From afar, a Chloe Madison Creations wedding cake may seem traditional. A closer look reveals that their wedding cakes aren’t cakes at all, but layers of cupcakes that fill out a multi-tiered cake stand. The bakery’s staff specializes in inventive cupcake flavors, such as the mousse-filled, marshmallow-topped smore and the raspberry lemonade, a lemon cake iced with raspberry buttercream. They also churn out traditional pecan, pumpkin, apple-crumb and chocolate-cream pies.
The staff members at Maggie May's dish out large sweet and savory cr?pes along with a variety of frozen yogurt. Cr?pes come with apples, honey, strawberries, Nutella, and more, or guests can choose a savory filling such as eggs. With more than 60 different froyo toppings available and the choice between fresh-fruit, power protein, or vegetable blended smoothies, customers can customize their dessert however they choose. An all-natural juice bar is also available.
The award-winning dough punchers at Loaf flaunt a menu of sweet and savory items, all made from scratch on the premises. The shop's panoply of salads includes the thai beef ($9) and the seared-tuna avocado ($9), constructed with avocado, asparagus, lemon vinaigrette, and spicy mayo. Loaf also brandishes classic sandwiches such as the BLT ($8) and original inventions such as the smoked-tofu sandwich, festooned with mushroom and peppery arugula ($8). Fresh baked goods range from the monkey loaf ($7), which garnered a mention in the New York Times, to fresh focaccia ($5), ciabatta ($7), and cinnamon-raisin bread ($7.50). The experts behind the counter match dinners with a slice of cake, such as coconut ($5.25), lemon poppyseed ($6), or red velvet ($5.25). Guests can also complete the transition from an innie to an outie with belly-button-bursting fresh muffins, crumb cakes, and cinnamon buns ($3.25–$4.50), which pair well with homemade ginger iced tea, pomegranate iced tea, and watermelon lemonade.
At Sweetooth Katonah, culinary-institute pastry chefs carefully curate locally sourced, premium ingredients to craft the batter for daily-made cupcakes. Treats rise from the foundation of locally sourced flour, eggs, and cream. Cake flavors range from flourless chocolate to orange essence to traditional licks such as carrot-ginger cake, with most sweets topped with dustings and dollops such as bittersweet chocolate ganache and chai spiced frosting. In addition to whipping up tiny treats, Sweetooth Katonah churns out ambrosial cakes for birthday bashes or retirement cubicle burnings and sates thirst with creamline milk and organic, direct-trade-certified Counter Culture coffee.
From its humble origins as a small, old-fashioned ice-cream parlor operating out of a renovated gas station in Burlington, Vermont, Ben and Jerry's now delights taste buds in locations across the U.S. and 25 countries. Their brand easily attracted customers??homemade ice cream churned from wholesome, high quality ingredients and blended into creative flavors. Some of their popular scoops include Cherry Garcia, Chunky Monkey, and Chocolate Fudge Brownie.
The confectionery alchemists residing in Three Dogs’ kitchen wield gluten-free recipes to conjure up delicious cookies, a bevy of baked goods, and cakes for all occasions. Diligent ovens spend mornings incubating muffins ($1.50 each) and scones ($3 each), warming up for such larger midday deliveries as loaves of bread ($8) or scale gingerbread models of Fallingwater. Cupcakes ($1.50–$2) parade in seasonably fashionable coats of icing behind glass displays surrounded by adoring throngs of freshly baked cookies ($0.75–$1.50). Assuage multi-layered cravings with 8"x8" pans of bar cookies ($12), which double as boards for impromptu chess games between rival pâtissiers.