Rolling In Thyme & Dough dishes out a savory menu of flavorful bistro fare concocted from a sunny spread of fresh ingredients. For breakfast, rouse porcine sleepers by ordering up a pig in a blanket ($3.50), or down the smoky chipotle baguette, with a fiery combination of egg, cheese, turkey bacon, and peppers that allows you to roar cartoon flames in the sun's cackling face ($5.35).
You're probably thinking, "That sounds great, but I've never bought a car or a computer without first reading the Wikipedia definitions for car and computer—I'm not about to buy a Groupon either without a briefing." Well, neither would we, and since this is everyone's first Groupon, allow us to briefly explain how it works.
Berry Cool Frozen Desserts charms guests with an array of frozen creations, all served under one roof. Signature banana bliss ice cream booms with bold flavor while rich vanilla custard treats tongues to a simple return to decadence. Those looking for a light take on a post-meal sweet can sample fresh mango ice or reduced-fat coconut caramel gelato. Behind the counter, friendly staff members toss a mix of fruits, ice, and juice into blenders to create fresh smoothies ideal for drinking on the go. Frozen yogurt flavors, including customer favorites cake batter and white-chocolate mousse, stand ready to be sprinkled with more than 60 available toppings, swapped seasonally to ensure the freshest ingredients.
While they've expanded their menu, the owners remain environmentally conscious, providing recycling bins for paper and plastic products, recycles most of their packaging, exclusively use recycled materials, including cup and spoons, and conserves energy with LED lights and minimum water usage in their operations. Along with customizing their sweet-of-choice, visitors can customize their tunes by plugging their own mp3 players or phones into a stereo system in the shop's music corner.
Berry Cool Frozen Desserts is committed to the Austin community, frequently partnering with local schools and charities. They also work with many vendors that share their commitment to the environment and have sustainable practices.
Nothing Bundt Cakes mixes fresh eggs, genuine butter, and real cream cheese into rounded risers worthy of slapping up on mom's fridge. Choose from nine moistened cake flavors such as ravishingly rich red velvet or swirlishly scrawled marble. Lemon bundt cake goes particularly well with tea parties attended largely by rabbits, mice, eccentric haberdashers, and confused British girls, while raging chocoholics can get a day’s worth of fixes with the moist, decadent chocolate chocolate chip. Every cake, from the pineapple-studded carrot cake to the streusel-like praline pecan, comes topped with thick petals of Nothing Bundt’s signature cream-cheese frosting. Sizes start as small as a single serving (wee bundtlets are $3.99 each, $45 per dozen) all the way up to a two-tiered cake ($65) that resembles a frosted snowman perfect for any autonomous ice monster's first birthday.
The origin story of Joe's Sweet Balls comes down to an old refrain: Granny knows best. The mastermind behind the original chocolate orbs that showed up at family functions to everyone's delight was none other than the Smythia family matriarch, whose recipes were passed on, developed, and expanded over the years. Joe's Sweet Balls are riffs and variations on the chocolate-and-peanut-butter original?which is still a staple among the dozen flavors offered. Others include salted caramel rolled in chocolate, red velvet surrounded by a cream cheese shell, and the delightfully spicy chocolate-chipotle cinnamon cake ball. Like the perfect comeback to an insult, your sweet balls will be handcrafted and delivered within five days.
Aromas of baking sourdough, amber rye, and brioche bread waft from the ovens of Texas French Bread, winner of the Austin Chronicle's Restaurant Poll Readers award for Best Bread in 2009, 2010, and 2011. For the past three decades, these ovens have been churning out artisan breads, pastries, and desserts made from scratch, and under the helm of brothers Ben and Murphy Willcott, the ovens now cook a dinner menu of local and sustainable rustic French fare, earning a place in the top five on the Growers Alliance of Central Texas's Truly Local 2011 restaurants survey. Yet neither of the brothers set out to be bakers. Murph, a Harvard law-school graduate and lawyer, and Ben, a student of English literature, both enjoyed staying up late, cooking, and coordinating aprons with spatulas so they decided to take over Texas French Bread with the goal of turning it from bakery into bistro because, as Murph claims, "rock star and/or Hollywood movie mogul seemed like a stretch."
In the kitchen, Ben crafts a weekly rotating menu hewn under the guidelines of famed chef Alice Waters, with local, fresh, and simple ingredients from the urban farms of Boggy Creek and Angel Valley, served in season at their peak. Meanwhile, the pastry chef sculpts key-lime tartlets, cupcakes, and cream puffs to accompany cups of coffee or espresso drinks made with locally roasted beans from Anderson's Coffee Company. The house blend combines premium East African beans with a Costa Rican hard bean, barrel-cooked to a medium-brown, full-city roast to jump-start mornings without licking a car battery.