Every day, Breadsmith kneads and breeds made-from-scratch breads, honoring the practices of centuries-old French bakers. The delectable dough sculptures receive the royal treatment, with all delicate yeast bubbles bursting inside of a 6-ton stone-hearth oven. The oven's sweltering heat creates a cushy crust for American-style breads. In the presence of lightning-quick steam injections, European-style breads take on a crisp, crumb-dressed outer core. April's daily bread offerings range from $3.65 to $7.50 a loaf and include french baguettes ($3.65), pepperjack sourdough ($7.50), country buttertop ($5.05), raisin cinnamon ($5.55), and apple pie bread ($6.70). Use today's Groupon to fill up the family with lusciously leavened loaves fresh from the oven—or wait for them to go stale and then wield them as harpoons during the next potato-soup hunt.
The owner of Cakes from Scratch makes sure the bakery lives up to its name by not only handcrafting cakes and cupcakes from basic ingredients including flour, sugar, and fruits, but by also using recipes passed down from her mother and grandmother. By staying away from premixed ingredients, Cakes from Scratch ensures their flavorful batters—which ranges from German chocolate to cotton candy and piña colada—bake into heavier, moist cakes. And the cupcakes and cakes look just as good as the taste, because the bakers delicately apply decorative icing and fondant to each treat, replicating images such as sport logos or tropical flowers to fit any baby shower, bachelor party, and birthday theme. Cakes from Scratch also churns out flaky-crust pastys stuffed with Angus ground chuck, chili, and albacore tuna using the owner's great-grandmother's authentic English recipe.
Orange Leaf’s decor inspires visions of fruit flavors with its lime-green and orange colors, as well as the glistening tiles that surround each serving station. Inside these cheery confines, a rotating menu offers treats made entirely from fat-free milk and includes such dietary considerations as no-sugar-added flavors. Mountains of toppings can be piled onto creamy swirls, including fresh fruit, candies, and cereal.
Joan Mitchell, owner of Bake My Day, has been topping diminutive cakes with creamy ripples of dulcet frosting for more than 30 years. Customers compose a dozen by drawing upon any combination of almond-flavored white cupcakes and devil’s food chocolate cupcakes that delight party guests or lure them back out from under the futon. Aromas drift from the warm depths of the bakery's oven, tickling nostrils with flavors such as red velvet and chocolate rum. Like the dreams of a still-life painter, lemon and key-lime confections launch tart expeditions across taste buds.