The shelves of Legendary Doughnuts are lined each day with an ever-changing variety of hand-rolled, fresh fried treats topped with unconventional frostings and toppings. Shoppers can sink their teeth into the extra-large glazed Homer Simpson or try the George Washington, a chocolate-cake donut with chocolate-cherry ganache and almond slices. Old-fashioned varieties include the lemon-coconut donut with a lemon glaze and a crown of coconut, and specialties include the Fluff-A-Nutter stuffed with banana, peanut butter, and marshmallow. Legendary Doughnuts fills custom orders, too, whether customers would like an assortment of seasonal donuts, a tower of 25 donut balls, or a special plate of three donuts stacked and decorated to look like a hamburger.
Crafting notably delectable frozen treats in small batches, Marble Slab Creamery uses high-quality ingredients and makes all of its treats and waffle cones on-site to percolate palates with super-premium ice cream. Just like tax forms, chef-inspired concoctions are prepared on frozen marble slabs to ensure optimal freshness and easy customization. Customize ice cream creations by choosing one of Marble Slab's original ice-cream flavors, which include double dark chocolate, birthday cake, bubblegum, mango, and amaretto (flavors vary by location). Then, one of the expert mixers will gently incorporate your choice of candy, nuts, fruit, or enthusiasm into the ice cream before placing the freshly kneaded delight into a cup or freshly baked waffle cone.
Before teaming up in 1953, Burt Baskin and Irv Robbins were seasoned business owners with their own ice-cream shops. The words “unusual varieties” shone high above each shop, signaling their respective owners’ passion for anything but an ordinary dessert experience. When the two got together, it was natural that they’d adopt the theme of “31 flavors,” one for each day of the month. Since then, Baskin-Robbins has introduced more than 1,000 flavors and opened shops with more than 5,800 franchise owners worldwide. Even their little pink tasting spoon has become a staple as a way to make flavor browsing an event by allowing guests to try specialties without paying cash or chicken-based trade for the privilege.
In 1988, Auntie Anne's founders Anne and Jonas Beiler purchased a Pennsylvania farmers'-market stand, where they experimented with dough until they created a pretzel that seemed to strike the perfect chord with their customers. Today, at their more than 1,150 locations worldwide, the pretzel makers still hand roll the original recipe but have added to the menu with inventive options, such as the pepperoni pretzel and eight signature dipping sauces. The team constantly explores new uses for the pretzel dough, such as wrapping it around hot dogs, slicing it into bite-size nuggets, or using it to build historically accurate Austrian villages. To transform the snack into a meal, they accompany it with specialty drinks, including frozen-lemonade desserts.
When not twisting dough, Auntie Anne's team partners with the national charitable organization Alex’s Lemonade Stand Foundation, which raises funds to fight childhood cancer. Auntie Anne's also reaches out to the community through fundraising opportunities.
Great Harvest specializes in baking tasty delicacies and healthy, homemade breads ($4.50–$8.50 per loaf) that are high in fiber, free of preservatives, and crafted with freshly milled flour every day. The bread selection changes each day of the week according to a monthly schedule; previous offerings include golden honey wheat and Dakota bread. Gluten-free and high-protein breads are available in a variety of flavors, including gluten-free cinnamon-chip bread. For carb connoisseurs that prefer breaded delights that are easily juggled, Great Harvest bakes scones, muffins, cookies, cinnamon rolls, and bars.