When they emerge from the La Dolce Pesca kitchen, the wedding cakes, cupcakes, and cookies are almost too pretty to eat. This makes sense, as the bakery's seasoned pastry chefs handle their culinary creations as though they were works of art, decorating them with elegant fondant flowers, dazzling swirls, and whimsical patterns. Their gorgeous baked goods have made appearances at many a wedding, baby shower, and bar mitzvah, as well as in the glossy pages of Arizona Foothills and Arizona Bride Magazine.
The chefs customize cakes and pastries to order, taking time to meet with the customers beforehand to discuss preferences and administer tastings. They invite clients to choose from a variety of cake flavors, fillings, and frostings, or to choose from a selection of gourmet layer cakes, such as the German chocolate with coconut pecan frosting or the lemon mousse with candied lemon zest. The chefs can also tailor cakes to accommodate clients with wide variety of unique dietary concerns, such a birthday boy with a gluten allergy or a groom who turns into a frog whenever he eats a pecan.
Fresh, high-quality ingredients are the keys to Yogurtology's appeal, allowing guests to indulge in dessert while doing good for their bodies. In addition to diligently preparing fruit toppings daily, the staff members hand-cut each hunk of candy bar, creating delectably bite-size pieces that can be scattered over yogurt along with gummy candies, flakes of coconut, and more than 60 other garnishes, many of which are gluten-free and are carefully kept from commingling with the other ingredients. The resident "yogurtologists" also apply their attention to detail to the shop's atmosphere, replenishing and cleaning up the toppings bar throughout the day, helping to maintain a crisp, neat vibe.
Of course, toppings are only half the story. The stars at Yogurtology are the frozen yogurts, which range from classics to inventive flavors like pomegranate raspberry, Tart Nouveau, and award-winning Oatmeal Cookie. The self-serve machines offer up two no-sugar-added and two dairy-free options daily in order to accommodate dietary restrictions, and the shop shows respect to man's best friend by carrying cups of organic "doggie" yogurt.
Made from all-natural ingredients, YoCo's 12 regularly rotating frozen yogurt flavors run the gamut from a non-dairy mango sorbet to a low-fat dolce de leche. After selecting their favorite yogurt variety, which may include a sugar-free option such as chocolate or ice vanilla, guests festoon their creation with toppings from a 36-item bar that includes mixed berries and Nutella. For less conventional treats, YoCo staffers can combine their yogurt and fixings to create shakes, smoothies, frozen yogurt pies with Oreo crusts, or toppings for baked-to-order Belgian waffles. YoCo also offers Boba drinks, a smoothie-type beverage with cooked tapioca caramel balls at the bottom, available in flavors such as mango, honeydew, and watermelon.
In the dining room outfitted with stark white furnishings, a flat-screen television always shows the Disney Channel, creating a wholesome alternative to less family-friendly yogurt shops that keep their TVs tuned to the Profanity Channel.
Eva Zasimovich and her team know how to sweeten any occasion. In her 30 years of cake-crafting experience, she's done everything from crafting cute and creepy Halloween cupcakes to piping elaborate, lace-like designs onto elegant four-tier wedding cakes. Her unique cake flavors give taste buds their own reason to celebrate with options including champagne raspberry, cherry cheesecake, and chocolate caramel toffee crunch, and an array of assorted miniature pastries including pecan bars and coconut tarts provide a challenging obstacle for dieting Lilliputians. Other specialties include housemade key-lime, blackberry, and apple-cheese-caramel pies, as well as Eva's famous mudslide cake⎯a mountain of mini éclairs featuring housemade chocolate fudge drizzling down every side. When she isn't busy dipping gourmet caramel apples or designing gift baskets for corporate events, Eva also hosts decorating classes and parties for patrons eager to design their own treats.
When founder Bruce Baker first imagined Yumberi Yogurt, he envisioned a business that would make the world a better place through both its flavors and its respect for the environment. Now with two established Phoenix-area locations and plans to grow, Yumberi has made good on Bruce’s intentions. The shops offer organic, visually appealing store designs that are environmentally friendly. Outside those shops, Yumberi emphasizes extensive community involvement. Inside, the emphasis on sustainability can be seen with biodegradable cups and spoons made from corn, which are also what scarecrows use to eat their cereal. Perhaps most important to its mission, Yumberi quells sweets cravings with healthy, delicious yogurt, which comes in more than a dozen flavors, including non-fat Chocolaty Dreams and sugar-free lemon meringue, and can be personalized with fresh fruits, cereals, and candies.
In 1997, friends Dena Tripp and Debra Shwetz set out to create a luscious, melt-in-your-mouth bundt cake. What began as an endeavor in their own home kitchens soon blossomed into a bustling business with bakeries in 13 states. Rich cocoa browns and soft pastels lend a nostalgic feel to each bakery, where every day lava-powered ovens warm up batter made from fresh eggs, real butter, and cream cheese. Flavors such as chocolate chocolate chip, pecan praline, and white-chocolate raspberry remain constants on the menu, and a new flavor makes a guest appearance each month. Cakes come in several sizes, from the standard 8- or 10-inch bundt to the single-serving bundtlet and the bite-size bundtini, all frosted with a signature blend of cream cheese and butter.