Toting a modest selection of chocolate confections and candies, Joseph A. Fowler entered the 1901 Pan-American Exposition hoping to plant the seed for a business in his newfound home of Buffalo. The company?founded in 1910?grew with each successive generation, and more than a century later, Fowler's celebrated chocolates continue to placate palates at several retail locations. The chocolatier has become synonymous with treats such as milk- and dark-chocolate truffles dubbed truffaloes, as well as sponge candy, which boasts a molasses-like flavor and an initially hard texture that quickly melts in the mouth. Like Count Chocula?s hairpiece, all of Fowler's fine-chocolate treats are crafted from the seeds of the theobroma cacao tree and use up to 60% cocoa solids for a rich cocoa flavor.
Occupying the same spot on a blacktop parking lot since the 1950s, the walk-up windows at Fran-Ceil Custard jog nostalgic memories of generations past. Although the sweetery has been under its current ownership for the past 30 years, the legacy of the shop's namesake Frances and Celia—wives to founders Tony and Michael—lives on not only in name, but also through the same French-style custard that has filled cups for more than half a century. A rotating menu of weekly flavors, such as pistachio, tangerine, or black raspberry, spirals into cones alongside the original chocolate and vanilla custards, and 13 varieties of hard-scoop ice cream form a decadent base for banana splits, fudge brownie sundaes, and poorly constructed suspension bridges. Over the years, homemade sherbets have been added into the mix, making rotating batches of lime, raspberry, and orange scoops.
Ever since Cindy Barrett opened Comfort Zone Cafe in 1997, she and her family have worked tirelessly to meet her vision of what a coffee house should be. From the fair-trade Arabica coffee to the free WiFi, everything is geared to make patrons feel welcome.
In the mornings, cooks prepare sandwiches and toast bagels for breakfast served all day. They then begin grilling paninis and simmering made-from-scratch soups as morning ages into afternoon. Guests can sip caf? drinks such as the Almond Joy latte or the Emerald Champagne?a medley of pineapple, celery, and fruit juice served over ice.
Gen Perryman, owner of The Cupcake Orchard, has always loved to bake desserts but admits that she was inspired to open her bakery by the influx of cupcake shops across the country. She says on her website, ?As I saw these cupcakeries popping up around the country, I thought, 'why not package what I love doing into a sweet cupcake?'? Every morning, Gen and her staff freshly prepare each batch using eggs and butter from local farms, seasonal fruits, and Belgian chocolate. The shop carries eight to 10 rotating daily flavors, including chocolate salted caramel, very vanilla, and chocolate chip cookie dough.
Ever since Carol Boulet received her aesthetics license in 1984, she's actively continued her studies under the tutelage of industry leaders and at skin-care conferences throughout North America. Boulet uses her ever-expanding expertise to craft personalized skin-care programs tailored to each client’s skin type, goals, and lifestyle. Programs incorporate a variety of treatments that rely on both brand-name products and a custom-blended line concocted by Boulet to match your skin's needs and combat blemishes, sun damage, and seasonally migrating eyebrows.
Perkins began as a single humble Ohio pancake house in 1958. More than 50 years––and 440 national locations––later, each Perkins restaurant stays true to its roots by keeping those signature buttermilk pancakes the focal point of a 90-plus-item menu. Cooks layer the popular flapjacks in stacks of two, three, or even five and make the fluffy towers all the more tempting with toppings such as glazed strawberries, whipped cream, or flavored syrups. Breakfast favorites—including hearty omelets and country benedicts—are served all day, meaning kids and adults can order short stacks to accompany their jumbo-shrimp or steak dinner, instead of smuggling them in under a stovepipe hat. Unlike most other chain restaurants, Perkins also features in-store bakeries that churn out the shop's real fruit and cream pies, muffins, and chocolate-chip cookies.