Cake.'s simple, no-nonsense business name belies a menu full of elegant dessert creations, custom-made in stunning shapes for weddings, Bar Mitzvahs, and family celebrations in a wide range of flavors and fillings. Proprietor Michelle Ryan got her start in the baking trade at the age of eight, working in the kitchen making cookies and cakes alongside her childhood neighbor, Mr. Lewis. After years of delighting family and friends with her delicious desserts, Ryan turned her hobby into a career. Now, her handmade creations frequently appear in wedding banquet spreads, Hollywood feature films, and kitchens throughout the Boston area. Ryan wills into existence multi-tier wedding cakes clothed in creamy fondant, grooms' cakes in novelty shapes, and custom-made cupcakes in flavors such as Ghiradelli fudge, bittersweet mocha, and red velvet.
Fruitée Yogurt's two locations invite customers to sprinkle 14 yogurt flavors with more than 50 fruit and candy toppings. Surrounded by bright green walls, self-service stations dispense the likes of passion fruit, salted caramel, and strawberry swirls of yogurt. Customers then belly crawl over to the buffet-style topping bar replete with fresh fruit, candies, and cereal. Finally, patrons weigh their sweet creations, pay by the ounce, and devour frozen yogurt filled with vitamins, essential minerals, and live cultures.
Confectioner Deana Martin and the sugar magicians at Wildflour conjure daily-baked desserts from local ingredients, a craft they demonstrate to knowledge-hungry students. Couples or solo apprentices explore the process of creating chocolate treats that run the confectionary gamut from truffle fillings to tempered chocolate to cocoa-dust fog. While dipping and decorating the luxurious spheres, daring digits can indulge an experimental curiosity by coating other sweet treats in chocolate, such as fruit or bags of sugar. Classes run Thursdays at 7 p.m. and Saturdays at 10 a.m. and are limited to a maximum of 15 participants to prevent chocolate bunnies from being munched into extinction.
Cookies by Design offers all kinds of fun and tasty cookies arrangements, including baskets, cakes, trays, and their signature cookie bouquets. Cookie bouquets are superior to flower bouquets in the categories of nutrition, taste and likelihood that an inattentive cashier will allow you to spend them as coins. They're perfect for Mother's Day, Father's Day or Bad Hair Day (Bad Hair is my pet name for my secretary - I'm actually talking about Secretary's Day).
How about a Mom's Tulip Blossoms bouquet with hand-decorated sugar cookies made to look like tulip blossoms? Or the First Place Dad Basket has two hand-decorated cookies and an assortment of freshly baked cookies with chocolate chips, peanuts and/or tree nuts?! There are even cookie bouquets for graduations, wedding showers, baby showers, and cookie showers. What better gift than a cookie bouquet to celebrate your friend bringing another cookie into the world?
Lilly’s Cafe & French Bakery owners Alex and Susan sate sweet and savory cravings with a lineup of deli-style sandwiches, pastries, and renowned specialty cakes. Lunchtime trips to Lilly's replenish flagging bodies like a puff of nutrient-rich steam with hearty deli sandwiches prepared with fresh ingredients including Boar's Head meats and cheeses. The mediterranean-chicken sandwich ($6.95) harks back to sunlit walks under Roman arches with a full complement of hummus, roasted red peppers, and lemon oregano on focaccia. Pastry lovers can select from a bouquet of croissants and sweets such as specialty red velvet cupcakes or miniature cheesecakes.
Frozen yogurt may be one of the few desserts with health benefits beyond sweet-tooth satiation. YoFresh’s swirls of peppermint stick, tart pomegranate, sugar-free cheesecake, and red velvet yogurt can help strengthen the immune system, fortify bones, and lower cholesterol. Customers top their yogurt with blackberries, chocolate chips, Whoppers, peanuts, and cookie dough before a staff member weighs creations to price them. The shop also serves warm cookies and hot chocolate.
Judy Rosenberg didn’t set out to be an award-winning chef or an NPR-lauded cookbook author. The owner of Rosie’s Bakery found her calling in 1974 after attending art school and gobbling desserts at some of New York’s finest bakeries, becoming inspired to forge her own batch of sweets. When the staff of a local cheesecake shop got hooked on her homemade cookies, she knew she’d found a recipe for success. Since then, she’s expanded her culinary repertoire to include fudge-nut brownies, bavarian-cream fruit tarts, and more than 14 types of muffins and scones.
Each recipe teems with real, old-fashioned ingredients, such as butter, cream, sugar, and edible monocles. Cakes come in circular layers and rectangular sheets, boasting flavors such as carrot and mocha. Filled with snickerdoodles and chocolate-chip rounds, the cookie lineup conjures more childhood memories than a psychiatrist who rides to work in an ice-cream truck.