Jonathan and Crystal Bedford honor their daughter at Sweet Marley's Frozen Yogurt and Sandwich Bar, lending her name to their sanctuary of healthful treats and youth play space. Behind a green awning, cooks stuff fillings such as black forest ham, bosc pears, and dill havarti into six types of bread and flour tortillas, which they spice with inventive condiments such as cranberry or pesto mayo. The lunch menu is fresh and flexible, as all 13 sandwiches may be tossed into their three salads drizzled with homemade dressing or sliced in half and paired with the daily soup.
In the afternoon, a self-serve bar of more than 100 frozen-yogurt toppings such as chocolate and nuts spreads out to add sweet finales to meals. Sweet Marley's has partnered with Dublin Bottling Works to offer soda-flavored yogurt including Triple XXX Rootbeer and Orange Cream, as well as Ranch Road Roasters to offer mocha and Mexican vanilla latte flavored yogurts. They also have a mobile yogurt trailer that appears at various events in Texas, including Wildseed Farms in Fredericksburg.
Above Sweet Marley's white bungalow, the leaves of tall pecan trees block the sun's rays and penchant for taking satisfaction surveys from the yard's sandbox and nearby alfresco tables. The Bedfords created their eatery as a haven for happy toddlers, and also donate a percentage of their catering and café revenue to Rhizo Kids International, which conducts research for their daughter's rare genetic condition. The second-annual Miles for Marley 5k is scheduled for April 20.
The knowledgeable staff at First Class Bed & Breakfast Reservation Service pairs travelers with historical, romantic accommodations in the Fredericksburg and Texas Hill Country areas. The process begins online, where First Class provides guests with a virtual property list of more than 200 guesthouses and bed and breakfasts, each listing complete with a detailed description and online photos. Once travelers figure out which location they want, First Class gets to work booking rooms for their holiday. Lodging isn't the only specialty of First Class Bed & Breakfast. The company’s team of concierges stands ready to showcase a comprehensive knowledge of Texas towns and their local restaurants, live entertainment, and tourist attractions that don't involve giant balls of yarn knitted around the neck of manmade dinosaurs. The scheduling wizards can even set up spa days, including onsite massages, and have rooms decorated with gift baskets full of late-night snacks and bath-time treats upon guests’ arrival.
After being widowed in 1982, Ruby Lorraine Feagan, better known as Tootie, began supporting her family one pie at a time, building her reputation as she won a succession of baking contests throughout Texas hill country. Investor Don Merrill came into the fold after reading a flattering article in Southern Living magazine and subsequently tasting one of Tootie's crusty, buttery, 6-pound apple pies. Today, Tootie and her daughter continue to ensure the quality of Tootie Pie Co. Gourmet Caf?'s 13 signature pie flavors ? which also include lemon velvet, coconut supreme, and the Rachael Ray?praised pumpkin pie ? as they're carefully crafted and delivered to customers' homes nationwide. The bakery's burgeoning fame has extended to the Food Network's Kid in a Candy Store, which featured Tootie's pie-on-a-stick, slices of signature desserts skewered and dipped in chocolate.
Inside Tootie's caf?, the menu of gourmet sandwiches includes sweet chicken salad with red grapes and pecans and italian grilled chicken panini with roasted red pepper and pesto or chipotle mayo. Sips of house coffee and espresso-based Milan mochas clear palates between bites better than vigorously shaking them Etch A Sketch?style.
Fredericksburg Gourmet Coffee & Tea’s culinary construction crew assembles a menu of made-from-scratch brunch dishes alongside coffees and teas certified organic by the USDA. Baristas brew caffeinated concoctions from Class 1 specialty-grade Arabica coffee beans grown on high-elevation plantations, which advance the aromas with near-ideal weather conditions and spritzes of Chanel No. 5. After they're harvested, the beans simmer through a northern-German slow-roasting process before air-cooling and shipping the same day. Glasses of tangy orange juice and more than 85 loose teas complete the beverage selection, all served in biodegradable plastic or paper cups. Diners lounge in wicker chairs around granite-topped round café tables as they sip brews, devour huevos rancheros, or quiz blueberry-drizzled french toast on the latest Parisian slang. Classically styled menus and colorful artwork pop off yellow and red-orange walls, creating a bright, cheerful ambiance for savoring gourmet morsels.
When students sign on for a Rock About climbing class, they don't just learn to rope their way up mountainsides and trade banter with goats. The company's certified guides also educate clients about the cultural history and complex geology of the climbing sites. On climbing treks to Reimers Ranch Park, owner Adam Mitchell and his team teach top-roping and belaying techniques while exploring the notion that climbing allows humankind to commune safely with the earth's natural wonders. For those uneasy about vertical exploration, the guides offer non-climbing adventures such as interpretive hikes.
Originally a TWA aircraft, the Southern Cross Douglas C-47 was adopted by the Army Air Corps to shuttle troops to the front. The twin-propeller plane survived World War II and in the ensuing years underwent a series of makeovers. Its career includes years spent as a reliable set of wings for Delta Air Lines, a troupe of skydiving enthusiasts, and at least one head of state. The C-47 is now meticulously restored to its original WWII-era condition and in the dutiful care of Greatest Generation Aircraft, a nonprofit organization that introduces 21st-century crowds to the C-47 during rides and aerial shows.