The supreme confectioner at Sugar and Scribe Bakery weaves generations of Irish family recipes into a mouthwatering menu of daily baked fluffy and moist treats. Cyndi's Polish Kiffles ($4 per bag) lead off the pastry menu, while a loaf of irish soda bread challenges appetites not to leave a crumb behind ($15). More than 15 pie iterations—including Kentucky Derby pie ($15 for a 9”) and Grandma Kate's blueberry ($12 for a 9”)—interrogate appetites as part of a windowsill crime watch. Graspable cupcakes include hot-chocolate whipped cream and Grandpa Soapy's lemon-curd cake ($3.50–$5). A gooseberry-frangipane tart puckers satisfied mouths ($4), and savory taste buds swoon over fluffy artichoke-and-feta stratas ($6) and triple-cheese quiche ($6). Made to quell canine confection cravings, dog treats, such as Little Pumpkin nibs ($6), reward well-behaved pups and bribe watchdogs into playing dead.
Raised on a Belgium farm, pastry pro Francois Goedhuys now peppers palates with European fare handcrafted from seasonal produce often plucked from his organic garden. The bistro's breakfast, lunch, and dinner menu tempts stoic tongues with a treasure trove of healthful noshables. Tuck in the eggplant sandwich painted with pesto and flattered with cheese on eight-grain or french-italian bread ($7.95) or the lamb stew swimming with german potatoes ($12.75).
Cupcake Love opened in 2008 and has since led an assault on sweet teeth with its decorative gourmet cupcakes. Baked from scratch, the shop's cupcake selection features 10 flavors daily, including chocolate peanut butter, red velvet, and coconut cream. Over the years, Cupcake Love has added cake pops, small cakes, handmade fudge, and cookies to its repertoire. The shop also offers cupcake party packages, which make special days extra special with costumed hostesses, craft projects, and goodie bags.
There are a lot of steps to creating bagels. But rather than take shortcuts such as freezing dough and pre-baking items, the staff at Top of the Bagel Cafe complete every step in the early hours of morning. This helps them ensure their bagels are fresh, soft, and ready for customers by their 5:30 a.m. weekday opening time.
They begin by mixing the dough, which they then boil into perfect circles before baking them into fluffy, unsliced rounds. Once bagels have cooled slightly, chefs can slather them with one of the seven styles of cream cheese or lox, or slice them in half to create the shop's signature sandwiches. These include breakfast items made with scrambled eggs, or even open-faced melts topped with a gooey layer of cheese. In addition to bagels, they serve up a range of drinks, such as cups of coffee, smoothies made from fresh fruit, and sodas squeezed from fresh vending machines.
Loralei Schafer calls upon more than 10 years of dessert-making experience when designing Have Cake!'s menu of handcrafted, colorful confections. Snatch up a dozen moist cupcakes in an assortment of flavors, including traditional chocolate, red velvet, and carrot, or more creative tastes (for an additional fee), such as german chocolate, cream soda, or butterfly thoughts. Icing outfits sheathe bare baked goods with scrumptious dollops of cream cheese, precisely placed layers of peanut butter, or barely-there whipped-cream bikinis. Have Cake! also whips up Schafer's personal cupcake creation, an almond-flavored base encasing a chocolate-cake center and topped with purple icing, black polka dots, and a pink bow tie.