Like Prometheus stealing fire from the gods to give it to humankind, the founders of Bagel Jay's Bakery and Cafe brought bagels to Western New York in 1976. Since then, owner Bagel Jay has been crafting circular standbys with a menu of freshly baked bagels paired with savory deli meats. Diners dress their hearth-baked bagel with cream-cheese shmears of scallions, vegetable, and cinnamon honey, or construct sandwiches of sliced roasted turkey, hot corned beef, or ham. A steaming cup of Jakee's Java and a breakfast bagel with bacon and cheese help jump-start the morning, and classic tuna salad fortifies muscles after a long day of playing Jenga with railroad ties.
At The Buffalo Cakery, founder and baked goods guru Justina Adams leads a team that exudes not only passion for its work, but passion for its city, as well. Both are on display six days per week, when the shop opens its doors to help satisfy sweets cravings with cookies, cupcakes, brownies, and more. For special events, the shop’s bakers and artists join forces to design personalized centerpieces, with a multitude of cake flavors, fillings, and icings available in a seemingly endless number of cakey combinations.
Steeped in the knowledge of old-world family recipes, Orazio's Italian Crepes and Gelato prepares traditional Italian treats with a modern twist. Try a savory Mediterranean crepe with baby spinach, olives, feta, and grape tomatoes, or satisfy sweet cravings with a dessert crepe stuffed with Nutella and fresh fruit. Gelato?in flavors such as strawberry, roasted pistachio, and coffee?pairs well with an espresso or cappuccino, creating the perfect snack to lull away the afternoon.
Linda Battaglia arrives at her bakery every morning at 7:30. She could sleep in, but then she wouldn't have time to roll every cannoli shell by hand, fill them with freshly made ricotta, and prepare the other 50 to 75 traditional items she and her team bake fresh daily. These recipes extend a legacy set forth more than 40 years ago by Romano Leonardi, who passed the eatery on to Linda and her mother in 2000. These Old World baked goods and techniques have earned a loyal following in the community and profiles on the WKBW morning news.
A bright glow spreads across the bakery's glass cases lined with cream and ricotta puffs, napoleons, and mousse-filled éclairs made that very day. The cookie selection includes fig and chocolate-ball varieties and almond and anise biscotti, all of which can be shipped across the country. Clients can work with the bakers to design a specialty wedding cake topped with newlywed figurines dancing, holding hands, or folding one another's laundry.