In 1988, Auntie Anne's founders Anne and Jonas Beiler purchased a Pennsylvania farmers'-market stand, where they experimented with dough until they created a pretzel that seemed to strike the perfect chord with their customers. Today, at their more than 1,350 locations worldwide, the pretzel makers still hand roll the original recipe but have added to the menu with inventive options such as the eight signature dipping sauces. The team constantly explores new uses for the pretzel dough, such as wrapping it around hot dogs and slicing it into bite-size nuggets. To transform the snack into a meal, they accompany it with specialty drinks, including frozen-lemonade desserts.
When not twisting dough, Auntie Anne's team partners with the national charitable organization Alex’s Lemonade Stand Foundation, which raises funds to fight childhood cancer. Auntie Anne's also reaches out to the community through fundraising opportunities.
OMG…It’s Gluten Free fills gluten-averse bellies with a menu of sweet baked goods and savory meals, catering to the allergen-sensitive by ensuring each product is 100% free of gluten and peanut products. Diners share 10-inch pizzas ($9.75), covering doughscapes with toppings such as spinach and sausage ($2 each), and single servings of lasagna ($7.05) expertly mimic the taste and alluring scent of their glutenous cousins. Settle into a seat and peel apart a glaze-drenched cinnamon roll ($2.25), or tote a bouquet of corn dogs ($2.50) to feed friends at baseball games and dole out as weapons in fencing duels. OMG…It’s Gluten Free began when founder Julie Scianna, recently diagnosed with celiac disease, embarked on a quest to replace her dietary staples with gluten-free analogues, expanding her venture into the bakery and café as well as numerous grocery stores.
Paradise Smoothie's blender blades chew up fresh fruits and nutritious additions for a menu that showcases healthful, flavorful smoothies as well as a cascade of blended coffee drinks. Regular fruit-mix smoothies ($3.95) make appealing cocktails of a produce section’s worth of goodies, including pineapple, strawberry, and banana, with inventive additions such as lychee and avocado.
The amphitheater at Fair Oaks Farms doesn’t host agriculture-themed theater productions, or talks by resident farmers and cheese-makers. Instead, it’s the stage for an astonishing real-life drama. Before a giant wall of glass, audience members hold their breath as they watch a dairy cow give birth atop a bed of hay. Its calf enters the world in full view, rising up on its wobbling legs and hearing the sound of dozens of human hearts melting at once for the very first time. It all happens approximately 80 times each day.
The birthing barn anchors the farm's Dairy Adventure tour, giving families and school children a literal window into the world of sustainable dairy farming. At Fair Oaks Farms, the sustainability is as important as the milks and cheeses. As the New York Times recently reported, the farm creates natural gas from livestock waste. This ever-replenished source powers 10 barns, a cheese factory, an ice cream parlor, and everything else at the farm. It even becomes fuel for delivery trucks, which take raw milk to processing plants in three different states.
A lot of the dairy products stay right on the farm, however. At the onsite café, staffers serve countless glasses of chocolate milk and plates of grilled cheese sandwiches, the most popular items on the menu. The dining area overlooks the farm's cheese-making and milk-bottling facilities, so diners see exactly where their snack comes from.
As for the cafe's produce, it comes directly from the farm's Green Garden Gate, a collection of gardens that sit in the shadow of a 25-foot milk bottle. The oversized container, known as "Udder Heights," is actually a climbing wall complete with belay systems and footholds. It stands at the center of Mooville, an outdoor play area that also contains train rides and a giant jumping pillow for when someone orders a milkshake.
EggCetera Cafe's resident chefs wield eggs sourced fresh from local Mussman's Back Acres farm alongside trans-fat-free oils and freshly ground coffee beans to craft a menu of savory American breakfast and lunch dishes. Morning-time munching begins with the lox benedict, a tower of hollandaise-drizzled smoked salmon, capers, and two poached eggs atop an english muffin ($9.95). Breakfast burritos harboring scrambled eggs and chorizo ($6.95) roust late-slumbering appetites to pick up the slack left by late-slumbering milkmen. For lunch, diners can furnish fists with po boy sandwiches ($7.95), which fill the gap between two halves of a french roll with morsels of chopped steak and mozzarella; culinary wizards also conjure a rotating slate of homemade soups.