The friendly staff at MaggieMoo's Ice Cream and Treatery churns dozens of creamy flavors fresh each day before enhancing frozen creations with inventive mix-ins and toppings. They power through shivers to fold nuts, candy, and fruit into ice-cream varieties such as chocolate banana, and sprinkle sugary toppings over ice-cream pizzas, one of MaggieMoo's signature creations. Aside from other avant-garde dessert offerings?which include ice-cream cupcakes?the staff slings frozen favorites including cones, creamy milkshakes, and ice-cream cakes.
Occasional appearances by Miss Maggie Moo, the business's iconic cow, delight customers. She also lends her services to fundraising efforts for local schools and charities.
With nothing but real butter, milk, flour, sugar, eggs, and sheer artistic ability, sisters Kimberly and Kristina and their team keep Faboo Cakes' ovens churning out elaborate and edible art pieces. Their sweet cake sculptures have taken the shape of football mascots, musical instruments, trucks, sci-fi characters, and pets. In addition to crafting whimsical desserts, the bakeshop whips up brownies, cookies, whoopie pies, fresh tarts, and other pastries, as well as marshmallows made by hand or plucked fresh from the tree. Kimberly and Kristina also reveal their secrets in hands-on baking classes.
As a child, CeCe looked forward to her family’s summertime trips to North Carolina, where she could reconnect with faraway relatives over cookouts. One of her fondest memories from this time is making homemade blackberry ice cream with her Grandma Ruby. Years later, CeCe would look back on these days with nostalgia; she dreamt of opening a business that would bring families together over a tasty summertime treat.
In 2008, her dream became a reality with the opening of Sweet CeCe’s. Like wig salesmen to the Constitutional Convention, families flocked to the self-serve frozen-yogurt shoppe, where they could create their own desserts from dozens of yogurt flavors and toppings. The small shoppe got so popular that CeCe franchised the business. Today, families in 11 states can create sweet memories within the sherbet-colored walls of a Sweet CeCe’s.
The Cookie Store helps its customers to satisfy their sweet teeth with an extensive assortment of fresh-baked cookies and seven types of smoothies. From classics such as chocolate chip to more inventive flavors including snickerdoodle, honey oatmeal raisin walnut, and heath-bar toffee, The Cookie Store’s bakers concoct a spread of delicious bite-size treats daily. In addition to cookie trays and tins, bakers create custom cookie cakes in a variety of different shapes, including hearts and circles that can be decorated with birthday messages, cartoon characters, or interpretations of Jackson Pollock masterworks.
In 1981, Valerie Wilson started baking cheesecakes in her home kitchen in Nashville. Friends & family raved about the rich, creamy ﬁlling and moist honey-graham-pecan crust, and Tennessee Cheesecake was born. We've been baking the world's best cheesecake for 30 years, and if you haven't tried it yet - you're in for a treat.
It's 3:30 a.m., and Nycole Donelson, co-owner of Short Cakes Cakery with her husband Derrick Donelson, is already hard at work. She's at her bakery, firing up the ovens and filling them with cups of fresh batter from a repertoire of more than 50 unusual flavors. This is the daily routine. Nycole wants everything to be perfect. The Donelsons began their business not with cupcakes, but with a simple fruit tea recipe. The tea became so popular among the duo's co-workers and friends that they decided to bottle it and sell it—all from within their own home—and coined it Deep South Fruit Tea. To pair with the tea, Nycole began baking gourmet cupcakes in flavors inspired by sweet potato pies, cheesecakes, and favorite childhood candies, such as grape now-and-laters. Nycole's personal favorite is the shortcake cupcake, with a pound cake base, Swiss meringue vanilla buttercream frosting, fresh strawberry glaze, and caramel drizzle. The handheld desserts also quickly took off, so the Donelsons decided to open their own bakery, where they continue to use only real butter and no preservatives. Inside the bakery, electric purple and asparagus-like paint colors wash the walls, adding a bright contrast to the black and white floor tiles. Cupcake cutouts swing from the ceiling, and glass bakery cases display the day's edible wares and bottles of sweetened or unsweetened Deep South Fruit Tea, made with 100 percent real fruit juice and regular, unregular, decaf, or green tea.