Our bakery was created to bring the community of Santa Clarita together through the simple pleasure of cupcakes! They provide the nostalgia of younger years with the sophisticated flavors we've grown to love as adults! Come visit our clean little shop for a special treat!
Western Bagel has captured local tongues and breadbaskets since first exporting its circular treats to the bagel-barren West Coast 63 years ago. The freshly baked dough-discs cover a wide range of flavors and styles. Recruit a seasoned trio of sesame, poppy seed, and everything varieties from the stable of original recipes and erect a fort by spackling them with rich cream cheese. Meanwhile, each of the six alternative selections, all nearly fat-free and 110 calories, pack a flavorful punch without fostering paunch.
Nicknamed Kokolita at a young age after the popular round, pink cookie, Martha Aguilera combines her talent for baking and love of nostalgia at her bakery of the same name. Recipes bear the names of ’50s and ’60s icons, such as the Holly Golightly cupcake, with pink-champagne cake and fresh strawberry filling inspired by Audrey Hepburn’s Breakfast at Tiffany’s character, and the Bob Hope–inspired Ski Nose cupcake, with fresh lemon-curd filling and wisecracking seared-merengue frosting. Martha also draws on her own Chilean background with savory fare such as empanadas, churrasco sandwiches, and traditional brazo de reina cakes. During regular cake- and cupcake-decorating classes for kids, she passes on her skills to younger generations during leisurely paced 45-minute sessions in which kids top cupcakes with colorful frostings, candies, and their best guesses of what Marlon Brando looks like.Kokolita Cakes & More also gives back to local nonprofit organizations with fundraisers and donates to larger causes including cancer research and animal welfare, always taking suggestions for charitable projects from customers and the community.
Each scoop of New Zealand Natural is made from the milk of cows that graze on New Zealand's pristine, unpolluted pastures. Crunch bits of toffee while surfing a smooth wave of fudge in a scoop of English Toffee, or pick plump boysenberries from a melty mound of Boysenberry Dream. Though menus differ across locations, all New Zealand Natural parlors boast a lengthy list of flavors that range from fruity to fudgy and hearty to light. Calorie-conscious eaters can indulge in a scoop of no-sugar-added zilch chocolate or low-fat, creamy mango passion frozen yogurt. Prices start at $2.99 for a small, and ice creams can be served in a cup or cone. Customers can also create their own soft-serve treat from any variety of the hard-scoop ice cream, low-fat yogurt, or fat- and dairy-free sorbets through New Zealand Natural's special Fruit Flo machine. For those preferring slurpable sweets, smoothies ($4.69) and shakes ($4.69) can be sipped in New Zealand Natural's bright and bubbly parlor or taken on a trip down an alley full of forgotten kittens.
When Van Keshish founded FantasiCakes, Inc., the sweet tarts and chocolate pastries came to you, whether at a corporate or celebrity event or within a local Los Angeles restaurant. Now with a brick-and-mortar shop all its own, FantasiCakes has the capabilities to ship coffee cakes and Bundt cakes across the country, winning new fans with ingredients such as Madagascar bourbon vanilla and cinnamon streusel. Since bakers make each delicacy individually and by hand, their shapes are as unique as those of newborns’ mushy heads.
Goldstein's fresh bagels are made by hand daily, dipped into a boiling bath and hearth baked for a glossy sheen and hearty interior. A bevy of circular creations await your mouth hub, including specialty bagels like cinnamon-raisin, asiago cheese, and delectable peanut butter chocolate chip, as well as classic favorites such as egg, poppy seed, and pumpernickel (usually $6 for six bagels). Upgrade doughy disks with schmears of herb, strawberry, or lox cream cheese, or pair with fresh-squeezed orange or coffee.