The baker behind Style And Grace Cupcakes is something of an alchemist; she transforms simple ingredients such as brown sugar and fresh strawberries into moist cupcakes crowned with decadent buttercream frosting. She also bakes cookies, cookie pops, and diabetic-friendly cupcakes made with Splenda. Find these handcrafted desserts at the Gastonia Farmers Market, or have them delivered to your door.
Hollie, the lady behind Sugar Diva's Custom Cakes, bakes fresh, homemade treats from fine ingredients. The business specializes in custom cakes for special occasions such as weddings and birthdays, fashioning them with multiple tiers, elegant accouterments, and stunning designs. They also specialize in smaller treats, which range from gooey chocolate chip cookies and brownies to cupcakes, chocolate fudge, made-to-order pies, and old-fashioned candies.
In many ways, Unique Unlimited Weddings is a fresh start for chef Tony Wilkins. He learned how to cook in his grandparents' kitchen as a child and honed his skills while working for the catering company that his mother and aunt ran in the mid-1970s. Although they had to close their business to take care of their families and Tony went on to get a degree in electronics engineering, his love for cooking never faded. After years of feeling out of place in engineering, chef Tony took a cue from the past and reopened his mother's business. Today, he takes on catering projects big and small, assisting hosts by creating rich feasts, custom-designed cakes, and decorative centerpieces.
A science lab calls to mind test tubes, bubbling flasks of chemicals, maniacally laughing men in white coats—but rarely ice cream. But that's exactly where Curt Jones, chairman and founder of Dippin' Dots, came upon the inspiration for the tiny flash-frozen beads of ice cream. A microbiologist, Jones spearheaded the flash-freezing process of cryogenic encapsulation, a method capable of trapping flavor and freshness.
Beginning as a retail shop in Lexington, Kentucky, the ice cream quickly began to quell the tantrums of Fortune 500 CEOs all over the country. Having won numerous awards since he created a new way to enjoy an old treat, Jones stays true to Dippin' Dots’ roots, making the ice cream at the company headquarters in Paducah, Kentucky. New additions to the Dippin' Dots family include Dots ‘n Cream, a treat similar to traditional ice cream.
When their daughter, Kai, was diagnosed with cerebral palsy, Tracy and Patrick Watkins knew they needed to provide her with as much love and care as possible. They quit their jobs as engineers and launched a bakery named after their little girl and her favorite treats. In the kitchen at Kai’s Kookies and More, the couple ices custom sugar cookies by hand, transforming circles into edible basketballs and rectangles into festive American flags, all of which can be dipped into house-brewed coffee or bundled into baskets, boxes, or bouquets. Sweeter than a kiss from Cap’n Crunch, mangoes and strawberries fill several varieties of cupcakes and 3-inch cheesecakes.
In addition to packing their display case with handcrafted confections, Tracy and Patrick supply desserts to eight local restaurants and four Monkey Joe's bounce playgrounds. Visitors can also book Kai's for special events such as tea parties and international summits disguised as children's birthday bashes.
The idea of a sweet sixteen takes on a whole new meaning at YoFruitty, where the staff keeps a rotating selection of 16 flavors of frozen yogurt—such as watermelon, tiramisu, peanut butter, and pomegranate—on tap at all times. Customers grab a 32-ounce cup and swirl together any combination of these flavors before crowning them in toppings that range from fresh fruit and candy to cereal and globs of cookie dough. The staffers, who also mix fruit smoothies, weigh each creation to determine its price. YoFruitty’s blend of yogurt is replete with live and active cultures that help boost the immune and digestive systems so that they can advise taste buds to reject paper as sustenance.