In the bright spaces of Jamba Juice, mixers sprinkle mountains of all-natural, low-fat frozen yogurt with choices from seven toppings, such as almond and coconut. Dubbed Whirl'ns, cups filled with swirling, rivulet-etched peaks of frozen yogurt fuse the nutrition of real fruit and natural ingredients with the beneficial circuit training of active yogurt cultures.
At Drybar, a pair of scissors or hair-coloring foil is nowhere to be found. That’s because the business’s founder, Alli Webb, opened the shop strictly for blowouts after her in-home business skyrocketed. Featured extensively in the media, each of the more than 25 white-hued, airy shops revolves around a center bar where customers sit for around 45 minutes as stylists blow-dry, straighten, and curl their hair. From a menu booklet, clients select a cocktail-themed hairstyle, such as The Mai Tai, which imparts beachy waves, and The Manhattan, which streamlines locks with a sleek finish that mimics the straight lines of downtown New York and can be outfitted with a tiny doorman who hails cabs for you. The staff at Drybar also crafts updos, travels on location for an additional fee, offers high-end products and tools available for purchase, and tallies bar tabs so that customers can pay for multiple blowouts at once.
When they’re not blending imported leaves into 120 tea varieties, the tea gurus at Tea Time lead tasting classes that empower sippers to explore the 3,000-year-old beverage’s origins, aromas, and health benefits. The classes reflect Tea Time’s mission to make its tea room a welcoming community hub. In the shop’s “sniffing corner,” staff members help customers sift through 150 glass jars of tealeaves in search of their ideal blend. Free WiFi, bamboo tables, and a menu of French-style pastries and English-style sandwiches furnish tranquil afternoons, and a slew of teatime accessories line solid oak shelves.
Voted Best Bakery in 2010 by Palo Alto Weekly, Douce France Cafe and Bakery caters to sweet teeth with palate-pleasing pastries made from scratch. The bakery upholds classic traditions by preparing patisseries derived from fresh ingredients and Alsatian recipes. The signature mini fruit tart boasts a lavish arrangement of succulent berries atop a bed of savory pie crust ($1.65), a chummy companion to a hot cup of bolstering brew ($1.25+). Impress dates and fellow diners with an impeccable French glottal stop when ordering a moist croissant ($1.85) or chocolate muffin ($2.50). Douce France offers a number of other delectable delights, including cakes, danishes, and scones.
Culture Organic Frozen Yogurt is a healthier way to sate a sweet cheek. The freshly prepared concoctions are enhanced by active cultures and complemented by toppings such as seasonal organic fruit. Culture's menu features a bevy of sweet foundations, including original, vanilla accents, signature chocolate, and seasonal blends. Frozen yogurts start at $3.99 for a small before scintillating toppings (up to $1.29) are added. Top off any sweet structure with flavors such as coconut-crunch granola, plums, mangoes, dried raspberries, chocolate-chip cookies, brownie chunks, dried banana, seasonal specific offerings, and more. The spoon-averted can enjoy frozen Yo'Wiches, yogurt blanketed between freshly baked cookies ($4.49), or a mango Fro Yo Shake, which brings bursting flavor to a highly drinkable package ($5.99).
The recipes may call for Indian rose syrup, Spanish saffron, and vanilla imported from Indonesia and Madagascar—but all the treats at Rick's Ice Cream look most at home when scooped into crispy waffle cones. Every day since Rick Payne opened the store in 1956, Rick's Ice Cream's staff has used locally produced cream to whip up small batches of their rich ice cream in 48 rotating flavors, 5 gallons at a time. On any given day, they might be adding whole organic blueberries to blueberry ice cream, smashing purple yams from the Philippines for ube ice cream, or swirling black-raspberry marble and chocolate chips through their Sideways cabernet-flavored ice cream. Some of their flavors appear infrequently, such as the beloved black-raspberry crunch, which is loaded with chocolate-covered almonds that bloom from rare chocolate-covered-almond bushes. Italian sodas made with Torani flavorings, from-scratch cookies, and fudge-dipped marshmallows ensure a menu that appeals to the sweet teeth of a diverse clientele. The staff can also forge their ice cream into chilly cakes and cupcakes to help celebrate birthdays, graduations, or Old Man Winter's annual retirement party. For events with 100 or more people, they can also roll out their catering carts to ply partygoers with treats.