With more than 700 locations, Jamba Juice proves to the masses that nutrition can be speedy and delicious. Since the beginning, the company’s product philosophy has revolved around choosing whole fruits and other natural ingredients over artificial flavorings, sweeteners, and preservatives. The menu is completely free of high-fructose corn syrup and trans fats, and it offers additional accommodations for vegan and gluten-free diets.
This naturalistic approach is fully realized in Jamba Juice's selection of smoothies. Made with 100% fruit juice, sherbet, and frozen yogurt, the frosty delights range from all-fruit smoothies such as peach perfection and strawberry whirl to more indulgent creamy treats, including peanut butter moo'd, an enticing blend of peanut butter, bananas, nonfat vanilla frozen yogurt, and milk chocolate.
For those with heartier appetites, steel-cut oats steep in soymilk before being enhanced with toppings such as apples, cinnamon, and brown-sugar crumble. The lunch hour presents protein-packed mini wraps, toasted bistro sandwiches and California Flatbreads that pack only about 320–420 calories each.
The culinary artisans at Pacific Coast pair high-quality ingredients with freshly made sweet and savory recipes. The café menu boasts breakfast all day, serving three-egg omelets with bacon or sausage and toast ($7.95) alongside build-your-own sandwiches, allowing picky eaters to festoon their own comestibles from a range of doughy breads, piquant cheeses, and approval-seeking meats ($7.95). Plop down with a quick indulgence from Pacific Coast’s selection of breads and fresh pastries, and pair a gourmet cupcake ($2.00), specialty brownie ($3.50), or lemon-raspberry muffin ($2.50) with an organic, fair-trade cup of Caffe Vita cappuccino. Pacific Coast’s warm red walls and plush booth seating create an ideal atmosphere for solo relaxation, chatting with groups of friends, or quietly counting down the hours until Earth’s much-anticipated polar switch.
While inanimate objects with the power of flight often terrify the muffin-eating masses, aerodynamic aprons are known for their compassionate cuddling and fantastical ribbon dancing. Flying Apron Bakery freshly prepares delicious edibles for the consumption and digestion of all. High-quality organic products, from whole-grain, wheatless flours to non-hydrogenated oils, are creatively employed to compose an overflowing menu of thoroughly vegan, gluten-free, and wheat-free goods. Sweetened fare includes carrot muffins sweetened with agave syrup ($3.25) and sticky pecan cinnamon rolls inspired by brown-rice flour and garbanzo-bean flour ($4.25), while cookie jars swell with Macaroons ($2.45) and chocolate chip cookies full of organic molasses, vanilla, and evaporated cane juice ($2.25).
Jérôme Charles wouldn't be the same stylist had he not traveled so extensively. From his native Paris, he brings the knowledge he gained at the L'Oréal Institute. From his stint as a stylist at the famed José Eber salon in Beverly Hills, he brings the skills he developed working on celebrity clients. And from his work across America, he brings his signature blowouts, all of which are named after a specific region. The Beverly Hills blowout, for example, leaves hair bouncing with curls, whereas the Hawaiian blowout imparts a look that is both beachy and glamorous, unlike tucking a conch behind your ear.
Inside Studio 6—which is fittingly nestled beside a French bakery—he performs cuts, color treatments, and bridal services. L'Oréal products help to strengthen and beautify hair during these appointments, whether guests want a simple shampoo and trim or the deft, freehand application of balayage highlights.
At first glance, the kitchen of Trophy Cupcakes and Party could be taken for that of a gourmet restaurant. Pure Madagascar-Bourbon vanilla and Valrhona cocoa from France line the shelves, and local sweet-cream butter, free-range eggs, and fresh fruit fill the fridge. These are the ingredients Jennifer Shea uses to craft her daily rotating cupcake flavors, from chocolate nutella to gluten-free red velvet. With the help of husband Michael Williamson, she distributes her decadent handheld desserts to three Seattle boutiques, which have garnered press attention to rival that of the city's finest eateries. Martha Stewart gushed about Jennifer's innovative and widely varied flavors, and Seattle magazine picked six Trophy creations for its 2008 list of the city's 95 best desserts.
To complement their cupcakes, Trophy Cupcakes stocks a curated selection of party supplies. A cocktail-style party room in Wallingford Center, which can accommodate up to 30 guests, is available to rent for birthday parties, baby showers, and superhero business meetings.