When German baker William Entenmann came to America in the late 1800s and landed his first job in a bread bakery, he probably didn’t realize that he’d soon create one of America’s favorite brands of freshly baked goods. He opened his first Entenmann’s in Brooklyn in 1898, lugging sweets from door to door by way of a horse-drawn wagon. Today, though the mode of transportation has changed, the bakery’s donuts, crumb cakes, dessert cakes, bite-size muffins, and other baked goods continue to perform their dessert duties from supermarkets and bakery outlets across the United States.
After Vernon Rudolph acquired a closely guarded yeast-raised Krispy Kreme Doughnuts recipe from a New Orleans pastry chef, he shared his appreciation for delectable disks by opening shop in 1937 and selling the first Krispy Kremes to grocery stores. The wafting aroma of glazed Krispy Kreme Doughnuts increased demand for the sweet treats and caused Rudolph to redesign his building's layout to include a walkup window, Rudolph was able to sell them directly to any passing customer who demanded a snack. Later, he joined forces with equipment engineers, creating baking equipment that guaranteed uniform shape and dough consistency.
Rudolph's departure to a pastry-filled afterlife in 1973 did not stop Krispy Kreme from expanding into a global sensation and continuing to innovate. In recent years, the company enhanced the treat-retrieving experience by introducing a Hot Light that, when illuminated, indicates when Krispy Kreme Doughnuts are fresh off the conveyor belt.
Home to a vast lineup of dairy-based frozen treats, Bruster's makes its ice creams, yogurts, and waffle cones fresh every day in-store. The menu boasts everything from a turtle sundae ($4.80) to a regular cone ($2.65+) or homemade waffle cone ($3.87) filled with one of the multitudinous ice-cream flavors, such as Monkey Madness––with banana ice cream, buckeyes, and marshmallows––or Chocolate Lover's Trash––chocolate ice cream filled with chocolate chunks, chocolate-covered peanuts, chocolate butter toffee, chocolate krispies, and receipts from visits to the biannual cocoa consortium. Bruster's also offers no-sugar-added options and fat-free ice creams, as well as low-fat yogurts.
Staff at Frangelli’s bake hundreds of fresh donuts by hand each morning, crafting varieties such as jelly-filled black raspberry, then sprinkling them with powdered or granulated sugar. The shop specializes in classic glazed and chocolate-coated donuts.
We are a small coffee shop in Queens Village serving fair trade, organic coffee and espresso. Additionally, we offer a wide variety of sandwiches, wraps, salads, parfaits and daily specials. One may never know what they will find upon entering due to our ever changing decor, music, local art and local flavor.
In a bustling shopping district among footwear stores, tattoo parlors, and record shops rests Richmond Ice Cream, a parlor with heat-squelching sundaes, milkshakes, water ices, and other chilled, sweet treats. Among their talents, the staff hand-dips cones to order, ensuring that each swirl of soft-serve is deliciously armored from hungry mouths for its first five seconds of existence. The team also blends soft-serve ice cream with a medley of toppings to make cooling blizzards.