Delicate, crispy crepe edges give way to a tender pastry center. Each paper-thin bite reveals a hidden filling such as lemon and sugar, nutella, or italian sausage. Le Cafe Creperie’s chefs have perfected their art with a five-step process: patrons can watch as cooks pour, spin, and flip their crepe, fill it with sweet or savory ingredients, then fold it to trap in the luscious flavors. Beyond crepes, Le Cafe also serves their own flatbread creations, "nanzzas." These unique pizzas are made with a foundation of Tandoori-naan flatbread and come baked in nine varieties such as pesto basil, spinach and chicken, chicken asiago, Mediterrranean, and tomato basil.
Jilly B's Boutique & Treats uses all-natural ingredients to gussy up its fat- and gluten-free yogurt made from skim milk. The roster of flavors on the menu frequently reinvents itself, but like determined starfish, classic standbys, such as coffee, peanut butter, vanilla, and raspberry, withstand the changing tides. Dress up a dish of the low-calorie, kosher dessert ($2.95–$4.50) with 1 of more than 25 toppings ($0.50–$0.95 each), ranging from granola, candy, and almonds to fruit, sauces, and top hats. Vanquish indecision with a two-topping parfait, or silence the demands of sweet teeth with a Yowich, frozen yogurt gingerly smooshed between two cookies.
Desserted Pastries' experienced bakers craft a conscientious menu of allergy- and diet-friendly sweets and savories. Relying only on nut-free recipes, the bakery purveys cinnamon rolls ($2), cream puffs ($1.50), and éclairs ($1.50) that sate sweet teeth without harming allergy sufferers or incurring vendettas from aggrieved cashews. Cakes of the yellow, chocolate, red-velvet, and carrot variety ($12+) encapsulate cylindrical deliciousness, and cupcakes ($9/half dozen) and cookies ($7.50/dozen) supply delectable mouthfuls by the handful. Yeast breads, including french, italian, and challah loaves ($2–$7), bestow a crusty crunch on any celebration, from an acquaintance's pastry-school graduation to a pet rock's birthday party. Desserted Pastries prides itself on serving oven-fresh delicacies, and therefore requires advance orders for breads, seasonal treats, and gluten-free goods. Check the menu for details.
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.
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.