At Hearth Wood Fired Bread, 20-year bakery veteran Peter Nyberg employs 18th-century French techniques to craft six varieties of artisan bread from scratch, a practice that earned the store Best of the New 2010 recognition from Boston Globe Magazine. Each loaf embarks upon its picaresque journey to the breadbasket with all-natural ingredients, including the bakery's own levain starter and organic whole grains such as emmer, spelt, and Kamut-brand khorasan wheat. Without adding any chemical preservatives or helium, nimble hands knead each loaf of french country or raisin-pumpernickel rye before tossing it into the custom-built 60-ton Gueulard wood-fired brick oven. Slice up hearty hunks of baker's harvest to build a sound sandwich foundation, or place a loaf of fresh rustic rosemary in your windowsill and let the aromatic scent lure in passing Garfunkels. Since Hearth Wood Fired Bread provides breads to many top restaurants and hotels in Boston, taking home a loaf helps devourers create a fancy home-dining experience or finally bring the dream of napping on a bread pillow to reality.
In more than 1,112 stores worldwide, Edible Arrangements' Fruit Experts arrange pieces of premium fruit in stunning displays for all occasions. Customers can customize their order to suit any occasion, receiving chocolate-dipped fruit such as pineapples, granny-smith apples, and juicy strawberries that, unlike the sodas found in most mummies' crypts, don't contain any preservatives. Fruit Experts can dip fruit in gourmet semisweet or white chocolate. For birthdays and anniversaries, chocolate wielders can personalize bouquets with gifts such as plush teddy bears and mylar balloons.
The aroma of brewing Downeast coffee drifts through the air, its trail floating over a plentiful helping of Gifford’s ice cream scooped onto a European-style dessert waffle. This chilled yet toasty combination is both the signature and the namesake of Max and Bear’s Ice Cream & Dessert Waffles. Inside the confectionary haven, staff members transform breakfast into dessert by topping the gridded morning dish with frozen flavors such as muddy boots ice cream with salted caramel. They also blend fresh fruit smoothies and thick ice-cream shakes such as the coffee bomb, made with iced coffee, Rhode Island coffee syrup, and a dash of cream.
The candy kitchen's massive copper kettle predating World War II is certainly an eye catcher, but the nostalgic sights and smells of candy filling rows of white shelves is what overwhelms most people when they step inside Kilwin’s. For more than two generations, the original recipes of founders Don and Katy Kilwin have been used to handcraft more than 75 confections such as chocolates, caramels, and specialty fudge. Aside from some newer equipment, head candy cook Bill Hoffman and his team still abide by Don’s candy-making methods and use original equipment when possible. Inside the old-fashioned candy shop, a burnished copper-kettle-fire mixer fashions each piece of peanut brittle, a cold room solidifies almond-toffee crunch, and a manatee that swallowed a freezer still makes every sea-foam candy. In addition to candy, Kilwin’s has created more than 32 flavors of original-recipe ice cream since 1985 with farm-fresh rBHT-free milk and cream from Michigan farms.
Cold Fusion Gelato is located in the heart of Lower Thames Street. We serve up over 300 flavors of gelato and sorbet, allowing us to bring out new flavors every day! Not only does gelato have 2/3 less fat and 1/2 the calories of regular ice cream, but we also have vegan friendly, gluten free, and egg free flavors!
Orange Leaf Frozen Yogurt's network of self-serve dessert shops treat taste buds without expanding waistlines. Like Willy Wonka's prized collection of gum drops, each cup of creamy frozen yogurt is priced by weight, and comes in an endless assortment of possible flavor and topping combinations. Guests can spoil their dinner without spoiling their diet thanks to Orange Leaf's sensible selection of low-fat treats, some of which clock in at as few as 25 calories per ounce. After diners top their fruit, candy, or chocolate flavored desserts with crumbled graham crackers, peach slices, berries, or granola and they can dig in amid the shops’ bright green-and-orange-color scheme.