Every day since “Daddy Dave” Leatherby Sr. and his wife, Sally, opened the first Leatherby’s Family Creamery 30 years ago, the shop has been churning out fresh ice cream layered in sweet sauces straight from the candy kettle. Milk, cream, and sugar form the base of Leatherby’s more than 45 flavors, which range from staples such as chocolate and strawberry to more exotic varieties including mocha almond fudge and spumoni. Inspired by family recipes that date back a half-century, these frosty treats come in cones, shakes, malts, and sodas, as well as in heaping sundaes and banana splits, the largest of which tips the scales at 54 ounces. Leatherby’s menu has expanded over time, and includes savory options such as sandwiches, burgers, soups, and salads.
Thanks to their similar height and hair color, close friends Geneva Soulier and Erin Whitely were often mistaken for sisters. So when they decided to start selling Hawaiian shaved ice—Geneva's favorite treat, according to the El Dorado Hills Telegraph—it wasn't hard to pick a name. Dubbed the ShiverSisters, the duo now dispenses soft mounds of shaved ice from a vintage Airstream trailer, earning a visit from Fox 40. Inside, a rainbow of colorful plastic bottles dispense flavors that range from cola and coconut to tiger’s blood, mango, and blue raspberry. Organic cream or a scoop of ice cream adds depth and body to combinations such as creamsicle—a blend of orange and vanilla syrups—or sour tart, which blends sour pink lemon and sour green apple flavors, giving lips ample puckering practice for kissing championships.
The cake decorators at Nothing Bundt Cakes adorn their bundt cakes with a similar motif: thick stripes of white frosting that fan out like petals on a daisy. But atop the cake’s hollow center, they insert colorful flourishes such as bright polka-dotted bows, silk flowers, and tiny placards for every conceivable occasion. For an even more memorable presentation, they happily arrange balloon bouquets that complement their cakes’ color schemes. Though presentation is paramount, Nothing Bundt Cakes’ bakers don’t shirk taste: they use fresh eggs, real butter, and real cream cheese to concoct flavors such as pecan praline or white chocolate raspberry.
Additionally, inside the cheerful dark brown and pastel-hued storefront, patrons can peruse ’50s-era baking accessories such as cake tins and Mayfair cake stands that conjure nostalgic memories of poodle skirts, Cadillacs, and poodles in skirts driving Cadillacs.
More than 20 types of golden-brown pancakes populate The Original Pancake House’s menu alongside omelets, waffles, and other hearty American breakfast dishes. Since 1953, the family business’s morning specialties have been prepared with a commitment to real ingredients such as pure whipping cream, hard-wheat unbleached flour, and butter made from fresh sweet cream. Powdered sugar lines the rims of oven-baked dutch baby pancakes, and granny-smith apples simmer in oven-baked pancakes. Unique ingredients add distinction to house specialties such as gourmet crepes garnished with sweet cherry-wine sauce. To accentuate the flavors of each meal, The Original Pancake House pours full glasses of fresh-squeezed orange juice, a Southern staple, and brews its own signature coffee blend.
The bakers at Cookies and Milk are out to make sweet dreams a little sweeter with their delivery service. Starting at 8 p.m. each Thursday, Friday, and Saturday night, fresh batches of warm chocolate-chip, peanut-butter, sugar, or chocolate-crinkle cookies are deployed to ease cravings across the city, and the tasteful deliveries don't cease until the wee hours of the morning. To encourage dessert-time dunking, each batch of cookies can be paired with cold milk, and the staff can even include a handwritten note in the order, making cookie delivery a great way to tell someone you care or remind your landlord that your oven is broken.
In the early '40s, Marie Callender was baking pies for her neighbors. Her tasty dessert grew in fame, and gradually she added on coffee and snacks to complement the 200 pies she made daily. By the end of the '60s, the little pie and coffee shop had turned into Marie Callender's, a full-service American eatery now serving its famous pies throughout the country.
Chefs cook up everything from comfort food such as homestyle meatloaf and chicken pot pie to burgers so smothered in chili and cheese it requires a knife and fork to consume. They even have a full menu of healthy options, with rosemary chicken, fresh avocado and shrimp, and Cajun Atlantic salmon with broccoli all clocking in at under 600 calories. Like a clown's makeover, no meal is complete without a pie, so the bakers craft classics such as key lime as well as sour cream apple and seasonal fruit varieties.