Old School Bakery’s Paris-trained owner and operator Billy Himmelrich helms a staff of bread artisans who rise before dawn to mix, shape, and bake fresh loaves and baguettes and rolls and breadsticks. The bakers patiently proof and ferment each loaf of bread, which are sold when they're as fresh as a member of the royal court at Bel Air ($6 for large/deluxe or $4 for small), at one day out from the oven's warm embrace ($3 large; $2 small), and for a steep discount when they're more than one day old ($1). The bread gallery showcases featured breads, such as the ciabatta or seed rye loaves, whose angular shape complements the rounded sides of the brioche and sundried rolls. Sweet teeth may sneak a peak at baskets of croissants and muffins that gleaned their crusty exterior and moist interior from secrets spilled by Winston Churchill’s acting coach.
Passion for Pastry's executive chef, Alethea Hickman, forayed into the world of baked sweets at the tender age of 6 and went on to create the world's largest cupcake according to the Guinness Book of World Records. She now channels those decades of experience into bakery shelves lined with a variety of desserts, decadent cakes, and 48 flavors of frosting-bedecked cupcakes. Alethea molds tiered confections for special occasions or designer cupcakes that combine fondant and frosting to emulate a variety of objects including animals or logos. Dessert displays rotate daily, parading confections crowned in toasted marshmallows, Fruit Loops, and chocolate-covered strawberries.
With red-checkered curtains, wood-paneled walls, and electric lanterns over the tables, Tom Sawyer Restaurant & Pastry Shop evokes the feel of a homey general store. To accompany the frontier-like ambiance, the cooks spend their mornings whisking together hearty breakfasts of scrambled eggs and buttermilk pancakes with enough syrup to float a log cabin. Although the restaurant's lunch specials rotate daily, certain homestyle favorites—including orders of fried chicken and open-faced turkey sandwiches—regularly fly out to tables until 2 p.m. when the kitchen closes.
When owner Avi Sekerel envisioned Prosecco Cafe, its aesthetic evoked an Old World bistro as its menu reflected a progressive commitment to healthy, unprocessed foods. With granite-topped tables, leather chairs, and vibrant artwork, the café achieves its aesthetic aim and, thanks to a menu of healthy café salads and sandwiches, its desire for whole, wholesome food. Patrons enjoy entrees that have never been processed or fried, such as pistachio-crusted grouper embellished with mango salsa, tuscan omelets topped with pesto and brie, and bruschetta sandwiches on toasted garlic bread with Angus sirloin beef roasted in-house. Diners can take their meals at sleek indoor tables or sit outside on a sunny day to enjoy a crisp salad or toasted panini. A pastry chef constructs sweet endings to meals or food fights each day, such as red-velvet cake and summer fruit tarts.
After their kids had grown into adults and moved out of the house, Jodi Gelfenbaum and her husband weren't just keen on relaxing. They were ready to begin a new leg of their journey together?one that involved a lot of buttercream. These days, the couple oversee Jodi's Cupcakes and More, where the little hand-held cakes appear each day in a variety of flavors. The chocolate campfire cupcake, for example, brings together a graham-cracker crust and a toasted marshmallow meringue. The snowball cupcake is available with either a white or chocolate cake crowned with coconut buttercream and topped with coconut shavings. Baked fresh daily, the cakes are available in both large and miniature sizes, and may be ordered individually, by the dozen, or in bigger batches for large meetings and science fair projects about what a whale eats.
In a span of five years, students start and finish high school, presidents get elected and re-elected, and babies grow big enough to finally warrant having a name. For the cake makers at Kate?s Cheesecakes, though, five years was how long it took to hatch the perfect recipe. Now, the shop?s team unleashes its onslaught of sweets upon Boca Raton, bringing a taste of New York to Southern Florida in the process with appetizing cakes and half-moon cookies. However, tasty as its treats are, the shop never cuts corners when it comes to quality: it crafts everything from natural ingredients, including pure cane sugar, fresh heavy cream, and full-fat cream cheese.