Delicate rose floral arrangements and lemon hues surround the country tearoom at SweeTea's, which pairs guests with elegant midday tea breaks replete with fresh homemade treats. Julita, the creator of SweeTea's, adorns the dining area with pieces gathered during her 10 years of collecting teacups, exploring English tearooms, and growing teacup bushes in her backyard. Cream teas, dessert teas, and full afternoon teas sit before sippers in gold-rimmed teacups and saucers, and fresh meals can accompany piping cups. In order to arrange sweet and savory items such as lavender-white-chocolate scones and artichoke Parmesan sandwiches, the chefs at SweeTea's use fresh, in-season ingredients and ancient scone-hunting techniques. Julita can reserve her tearoom for private parties of 16–24 and breakfast meetings, and takes her tea, sandwiches, and desserts on the road to cater gatherings of up to 12.
For more than 40 years, Romolo's carefully crafted cannoli have acted as the wormhole linking the Bay Area with sunny Sicily in the space-taste continuum. The sweet treats' combination of fried pastry shell and smooth, creamy filling creates a textural tandem that mouths find delectably disorienting, while a variety of custom toppings and garnishes allows each temptation to target taste buds more precisely than a smart bomb in the talons of a homing pigeon. Choose ricotta-cream filling—made with spices, sugar, citron, and other premium ingredients—and garnish it with chocolate chips, pistachio, or cherries. Or opt instead for a filling made from handmade ice cream in flavors such as vanilla bean, fresh strawberry, and chocolate amaretto. Like Belgian fried chicken, shells can come coated in dark chocolate or just plain plain (for ricotta cream only). All shells and fillings are made fresh daily.
Faded blue starbursts top each table within San Mateo Coffee Company, each explosion of color emanating from the stylized cup of coffee printed at the middle. Here, patrons pull up a chair and sip hand-tempered espresso drinks, nibble on pastries that once resided in neat rows beneath glass countertops, and banish midday munchies with loaded deli sandwiches. The shop also deals in beans by the bag, equipping customers with the raw material to make cappuccinos and coffee in the comfort of their own homes or inflatable bounce houses.
A reliable supplier of diner-style milk shakes and ice-cream creations made from scratch, MilkShake Werks uses organic components in the construction of customized cakes. Able-bodied milk shakers churn cane sugar and high-quality cream (unpolluted by added hormones or negative thoughts) into sterling homemade ice cream, which grows into a fine dessert that is at once both ice cream and cake. Sugar-free cakes—made with organic agave syrup—as well as gluten-free and vegan cakes supplement the more traditional selections, ensuring no one has to go through life without knowing the bliss of enjoying a cake in front of a jealous enemy. Cake-watching hobbyists can browse MilkShake Werks' online gallery of sweet palate pleasers in search of the best of all possible cakes.
Tuttimelon—a name derived from an Italian portmanteau referring to combining fruits—cloaks a variety of nonfat frozen yogurts with fistfuls of fresh berries, kiwi, and mango. Swirl architects dispense cool towers of eight gluten-free frozen yogurts in flavors such as peach and sugar-free chocolate. To protect themselves from spoons and vengeful arctic explorers, yogurts don cloaks of toppings including graham-cracker crumbs and rainbow sprinkles. Tuttimelon's icy concoctions contain eight times the National Yogurt Association's requirements for live and active cultures, which aid in boosting immune systems and joint health.