In its centennial year, Williams Bakery’s batter mixers fill the air with the aroma of just-baked breads, cakes, pies, and pastries made from scratch every day. Ciabatta or loaf breads ($2.59–$2.99) house sandwich fillers without relying on crutches such as preservatives or flying buttresses made of toothpicks. Patrons can transform humdrum mealtimes with life-changing desserts such as Mom’s carrot cake, chocolate-lover’s cake ($12.99+), or pecan pie ($9.69). Oodles of pastries ($1.19+) and stacks of cookies by the dozen ($3.59) perch on kitchen counters and peek out from state-of-the-art cookie receptacles.
Pizzas festooned with meatballs, fingerling potatoes, and Buffalo mozzarella cheese bake to a golden finish inside a 900-degree wood-fired oven. The chefs also wood-fire salmon wrapped in prosciutto di parma and peach-glazed pork tenderloin inside the kitchen at Baker’s Crust. Handholds include a fried egg, bacon, and cheddar burger and a grilled meatloaf Panini. In addition to flipping omelets and flapjacks on the griddle (the Short Pump location is now serving breakfast), the chefs bake their own preservative-free breads in flavors such as roasted garlic, cinnamon, jalapeno and cheddar, and multigrain.
Unique Hutchinson, the owner of Jazzy Petite Treats, specializes in miniature versions of popular snacks and baked goodies. Her menu includes delicious sweets such as cookie balls, as well as cake balls and cake pops that come in 10 delectable flavors, such as carrot, red velvet, lemon dream, and coconut bliss. Her specialty Jazzy Push Pops showcase layers of moist cake interspersed with layers of frosting, which the eater can push up through a push-pop container to eat by hand.
The husband-and-wife chefs at Jean Jacques Bakery and Cafe have kneaded and frosted French- and European-style breads and pastries for more than three decades. Jozef and Emmanuelle Bindas oversee the ovens as they roll out steaming, flaky baked goods such as brioches, almond croissants, and the assorted pastries that fill the bakery’s glass display case and infuse the air with a buttery scent laced with cinnamon. French batards and baguettes join fluffy bread baked into novelty shapes, such as crabs and the human genome, and holiday treats ring in the season with stollen and bûche de Noël. Cakes in flavors such as chocolate truffle and cassis mousse help celebrate the occasions in between, from anniversaries to birthdays. Jean Jacques Bakery and Cafe also serves lunches of soups, salads, and sandwiches, and Emmanuelle helms the shop’s wedding-cake designs.
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Carytown Cupcakes' team of bakers, affectionately known as "Team Buttercream," handcrafts the shop's preservative-free treats from scratch daily. Proprietor Dawn Schick harnessed the epicurean skills she gained as a personal chef and caterer to open her own cupcake shop in 2009 and has been baking alongside her expert team ever since. Her permanent menu of classic cupcakes woos sweet teeth with the familiar, comforting flavors of red velvet, vanilla, and baby blanket. Meanwhile, her seasonal menus rotate weekly to include vegan and gluten-free selections that fit into themes ranging from wine country to candy bars. For those 21 and over, Carytown Cupcakes is now offering beer, wine, and prosecco.
Each morning, Montana Gold Bread Co.'s bakers make their way to a stone burr mill where they grind red wheat from a farm in Montana into flour. That flour goes into dough that they knead by hand before baking it into preservative-free breads such as cherry-apple challah or honey whole wheat. They carve loaves into slices for sandwiches with housemade chicken salad or roast beef and horseradish. Patrons can also find sweet treats such as pecan-encrusted cinnamon rolls and fresh cookies.