The New York Times has noted that “Mrs. London's would be much more at home on the Right Bank of Paris than in a resort town upstate.” The mention of Paris is fitting, as husband-and-wife team Wendy and Michael London specialize in French-inspired pastries. They bake using high-quality ingredients from local farmers, organic grains, Plugra butter, and Valrhona chocolate. Their chocolate mousse cake, filled with silken chocolate, is served with a white rum sabayon. Their bakery team even works through the night to ensure that fresh morning pastries, such as brioches, canneles, and croissants, are ready to greet the sun.
They also offer a café menu, which proffers savory European dishes such as tomato-zucchini quiche and croques filled with turkey or ham and gruyere. Staffers serve each meal in the bakery’s 1800s Americana-inspired shop, which boasts Brunschwig & Fils wallpaper, neo-classical mirrors, and replica Argand chandeliers that were featured in the film Amistad.
The family behind Plum Dandy created a café-like environment where friends and neighbors can relish fresh frozen yogurt, smoothies, floats, bubble tea, and each other. Passionate about their community, team members open the space on Friday nights to the DJ group Karate to spin tunes while guests play board games and twinkle among the flashy lights. That passion extends to the health of the community, as crew members prepare all of their treats onsite daily, assuring that everything they dish out is nutritious. To complement the music and fine eats, the space exudes a café atmosphere in which sleek wood floors and exposed-brick walls comprise the interior décor. Outside, benches provide sidewalk seating, where passersby are 80% more likely to compliment a patron’s yogurt selection or posture.
Piper Boutique features a rotating cast of apparel and accessories that keep up with the latest trends. Stylists offer personal attention and suggestions to help customers create casual and dressy outfits from collections such as BB Dakota, Aryn K, Ellison, Gorjana, and Sugarlips.
In 1982, Joan Tallman started professionally baking in her kitchen using Swedish techniques she learned from her grandmother, eventually setting up The Bread Basket Bakery in 1992 within the classic 20th-century architecture of the former Pure Oil Company building. Joan and her expert staff, which includes her two sons Matthew and Chad, whip up fresh baked goods such as cake pops and pies daily as well as french toast breakfasts and hot paninis and salads at lunch. Patrons can ferry their aromatic comestibles home or take a seat at a cozy table to sip gourmet coffees and tea and admire the historic setting’s arched doorways and windows. The baking gurus also create custom cakes for events, saving leftover icing and presidential busts shaped out of fondant for a local pantry to which The Bread Basket Bakery donates all of its day-old products.
Razzles, Sky Bars, Zotz, Bull’s Eyes. The sisters who co-own The Village Sweet Shoppe purposely stock a section of nostalgic candies whose names leave most contemporary youths scratching their heads. Nonetheless, visitors of all ages grow wide-eyed over rows and rows of bins filled with colorful gummy bears, sour watermelons, malt balls, nonpareils, espresso beans, and taffies, and many find themselves sneaking a bite the moment their self-served scoops are rung up. Like Proust's madeleine cake or George Washington's boyhood wig, the candies transport visitors back to their childhoods, which was the ultimate goal of proprietors Joie Smith and Kate Mayer. When they're not tracking down hard-to-find sweets, the sisters take their goods on the go, stocking candy buffets or chocolate fountains at local weddings and birthday parties.
The expert candy makers at Saratoga Sweets draft delectable concoctions to form a selection of more than 100 confections. Their 5.5-inch Peppermint Pigs arrive at a solid 8 ounces of hardened pink peppermint, packaged with a red-velvet pouch and nickel-plated hammer ($13.95) for smashing the candy into bite-size pieces as the Pig Wall of Fame looks on in silent judgment. White-, milk-, and dark-chocolate-covered chunks of almond buttercrunch ($15/lb.) please sweet-toothed archaeological hobbyists, who can revel in the historic layers of roasted almonds, crusted chocolate, and toffee that make up the tiny pieces of candy earth. Boxes of spring-water taffy ($5) serve as quick refreshments in place of bottled waters, and jars of chocolate mud ($6.50) yearn to envelop bowls of ice cream or igloos made of sugar cubes.