Hobie's Café's menu details a hearty listing of staple American entrees. Bowls of new england clam chowder ($5.75) warm palates with succulent seafood morsels in milky broth, quenching appetites. Freshly baked breads squeeze sandwich ingredients into convenient handheld packages such as the original Hobie ($5.66), whose ham and genoa salami arrive adorned in monterey jack cheese and a secret sauce blend. Meats and cheeses test their mettles in stuffed baked potatoes ($4.66), and raspberry-chicken salads ($5.66) satisfy sweet and savory hankerings as diners gaze over a collection of more than 200 baseball hats and eat upon tables made of authentic basketball court and dragon scales of questionable authenticity. Hobie's Café sits conveniently only a short walk away from Michigan State's athletic facilities.
With one offering creamy frozen yogurt and the other baking up warm, fluffy buns, Tutti Frutti and O' My Buns may seem like opposite entities. They do have one thing in common, however: sweet, endlessly customizable treats. Tutti Frutti's array of flavors includes coconut, taro, pomegranate, and many others, which holds as much allure as the frozen yogurt's health benefits—it's brimming with helpful microorganisms. In addition, several of the yogurts at Tutti Frutti are made with soy beans, which makes them lower in fat and ideal for vegans and those who can't stomach lactose. Alongside the chilly silver dispensers, there are tubs of kiwi, sprinkles, granola, and the other toppings ideal for sprinkling on cups of yogurt or luring ducks away from people who only brought bread to the park.
The simple, subtly sweet coffee buns that O' My Buns bakes fresh every day were a hit in Asia long before they graced palates in other continents. O' My Buns spurred that global expansion, allowing customers all over the world to sink their teeth into the soft pastry's crispy outer layer after customizing it with vanilla glazes, cream-cheese fillings, sesame-seed toppings, and a range of other additions.
With decadent flavors such as mango, vanilla bean, and taro packing as few as 80 calories per half-cup, the self-serve frozen yogurt at Sugar Berry is as healthy as it is delicious. Customers pump their own swirls of yogurt and sprinkle them with their choice of toppings; a staff member then weighs their creations to price them and determine whether they can be smuggled home in airline carry-on baggage. Sugar Berry also serves sippable treats: bubble teas come in flavors such as chai tea, peach, papaya, and honeydew.
The day starts early at Great Harvest Bread Co., where grain gurus Blake, Mike, Sharon, and Darrel bake loaf after loaf of all-natural, housemade bread. Each batch of dough begins with freshly ground whole-wheat flour milled from family-owned farms in Montana. Salt, yeast, and local honey soon follow. By 9:30 a.m., the crew start pulling their first loaves from the oven, handing out warm, complimentary slices to customers as they enter the store. The bread schedule changes every day, but patrons can always purchase any of the shop’s mainstays: honey whole wheat, white, nine grain, cinnamon swirl, cheese garlic and cinnamon chip.
The breads can surely stand alone, but that doesn’t stop Great Harvest Bread Co. from offering hand-crafted sandwiches stacked with ham, turkey, or chicken and three types of cheese. For dessert or a sweet breakfast, patrons can choose from a variety of scones, giant cinnamon rolls or muffins, or—if they're kids or adults disguised as kids—score cookies on the house.
Before Paul and Jared Smith came onboard, the company that became Great Lakes Chocolate & Coffee Co. had no coffee to speak of: it only sold chocolate by the bag, box, or individual morsel. But the brothers recognized how well their rich chocolates complemented a hot cup of joe, and by 2004 they started roasting their own beans. Today, those yield coffees such as the Black & Tan, a combination of dark and light roasts, and the Honduran High Grown, which is harvested on the wings of airplanes.
The coffees add a jolt to Great Lakes’ hot drinks, including seasonal selections such as the egg nog latte. Organic and decaf teas, as well as cold beverages such as frozen lemonade and fruit smoothies, round out the shop’s drinkable options, all of which complement this family owned and run business’ stock of sweet treats.
Since 1935, employee-owned Paramount Coffee has fired up roasters daily to infuse beans with rich, fresh flavor, now shipping a range of organic, fair-trade, flavored, and local brands to households nationwide. Seeking both quality beans and quality businesses, Paramount's coffee-curators source their aromatic offerings from around the world. A medium roast, the organic and fair trade Peru beans finish with a slightly sweet aftertaste ($8.99/10 oz.). The subtle chocolate flavor and hints of spice of fair trade Rwanda coffee reach mugs thanks to a partnership between Paramount Coffee, Michigan State University, and Rwandan farmers ($9.19/12 oz.). Bulk coffee such as the Ann Arbor Blend ($44.50/5 lbs.) fuels all-night study sessions and marathon slip 'n' slide tournaments, while Paramount’s own flavored coffees fill kitchens with the scents of blueberry muffins, coffee cake, and pumpkin pie ($8.99+/12 oz.).