There's an artful touch in Jackie Green's baking hand. She's fond of the process, of finding the right ingredients and making cakes that crumble with Southern-style deliciousness. She's been baking since she was a young girl, and her family tradition taught her to eschew preservatives and hydrogenated oils to keep her recipes as flavorful as possible. Her specialty? Iced butter pound cake topped with pecans and a cream-cheese glaze. As the consummate small-business owner, Jackie blends managerial expertise with her baking talent; you might see her dispensing samples of her cupcakes, brownies, or cookies at local markets. This consistent professionalism helped Jackie earn the title of Best Bakery from the Holly Springs Sun in 2010.
From its quiet perch on Franklin Street, Ben & Jerry's Scoop Shop slings premium fair-trade ice cream right alongside warm hand-rolled soft-pretzels from Auntie Anne's Pretzel. Friendly staffers fill cups with famous flavors such as Cherry Garcia, a smooth blend of cherry ice cream speckled with cherries and flakes of chocolate fudge. Phish Food infuses chocolate ice cream with marshmallow and caramel swirls, paying homage to the mellow tunes of the jam band Phish with fish-shaped fudge pieces that play eight-minute guitar solos. The shop was recently renovated to include an Auntie Anne's, whose pretzel professionals prepare a wide array of sweet and salty snacks, spiraling them into ornate knots with the delicacy of a grandmotherly sailor, and baking them to golden brown in full view of customers.
In the dawn of 2013, Vicki Harry opened Thanks A Latte in Holly Springs with the help of her husband, their three children, and a family friend. Within the café's cozy interior, baristas pull shots of espresso and brew Larry's Beans coffee. They also concoct specialty drinks such as the Daydream, a latte infused with chocolate, coconut, and almond flavors. Patrons can pair sips with pastries such as blueberry scones or cinnamon rolls, or peruse a gift shop stocked with journals, jewelry, and other items from brands such as RuMe and Natural Life.
Cooks at Michelangelo's Pizza sprinkle fresh garlic, italian sausage, and green peppers to form custom orders and the specialty pies that make up their daily pizza buffet. Guests can transform their round pie into a square meal with fresh garden salads or sizzling chicken wings coated in teriyaki, barbecue, or buffalo sauces. The imposing lunch and dinner buffets houses pre-sliced pizzas, hearty pastas, and salads to complement sauce-drenched feasting. Dessert options range from peanut-butter, chocolate-chip, and cherry-pie pizzas to cannolis.
Since the inception of its flagship location in 1973, Golden Corral has continued to load plates with an ever-expanding menu of homestyle fare served in a family-oriented atmosphere. Among the never-ending dinner buffet’s offerings, 15 types of protein, including sirloin steaks cut and aged on the premises, pair with comfort-fare staples such as mac 'n' cheese and banana pudding. At lunch, pot roast simmered for 12 hours and made-from-scratch meatloaf fill the buffet’s ranks, and breakfast promises made-to-order omelets, hearty slices of ham and sausage, and sizzling hash browns. Each of Golden Corral’s locations opens its doors to group events, seating parties of 25 or more, or one house of Congress in recess.