Yogen Früz has an interesting answer for yogurt shops that simply top their swirls with fruit—they mix whole mangos, bananas, watermelon, and kiwis right in with the yogurt. These colorful, fresh creations boast low or no fat as well as a heaping helping of digestion-friendly probiotics and gluten-free goodness. Each flavor is crafted sans artificial flavorings, colors, gelatins, high-fructose corn syrups, or preservatives–all while maintaining gluten-free, kosher-certified status. Of course, customers of the shop—which has more than 1,300 locations in more than 35 countries—can still opt for a traditionally topped cup of yogurt or a früzion smoothie. The body bettering doesn’t stop there, as certain topping combinations from its signature früzion bar can even support cell membranes and veins, provide antacid and anti-inflammatory relief, or help prevent body aging, especially if bathed in.
In 1988, Auntie Anne's founders Anne and Jonas Beiler purchased a Pennsylvania farmers'-market stand, where they experimented with dough until they created a pretzel that seemed to strike the perfect chord with their customers. Today, at their more than 1,350 locations worldwide, the pretzel makers still hand roll the original recipe but have added to the menu with inventive options such as the eight signature dipping sauces. The team constantly explores new uses for the pretzel dough, such as wrapping it around hot dogs and slicing it into bite-size nuggets. To transform the snack into a meal, they accompany it with specialty drinks, including frozen-lemonade desserts.
When not twisting dough, Auntie Anne's team partners with the national charitable organization Alex’s Lemonade Stand Foundation, which raises funds to fight childhood cancer. Auntie Anne's also reaches out to the community through fundraising opportunities.
Every morning, the dough masters at Aracely's Bakery rise before dawn to craft house-made cupcakes, pastries, and sandwiches to bejewel their display cases. Confectionary artists transform dreams into fondant-covered reality by crafting custom cakes for birthdays, baby showers, and Eat a Portrait of Your Boss day. Meanwhile, traditional Mexican recipes lend sweetness to cakes and spice to 11 kinds of sandwiches, whose ingredients include avocado, chihuahua cheese, and secret sauce, and pack flavor into handheld meals.
Eggstacy fills its breakfast and lunch menu with omelets, sandwiches, and traditional midmorning favorites made with fresh ingredients and prepared from scratch whenever possible. Homemade sauces such as strawberry compotes ooze over fresh pancakes and crêpes or slices of French-toast bread, baked daily in the Eggstacy kitchen next to edible copies of Le Petit Prince.