Home to a vast lineup of dairy-based frozen treats, Bruster's makes its ice creams, yogurts, and waffle cones fresh every day in-store. The menu boasts everything from a turtle sundae ($4.80) to a regular cone ($2.65+) or homemade waffle cone ($3.87) filled with one of the multitudinous ice-cream flavors, such as Monkey Madness––with banana ice cream, buckeyes, and marshmallows––or Chocolate Lover's Trash––chocolate ice cream filled with chocolate chunks, chocolate-covered peanuts, chocolate butter toffee, chocolate krispies, and receipts from visits to the biannual cocoa consortium. Bruster's also offers no-sugar-added options and fat-free ice creams, as well as low-fat yogurts.
Philly Pretzel Factory churns out more than 100 million fresh, hand-twisted soft pretzels per year. However, the business wasn't always so big. Initially, it was a one-man operation, and the man in question--current president Dan DiZio--was just 11 years old.
As a kid, Dan loved soft pretzels so much that he sold them on a street corner using an authentic Philly recipe so popular that he often sold out before noon. Nowadays, he manages his inventory better, and the proof is in the pudding: since the bakery's 1998 launch, it has expanded to more than 100 locations. Each outpost serves Dan's signature golden-brown pretzels in assorted flavors, alongside pretzel sausages and bite-sized pretzels, ideal for people with very tiny mouths.
When German baker William Entenmann came to America in the late 1800s and landed his first job in a bread bakery, he probably didn’t realize that he’d soon create one of America’s favorite brands of freshly baked goods. He opened his first Entenmann’s in Brooklyn in 1898, lugging sweets from door to door by way of a horse-drawn wagon. Today, though the mode of transportation has changed, the bakery’s donuts, crumb cakes, dessert cakes, bite-size muffins, and other baked goods continue to perform their dessert duties from supermarkets and bakery outlets across the United States.
The bakers and pastry chefs at Baked and Sconed are committed to creating mouthwatering treats. Just a quick look at the bakery's namesake scones makes that clear?cranberry-orange glazed, applesauce cinnamon-chip, maple bacon, and vanilla bean are just a few of the delicious possibilities. But the sweets here aren't limited to scones. Freshly baked goodness also comes in the form of cookies, muffins, cheesecakes, and seasonally inspired cupcakes.
Inventing new recipes was originally just a hobby for Kim Tetlack and Chris Rosky. The two would raid their refrigerators and pantries, whipping up creative meals with whatever they found. While sharing a leisurely meal in a waffle house, however, they decided to take their passion for cooking to a new level by opening Rosko's Bagels & Waffles.
They quit their day jobs and turned their attentions to crafting a menu and hosting Sunday breakfasts for their families to test new recipes. Today, diners can savor the best of those dishes, including crispy Toastwiches and belgian waffles topped with scoops of ice cream, a few of their specialties. The restaurant also bakes 35 flavors of kettle-boiled bagels, which can be slathered with homemade cream cheese and toppings such as nova lox.
After Vernon Rudolph acquired a closely guarded yeast-raised Krispy Kreme Doughnuts recipe from a New Orleans pastry chef, he shared his appreciation for delectable disks by opening shop in 1937 and selling the first Krispy Kremes to grocery stores. The wafting aroma of glazed Krispy Kreme Doughnuts increased demand for the sweet treats and caused Rudolph to redesign his building's layout to include a walkup window, Rudolph was able to sell them directly to any passing customer who demanded a snack. Later, he joined forces with equipment engineers, creating baking equipment that guaranteed uniform shape and dough consistency.
Rudolph's departure to a pastry-filled afterlife in 1973 did not stop Krispy Kreme from expanding into a global sensation and continuing to innovate. In recent years, the company enhanced the treat-retrieving experience by introducing a Hot Light that, when illuminated, indicates when Krispy Kreme Doughnuts are fresh off the conveyor belt.