Occupying the same spot on a blacktop parking lot since the 1950s, the walk-up windows at Fran-Ceil Custard jog nostalgic memories of generations past. Although the sweetery has been under its current ownership for the past 30 years, the legacy of the shop's namesake Frances and Celia—wives to founders Tony and Michael—lives on not only in name, but also through the same French-style custard that has filled cups for more than half a century. A rotating menu of weekly flavors, such as pistachio, tangerine, or black raspberry, spirals into cones alongside the original chocolate and vanilla custards, and 13 varieties of hard-scoop ice cream form a decadent base for banana splits, fudge brownie sundaes, and poorly constructed suspension bridges. Over the years, homemade sherbets have been added into the mix, making rotating batches of lime, raspberry, and orange scoops.
Gen Perryman, owner of The Cupcake Orchard, has always loved to bake desserts but admits that she was inspired to open her bakery by the influx of cupcake shops across the country. She says on her website, ?As I saw these cupcakeries popping up around the country, I thought, 'why not package what I love doing into a sweet cupcake?'? Every morning, Gen and her staff freshly prepare each batch using eggs and butter from local farms, seasonal fruits, and Belgian chocolate. The shop carries eight to 10 rotating daily flavors, including chocolate salted caramel, very vanilla, and chocolate chip cookie dough.
Perkins began as a single humble Ohio pancake house in 1958. More than 50 years––and 440 national locations––later, each Perkins restaurant stays true to its roots by keeping those signature buttermilk pancakes the focal point of a 90-plus-item menu. Cooks layer the popular flapjacks in stacks of two, three, or even five and make the fluffy towers all the more tempting with toppings such as glazed strawberries, whipped cream, or flavored syrups. Breakfast favorites—including hearty omelets and country benedicts—are served all day, meaning kids and adults can order short stacks to accompany their jumbo-shrimp or steak dinner, instead of smuggling them in under a stovepipe hat. Unlike most other chain restaurants, Perkins also features in-store bakeries that churn out the shop's real fruit and cream pies, muffins, and chocolate-chip cookies.
Powder-blue trim and lush flowers clustered around a quaint clapboard storefront welcome visitors to Vincenzo's Italian Ice. The dessert parlor swaps traditional ice cream for less-fattening frozen treats, including silky gelato transported from NYC's Little Italy and italian ice sourced from Philadelphia's secret ice mines. In a simple space adorned with shelves of elegant bottles, customers can peer into the glass case to hunt down their favorite flavors of gelato, ranging from malted milk ball to espresso, or to scope out the rainbow of italian ice varieties, from black cherry to coconut.
Yogen Fr?z has an interesting answer for yogurt shops that simply top their swirls with fruit?it mixes mango, bananas, watermelon, and kiwis right in with the yogurt. These colorful, fresh creations boast low or no fat as well as a heaping helping of digestion-friendly probiotics. Of course, customers of the shop?which has more than 1,400 locations in more than 47 countries?can still opt for a traditionally topped cup of yogurt, as well as for smoothies or cups topped with fruit, granola, and yogurt, that have similar nutritional benefits.
Jude Laine's Jubilee Catering eases the burden of party hosting by providing tailor-made menus of delicious grub. Led by a certified nutritionist, the chefs take into account dietary restrictions and allergies before crafting each spread, which might include creamy crab dip, meatballs, or fresh-fruit tortes. But Jubilee doesn't stop there. The company also provides custom gifts and crafts for special events such as baby showers, house-warmings, and house de-hauntings.