As the calendar begins to creep up on the summer months, the snow at Frost Bites invokes island breezes rather than polar gales. The shop’s staff shears man-made icebergs to make its signature Hawaiian shaved ice, a refreshing dessert named after the frozen bridge that allowed primeval man to migrate to the islands. Tall glass bottles brim with more than 50 choices of flavored syrup, which range from sweet strawberry cheesecake to tart Granny-Smith apple and pink lemonade. Add-ons such as caramel, chocolate, and cream complement the ice’s fluffiness with their creamy, gooey textures.
The bakers at LeeAnn's Cakes concoct thoroughly unique, made-to-order pastry and rich cake balls. A dozen cake balls in any combination of 12 flavors await to be devoured in a few bites each, making a neat addition to parties or games of edible billiards. Choose savory spheres in orange creamsicle, carrot cake, key lime, peanut-butter cup, thin mint, or other flavors, then impress guests by reading their fortunes from the crumbs.
German natives and Das Cafe owners Silke Dye and Ines Mosley bring the tastes of their home country to Texas diners. They load savory bratwurst plates with sauerkraut and potatoes or tantalize palates with schnitzel and fries robust with authentic flavors. They end their patrons’ meals with decadent chocolate cakes and sweet strudels whose many pastry layers make them look like a multifloored house stuffed with apples.
It was a fateful night in January 1999 when the bellies of college sophomores Leon and Tiffany started to rumble. The two UT Austin students convened at Leon's apartment, where they whipped up a batch of chocolate-chip cookies in his oven. As they chewed on the warm, gooey fruits of their labor, the pair was struck by the idea to sell these freshly baked cookies to their fellow students. They began delivering treats to their peers during evening study breaks before expanding their customer base to include parents and Austin residents, all the while renting the back kitchen of a local restaurant to accommodate the growing demand.
Fifteen years later, the indulgent lure of Tiff's Treats has helped Leon and Tiffany open 13 locations throughout Austin, Dallas, and Houston. Within these bakeries, kitchen crews sculpt fresh dough into 10 types of cookies, supplementing the gooey morsels with decadent brownies and signature Tiffwiches?vanilla Blue Bell ice cream sandwiched between two warm cookies. Bakers hand-deliver batches every day, pulling them fresh from the oven instead of the overheated engine block of the delivery car.
9 out of 10 scientists agree that coffee rules. It provides bodies with a robust infusion of antioxidants and energy-boosting caffeine, as well as makes afternoons spent toiling over test tubes and microscopes much more tolerable. Fortunately, Coffee Wholesale USA has heeded the perspicacious word of science, filling their warehouses with everything from instant k-cups to whole roasted beans.
To appease as many taste buds as possible, they stock their online shelves with more than 50 brands from across the coffee spectrum, including Folgers, Lavazza, Nestea, and Starbucks. They also provide in depth instructions on how best to store, prepare, and enjoy coffee's many different variations, from pillow packs to ground.
Coffee Wholesale USA also sells name brand coffee brewers for commercial and private use, as well as a range of teas and snacks, such as beef jerky, dried fruits, and dipping sauces.
Every bride dreams of a perfect wedding day, and Jhoana Moore was no exception. The centerpiece of her dream day was a cake made to her exact specifications, and she worried that no one else would be able to realize the image—and the taste—of the confection she had already baked in her imagination. What better person, she concluded, could there be to bake her dream cake than herself?
After the cake in question turned out to be a huge hit with her wedding guests, Jhoana decided to use her baking skills to help others realize the desserts of their own dreams, whether custom-designed cakes, cupcakes, or cookies. She collaborates on projects with her customers via email and phone, using their input to determine aspects such as the flavor. Designs can be sculpted out of edible fondant into three-dimensional shapes or frosted with icing that adds complex flavors and textures. Jhoana also crafts smaller portions for in-store purchases, baking cupcakes, cookies, and similarly portable sweets each day.