After a lifetime of loving baking, founder Heather O'Toole's focus on the flour-based art form really flourished after meeting her husband. The two spent countless hours each holiday season in the kitchen baking for friends and perfecting her cupcake recipes, such as her chocolate chip cookie dough-stuffed chocolate cupcakes. With those friends' encouragements voiced through satisfied sweet teeth, she started My Sweet Escape Treats, making her triple sea salt caramel and strawberry basil cupcakes available to anyone within Worcester County. She puts personal touches on all made-to-order sweets, making googly-eyed spider and pumpkin cupcakes for Halloween. Then she and her team follow up those touches by hand-delivering them, instead of smushing them into thin cakepaper by shipping through the mail, to ensure freshness.
In 1949, Stanley Durmas and Charles Skiathitis decided to go the drive-in route and serve diners curbside for their restaurant. In keeping with the era, they also named their eatery after the popular tune "I'm Looking for a Four Leaf Clover." Twenty years passed before Charles's son Paul plucked up the Four Leaf Clover, transforming the modest 20-seat dive into a fully fledged restaurant. Today, the restaurant is 175 seats strong and helmed by owners Mark and Linda Snow, who have fine-tuned the kitchen's continental pub menu and modernized the business by bottling the original founder's signature barbecue sauce. Kitchen doors open to reveal servers, their arms stacked with juicy steaks, signature baked haddock, and hearty sandwiches lined with thin-sliced turkey and slow-cooked corned-beef brisket. While perusing the eatery's many wine, scotch, and signature-cocktail options, diners scan historical photos set warmly against barside exposed brick. Diners can also enjoy 5-ounce burgers in the separate Falls River dining room, which boasts wooden rafters, booths, tables, and human servers, which are far more functional than the outdated wooden ones.
Ever since The Barn Grocery Store opened as a discount grocery store more than a decade ago, it has grown every year. Today, it stocks fresh and organic produce & dairy, grocery, frozen foods, butcher-shop meats, and bakery items in a 10,000-square-foot facility. The products come from both local wholesalers and food brokers who represent major brands, meaning shoppers can find classic supermarket items at grocery-outlet prices.
Frozen yogurt, though a sweet dessert, packs a nutritional punch with live probiotics that help regulate digestive health. Yogurt City combines this beneficial treat with a variety of tantalizing flavors, including georgia peach and pecan praline, to keep customers coming back.
Nobody can predict when a craving will strike. Luckily for diners at Rooster's Bistro, owner Corinne Allen serves breakfast, lunch, and dinner all day, no matter the time. Guests can start or end their days with thick french toast with real maple syrup or an over-stuffed omelet loaded with such ingredients as corned-beef hash or chili and cheese. Paninis and stacked sandwiches hide thick slices of turkey and ham, and dinner entrees, such as jumbo ravioli or smothered steak tips, provide a hearty plate of comforting flavors. Live music floats through the establishment every Friday night, and stillness falls upon Rooster's Bistro every Monday when the restaurant is closed and placed in cryogenic stasis for freshness.