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.
Bite Me Sweets NYC enables customers to live out their dreams of eating a glittering wristwatch, potted plant, or even a trio of cartoon characters. The artistic bakers shape edible fondant into colorful re-creations of everyday objects, adorning custom cakes with 3D objects for any occasion. Birthday guests can sink their teeth into a three-tower cake and the sugary frogs posing atop it, and employees can nibble on slices from cakes shaped like their company logo, saving them from having to eat the leftover data reports from last quarter. The bakers can also bring smaller snacks to customers' tables, including red-velvet cupcakes with cream-cheese frosting and cake pops.
If it wasn’t for the flat tire on Tom Carvel’s ice-cream truck, the country may never have experienced the frozen treats that hail from one of the most recognized American institutions. When his ice-cream truck suffered a flat over Memorial Day weekend in 1934, the amateur dessert salesman set up shop in a parking lot. To his surprise, he sold all of his ice cream, even the flat tire, which it turns out, was made of ice cream. To keep up with the demand, he traded in the truck for a brick-and-mortar store, a decision that would eventually transform him into, as his online biography states, the “patriarch of the world’s biggest mom-and-pop ice-cream parlor.” By the early 1950s, he had opened 25 stores that proudly carried his name, signature equipment, and trademark Fudgie the Whale ice-cream cakes. Today, Carvel Ice Cream continues to dish up a pantheon of soft-serve flavors, cakes, and sundaes in 25 states and destinations around the world.
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.