At Concepts in Bloom, experienced florists create fragrant, colorful compositions using live flowers and hand deliver these gifts up and down the Treasure Coast from Stuart to Vero Beach. Like a child playing Tree No. 1 in the school play, the florists convey emotions through the medium of plants. They intertwine tulips, nestle delicate orchids inside bowls, and plant deep crimson roses into crystalline vases. The arrangements adhere to any occasion, from beribboned corsages for prom to flower-filled cornucopias for Thanksgiving. In addition to dazzling loved ones with vases and centerpieces, Concepts in Bloom treats sweethearts and friends to gift baskets laden with fruit, gourmet food, and skincare products.
Touting more than 50 flavors of low-calorie, flavor-packed frozen yogurt, Tutti Frutti earned a feature on CNBC and has continued to expand since opening its first shop in 2007. Inside each store, self-service yogurt machines unleash velvety-soft yogurt into accommodating cups or empty purses. The constantly rotating menu may include flavors such as royal red velvet, refreshing melon, and chocolate peanut butter. Most flavors fall within the range of 30–40 calories per ounce, with dairy-free options and no-sugar-added concoctions also available.
A toppings bar allows eaters to further customize yogurt creations with a spoonful of fresh fruits or a sprinkling of nuts. The flavors contain ample amounts of probiotics, known for potential health benefits that may include strengthening immune systems and lowering cholesterol and blood pressure.
Kilwin’s Palm Beach Gardens is North Palm Beach’s Top Confectionery and Ice Cream Shoppe. Enjoy the pleasures of Kilwin’s premium Ice Cream, Fine Chocolates, and fresh (made in store) Fudge, Caramel, and chocolate dipped products. The Shoppe specializes in custom chocolates, gift baskets, corporate, and catering events. Tou
Scott Angelo can tell you the exact sip of coffee that changed his life. He didn’t think he would become a coffee roaster until he had a cup of Sumatra coffee from Indonesia and became obsessed with recreating its richness and complexity on his own. Working first with a popcorn popper and graduating to a grill that he converted into a roaster, Scott started roasting green beans in small batches, teaching himself how to achieve those complicated flavors. Now, Scott and his wife Amy run Oceana Coffee, serving up the caffeinated fruit of their labor right inside the café. They roast each batch to order, including medium Ethiopian batches with notes of blueberry, light roasts from Costa Rica, and rich sultry batches from the dark side of the moon.