The knowledgeable staffers at Juice It Up! help customers to make healthy, delicious choices by blending fresh fruits and juices into refreshing beverages. More than 15 years since its founding, the juice chain has expanded to more than 100 locations, each staffed by employees dedicated to the shop?s healthy mission. Fruits, nonfat yogurt, and sherbets blend with unique ingredients such as chai yerba mate, fresh carrot juices, and green tea to make up specialty smoothies.
Customers seeking more solid sustenance can opt for bowls of organic omega 3-rich honey granola topped with a?a?, bananas, and mangoes. Many locations welcome customers in with elements of West Coast?inspired decor such as California-mission-style windows, bright yellow and orange color schemes, and aspiring actors passing out headshots.
Even though Rocky Mountain Chocolate Factory has locations throughout the world, it still maintains the small-town candy-store feel envisioned by its creator and CEO, Frank Crail. Crail founded the original location in his adopted hometown of Durango, Colorado, filling the sweet-smelling space with homey accents, such as candy-making demonstrations and games of Pin the Tail on the Chocolatier. Behind the counter, staffers roll fresh granny smith apples in dense caramel and mold lumps of rich fudge on old-style marble slabs. Other fresh confections include mint bark, chocolate-dipped pretzels, and boxed chocolates
Though it serves only desserts, Cherry on Top keeps its customers’ health in mind: each of its frozen-yogurt flavors contains live, active cultures believed to aid in digestion and overall health. The shop also allows for customization. Visitors create their own frozen treats at a self-serve bar, choosing from 12 fruit-tart flavors such as green apple, orange cranberry, and lychee and 33 cream-based flavors such as chocolate-cherry jubilee and oatmeal cookie. Cherry on Top also finishes treats with a long list of toppings, ranging from fresh blueberries, kiwi, and pineapple to gummy bears, cereal, brownies, and M&Ms. These self-serve selections are available at more than 30 locations in the United States, Egypt, Kuwait, and Hong Kong.
Early every morning, the bakers of Devilicious Donuts start whipping together the batter for their cake and yeast donuts to create their menu of unique and oddball pastries. They offer everything from the relatively demure popskotch—a cake donut drizzled in caramel and topped with buttered popcorn—to the truly eclectic flavors of the yeast donut cheeseburger. The chefs combine only fresh, organic ingredients and premium chocolate to craft their donuts, then sizzling them in 100-percent soy bean oil to avoid the use of animal fats.
The volunteer-operated Cupcake Camp OC presents a smorgasbord of miniature cakes frosted by professional bakers and amateurs alike to raise money for the Children of the Night nonprofit. Pairs of VIP passholders walk past lines and collect goody bags and lick the frosting off of 20 cupcakes from local bakers such as Rooney Girl BakeShop, Baby Boy Bakery, and Sweet September Cupcakes. Tables groan with the weight of hundreds of decorated desserts that may compete in both amateur and professional contests for prizes such as Most Unique/Exotic Flavor or Ingredient or Most Likely to Win in Hand-to-Hand Combat with a Pie. A purple yam-and-coconut concoction won the former in the 2010 dabblers’ division, and the chocolate-sundae-smile cupcakes claimed last year’s professional title of Most Childhood-Inspired treat. Sugar-consuming companions can join the organized eating contest or compete with each other to see who can juggle the most petite cakes while standing on a pyramid of muffin tins. Cupcake Camp OC donates proceeds to Children of the Night, a private nonprofit committed to helping children aged 11–17 who are forced to prostitute in the United States.