From behind a frozen granite slab, the staff of Cold Stone Creamery uses twin spatulas to blend custom servings of ice cream and creative mix-ins to fit customers’ exact specifications. Founded by Donald and Susan Sutherland in 1988, Cold Stone began under the hot Arizona sun, eventually spreading its frosty fingers to encompass more than 1,400 locations worldwide. Despite the size of the company, each location’s staff keeps up the handcrafted quality, making ice cream onsite every day and using those signature spatulas to create delicious pointillist art against the freezer wall.
Since 1981, TCBY has been synonymous with frozen yogurt. The company spearheaded the guiltless consumption of low-fat, chilled dairy treats with iconic flavors such as white chocolate mousse topped with fresh fruit and candy. Today, TCBY yogurt shops across the country continue the tradition with classic and specialty flavors such as caramel supreme, greek honey vanilla, and sugar- and fat-free mountain blackberry. Patrons can also enjoy real fruit sorbets, sugarless options, and more than 35 toppings and choose from soft-serve and hand-dipped flavors.
The Marble Slab Creamery sensory experience begins by just walking past the storefront, where the buttery scent of fresh-baked waffle cones drifts out into the air. Gourmet ice creams are freshly crafted on site from Marble Slab’s original recipe, enticing customer's eyes with a rainbow of colors. Once clients have made a flavor selection, they choose from a selection of mix-ins, from fresh fruit to nuts to candy and crumbled cookies, which are then skillfully blended atop a frozen marble slab before placing the finished custom-designed flavor masterpiece into a house-made waffle cone.
In addition to procuring hand-held treats, Marble Slab Creamery can send creations home in a variety of other formats, such as ice cream cakes, cupcakes, and hand-packed quarts, or in the capable hands of a catering team for sprucing up special events such a corporate get-togethers or school functions with portable marble slabs or sundae bars in tow.
From the colorful checkered walls to the menu of hearty comfort food, the owners at Cozy Cafe strive to create a nostalgia-tinged dining experience. The vast menu is marked by the restaurant's specialty?Helen and Pat's cavatelli?as well as homemade entrees, including blue-plate specials of meatloaf, hot roast beef, or chicken and noodles, all served with homemade mashed potatoes and green beans. Staff serve up Friedrichs coffee drinks, and for breakfast, chefs flip the traditional array of omelets and pancakes and offer homemade cinnamon rolls as well as homemade biscuits and gravy.
After Vernon Rudolph acquired a closely guarded donut recipe from a New Orleans pastry chef, he couldn't keep the secret to himself. He opened up shop in 1937 to share the yeast-raised delectables with the world, thus marking the birth of Krispy Kreme.
Today, step into any Krispy Kreme shop and you can see the donuts progress on their journey from formless dough to circular confection. The entire process plays out through plate glass windows: the raw dough is shaped into disks, the disks rise in a heated oven, the plumped donuts then drop into the fryer where a conveyor belt speeds them along their journey. After cooling on the belt, the original donuts pass through a ribbon of glaze. Like a donut-shaped bat signal, a neon sign lights up the sky to announce the emergence of fresh, hot Krispy Kremes.