Each morning, Eileen’s team of bakers constructs fully formed confectionary feasts from scratch out of primordial balls of fresh cookie dough. Guests can engineer the dessert DNA for their perfectly crisped disks from 12 classic flavors, including oatmeal scotchie, peanut butter chocolate chip, and M&M. A colorfully decorated 3-inch cookie makes the perfect plug for the 3-inch hole in your appetite’s precarious dam ($0.75). Feed a larger crowd with a dozen 3-inch cookies ($4), or charm your bus stop regulars with a more appropriately colossal 16-inch selection ($16). Eileen’s ovens stay at the ready for short notice orders, and custom decorating is also available for any size. While Eileen’s boasts locations in several states, each store is locally owned and operated, ensuring that all cookies speak colloquial Kansan.
Every day begins with a blank slate at Scratch Bakery. Each morning, founder Mark Gregory uses his years of pastry training in Atlanta and Lawrence to prepare sweet and savory batches of traditional American and European baked goods. Working side-by-side with his wife, Ashlee, Mark then flags down sweet teeth with everything from cookies and brownies to croissants and ?clairs.
Scratch Bakery's team puts its artistic skills to work as it designs elaborate, customized cakes for birthdays or any other event. Able to make any cake a reality, customers sit with Mark to go over plans, flavors, and design of any cake one could imagine, including 2D, and traditional round cakes.
Jim Sheridan's custard shop is packed with old-fashioned nostalgia. And it's not just the decor ? Sheridan's desire to create and sell custard sparked from his own childhood memories of adventuring to upstate New York to get his hands on the frozen treat. Now at Sheridan's Frozen Custard, Jim not only opts to incorporate creamy chocolate and vanilla flavors topped with everything from mangoes to graham crackers to a variety candies, but he views the real cherry on top as top-grade customer service. Caramel pretzel crunch concretes, fresh-baked strawberry shortcake Sundays, and cookie dough pies further satisfy sweet tooths. For those who prefer a straw to a spoon, the shop's shakes, malts, and smoothies are there for the sipping.
After years of perfecting those frozen treats Jim set out to conquer the world of burgers. To do so, he pulled from the same old-fashioned recipe book that inspired his sweet treats. The Olathe location's new food menu is filled with American favorites, from grilled-to-order steakburgers to hand-cut fries dusted with a kiss of salt. No matter the order, each meal is made with fresh, locally sourced ingredients, including grass-fed beef. Visitors can settle down at tables to enjoy their burgers and sandwiches or grab them to go at the convenient drive-thru.
Freezing, shaving, and piling blocks of frozen filtered water, the staff at Paradise of Flavor drizzles little piles of artificial snow with colorful syrups. Snow-cones are scooped into cups for a cool, flavorful treat during warmer months.
The talented team of taste-makers at Barb's Kolache Bakery whip up a menu starring the versatile Czech pastry. Kolaches are created daily by stuffing yeast dough with a filling that may include fruit, meat, poppy seeds, or more. Colorful fruit-topped kolaches, such as apple, blueberry, strawberry, and apricot ($1.40 each), can flavorfy bland palates while inspiring fruit-painted murals of the cast of Sesame Street. Turn meat roars into meat purrs with savory kolache varieties such as sausage and cheese or bacon and cheese ($1.70 each). Or, pacify cranky taste buds with Danish melt-a-ways, an amalgam of buttercream frosting, pecans, and streusel inside a buttery, flaky pastry shell ($2.30), or icing-slathered cinnamon rolls ($1.90). Barb's Kolache Bakery is open 6 a.m.–1 p.m. Tuesday–Friday and 7 a.m.–1 p.m. on weekends.