The bakers at Anna's Gourmet Banana Nut Bread, Inc. blend fresh, preservative-free ingredients into sticky, small batches of dough that emerge from ovens as moist, gourmet sweet breads and bundt cakes. The modest bakery serves up its signature sweet breads—which range in flavors from banana nut to sweet potato with pumpkin—amid the shops' small collection of chef figurines, which stand outside the open kitchen to inspire the staff and fend off sneak attacks from peckish G.I. Joes.
From behind a frozen granite slab, the staff of Cold Stone Creamery uses twin spatulas to blend custom servings of ice cream and creative mix-ins to fit customers? exact specifications. Founded by Donald and Susan Sutherland in 1988, Cold Stone began under the hot Arizona sun, eventually spreading its frosty fingers to encompass more than 1,400 locations worldwide. Despite the size of the company, each location?s staff keeps up the handcrafted quality, making ice cream onsite every day and using those signature spatulas to create delicious pointillist art against the freezer wall.
The friendly staff at MaggieMoo?s Ice Cream and Treatery churns dozens of creamy flavors fresh each day before enhancing frozen creations with inventive mix-ins and toppings. They power through shivers to fold nuts, candy, and fruit into more than 50 different ice-cream flavors. Aside from other avant-garde dessert offerings?which include ice-cream cupcakes?the staff slings frozen favorites including cones, creamy milkshakes, and ice-cream cakes.
From its quiet perch on Franklin Street, Ben & Jerry's Scoop Shop slings premium fair-trade ice cream right alongside warm hand-rolled soft-pretzels from Auntie Anne's Pretzel. Friendly staffers fill cups with famous flavors such as Cherry Garcia, a smooth blend of cherry ice cream speckled with cherries and flakes of chocolate fudge. Phish Food infuses chocolate ice cream with marshmallow and caramel swirls, paying homage to the mellow tunes of the jam band Phish with fish-shaped fudge pieces that play eight-minute guitar solos. The shop was recently renovated to include an Auntie Anne's, whose pretzel professionals prepare a wide array of sweet and salty snacks, spiraling them into ornate knots with the delicacy of a grandmotherly sailor, and baking them to golden brown in full view of customers.
In the late 1960s, seeking a remedy for his allergies and low blood sugar, Smoothie King founder Steve Kuhnau began mixing fruits, nutrients, and proteins in his home blender. The positive impact that followed inspired Steve to share his concoctions and open the first Smoothie King in 1973. Today, with more than 600 locations scattered across the United States and Korea, Smoothie King presides over 90 different flavors, all made with real fruit, natural juices, and specialized enhancers. The business keeps its ever-growing selection of slurp-worthy drinks categorized by their nutritional function, including Trim Down, Get Energy, and Indulge.
At Pelican?s SnoBalls, guests find all the necessary ingredients for summer fun: miniature golf, ice cream, warm weather, and blue skies. Four Lilliputian ponds hug the 18-hole miniature golf course, which winds through shadows cast by trees, bushes, and spy planes from rival mini golfers. After putting through the green circuit, visitors can unwind with homemade ice cream, or a signature SnoBall?fluffy shaved ice that comes in a palate-flabbergasting 100 flavors, including cantaloupe, praline, and vanilla cola.