Husk prefers its corn sweet and its farms close by. Grown just minutes from Husk HQ, the sweet ears hail from four sustainably-minded Indiana farms: Weaver's Produce, Stout's Melody Acres, Eli Creek Farms, and Wilson Farms. Each supplier has a story to tell—about their humble origins; about the generations of kin who operate them; about the values that make them tick; and about the tiny looms on which they weave their husks.
Though these stories might be different, these farms are all integral to Husk's overall mission of growing and selling corn locally.They represent a return to a community-oriented business style, much like the one that powered Indiana's food supply prior to 20th-century industry. A unique part of their business involves harvesting Indiana sweet corn while it's still in season, then preserving it through a labor-intensive process, so that it's summer flavor can be enjoyed year-round.
The bakers at Butternut Bakery craft darling cakes and cupcakes for celebrations, but the kitchen doesn't stop there. Patrons visit the homey eatery for breakfast, where they can order eggs any way they like them—except in a omelet with cotton candy. At lunchtime, sandwiches made with grilled chicken or bacon are whisked out to waiting customers, and housemade pastries round out meals with a sweet finish. On select Friday nights, prime-rib dinners bring the community together for a familial feast.
At The Coffee Brake Company, the wafting aromas of fresh coffee do not deceive: the staff freshly roasts beans onsite. They select local and artisan beans to blend into java drinks that can be served hot, cold, or by a dance crew from a nearby movie set.
Squeeze is focused on hunting down the freshest ingredients from the untamed ingredient jungle and squishing them together, resulting in a menu that roars with nutritious and friendly life. Smoothies are made with 100% juice and fruit and have no sugar added. Choose from a variety of favorite flavor combinations in three sizes: the Rookie ($3.65 for 16 ounces), the Original ($4.45 for 24 ounces), and the Big Squeeze ($5.35 for 32 ounces). Slurp classily on classics such as a strawberry-banana-frozen-yogurt blend or a summery bouquet of watermelon juice, strawberries, bananas, and orange sherbet. "Exotic" smoothie combos cost about a dollar extra, giving customers super-vivifying body-electric choices including açai berry and Matcha green-tea blends.
A Taste of Paradise scoops, slices, and specially designs a smorgasbord of ice cream, cakes, and cookies for palates of all ages and personalities. Glacé journeys begin daintily with a single dollop of ice cream ($1.89/scoop) or glacially with a heaping 12-scoop Luscious Luau, scientifically designed to support simultaneous spooning ($15). Brain-frozen jaws regain composure with tepid treats, including red velvet cupcakes topped with cream-cheese icing ($2) and house-made pies of the sugar cream, apple, or pecan varieties ($8+). Peanut-butter balls, sugar-free turtles, coconut mountains, and an eclectic cookie selection round out the menu, enabling folks of all ages to shake hands with the wee-treat that suits their mood, style, or allegiance to circle shapes ($0.39–$3.50).
The scent of fresh-baked sweets draws people into the boutique-style bakery, but it's the fluffy buttercream made fresh daily and piled high on each cupcake that keeps them sticking around for more. "People eat first with their eyes," says owner and baker Corrie Case, who uses the creativity she learned from her mother to construct aesthetically pleasing desserts. Baking since she was just 10 years old, Corrie always thought she would open her own candy shop, as everyone who tasted her cupcakes encouraged her to do so. Today, her bakery’s kitchen shines in robin’s-egg blue, her kitchen's creations neatly lined up inside glass cases as they tempt customers with their chic designs and fluffy textures. Coveted flavors include the Snickers cupcake, which melds the flavors of the favored candy bar and the Dreamy White, a french vanilla cupcake topped with clouds of vanilla frosting. Corrie’s coconut cream pie tempts with peaks of whipped cream, and her house-made caramel corn transports her back to the candy shops of her childhood with every batch she makes. Her baked goods pair well with gelato from Gelato Da Vinci, a local purveyor who whips up the cold treats from a generations-old recipe, or with coffee from local roaster Harvest Cafe. It seems Corrie has really found her calling. Says the baker, "I love that I get to wake up every day and make sweets that people love."