When Palermo’s Bakery opened nearly three decades ago, it was a small storefront affair. Husband and wife team, Joanne and Jerry Bruno, baked small-scale confections at first, but over the years, Jerry became adventurous, constructing elaborate designer cakes that grew more intricate over the years. Twenty-five years later, thanks in part to those same creations, the small Italian bakery has grown into two custom cake shops with more than 50 staff members.
Still helmed by the Bruno family, Palermo's Bakery creates lavish wedding cakes bursting with fondant flowers, and specialty cakes sculpted into an array of improbable shapes, such as 3D champagne bottles. Though baked goods and pastries vary by location, they often include more than 20 flavors of cookies, Italian treats such as cannoli, and kosher desserts such as rugalech. All of the duo’s whimsical creations are available for pick-up or delivery.
Carvel has been churning up a creamy conglomeration of ice-cream bars, cakes, sandwiches, and other soft-serve treats made fresh daily with flavorful, kosher ingredients, for more than 75 years. Exercise your licker with small conefuls of soft-serve delight ($3.99), cool your palate after copious rounds of hot-wing ingestion with a large shake ($4.99), or opt for an ice-cream cake ($18.99–$39.99), which can be enhanced with an edible image of your choice (adds $5–$7). Click here to read some common FAQs about Carvel's creations, nutritional information, and how many angels can fit on a scoop of ice cream.
Tom Carvel personified the American dream. Born in Greece in 1906 as Athanassios Karvelas, he began dishing out ice cream from a beat-up vending truck that, in 1934, suffered a flat tire in Hartsdale, New York. Two years later—in the same spot where his truck broke down and took up bird watching—Carvel opened his first roadside ice-cream stand, which the company stakes as the first retail ice-cream franchise to ever swirl onto the American marketplace. Today, Carvel’s creamy products serve up sweet reprieve from 500 stores and more than 8,000 supermarkets across the nation. Daily-made ice creams continue to headline a menu that now includes sundaes, shakes, and novelty items such as the Flying Saucer and the Banana Barge. Ice-cream cakes layered with chocolate crunchies have also evolved into one of Carvel’s calling cards, and, like piñatas that stock their wardrobes with an assortment of fake mustaches, are customizable to specific celebrations, including birthdays and holidays.
“The healthy side of happiness” is both a phrase affixed on Yo Boys Frozen Yogurt's wall and the philosophy of founders Mike and James Savas, as related in an article on Teaneck Patch. A rotating selection of kosher-certified yogurts—including dairy-free, gluten-free, and no-sugar-added options—swirls into self-serve cups at guests' command, creating peaks of red velvet, dollops of pineapple, and snakes of pomegranate sorbet. After customers top creations with more than 40 options, including fresh fruit, candy, or a jauntily tipped bowler hat, the cashier weighs treats to calculate the cost based on ounces.
Voted the 2008 and 2009 #1 Bakery in Best of Bergen, Butterflake Bakery serves up a kosher and colorful assortment of confections from old world classics like Challah and jam-filled Hamantaschen, to wedding cakes replete with blooming gardens of frosting. Dessert aficionados can enjoy Butterflake's vast selection of cookies (starting at $1.75 each), Danish and croissants (starting at $1.90), pies and tortes (starting at $8.95), and myriad other tasty treats. Sifting together the dry ingredients of baking and technology, computer generated portrait/picture cakes can depict any image through the delectable medium of frosting, while cakes molded in the shape of popular cartoon characters can add dulcet dimension to a child's birthday party. Butterflake Bakery also alleviates the anxieties of patrons with nut allergies by keeping all of their baked goods completely isolated from nuts, nut products, and nutty high-speed chase sequences.