At Holly's Homemade Bakery & Cafe, the recipes are simple?and with good reason. The house chefs specialize in traditional comfort foods, made the way they have been for decades. Every morning, the onsite bakers rise early to start crafting mini lemon cookies, towering layer cakes, and traditional pies such as sour-cream cherry custard or rhubarb. But when the daily rush hits, chefs switch gears and begin whipping up homestyle breakfast and lunch staples. Morning favorites include southern-style biscuits and gravy, as well as pull-apart cinnamon rolls. For lunch, diners can order classic American-style sandwiches such as barbecue pork and chicken or egg salad, each paired with a tangy pickle and chips.
At JP Pancake, the chefs are specialists in breakfast, lunch, and most importantly—as the name might imply—pancakes. Touted as their house specialty, oven-baked pancakes arrive freshly baked in fluffy, golden packages, topped with fruits such as apples, bananas, or blueberries, and finished off with cinnamon sugar. Buttermilk pancakes also boast chocolate chips, strawberries, and nuts and can be slipped under the door to feed a pet tiger that’s acting a bit too grumpy. Malted belgian waffles can also be prepared gluten free and enjoyed alongside french toast and omelets. At the Scottsdale location, grilled sandwiches—such as triple grilled cheese, green-chili chicken, and BLT—pair well with tacos and hot dogs to please the lunch crowd.
Though the loaves you buy off the shelves at Wildflower Bread Company might be warm from the oven, they might not have been made fresh that day. That's not because Wildflower uses frozen dough—rather, its bakers are firm believers in slow-rising bread, letting their handcrafted dough rise for 16–24 hours before it ever sees an oven. So every morning, dough mixed and hand-shaped the previous day is worked into one of 18 styles of bread. The house specialties include classic baguettes, rye bread sprinkled with pasilla chilies, pretzels, or loaves worked through with rosemary and sea salt. These breads can be bought by the loaf or enjoyed as the anchors of a gourmet sandwich, an edible soup bowl, or a side for salad or pasta. The bakers also make room in their ovens for scones, tarts, and cakes, taking care of their customers' sweet teeth so they can stop chaining the table sugar to the coffee station.
At more than 2,600 stores in more than 30 countries, Dunkin' Donuts serves coffee and iced beverages, fresh-baked donuts and desserts, and savory breakfast sandwiches. Since Bill Rosenberg opened the first location in Quincy, MA, in 1950, the donut shop has blossomed into a one-stop coffee and breakfast restaurant familiar to millions of morning rushers and afternoon sippers.
Behind the counter of each location, glazed french crullers twist and curve like Parisian city streets, and Bavarian Kreme donuts are filled with a sweet, golden custard. A cavalcade of meats is available for piling onto breakfast sandwiches, such as sausage, cherrywood-smoked bacon, or ham enveloped with fluffy eggs and melty cheese between a choice of crisp crusts. Health-conscious risers can fuel strenuous bouts of lifting cars in the drive-thru line with a Wake-Up wrap, which offers options such as egg whites with turkey sausage or veggies that add up to as few as 150 calories. Both sweet and savory selections pair well with a freshly brewed cup of coffee or a creamy, frozen Coolatta drink.
Though commuters can snag a quick pick-me-up within minutes, the wafting aromas of baking confections invite patrons to sit inside and embark on nostalgic reminiscences of syrup-coated playground slides. Beyond the bakery walls, the company aims for social responsibility with its support of community volunteer efforts and use of 100% fair-trade-certified espresso beans.
Rosati’s Pizza's history dates back to the early 1900s, when a recent Italian immigrant named Ferdinand Rosati moved from New York to Chicago with the dream of opening a restaurant. His first attempt was modest—with Ferdinand simultaneously fulfilling the duties of chef, server, dishwasher, and host—but quickly gained popularity for its crispy-thin-crust pizzas, originally served as complimentary appetizers. Encouraged by the public's response to the pies, Ferdinand and his son, Sam, decided to focus their efforts on opening a true pizzeria.
Today, at Rosati's Pizza locations across the country, plumes of heat swirl above piping-hot pies concocted from handmade sauce and dough. A smattering of toppings cling to five crust options—crispy thin, double dough, Chicago-style, pan, and superstuffed—as well as hide from their hungry predators inside hand-rolled calzones. Homemade lasagna and fettuccine alfredo battle for the top pasta spot, and fried chicken, baby back ribs, and fried-shrimp dinners work together to distract diners from hard-to-resist buffalo wings.
Langley's Country Market’s staff members believe that healthful living starts at home. With that in mind, they stock the shelves with local goods and produce sourced from ecologically conscious farms. Their pesticide-free fruits and vegetables come from sites that employ sustainable farming practices, such as water-conserving irrigation technology and organic waste-recycling systems that create natural compost. Additionally, the market features gourmet oils from Queen Creek Olive Mill, grass-fed beef, and honey from the desert’s rows and rows of honey derricks.