The Marble Slab Creamery sensory experience begins by just walking past the storefront, where the buttery scent of fresh-baked waffle cones drifts out into the air. Gourmet ice creams are freshly crafted on site from Marble Slab’s original recipe, enticing customers’ eyes with a rainbow of colours. Once clients have made a flavour selection, they choose from a smorgasbord of mix-ins, from fresh fruit to nuts to candy and crumbled cookies, which an ice cream chef then hand-folds in atop a frosty marble slab before packing the finished custom-designed flavour masterpiece into a house-made waffle cone.
In addition to procuring handheld treats, Marble Slab Creamery can send creations home in a variety of other formats, such as ice cream cakes, cupcakes, and hand-packed half-litres, or in the capable hands of a catering team for sprucing up special events such as corporate get-togethers or school functions with portable marble slabs or sundae bars in tow.
In 1981, Valerie Wilson started baking cheesecakes in her home kitchen in Nashville. Friends & family raved about the rich, creamy ﬁlling and moist honey-graham-pecan crust, and Tennessee Cheesecake was born. We've been baking the world's best cheesecake for 30 years, and if you haven't tried it yet - you're in for a treat.
It's 3:30 a.m., and Nycole Donelson, co-owner of Short Cakes Cakery with her husband Derrick Donelson, is already hard at work. She's at her bakery, firing up the ovens and filling them with cups of fresh batter from a repertoire of more than 50 unusual flavors. This is the daily routine. Nycole wants everything to be perfect. The Donelsons began their business not with cupcakes, but with a simple fruit tea recipe. The tea became so popular among the duo's co-workers and friends that they decided to bottle it and sell it—all from within their own home—and coined it Deep South Fruit Tea. To pair with the tea, Nycole began baking gourmet cupcakes in flavors inspired by sweet potato pies, cheesecakes, and favorite childhood candies, such as grape now-and-laters. Nycole's personal favorite is the shortcake cupcake, with a pound cake base, Swiss meringue vanilla buttercream frosting, fresh strawberry glaze, and caramel drizzle. The handheld desserts also quickly took off, so the Donelsons decided to open their own bakery, where they continue to use only real butter and no preservatives. Inside the bakery, electric purple and asparagus-like paint colors wash the walls, adding a bright contrast to the black and white floor tiles. Cupcake cutouts swing from the ceiling, and glass bakery cases display the day's edible wares and bottles of sweetened or unsweetened Deep South Fruit Tea, made with 100 percent real fruit juice and regular, unregular, decaf, or green tea.
Every few weeks, a new roster of 15 flavors fills the self-serve machines inside Yo So Delicious Frozen Yogurt Bar. While the frosty tastes range from butter toffee popcorn to toasted coconut, each spoonful packs plenty of healthy probiotics, as well as live and active cultures. Upon selecting a yogurt base?many of which are non-fat, sugar-free, or dairy-free?patrons can customize their treats by adding any of 40-plus toppings, such as Oreos or fresh fruit. And, besides its namesake dessert, Yo So also sports several other tasty options, including parfaits and create-your-own smoothies.
Whether stuffed with bananas and nutella or chicken and feta, the crepes at Sonny's Music Caf? and Creperie are built to sate appetites of any size. If crepes aren't your style, that's okay, too, because the caf?'s array of hearty sandwiches and salads include cuts of juicy roast beef on marbled rye or mounds of berries on top of leafy greens. Visitors can also check the schedule to see upcoming live musical performances.