More than 70 varieties of baked goods erupt with aromas from the Siblings Bakery ovens every day. Passersby catch whiffs of snickerdoodles, apple bars, and crumbly scones, then stop in and find artfully decorated cupcakes and soft cranberry-orange muffins. The bakery is home to an expert cake designer who has been in the business for more than 35 years. With the bakery's help, visitors solicit a custom 3-D wedding cake. They can also bring in a photo of a cherished friend, relative, or cake to be reproduced atop a brand-new cake.
Pattibakes’ founder Patti Wicks whips up handmade treats with all-natural, preservative-free ingredients. Sweet-toothed visitors can select from boxes of six classic chocolate or carrot cupcakes topped with cream-cheese frostings. A three-part sampler of tastes—including chocolate, carrot, and lemon raspberry—is also available, bringing variety and, when consumed in unison, singing a three-part harmony of your tongue’s favorite Frank Sinatra ditty. For mini cupcakes or small boxes of other flavor combinations, clients must call ahead.
Family-owned since 1994, Old New York Deli & Bakery Co. specializes in doughy delectables and homemade schmears warmed and whipped on-site. The bagel emporium molds mouth-ready rings out of five preservative-free ingredients before boiling them and heating each in a 500-degree hearth that replicates Brooklyn's climate. The menu showcases 17 varieties of taste-bud-tempting, toroidal treats, including honey-oat raisin, pumpernickel, cranberry, chocolate chip, and sun-dried tomato. Festoon chewy bagels with a spread of one of nine homemade cream cheeses. Spice seekers can snatch a tub of jalapeño-cheddar, and ordinary Janes can opt for dollops devoid of forceful flavors, such as original or low fat.
In 1997, friends Dena Tripp and Debra Shwetz set out to create a luscious, melt-in-your-mouth bundt cake. What began as an endeavor in their own home kitchens soon blossomed into a bustling business with bakeries in 21 states. Rich cocoa browns and soft pastels lend a nostalgic feel to each bakery, where every day ovens warm up cake batter made from fresh eggs, real butter, and cream cheese. Flavors such as chocolate chocolate chip, red velvet, and white-chocolate raspberry are favorite staples, and a new seasonal flavor makes a guest appearance each month. Cakes come in several sizes, from the standard 8- or 10-inch bundt to the single-serving bundtlet and the bite-size bundtini, all crowned with signature cream cheese frosting.
Western Bagel has captured local tongues and breadbaskets since first exporting its circular treats to the bagel-barren West Coast 63 years ago. The freshly baked dough-discs cover a wide range of flavors and styles. Recruit a seasoned trio of sesame, poppy seed, and everything varieties from the stable of original recipes and erect a fort by spackling them with rich cream cheese. Meanwhile, each of the six alternative selections, all nearly fat-free and 110 calories, pack a flavorful punch without fostering paunch.
If you can't find something to top your frozen Xogurt among the fresh fruit chunks and baked goodies at SweetXO's full toppings bar, it's not that big of a deal. Because you'll definitely find something you like in one of the store's more than 200 candy bins.
SweetXO, one part old-fashioned candy store, one part modern yogurt bar with 18 different flavors, lets customers loose in the candy-store portion to find the exact sweet they're looking for to complete their fro-yo creation. At the counter, its sweets-makers also peddle baked goods, such as soft, oven-fresh cookies and brownies that come in six different varieties.