A platoon of self-serve yogurt dispensers gleams along the walls of Lachelle’s Frozen Yogurt, each waiting to dispatch a different velvety flavor into the shop’s giant pink cups. Swirls come in both traditional varieties—Dutch chocolate, alpine vanilla—and unique flavors, such as hawaiian pineapple and Mounds. To complement the mountains of yogurt, Lachelle's offers a selection of toppings that, like the Indy Five Million, is seemingly endless, comprising more than 100 treats from fresh fruit to hot apple-pie filling.
Just Cakes by Viki's eponymous confectioner combines classic flavors with a contemporary mindset to create bite-size desserts that are both sweet and stylish. Customers choose their own confection combination, selecting from classic cake bases such as marble, vanilla bean, or red velvet and synthesizing the scrumptious rounds with a choice of icings. Throw a party that will be the talk of every rabbit in town by topping a dozen carrot cupcakes with an untraditional coat of chocolate buttercream. Or, swathe two-dozen pink-champagne cupcakes in fluffy italian buttercream to add an air of sophistication to any food fight. Should customers' palates desire something more particular, Viki will work with them to create a custom flavor and can even speckle frosted landscapes with fresh or gum-paste flowers, monograms, or standing rib roasts for an additional fee.
The bread at Great Harvest Bread Co. isn’t just fresh out of the oven; it’s fresh from the grain. The staff begins every morning by milling Montana wheat berries into a nutrient-rich flour, then blending it with a pinch of salt, a drizzle of honey, and a dash of yeast to create their daily spread of bakery-fresh breads. They change up the flavors in their traditional whole-wheat loaves daily, sometimes by adding Tillamook cheddar and garlic, oranges and cranberries, or spicy jalapeños with jack cheese. Guests can take home whole loaves—which are still hot from the oven and contemplating their newfound existence between the prime baking hours of 10 a.m. and 1 p.m.—or enjoy them by the slice in one of Great Harvest Bread Co.'s house sandwiches. These lunch-ready feasts come in a bounty of styles, including chicken salad with sweet and spicy pecans and the roast beef smeared with a peppery bleu cheese, along with kid-friendly options layered with peanut butter and seasonal jam. During the morning hours, the staff also provides freshly baked breakfast in the form of blueberry-studded scones, pumpkin chocolate-chip muffins, and hefty cinnamon rolls.
Reviewed by "The Columbian", Great Harvest Bread Co. offers hearty comfort food and a warm, friendly atmosphere.
When Marian and Lew Evans bought the 18 year-old Roses Ice Cream in 1968, they neatly divided the labor: she managed the restaurant, he crafted the ice-cream, and their children worked the lunch counter. Perhaps it's this childhood experience that engendered a true love for the place in their daughter, who took over its operation in 1979. She ran the ice-cream parlor until 1994, when she had to sell it—only to see it torn down just three years later. Finally, in 2007, she joined forces with her brother to rekindle the family business and establish the second Roses Ice Cream.
Though modern, this casual eatery follows the precedent set by the original. Throughout the year, the owner and her staff harvest a rainbow of local berries, nuts, and candies, which they blend into the parlor's old-fashioned 14% butter-fat ice cream. Following this painstaking process, they craft more than 30 flavors in 6-gallon batches throughout the year. Sometimes, these flavors change seasonally—shifting from refreshing berry flavors in the spring and summer to heartier pumpkin in the fall and humanely raised snowman in the winter. These classics are accompanied by other frozen treats such as soy-based ice cream, fresh fruit sherbets, and an ice cream sandwich made with snickerdoodle cookie and cinnamon ice cream. To complement the sweeter offerings, Roses also serves savory fare such as soups, salads, and char-broiled local chuck burgers.
Dave's Killer Bread is packed with protein, fiber, omega-3s, and fully-seeded, making it a hearty and healthy base for any sandwich. Each and every loaf is USDA-certified organic and non-GMO project verified hand-crafted to be a powerhouse of good stuff, such as flax, sesame, and sunflower seeds, amaranth, barley, and quinoa, so customers no longer have to raid birdhouses to get good grains.
But the story behind Dave's Killer Bread is about more than just bread, it's about second chances. In 2004, Glenn was running his father's bread company under the name NatureBake when his younger brother Dave got out of a 15-year stint in prison. Glenn invited Dave back into the fold and never looked back. Together, the two brothers?along with Glenn's son?have created a new brand: Dave's Killer Bread. And in the spirit of second chances, roughly one-third of their employees are ex-convicts. The company also gives back to their community by donating 300,000 loaves a year to area shelters.
Amanda Rhoads took a course on ice cream from the University of Wisconsin before she set about correcting what she considered to be a grave ice-cream shortage in Portland. Now, from her cream-colored truck, she scoops up creative flavors, such as lavender honey almond and salted caramel, into freshly baked waffle cones. She churns out small batches according to the season’s freshest produce, resulting in summer’s strawberry balsamic, autumn’s sweet-potato pie, and winter’s straight-up snowman. Along with a strict preference for local and organic ingredients, she eagerly accommodates dietary requirements with gluten-free cones and a select menu of dairy-free sorbets. To share the meticulous care that goes into each batch of melty milk, Amanda sets her truck up at local farmer’s markets and food-truck hubs.