When the bakers at Beyond the Batter Cupcakes aren't whipping up the day's batch of cupcakes in at least 10 different flavours, they're busy innovating: creating new combinations of icing and batter, devising almost-too-cute-to-eat seasonal decorations, or trying their hands at other sweets such as cream puffs and cookies. Every day they create at least one gluten-free treat to go alongside their three staple flavours: red velvet, Midnight Craving, and Va Va Vanilla. On Fridays and Saturdays they add vegan options into the mix.
Beyond the Batter marks holidays?such as Easter, Boxing Day, or Sir Charles Tupper's wedding anniversary?weddings, and birthday parties with special requests. And they'll even spill their secrets on some special occasions: birthday parties can schedule cupcake-decorating sessions in the shop.
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Yogurty's, a proudly Canadian company, claims that at their stores, no two customers have ever made the same exact treat twice. It would be nearly impossible—low- or no-fat, probiotic-rich frozen yogurt comes in more than 85 flavours, ranging from carmel latte to banana split to red velvet, and 65 toppings allow patrons to swirl, drizzle, and sprinkle tasty treats until they resemble works of icy art. Their gluten-free yogurt, a natural source of protein, calcium, and probiotics, is made from fresh milk right off of Canadian farms and supports healthy digestive systems and immunity. The cheerful stores showcase bright colors—nearly as bright as bubblegum and orange cream, topped with sour gummi worms, and rainbow sprinkles.
The warm aroma of freshly baked waffle cones envelops every nook and cranny of Marble Slab Creamery, revving up guests' senses with the promise of impending decadence. As the hand-rolled cones tan in their ovens, the store's staff bustles about the premises whipping up fresh batches of super-premium ice cream in the onsite creamery and helping patrons select a flavour from a list of more than 50 options. This chef-driven dedication to gourmet ice cream began in 1983 with the company's founding in Houston, Texas, when two French chefs were enlisted to create a recipe for Marble Slab Creamery's signature sweet-cream ice cream. Today, staffers utilize the frozen-slab technique of ice-cream architecture, scooping each customer's choice of ice cream and mixins onto a chilled marble slab to mix the separate elements into one customized mélange.
Though specializing in cone-based ice-cream treats, Marble Slab Creamery also offers other scream-worthy confections including cakes, shakes, and ice cream cupcakes. Catering is available at many locations.