With every cake and cookie that Jolei Desserts founder Jorge Tua makes, his ultimate goal is to match the culinary prowess of his former babysitter and baking guru, Nina. Eschewing classical training for life experience, Jorge built his bakery from the ground up and opened his hard-won labor of love in November 2011. Since that fall day, Jorge can be found bustling about his kitchen happily popping his dulcet confections into and out of ovens or cheerfully deploying his gift of gab upon customers in the front of the shop. Championing the cause of decadent eats made from scratch, Jorge vehemently shuns artificial flavors and preservatives for wholesome ingredients forged by nature rather than man or margarine-making elf. Along with his dedication to old-timey baking practices, Jorge, terrified of becoming known as the “boring neighborhood baker”, challenges himself to switch up his roster of baked goods daily to exercise his culinary creativity while supplying his regular crew of sweet-toothed patrons with sugary surprises each morning.
Each day, LaSalle Bakery conjures a massive menu of edibles from fresh dough, sugar, and frosting. The warm, sweet aroma of fresh-baked morning treats such as croissants ($1.65), jelly and cream donuts ($.95), and muffins ($.95) will make sleepy noses feel like they're still dreaming, especially when they realize they're not wearing any clothes. LaSalle's apple ($1.75) and blueberry turnovers ($1.95), meanwhile, provide a topsy-turvy breakfast that's far easier to eat than an upside-down bowl of Lucky Charms. Day-brightening smiley face cookies and black-and-whites ($1.50) will meet your longing gaze from fully stocked display cases. Buy your coworkers' friendship or silence with a bag of premium butter cookies ($10.50 per pound) or Italian biscotti ($8.50 per pound). Loaves of take-home breads, including Italian ($2.25) and rye ($3.50), meanwhile, provide a well-crusted base for any sandwich or bread fort. LaSalle can also pack your lunch for you with a 7" personal pizza on either white or whole-wheat focaccia bread ($3.95–$4.50).
Now an international brand of premium ice cream, Häagen-Dazs began as a humble, family-owned business in the Bronx. In the 1920's, Reuben Mattus sold his mother's fruit ices and ice-cream pops out of a horse-drawn wagon. For decades, the family business thrived, and around 1960, Reuben officially founded Häagen-Dazs. He chose the name to evoke Old World traditions and quality craftsmanship, the bedrocks of the brand. Originally, the ice cream came in just three flavors—vanilla, chocolate, and coffee—made from fine ingredients gathered from around the world, such as Belgian dark chocolate, hand-picked vanilla beans from Madagascar, and ice shaved from lunar glaciers. The resulting confections so delighted sweet teeth that the brand grew exponentially, leading to the creation of dozens of flavors and forays into sorbets and frozen yogurts.
Though Häagen-Dazs ice cream was immensely popular in grocery shops, their first parlor didn't open until 1976. Not far from the Mattus family's original ice-cream beat, the Brooklyn store sold ice cream as well as treats such as sundaes, shakes, and cakes. Shops eventually dotted the country and globe, wherein friendly ice-cream scoopers fill waffle cones, blend frosty coffee and ice-cream drinks, and wrap ice-cream cakes in bright ribbons.
Craving 4 Cupcake's batter-crafting experts bake up pans of fluffy miniature cakes before topping them with sumptuously creamy frostings. One dozen full-size cupcakes puff out from their crinkled wrappers to tease taste buds, while a dozen of their diminutive friends are perfectly suited for a quick snack or sucking through straws. Bakers stir up 15 kinds of cake in such flavors as peanut butter, carrot, and red velvet, the latter drawing its name from the fact that it’s just as comfortable to sleep on as the fabric. Swirls of white chocolate ganache and cream-cheese frosting are found atop cakes, and the Oreo flavor confuses taste buds with conflicting cookie and cake tones.
Much like its name, Sugar & Spice combines two temptingly complementary culinary ventures: a gourmet restaurant focused on modern American takes on seafood and beef, and a full onsite bakeshop. Chefs rise early, preparing brunch dishes such as peppercorn-crusted tuna and shaved-black-truffle omelets. At dinner, they plate arrangements of new york strip steak, daily fish catches, and five-cheese mac 'n' cheese, and grind and blend their burgers in house to ensure none contain rare vintage baseball cards. Inside the bakery, cake-makers and designers build 50 flavors of cupcakes and more than 50 cake combinations, as well as custom wedding cakes, fruit and chocolate pies, and decadent cookies. Sugar & Spice also provides catering services and have supplied meals for special events such as backyard barbecues, film shoots, and other large gatherings.