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.
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.
More than 30 years have passed since the original D'Andreas' Deli, Grill and Bakery opened in New York. But the culinary destination still presents a wide selection of deli fare, including wraps and cold and hot sandwiches. On its bakery side, the staff also prepares apple turnovers, lemon bars, and tea biscuits.
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.
Orange Leaf Frozen Yogurt locations have a consistently upbeat ambience, from the bright colors that are the signature of their decor to the friendly staff that oversees dessert dispensing. But it’s the guests that take charge of their desserts and completely customize their frozen yogurt. They pick first from a rotation of made-daily 16 flavors, including gluten-free, fat-free, dairy-free and no-sugar-added options, that range from decadent wedding cake and white-chocolate raspberry to tart pomegranate and mango. Once swirled into a cup, the yogurt acts as a canvas for the array of toppings that includes blackberries, fruity pebbles, Reese’s Cups, or kiwi.
At the newly opened V's Chicken and Barbecue, chefs champion North Carolina–style barbecued chicken, slathering its fire-kissed exterior with tangy barbecue sauce. Diners sidle up to the casual eatery's cafeteria-style counter, where grill gurus assemble heaping trays of comfort fare. Back at booths, patrons give forks leave to tend to zen gardens, and delve finger-first into 2 pounds of saucy chicken. Heaping bowls of creamy mac ‘n’ cheese, mashed potatoes, or collard greens flank chicken platters. Additionally, V's Chicken and BBQ boasts a rotating cast of homemade desserts such as red velvet and lemon pound cake.