When you’ve got five kids at home, making birthday cakes becomes part of your regular routine. But it wasn’t before too many birthdays had passed that Cherie Berget’s cakes started gaining the attention of her friends and family, and soon enough, Nola Belles was in business creating custom decorated cakes. Now serving the area for more than eight years, Berget has tackled everything from elegantly tiered cakes for weddings to colorful fondant-topped desserts for a child’s birthday. Underneath the layers of customized decorations lies a base of fluffy cake in a range of flavors. While clients love the fresh flavor of her cream de mint cake or her creamy coconut sponge cake filled with coconut pastry cream, her signature dessert is a white almond cake filled with fresh strawberries and topped with layers of vanilla buttercream and chocolate-dipped strawberries. She can pare down the sizes of her cakes to create dozens of cupcakes, or create cakes using cookies for a fun alternative celebration centerpiece.
A snackery and gelateria in Old Metairie featuring 24 flavors of homemade artisan gelato and sorbetto made with fresh ingredients and produce from local dairies and farms. We also have fresh baked goods, candies, chocolates, gifts and much more!
Aromas of zesty gumbos and hearty po' boys fill the air at Kid Creole by the Tracks, where diners nosh on Cajun-style cooking indoors or out. The kitchen stuffs the french rolls of its nearly 20 kinds of po' boy sandwiches with ingredients including catfish, smoked sausage, and chicken fajitas. Half-pound burgers, salads, and shrimp, oyster, and chicken-tender entrees round out the menu.
Orders from around the world inundate chefs at Frances' Bakery, who bake their fresh goods daily from recipes that have delighted taste buds and kept lonely recipe cards company for almost a century. The shop's rich custom espresso drinks pair with freshly filled cannolis, dainty chocolate éclairs, and sugar-free desserts. Thick Sicilian-style focaccia bread, topped with a blend of spinach, artichoke hearts, and tomatoes, adds a unique spin to the pizza concept, and traditional New Orleans muffuletta piles layers of baked ham, salami, cheese and olives upon a hefty round of italian bread.
Local police officers Dennis Gibliant, Ronald Laporte, and Brandon Singleton spearhead Blue Dot Donuts, an emporium of decadent doughy confections that caught the attention of reporters from Fox 8 and WGNO. The cops hand-sculpt fried dough into a rotating selection of more than 50 types of donuts, twists, long johns, and bowties each day, including singular flavors such as maple with bacon, peanut butter and jelly, and cinnamon-sugar cake. A selection of chocolate and glazed donut holes serves as both quick snacks and makeshift foosball replacements, and signature donut ice-cream sandwiches embrace innards from New Orleans Ice Cream Company and a choice of toppings.
Visitors to Rocky Mountain Chocolate Factory can peek across the counter at the shop's resident confectioners, who massage creamy loaves of chocolate into elegant slabs of fudge ($13.25/lb.) daily. For additional culinary theatrics, expert orchard orderlies kettle-dip granny smiths into caramel-coated creations. Caramel apples range from the classically simple ($5.25+) to the rocky road caramel apple, which gets rolled in walnuts and marshmallows before being drizzled in milk and white chocolate with liberal discretion ($9.25). With traditional techniques and old-fashioned flavors, the team at Rocky Mountain Chocolate Factory provides a wide range of treats for teeth both sweet and savory. To enhance each customer's visit, staffers also hand out samples of fudge and occasionally pull golden tickets out of patrons' ears.