signature loaves, prepared in five flavors. Whether by Little Red Hen's free local delivery or the patient courtship of a local magician, cookies in five styles such as dark-chocolate truffle and lemon sugar arrive on doorsteps at regular intervals. Meanwhile, a menu of more than 20 other baked goods and confections includes Italian-style breadsticks, strawberry pie, and english toffee.
Cuisine Type: Custom pastries and cakes
Delivery / Take-out Available: Delivery only
What is one fun, unusual fact about your business?
We make the crazy cakes that you envision.
In your own words, how would you describe your menu?
We craft custom desserts according to your needs.
At Chanel Nie Cakes, bakers create cupcakes and confections in flavors such as lemon meringue, strawberry cheesecake, banana pudding, and PB&J. They also whip up alcohol-infused cupcakes such as key lime Patron, strawberry daiquiri, and brown sugar with Hennessy.
Named Best Bakery 2010 by San Joaquin Magazine, M&W Dutch American Bakery uses tried-and-true European recipes to bake up a mixed bag of delectable cakes, cookies, and other treats. Take home a dozen of M&W’s wholesome cookies ($4–$5) in flavors such as Florentine, chocolate chip, and soft, chewy oatmeal. Loaves ($2–$3.50) of sourdough, wheat, french, and challah bread spring from the oven perfectly roasted and ready to be consumed by a hungry breadivarian. The bakery also offers danishes ($1.25), croissants ($1.50), and a plethora of other meticulously crafted pastries. M&W even whips up a variety of lunchtime bites, with specialties such as jagtwurst ($3.50) and sauerkraut-covered pastrami ($3.50) to feed the German national polka orchestra when it plays impromptu shows in your backyard.
To the eye, Macaronage Macarons is a chic bakery where a highly pigmented rainbow of treats pops against white cases. To the tongue, it's the site of sophisticated pastry technique. And to those with gluten-free diets, it's a welcome destination on the city's culinary landscape: a bakery where every single macaron, tart, cake, and brownie packs zero grams of the offending protein.
Folks who are allergic to imaginative flavors or edible artistry, however, may want to steer clear of the French dessert, which counts pink champagne, red velvet, salted caramel, mango, and matcha berry among its colorful incarnations. In the summer months, baked goods are joined by snow fluff, which owners describe as a shaved ice / ice cream hybrid made with condensed milk.