It's safe to assume that Celeste Gordon's mom let her lick the beaters. Since she was nine, Celeste has been sifting, whipping, and baking up a storm, eventually becoming an official student of the culinary arts. These days, Celeste applies her lifelong expertise as the cake master at Celeste's Cakes N More, where she oversees the production of myriad sweets, from fondant wedding cakes to vegan chocolate cupcakes. The bakery also offers delivery on all its orders, ensuring no celebration goes without its mandatory cake fight.
True to its name, Burger 101 specializes in serving perfectly char-grilled patties that are unhindered by legions of complex toppings. Burgers start with four basic patties: beef—made from fresh Angus sirloin that’s ground onsite—turkey, buffalo, and veggie. They then get simple toppings such as melty american cheese, crunchy red onions, and crisp lettuce. Though Burger 101 eschews really fancy add-ons such as crushed diamonds, it does serve some gourmet toppings, including pineapple, smoked bacon, adobo sauce, and habanero jack cheese on a few burgers.
For more than 75 years, Shipley's Do-Nuts has served up hot and fresh hand-cut donuts daily from Lawrence Shipley's time-tested recipe. Currently furnishing more than 60 varieties of fried ambrosia to donut disciples, Shipley's Do-Nuts creates three types of craveable crowns for the taking ($5.95/dozen glazed, $6.55/dozen mixed). The traditional yeast donut's everyday attire is a glaze coating, but it entertains a closetful of options, including curve-enhancing nuts, sequin-like sprinkles, and black-tie appropriate chocolate icing for attending formal french-bread balls. Filled yeast donuts protect their secret stash of cream or fruit with a sweet glaze force field, while denser—but not dumber—cake donuts aid rough morning wake-up calls by operating as portable pillows perfect for commuting or by sliding into stomachs in icing, glaze, sprinkles, or au naturel.
In 1954, Tommy and Lucille Day began selling light and airy donuts from the trunk of their car. Soon, their donuts became so popular that they geared up production, and today, at over 900 Daylight Donuts shops worldwide, customers give their mornings a sweet start. The Days' original recipe forms the base for a range of donut flavors—coconut, chocolate-topped, and glazed—as well as pastries, such as bear claws, cinnamon rolls, and long johns. The shops' proprietary coffee blend, a fragrant medium roast, is perfect for donuts to practice cannonballs before they are eaten.
Since 1981, TCBY has been synonymous with frozen yogurt. The company spearheaded the guiltless consumption of low-fat, chilled dairy treats with iconic flavors such as white chocolate mousse topped with fresh fruit and candy. Today, TCBY yogurt shops across the country continue the tradition with classic and specialty flavors such as caramel supreme, greek honey vanilla, and sugar- and fat-free mountain blackberry.
With 12 flavors in its blended arsenal, Smoothie Depot's staff blends together fresh fruit to whip up zesty strawfuls of smoothies, allowing customers to select up to three flavors for an all-natural libation. Satisfy sweet-toothed impulses with peanut butter and banana, or send taste buds a zesty shock with the citrusy tastes of orange and pineapple. Those yearning to be as adventurous with smoothie flavors as Leif Erickson was with flavors of snow can create such exciting combinations such as peanut-butter-kiwi or papaya-raspberry. Adorned with television and comfy couches, Smoothie Depot’s lounge offers a relaxing place for customers to sip on their nutritional nectars.