Helmed by owner and pastry chef Kristen Livoti, the skilled baking team at BellaCakes creates customized cakes and cupcakes to wow guests at weddings and other special occasions. Livoti opened the boutique shop in 2008, after graduating from cooking school in Edinburgh and working as a pastry chef in New England. Now, from within their flour-filled kitchen, she and her team transform nearly any idea into a frosting-covered creation, such as cakes designed as castles, complete with turrets and grumpy handmaidens locked inside, to wedding cakes topped with vintage roses or fondant hand-painted seashells. In addition to being a nut-free shop, BellaCakes also specializes in accommodating customers with dietary restrictions by making vegan, dairy-free, and gluten-free cakes and cupcakes.
Trombetta’s Farm furnishes an 18-hole mini golf course in a greenhouse, bedecked with a hand-built stone waterfall. Mini golfers of all ages defy dexterously designed challenges, including bridges, tunnels, and chutes that lead to other dimensions. A rock-lined riverbed and well-stocked garden center add some greenery to the greens, and soft-serve ice cream helps to replete depleted athletes. Soft-serve enthusiasts can choose from 11 flavors, including cotton candy, mocha cappuccino, and the refreshing yet simple ice flavor. Each serving boasts 95% fat-free content and a healthy helping of sprinkles. When the soft-serve offer expires, dessert devourers can help themselves to kid-sized homemade ice cream, also adorned with sprinkles.
At Westborough Massage, licensed massage therapists transport clients to the peaks of relaxation courtesy of custom sessions that blend elements of multiple modalities. Drawing from a range of techniques such as classic Swedish, deep-tissue, and trigger-point therapy, the therapist tailors treatments to clients' trouble areas, recovery routine, and number of ears. Clients allow the calm to course through their bodies as skilled hands manipulate muscles to combat back stiffness and knots with targeted rhythmic strokes. After the massage, clients may emerge walking taller as they bask in their newfound body that no longer suffers from excess fatigue, anxiety, or strains resulting from repeated attempts to high-five the Statue of Liberty.
Bistro Bakery & Deli's artisanal flour specialists whip up batches of freshly baked goods to stock its hearty breakfast, lunch, bakery, and catering menus. Dive face-first into the gravitational pull of the more than 20 bagel varieties, including asiago cheese, spinach-garlic, and pumpernickel ($0.79 each; $7/dozen). Crying stomachs are serenaded with the savory tunes of the Bistro B.L.T. ($5.59) and the Tuscany salad ($5.99), and lonely hands can temporarily embrace the raspberry-chipotle-chicken wrap ($6.99) or the veggie delight ($5.79), which complements marinated artichoke hearts with roasted red peppers and provolone. The culinary artists at Bistro Bakery & Deli also proffer a selection of custom-designed cakes ($18.99+) crowned in a cappuccino mousse, pistachio buttercream, chocolate ganache, or Vanilla Ice sound bites.
Nashoba’s owners and baker bromantics, Stuart Witt and John Gates, make everything in their breadbasket with a special slow-rise method. Each loaf rises slowly over the course of 24 hours, fueled by a unique starter developed by co-owner Stu that produces a profoundly pillowy texture and a beautiful, glossy, full head of crust. Every day, hundreds of these mesmerizing loaves float out into the world from Nashoba's 32,000-pound French-made bread oven like so many doughy dandelion spores buoyed by a warm, yeasty breeze. And each of Nashoba’s plethora of riseable dough varieties can take you someplace different. Transport yourself to shores lapped by wine-dark Mediterranean waters with an olive loaf ($5.50), or trick nearby turkeys into roasting, basting, and slicing themselves with a too-toothsome-to-resist rosemary garlic breadball ($4.45). Trek to an oasis of thick, chewy dates on the camel’s back of a seven-grain ($5.50), and avenge the pigeons that killed your father with pieces from a sourdough loaf laced with combustively spicy pepper jack ($4.10).