Just as the name implies, Farmer’s Daughter Bakery and Cafe is family-owned-and-operated, serving up fresh portions of grains, soups, and salads straight from the garden. Every item on the menu is made in-house, and all processed foods are told to take a hike to see if a natural activity will help cleanse their system. Grab a friend or scurvy-plagued 18th-century merchant-sailor and double up lunchtime feasts with a bowl of the daily homemade-soup special coupled with a green salad (a $6 value each).
Growing up, CeCe Moore would spend balmy evenings making homemade blackberry ice cream alongside her grandmother Ruby. This memory stuck with her as she grew up, and what began as a way to bond with her grandmother eventually became her life's passion. She now runs Sweet CeCe's, a frozen treat shop where patrons can bond over frozen yogurt creations or meditative brain freezes. The shop is stocked with a range of rotating flavors, including purple lavender tart, Key West sorbet, and even Grandma Ruby's cookie and cream. Alongside these yogurts is a buffet of toppings, including nine fresh fruits and a range of dry candies, nuts, and cereal.
Hailed by Evansville Living readers as having 2011’s Best Chicken Salad, Maxine’s Cafe and Bakery appeases local appetites with a diverse selection of handcrafted salads, sandwiches, and sweets. Each day, pastry chef Terry Spindler dispatches armies of lemon bars, chocolate-dipped macaroons, and baklava to the upper level of his chockablock bakery case ($0.75 each), where they oversee tortes ($3.50–$3.75 per slice), whole cakes ($34–$45), and sugar-free specialties ($1.60–$3.75) awaiting purchase or skirmish. All fresh menu fare is built from the ground up, with a savory spotlight on cold salads such as Maxine’s curry chicken salad—one of three house chicken salads—which tosses white meat chicken, golden raisins, and celery in a curry mayo dressing ($7.99/lb.), and meatless eats including dill potato salad, with red bliss potatoes, celery, and sweet onion enveloped in a dill-mayo dressing ($6.99/lb.). Deli sandwiches stuffed with Boar’s Head ham and turkey also stand prepared to foxtrot their way into needy bellies ($5.85).
Kitchen Affairs is a full-service, gourmet kitchen shop that has been helping inexperienced chefs discover their domestic potential for nearly 25 years. Single-session classes impart techniques from the most basic egg beating to mastering more than a dozen ethnic cuisines and regional specialties. Choose a class on Kitchen Affairs' diverse calendar to become an expert architect of some of your favorite dishes, including family-style pizza, homemade sausages, sushi, and horse feather with sunshine soup. During the Romantic Chocolates class ($45), experienced instructors teach Cupidian lovers the dark secrets of truffles, crème brûlée, and chocolate mousse cake with finger-licking fashion. Many classes are demonstration only, some are hands-on, and all are delicious. Reservations are required.
Each day at his candy shop, Mike Libs simmers sugar, cream, and butter in a vat before pouring the syrupy mix onto a steel slab and kneading it into fudge. He mastered this old-fashioned candy-making technique under the tutelage of his parents, who opened their chocolate store, Libs Chocolates, in downtown Evansville in 1950. Now at his own shop, Mike upholds his family's legacy by preparing classic treats such as peanut brittle, cream-filled chocolates, and edible busts of Franklin Delano Roosevelt. Similarly, his sunlit storefront nabs motifs from his parents' candy shop, with red- and white-striped display cases to match servers' bright-red aprons.
At Lorenzo's Bistro and Bakery, the bakers make their own dough from scratch for crusty breads baked on the hearth. Every day, visitors can stop in for the warm baguettes, challah, and french bread, as well as daily specials such as Sunday's cracked-wheat loaves.
But the bread is just the start of the culinary journey, which executive chef Wess Rose executes with an eye toward contemporary American dishes and Euro-American influences. Elegant steak, seafood, and pasta join surprise touches, such as the chefs' take on a louisville hot brown—smoked shaved turkey breast atop fresh challah bread topped with tomatoes, cheddar jack mornay sauce, crispy bacon, and chives. Charbroiled salmon fillets glisten with raspberry barbecue glaze, and marinated portobellos and vegetable medleys stuff puff pastries to create vegetable wellingtons, which are topped with pesto and feta.
In the restaurant's foyer, the staff mans a market where people can grab cups of coffee or pick up ready-to-eat entrees to take home. In addition to the breads, customers often drop by to pick up muffins, scones, and sandwiches for meals on the go that are tastier than oatmeal in a tube.