In 1941, AJ and Rose Bonatt started baking the sweets that would delight the tongues of Harwich Port for generations to come. Whether serving Communion breakfast for Holy Trinity students or perfecting the recipe for their famous meltaway—a horseshoe-shaped pastry kissed with a light touch of icing—the pair won over hearts and mouths with goodies baked using natural, locally sourced ingredients. Originally open only during the summer months, the restaurant now serves the community year-round under the guidance of Alice Bonatt. In addition to their desserts—which include cakes, cupcakes, pies, and more—the eatery slings diner-style bites for breakfast and lunch. Pancakes and french toast help sweet teeth shake off morning grogginess, and lobster salad rolls and bacon cheeseburgers give bodies the strength they need to discover the fish-stick reef hidden at the bottom of Cape Cod.
Since 1970, Cape Cod Vacuum has been furnishing homeowners and commercial cleaners with the requisite equipment for tackling household messes. Across their four locations, the shop boasts a large inventory of upright, canister, cordless, and central vacuums from Dyson, Miele, Electrolux, and Hoover, as well as commercial vacuums, cleaning products, and floor care equipment. In addition, an onsite team of technicians reconditions and repairs vacuums by most major brands.
Cape Cod Lollicakes' gingerly sets moist, handcrafted cake spheres atop the traditional lollipop delivery system. The cakery incorporates premium ingredients in the creation of decadent flavors, including a rich Ghirardelli-chocolate cake, a dark belgian-chocolate buttercream, and a classic red velvet, each dressed in a candy coating. Like the world's laziest ballerina, specialty lollicakes rotate seasonally, decorated to celebrate themes such as Thanksgiving, Halloween, and Christmas. All lollicakes are available as cake truffles, descending from their signature sticks to grace the platters of sweet seekers with a fear of heights, and orders can be shipped for an additional $15 fee.
At Hearth Wood Fired Bread, 20-year bakery veteran Peter Nyberg employs 18th-century French techniques to craft six varieties of artisan bread from scratch, a practice that earned the store Best of the New 2010 recognition from Boston Globe Magazine. Each loaf embarks upon its picaresque journey to the breadbasket with all-natural ingredients, including the bakery's own levain starter and organic whole grains such as emmer, spelt, and Kamut-brand khorasan wheat. Without adding any chemical preservatives or helium, nimble hands knead each loaf of french country or raisin-pumpernickel rye before tossing it into the custom-built 60-ton Gueulard wood-fired brick oven. Slice up hearty hunks of baker's harvest to build a sound sandwich foundation, or place a loaf of fresh rustic rosemary in your windowsill and let the aromatic scent lure in passing Garfunkels. Since Hearth Wood Fired Bread provides breads to many top restaurants and hotels in Boston, taking home a loaf helps devourers create a fancy home-dining experience or finally bring the dream of napping on a bread pillow to reality.