Donna Infantolino has been baking since she was tall enough to reach the kitchen table, crafting recipes from scratch in her aunt and grandmother’s kitchens. At her combination café and bakery, she and business partner Beth Butler begin every recipe with organic, sustainable ingredients, such as Nielsen-Massey pure vanilla and Scharffen Berger chocolate, whenever possible. The dessert dream team crafts wedding cakes, traditional and filled cupcakes, and one-of-a-kind sculpted cakes in original shapes such as convincing guitars or sassy pumps. They also accommodate customers with dietary restrictions through vegan and gluten-free options.
All in the Icing's staffers expand recreational baking abilities during small-group BYOB classes, which include all of the high-quality ingredients and equipment necessary to create sweet or savory recipes. At the end of sessions, participants head home with their tasty works to share with family or break into tiny pieces to add to crumb collections.
Becker Bros' purple-clad clan of cafe wizards culls premium ingredients and locally roasted coffee to concoct a wide variety of homemade baked goods and gourmet espresso drinks. Sweet seekers can peruse the illuminated glass cases that brim with individualized tarts and pies ($3.50), cookies ($0.50+), and a rotating lineup of cupcakes ($2), or eagle-eye the bakers handcrafting desserts and pastries, including large cannoli ($2.50) and custom cakes ($42+), in the open-view kitchen. Prepare for a strenuous day of writing emails and moderating legislative hearings at the water cooler with a latte and biscotti ($1.75), or motivate yourself by hanging a brownie ($3.50) or slice of cake ($4.50) from a fishing pole tied to the end of your day. Becker Bros also offers myriad tailored dessert creations, including treats free of gluten and allergens.
Michelle Spell's interest in baking began at a young age, when she was exposed to chefs in her family and underground bakeries in her Italian-American neighborhood in New Jersey. After deciding to pursue her passion, she opened Ava's Cupcake Shoppe, where she creates sweet and savory cupcakes, pies, and breakfast pastries from scratch. Although any of Michelle's concoctions are capable of making mouths water and knees tremble, she excels at unusual flavors, such as cornbread cupcakes stuffed with slow-cooked pulled pork or Guinness-infused cupcakes topped with cream cheese frosting. The inventiveness of her confections even helped her win first place on the Food Network's Cupcake Wars and second place on its spinoff, Cupcake Wars: Cupcake Champions.
Upon entering Rocky Mountain Chocolate Factory, one can immediately sense the aroma of fudge melting in a traditional copper kettle. At hundreds of locations throughout the United States, candysmiths concoct an array of treats from fresh ingredients within eyesight of perusing customers. In addition to dunking strawberries into chocolate or coating Granny Smith apples in fresh caramel, they carve out 1-pound bricks of made-from-scratch fudge for customers to take home and repair their gingerbread house’s half-eaten foundation.
The Fruited Plain Café's amiable staff lures eaters with an eclectic menu of made-to-order breakfast classics and hearty sandwiches crafted with fresh ingredients. Recharge sluggish neurons with morning-time edibles such as the egg sandwich—fortified with the choice of bacon, sausage, or Taylor ham ($3.25)—or the egg-laden hashbrown wrap brimming with meat and cheese ($4.50). Diners can muffle afternoon stomach laments with a hot bun swaddler, such as the philly cheesesteak ($6.50) or BLT ($4.75). Or, choose a sandwich from Fruited Plain’s selection of specialty creations, ranging from the avocado-speckled Vermont cheddar ($6) to the light and airy Hart’s Favorite ($6.50), a comestible construction stacking together roasted turkey breast, brie, cranberry mustard, and greens. The Fruited Plain also dishes out daily soup specials ($2.89), grills up half-pound burgers ($5.50–$6.75), and rolls together wraps such as the spicy buffalo chicken, an enswathement of breaded chicken tenders, blue-cheese dressing, and hot sauce squeezed fresh from the udders of lava-grazing bison ($6).
At more than 2,600 stores in more than 30 countries, Dunkin' Donuts serves coffee and iced beverages, fresh-baked donuts and desserts, and savory breakfast sandwiches. Since Bill Rosenberg opened the first location in Quincy, MA, in 1950, the donut shop has blossomed into a one-stop coffee and breakfast restaurant familiar to millions of morning rushers and afternoon sippers.
Behind the counter of each location, glazed french crullers twist and curve like Parisian city streets, and Bavarian Kreme donuts are filled with a sweet, golden custard. A cavalcade of meats is available for piling onto breakfast sandwiches, such as sausage, cherrywood-smoked bacon, or ham enveloped with fluffy eggs and melty cheese between a choice of crisp crusts. Health-conscious risers can fuel strenuous bouts of lifting cars in the drive-thru line with a Wake-Up wrap, which offers options such as egg whites with turkey sausage or veggies that add up to as few as 150 calories. Both sweet and savory selections pair well with a freshly brewed cup of coffee or a creamy, frozen Coolatta drink.
Though commuters can snag a quick pick-me-up within minutes, the wafting aromas of baking confections invite patrons to sit inside and embark on nostalgic reminiscences of syrup-coated playground slides. Beyond the bakery walls, the company aims for social responsibility with its support of community volunteer efforts and use of 100% fair-trade-certified espresso beans.