The cuisine at Vanilla Jill's Scoops and Soups strives to provide customers with a gourmet selection of health-conscious soups, desserts, and drinks. A dessert selection of grass-fed small-batch ice cream, kefir-based gourmet frozen yogurt, and vegan and sugar-free desserts helps support paleo and non-paleo diets alike. Ice cream flavors include red velvet raw and vanilla bean cheesecake with local black calf raspberry swirl.
Possessing a savory speciality, they also serve customers soups and stews. Using a base of broth cooked down from grass-fed meat bones, soups and stews are filled with pastured or organic meat, as well as organic veggies, spices, and herbs. The rotating soup selection includes flavors such as verde chicken with seasonal veggies and pumpkin stew with sausage.
Not to be outdone by other menu items, a gluten-free waffle selection contains both sweet and savory options, such as orange-poppy seed with cranberries and savory carrot dill. Waffles can also be served as a sundae or in the paleo variety. While finishing their meals, customers can quench their thirst with Kombucha tea served on tap.
From the 1940s until 2003, Mom’s Pies flanked Highway 126 in Vida. The hearty fare sustained road trippers on long drives, but it was the homemade pies that made the eatery famous and kept its doors swinging all summer long. Restaurateur Lou Sangermano’s parents owned the eatery before he purchased it from them, later selling the road-stop building in 2003. But the allure of the popular pies his parents made stuck with him, and in 2011 Sangermano reopened the shop as a pie-only destination at Valley River Center, in a space much closer to the crowds who always loved his family’s pies.
Scrapping most of the former restaurant menu to focus on its beloved pies, the new Mom’s Pies bakes 10 different pie flavors each day to sell by the slice, whole pie, or fresh-baked whiff. Visitors who ate at the original location back in the day can taste some of the same flavors they formerly craved, as each pie is still baked according to the pie shop’s original 1940s recipes that called for fresh, whole ingredients, such as locally picked berries.
Guests line up at the self-serve machines that stretch across Top City Frozen Yogurt Cafe’s lime-green wall, clutching their spoon in anticipation as they wait to fill their cups with swirls of YoCream frozen yogurt. After choosing from 12 rotating flavors—including no-sugar-added and sorbet options—they head over to the topping bar in the center of the room and cap their creations with crunchy cereal or candy.
Over at the serving counter, blenders whirr as they mix whole berries, peaches, and pineapples with yogurt or sorbet in smoothies. Frappes bring the buzz as they sub out the smoothie’s fruit for freshly roasted brews from Sisters Coffee Company. Guests can enjoy their frozen treats while sitting on a plush leather couch or taking advantage of free WiFi to search phrases such as “where does yogurt come from?” and “will brain freeze kill me?”.
Before opening Beeter’s Bakery, Heather Jakubenas owned and operated a successful bakery in Texas, where she won numerous awards for her custom cakes, including a first-place prize in her division at the Oklahoma Sugar Arts show in Tulsa and a second-place finish at the That Takes the Cake! show in Austin. Motivated by a desire to be nearer to her family, Heather packed up her sweet supplies and moved back to Oregon, where she set up her new bakery inside a fully renovated 19th-century farmhouse. Inside this inspired setting, she and her team collaborate with clients to come up with creative and unexpected designs, with past work including cakes shaped like suitcases, wide-eyed ladybugs, and Thomas the Tank Engine. They also enjoy sharing the creative process with their clientele and host regular birthday parties where kids can decorate their own 6-inch cake with icing, sprinkles, and scratch-n-sniff stickers.:m]]
What started as a hobby for Jodi Strausbaugh became a business venture when she was flooded with requests for her colorful bites of cake on a stick. At The Cake Pop Shoppe, Jodi crafts cake pops according to the customer’s request. Though she bakes balls of cake in flavors such as milk chocolate, red velvet, and mocha, the surface of the cakes pops is where Jodi shows off her creative flair. She rolls them in scintillating sugar crystals or frosts them in colors to match a party theme or the fur of a successfully kidnapped football mascot.
Bakery Cafe serving Coffee from Cascade Estates (Roasted locally in Eugene Oregon),fresh Pastries and Gifts. Espresso Bar - Republic Tea's - Iced Drinks - Chai - Italian Soda - and more... Homemade Pastries (Cookies, Mini-Breads, Jumbo Muffins, and Scones baked moist with rich flavors). Soup of the Day made daily for lunch.