The candy kitchen's massive copper kettle predating World War II is certainly an eye catcher, but the nostalgic sights and smells of candy filling rows of white shelves is what overwhelms most people when they step inside Kilwins Chocolates. For more than two generations, the original recipes of founders Don and Katy Kilwin have been used to handcraft more than 75 confections such as chocolates, caramels, and specialty fudge. Aside from some newer equipment, head candy cook Bill Hoffman and his team still abide by Don’s candy-making methods and use original equipment when possible. Inside the old-fashioned candy shop, a burnished copper-kettle-fire mixer fashions each piece of peanut brittle, a cold room solidifies almond-toffee crunch, and a manatee that swallowed a freezer still makes every sea-foam candy. In addition to candy, Kilwins has created more than 32 flavors of original-recipe ice cream since 1985 with farm-fresh rBHT-free milk and cream from Michigan farms.
The treats may be frozen, but that doesn't mean they're not flexible. That's because the colorful self-serve dispensers that line Yogurt Crazy?s bright purple walls are equipped to send a rotating lineup of 12 different frozen-yogurt flavors into cups, including nonfat, low-fat, and dairy-free varieties. Guests mix and match their own creations, choosing from flavors as diverse as pomegranate-raspberry tart and Heath toffee. Each swirl of yogurt can then be outfitted with kiwi, Reese's Pieces, and other selections from the topping bar?s 36 mix-ins, which means that patrons can customize their frozen desserts without the gooey mess of branding them with a hot iron.
A kitchen. To most of us it's just a place to whip up meals or gather around the dinner table. For Holly Zarcone—the owner and chef of Moon River Bakery—it's a science lab where she retreats every day to concoct new recipes. Within this hallowed space, Holly handcrafts all the bakery's sweets from the freshest ingredients possible, taking special care to banish artificial preservatives from every batch. She has perfected eight types of dessert bars including the popular campfire s'more, as well as nine types of biscotti and rainbow cookies crowned with chocolate ganache. When it comes to customer service, Holly applies the same hands-on approach she prizes in her kitchen. Clients that order custom treats—which can be made for any occasion—will talk directly with the chef in charge of crafting the confections to ensure they receive the exact flavor profile and look they desire.
With a rotating selection of more than 70 all-natural yogurt flavors and more than 30 tasty toppings, Yo Luv It provides myriad healthy dessert options. The fro-yo aficionados serve up six fat-free, gluten-free, and certified kosher flavors daily in personal portions ($2.50+) or take-home pints ($3.75–$4.25). Customers can increase their daily fruit intake with banana or mango yogurt or put out a mustache fire with the chocolate-hazelnut-biscotti yogurt. Spoonphobes will delight in Yo Luv It’s sippable treats, such as two-fruit smoothies ($4.50–$5.50), fro-yo floats ($3.75–$4.75), and yogurtless ice water. The dessert den’s interior, outfitted with neon lights, chrome counters, and modern stools and chairs, creates a fun and futuristic environment for enjoying sweets and planning how to place a buzzing beehive in a rival coworker’s file cabinet.
Michael Zachary's - Pizza, Burgers, Ice Cream combines three of the most delicious foods known to humankind. The menu is full of pizzas crowned with meatballs, sausage, and veggies; sandwiches stuffed with ground steak; and ice cream loaded with candies and toppings.
Sweet Lucille's started with one homemade recipe: Aunt Annette's carrot cake. From that one little cake, the business has grown into a bakery and cafe with omelets and pancakes for breakfast, and sandwiches and salads for lunch. But regardless of the expanded menu, the cakes still reign supreme. Sweet Lucille's bakes mini red velvet, lemon, and chocolate cakes, gourmet cake pops, and artful special-occasion cakes in addition to fruit-filled pies and a variety of cookies.