Bon Breads’ founder and master baker Carlos Pereira painstakingly transforms top-quality ingredients into artisanal breads over the course of a 24- to 48-hour process. First, high-quality french wild yeast starter ferments for a full day before Carlos adds the active yeast along with flour, salt and water. After the dough is mixed, Carlos carefully sculpts the dough into a loaf, roll, or edible bust of the client's arch-nemesis. Loaves rest and rise in a 45-degree holding area for 12–18 hours before entering the toasty oven. Batards are available in 12 sweet and savory varieties, including indulgent white chocolate, sweet raisin walnut, wholesome multigrain cranberry, or hearty whole wheat. A golden baguette pairs with leafy salads and hearty soup, and the dozen rolls can be sliced into tiny sandwiches or playfully thrown at passing skateboarders.
Cake artist Sonya Washington has seen a lot in the last 30 years. She left behind a corporate position to pursue her confectionary dream, and even spent nine months homeless while working to save her fledgling sweet shop. But all those trials are behind her, and they’ve paid off.
With educational certificates in cake decoration and pastry design, Sonya and her business have become so successful that she gives away more than 10,000 mini cupcakes annually, either to charity or as samples. She trains new generations of sweets makers with daily classes, which cover topics including baking for couples, advanced cupcake creation, and how to spot counterfeit buttercream frosting that is actually just gold. While waiting to pick up cake pops in gluten-free or sugar-free configurations, patrons press their noses against glass to peer at Sonya’s cakes, which have included some shaped like guitars, cars, and hats.
For years Mr. Wong has mixed crushed ice, rock salt, milk, and other ingredients to concoct his own ice cream. When 2012 rolled around, he decided it was as good a time as any to share his icy treat with the world and open The Perfect Scoop. Today he continues to craft his ice cream onsite, scooping out frosty dollops of more than 20 flavors including a few non-traditional ones such as banana chocolate chip, rum raisin, and ginger. Complementing the colorful array of ice creams are assortments of boba and milk teas, shakes and malts, and sundaes, as well as teas and coffees.