Fresh fruit, nonfat yogurt, flavorful sherbets, nutrient-rich boosts, and other wholesome ingredients are mixed to create a menu of health-conscious smoothies at Juice It Up! Lime sherbet adds a tangy edge to the pineapple juice and peaches that anchor the Congo Lime, one of 18 Classic smoothies. Dollops of no-sugar-added yogurt add velvety texture to Juice It Up!'s Delightful blends, which boast fewer calories and carbohydrates.
Customers can enhance their beverages with seven boosts, which include ginkgo biloba for those in need of extra energy and soy protein for those trying to help their muscles recover after wrestling a family of infuriated blenders. Juice it Up! provides the nutritional info for every menu item, so guests know exactly what they are getting with their order.
The original Beard Papa?s began filling the airs of Osaka, Japan, with the warm, wafting smells of its original-recipe cream puffs. A double-layer puff featuring piecrust on the outside and a mixture of vanilla custard cream and whipped cream on the inside, the successful little treats have led the bakery to expand to more than 300 locations throughout Southeast Asia, Russia, the United States, and the moon. The venerable bakery has also graduated to other pint-size desserts and Asian-influenced treats, including mochi ice cream and mango ice showers, a fusion of shaved ice, layered sweet sauce, and mango chunks.
Tucked away in the kitchen of each Paris Baguette, bakers trained in French techniques craft buttery, flaky croissants and tart crusts, and their success at this has earned attention from the likes of the New York Times. In addition to pastries and sweets such as mocha rice balls, the bakers knead bread for their namesake baguettes and yeasty creations that hold an Asian twist, such as red-bean-paste-filled donuts. The experts also create fondant-cloaked cakes that venture beyond classic flavors into green tea, cappuccino, and sweet potato, delighting partygoers bored of the same laminated sheet cake that makes its appearance at each year’s birthday celebration.
To wash down these treats, patrons sip cups of java or more exotic drinks such as wheatgrass and black-sesame lattes, persimmon smoothies, and bubble tea. At lunchtime, many locations layer sandwiches, filling hungry stomachs with croque monsieurs and baguettes stuffed with chicken and pesto.