Cakes by Adrienne creates whimsically decorated and sweetly flavored cakes, handcrafting each pastry with painstaking attention to detail. Delve into 15 delectable cupcakes ($2 per cupcake), packaged in petite pink boxes. A lineup of five flavors changes daily, with selections such as Neapolitan, boasting raspberry cream tucked between vanilla and rich chocolate fudge cake, and sweet 'n' sour lemon pleasing palates. Tantalize taste buds with the red velvet cake, slathered with vanilla cream-cheese frosting, or enliven edibles with the sweet-potato spice cake, topped with marshmallow and crispy granola.
For chefs, essential tools typically include the spatula, the knife, and the wooden spoon. At The Double Dipper Ice Cream Parlor & Cafe, the most important tool is the ice-cream scooper. The staff uses it to spoon out its selection of Hershey’s ice cream, which can be enjoyed alone or as the foundation of a milk shake, root-beer float, smoothie, or specialty sundae. The staff also serves coffee and muffins in the morning and roast-beef sandwiches and chili-cheese dogs in the afternoon.
According to recent scientific studies conducted by behavioral food sociologists, baked goods are much better for eating than they are for constructing vast scale models of ancient cities. Put baked goods to their proper use with today’s Groupon: $10 gets you $20 worth of sweets, cakes, and other treats at Touché Touchet Bakery and Pastry Shoppe. Conveniently located in the Atholton Shopping Center, Touché Touchet has been well received by locals and visiting submariners. Topping the Touché Touchet menu is the selection of two- and three-layer cakes.
Adam Greenberg refers to himself as “the world's pickiest eater,” which may explain Bagels 'n Grinds’ distinctive take on the celebrated baked good. Greenberg’s self-professed culinary perfectionism led him to create a secret 10-step bagel recipe that involves a colossal water-purification system, visible to patrons through a glass wall. With scientific precision and occasional mad-scientist cackles, the newly opened shop's staffers create 16 types of bagels that manage the tricky balance of crisp surfaces and soft insides.
Patrons can smear their bagels with low-fat, housemade cream cheeses infused with ingredients such as strawberries or lox, or opt for one of the café’s other creations, such as Bagnini sandwiches topped with piles of meat or marinated portobello mushrooms. Water from the café's purification system also goes into free-trade organic coffees and three different iced-coffee brews. Custom salads incorporate gourmet ingredients such as hormone-free chicken, candied walnuts, or toasted-parmesan crisps, while six distinctive soups are served in cups or bagel bowls. Non-edible amenities inside the new shop include free Internet access, a semi-private conference area, an 18-foot coffee bar, outdoor patio, and flat-screen TVs.
The word bagel serves as an umbrella term, describing a whole host of flavored doughs, just so long as they have a hole in the middle. The bakers at The Bagelry take full advantage of that potential for variety, pairing more than 25 flavors of bagel with 11 styles of cream cheese. They also top their circular creations with breakfast goodies such as eggs, bacon, and shredded Sunday crossword puzzles. For lunch, they turn to a wider variety of grains to make sandwiches such as the meat-free Yenta with cucumbers and muenster cheese and the Zadey with corned beef and pastrami in thousand island dressing.