The bakers at Delish Custom Cakes & Sweets cultivate more than 20 flavours of cupcake, and take care to coat each in colourful homemade icing and decorations. The PB&J cupcake transforms the preferred lunch of Fortune 500 CEOs into a delectable dessert, culling strawberry or raspberry jam filling into a vanilla cake crowned in peanut butter buttercream. Other varietals such as the mint chocolate, chocolate peanut butter cup, and rocky road shrink-zap tried-and-true flavours into cuter, smaller forms. Take the tiny cakes to go or lounge casually inside the eatery while spying on larger desserts custom adorned for weddings and other events with intergenerational dancing.
Early Bird Cafe's chefs rouse appetites with an expansive menu of classic eats that spans breakfast, lunch, dinner, and forgotten sleepwalking stop-ins. They quickly whip up hearty omelettes, meaty gourmet burgers, and sweet waffles to sate breakfast and lunch cravings every day, and burn the post-noon oil to satisfy the dinner crowd with juicy steaks and baked Italian classics.
The staff at Crepe Symphony have created a dualistic menu: on the savoury side, the thin, Parisian-style pancakes enfold chicken, shrimp, or beef, along with veggies and cheese. Alternatively, the sweet crepes are marked by the flavors of fruit, chocolate sauce, and whipped cream, allowing them to serve as dessert or stand alone as a sugary snack. An assortment of soups and salads round out the menu, with delights such as mushroom soup and spinach salad. To complement orders, the creperie's staff brews Italian Lavazzo coffee and keeps an ample list of wine and martini options, which its patrons sip in a dining area decorated in tawny colors and bright plants. On special evenings, this colorful space is permeated by the sounds of live music.
What began as a single store with a single recipe in 1983 has since expanded to coat tongues across Canada with its handcrafted, always-fresh repertoire of premium ice cream. The aroma of freshly baked waffle cones roams freely throughout each Marble Slab Creamery location, luring customers counterside to watch staff members blend nuts, fruits, and candies into a variety of ice-cream flavours atop a frozen slab. Ultra-fresh ingredients, including dairy products from local farms, vanilla from Madagascar, and fine European chocolates with up-to-date passports join forces to infuse each bite with an extra punch of sweetness. In addition to standard cones, Marble Slab Creamery's daily-made ice cream can also be savoured in the form of ice-cream cakes, milkshakes, and floats, and low-fat yogourts offer a lighter, equally delicious alternative.
Whimsical Cake Studio Inc. creates a rotating variety of cupped cakey bundles made from fresh, top-quality ingredients. Explore the inner workings of the New Yorker, a complex mocha cupcake spiraled with mocha buttercream, or attempt the black-out-inducing chocolate haze, a deep chocolate cupcake tophatted with a chocolate-hazelnut buttercream. The mango'mia incorporates the exotic allure of mango into its buttercream, and the razzle dazzle extracts raspberries to create a pink frothy wave, ready to dissolve into tiny crystals of joy upon ingestion. Other flavours include a cookie crumble, chocolate, and candy-bar-inspired mound of baked madness.
Transcend Coffee's ambassadors make several international trips each year in their search for green coffee farms. They meet with small-scale, eco-friendly growers to tour their crops and microbrewing mills, focusing on building long-term relationships with those who are passionate about coffee. They then buy directly from the farmers, shipping beans back across oceans to Transcend Coffee's central roastery and three cafés scattered across Edmonton. Here, they roast and brew specialty artisan coffees, educate their visitors on the background of each batch, and illustrate the brewing process through interpretive dance.
Using ever-evolving methods, the brewers adopt a trial-and-error approach to defining each coffee's definitive flavour profile. Two licensed Q coffee graders often smell and taste each batch of coffee, and they sort coffees based on rigid quality standards, looking for underdeveloped roasted beans known as “quakers” or “the stupid lighter ones.”
The cafes boast shelves of roasted coffees such as bwayi from Burundi, michioy from Guatemala, and certified organic beans from Santa Lucia. In the store, staffers also point out the highlights of automatic drip brewers, manual brewers, and bean grinders from manufacturers such as Baratza, Bonavita, and Technivorm.